Vegan pasta recipes make quick, cheap and nutritious meals, and the combinations are endless so it makes sense to have some in your culinary repertoire.
However, even though there are endless possibilities for pasta recipes that are vegan, it is actually quite difficult to find vegan pasta recipes in recipe books without having to adapt them slightly.
Most recipes include butter and cheese, and some pasta is made with eggs.
The good news is that it is often really easy to adapt many conventional pasta recipes to make them vegan.
Sometimes all it takes is to substitute the butter for olive oil or vegan margarine, and to omit the Parmesan cheese.
You should also double check whether the pasta itself is vegan.
Most dried pastas that you find on the supermarket shelves are vegan, such as penne, spaghetti, fusilli etc.
However, almost all fresh and filled pastas that you find in the chilled aisle will contain eggs, as do some dried pasta such as lasagna sheets and cannelloni tubes.
Both vegans and non vegans alike will enjoy these simple vegan pasta recipes.
Vegan Pasta Recipes – Olive, Bell Pepper and Cherry Tomato Pasta
Prep Time: 5 Mins
Cooking Time: 10 mins
2 cups penne
2 tbsp olive oil
Two tbsp vegan margarine
2 garlic cloves, crushed
2 Bell Peppers (try to choose 2 different colors for variety and visual appeal)
16 cherry tomatoes, halved
1 tbsp chopped oregano
4 fl oz dry white wine
2 tbsp pitted black olives, roughly chopped
3 oz rocket
salt and pepper
fresh oregano sprigs to garnish
How to cook:
Cook the pasta according to packet instructions (around 8-10 minutes) in a large pan of boiling, salted water until all dent.
While the pasta is cooking, make the sauce.
Heat the oil and vegan margarine in a pan until the butter melts.
Gently fry the garlic for 30 seconds.
Add the bell peppers and cook for 3-4 minutes, moving the peppers around the pan.
Stir in the cherry tomatoes, oregano, white wine and olives and cook for 3-4 minutes.
Season to taste.
Remove from the heat and stir in the rocket and give a quick stir until just wilted.
Transfer the pasta to a serving bowls, top with the sauce and garnish with oregano sprigs.
Vegan Pasta Recipes – Vegan Fusilli Cacciatore
Prep Time: 15 Mins
Cooking Time: 15 mins
2 large knobs vegan margarine
1-2 fresh red chilli peppers, cut into fine rings (adjust quantity according to how spicy you like the dish)
8oz mixed mushrooms (e.g. oyster, shitake, button, flat)
2 tbsp pine nuts, toasted, plus extra to garnish.
Drizzle white wine
2 tbsp chopped thyme
Thyme sprigs to garnish
Salt and Pepper
How to cook:
In a large frying pan, add a few drizzles olive oil and heat over a high heat until the oil in smoking hot.
Add the mixed mushrooms to the pan and cook for one minute stirring continuously.
Remove the mushrooms from the heat and transfer to a bowl.
Season generously with salt and pepper, and a large pinch of the chopped thyme and stir.
Turn down the heat to medium. Wipe the frying pan and put back on the heat.
On a separate ring on the stove, bring a large saucepan of salted water to the boil.
Add the pasta, and cook according to packet instructions until al dente (around10 minutes).
While the pasta is cooking add one knob of the vegan margarine to the frying pan, with a drizzle of olive oil.
Add the chilli pepper rings to the pan and fry gently for a couple of minutes.
Then Add the sauteed mushroom and thyme mixture back to the pan.
Add a splash of white wine, along with a little more salt and pepper and the rest of the chopped thyme.
Saute for a couple more minutes, then add the toasted pine nuts.
Drain the pasta, and add to the frying pan with the mushroom mixture, and stir thoroughly to combine.
Add the other knob of vegan margarine, as well as the spinach to the pan.
Toss together until the vegan margarine is melted and the spinach is slightly wilted.
Serve in 4 bowls and garnish with the remaining toasted pine nuts and thyme sprigs.
I hope you have enjoyed these yummy vegan pasta recipes, and please visit the rest of my site for many more vegan recipes.