Vegan Pasta Recipes

I absolutely love this recipe because it’s a vibrant, plant-based meal that’s both nutritious and delicious, making it the perfect dish for a quick and wholesome weeknight dinner. Plus, it’s packed with colorful veggies and topped with nutritional yeast for that cheesy flavor I crave, all while being completely dairy-free!

I love cooking delicious, vegan pasta dinners that are both nutritious and satisfying. My go-to recipe features whole grain (or gluten-free) pasta, succulent tomatoes, zesty zucchini, and vibrant red bell peppers.

Right at the end, I fold in fresh spinach (or any leafy green) and drizzle in some good olive oil. For flavor, I reach for the nutritional yeast (for that good, cheesy flavor we’re all after), a splash of fresh lemon juice, and a few red pepper flakes (which does not make this dish spicy, I promise).

The final flourish is fresh basil (because what pasta dish isn’t better with fresh basil?). And that’s it: a delicious, light pasta dish that is packed with the good stuff.

Ingredients

Whole grain pasta:
Full of fiber and intricate, health-giving carbs, it supplies energy that lasts.

Olive oil:
It is a source of healthy fat that adds richness and helps in absorbing nutrients.

Garlic:
Recognized for its ability to neutralize free radicals, it gives a big taste.

Cherry tomatoes:
Full of vitamin C, they bring a sweet juiciness.

Zucchini:
Light in calories, it provides a delicate taste and vital nutrients.

Spinach:
Loaded with iron and vitamins, it raises the dish’s nutritional level.

Nutritional yeast:
Offers a flavor that’s unimaginably cheesy and serves up a generous helping of B vitamins.

Ingredient Quantities

• 12 oz whole grain pasta or gluten-free pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 2 cups fresh spinach
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil, chopped

Instructions

1. Prepare the pasta as per the directions on the package in a sizable pot of water that is both salted and at a rolling boil. When done, drain well and keep to the side.

2. Heat the olive oil in a large skillet over medium heat. Stir in the minced garlic and sauté for about 1 minute, until it’s fragrant.

3. In a skillet, combine the cherry tomatoes, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the veggies reach the tender stage.

4. Add freshly washed spinach leaves to the pan. Stir and allow the spinach to sit in the pan for 2-3 minutes until wilted.

5. Combine the drained pasta with the skillet and the vegetables, tossing everything together.

6. Dust the nutritional yeast across the pasta and vegetables, and mix to cover them all uniformly.

7. Add the lemon juice and salt, black pepper, and red pepper flakes (if using) to the mix. Toss to combine thoroughly.

8. Take the skillet off the heat and mix in the basil.

9. Pasta can be served warm, and it can be garnished with fresh basil if one so chooses.

10. Savor your delicious plant-based pasta dish!

Equipment Needed

1. Large pot
2. Skillet
3. Strainer or colander
4. Cutting board
5. Knife
6. Wooden spoon or spatula
7. Measuring spoons
8. Measuring cups
9. Citrus juicer (optional)

FAQ

• Q: Can I use a different type of pasta?A: Yes, you can substitute any pasta of your choice, keeping it vegan if preferred, for the whole grain or gluten-free pasta.
• Q: Is there an alternative to nutritional yeast?A: If you want a substitute, use a little miso paste for a similar umami flavor, or just leave it out if you can’t find it.
• Q: Can I add protein to this dish?Certainly! You can incorporate chickpeas, tofu, or tempeh to raise the protein levels and still maintain a vegan dish.
• Q: How do I store leftovers?Keep any uneaten portions in an airtight container and in the refrigerator for as long as three days. Reheat gently either on the stovetop or in the microwave.
• Q: Can I make this recipe oil-free?A: Yes, for an oil-free version, you can use vegetable broth or water in place of olive oil when sautéing the vegetables.
• Q: What can I use instead of red pepper flakes?A: You can swap in a pinch of cayenne pepper or just leave it out if you want a milder flavor.

Substitutions and Variations

Pasta made from chickpeas or lentils is a good alternative for whole grain or gluten-free pasta when additional protein is desired.
If you don’t have olive oil, you can use either avocado oil or coconut oil.
Nutritional yeast can be exchanged for vegan parmesan or ground cashews, in order to achieve that cheesy flavor.
Kale or Swiss chard can do for fresh spinach.
Sun-dried tomatoes can be used in place of cherry tomatoes when a more intense flavor is desired.

Pro Tips

1. Roast the Vegetables Before adding them to the skillet, consider roasting the cherry tomatoes, zucchini, and red bell pepper in the oven with a bit of olive oil, salt, and pepper. This can enhance their flavors and add a slight caramelization that brings depth to the dish.

2. Infuse the Oil As you heat the olive oil, consider adding a pinch of red pepper flakes to it before sautéing the garlic. This will infuse the oil with a subtle spicy note throughout the dish.

3. Pasta Water Magic Reserve a cup of the pasta cooking water before draining the pasta. You can add a splash of this starchy water to the pasta and vegetable mixture if it seems dry, which helps bind the sauce and ingredients together.

4. Lemon Zest Boost In addition to lemon juice, add a bit of freshly grated lemon zest when you combine the lemon juice. This adds more citrusy brightness and enhances the overall flavor profile.

5. Season Each Layer Salt the vegetables when sautéing to build layers of flavor. Adjust the seasoning at the end to ensure a balanced taste throughout the dish.