Best Vegan Pasta Recipes BuzzFeed Readers Love Right Now

Updated On: October 7, 2025

If you’re searching for the best vegan pasta recipes that are both comforting and creative, look no further! Inspired by the viral BuzzFeed-style recipe roundups, I’ve compiled a list of mouthwatering vegan pasta dishes that are sure to delight everyone at your table.

Whether you’re a seasoned plant-based eater or just eager to add more veggies to your plate, these recipes offer something for every craving—from creamy Alfredo to hearty bolognese and zesty primavera.

Using simple ingredients and fuss-free instructions, you’ll discover just how delicious and satisfying vegan pasta can be.

Pasta is the ultimate comfort food, and with these vegan twists, you won’t miss the dairy or meat for a second. These recipes are ideal for busy weeknights, special occasions, or meal prepping for the week ahead.

Dive in and get inspired by the best vegan pasta recipes, each bursting with flavor, nutrition, and beautiful colors. Let’s get cooking!

Why You’ll Love This Recipe

There are so many reasons to love these BuzzFeed-inspired vegan pasta recipes! Not only are they completely plant-based, but they’re also:

  • Quick and easy: Most recipes come together in under 30 minutes.
  • Family-friendly: These dishes are loved by kids and adults alike.
  • Affordable: No expensive specialty ingredients required—just pantry staples and fresh produce.
  • Versatile: Swap in your favorite veggies, pastas, or sauces to suit your taste.
  • Nutritious: Packed with vitamins, fiber, and plant-based protein.

“You won’t believe how creamy, hearty, and satisfying vegan pasta can be. It’s the ultimate comfort food, with a healthy twist!”

Best Vegan Pasta Recipes BuzzFeed-Style: The Listicle

Ready to explore the top vegan pasta recipes? Here are five favorites, each with its own unique flair and flavor profile.

Scroll down for detailed ingredients, equipment, and step-by-step instructions for each recipe.


Creamy Vegan Alfredo

Ingredients

Ingredient Quantity
Penne or fettuccine (dried) 12 oz (340g)
Raw cashews (soaked) 1 cup
Unsweetened plant milk 1 cup
Nutritional yeast 1/4 cup
Garlic cloves, minced 3
Lemon juice 2 tbsp
Salt 1 tsp
Freshly ground black pepper 1/2 tsp
Olive oil 1 tbsp
Chopped parsley (for garnish) 2 tbsp

Equipment

  • Large pot for boiling pasta
  • High-speed blender
  • Colander
  • Large skillet or saucepan
  • Measuring cups and spoons
  • Wooden spoon or spatula

Instructions

  1. Soak the cashews: Cover raw cashews with boiling water and let soak for 15 minutes. Drain and set aside.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside, reserving 1/2 cup pasta water.
  3. Make the Alfredo sauce: In a blender, combine soaked cashews, plant milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until completely smooth and creamy.
  4. Heat the sauce: In a large skillet, heat olive oil over medium heat. Pour in the blended sauce and cook for 2-3 minutes, stirring constantly. Add reserved pasta water as needed to thin the sauce.
  5. Toss pasta: Add cooked pasta to the skillet and toss until well coated with sauce. Cook for another 2 minutes to heat through.
  6. Garnish and serve: Sprinkle with chopped parsley and extra black pepper. Serve immediately!

Tips & Variations

  • Nut-free? Substitute sunflower seeds or silken tofu for cashews.
  • Add veggies: Toss in steamed broccoli, sautéed mushrooms, or spinach for extra nutrition.
  • Spice it up: Add a pinch of crushed red pepper for heat.

For an extra-creamy finish, use a high-speed blender and adjust plant milk as needed. Always taste and adjust salt before serving.

Nutrition Facts

Nutrient Per Serving (1/4 recipe)
Calories 420
Protein 14g
Fat 14g
Fiber 5g
Sugar 3g

Serving Suggestions

  • Serve with a crisp green salad or vegan garlic bread.
  • Pair with roasted vegetables for a hearty meal.
  • Finish with a sweet treat like this Chocolate Heaven Cake Recipe.

Hearty Vegan Bolognese

Ingredients

Ingredient Quantity
Spaghetti (dried) 12 oz (340g)
Olive oil 2 tbsp
Yellow onion, diced 1 medium
Carrot, diced 1 medium
Celery stalk, diced 1
Garlic cloves, minced 3
Lentils (cooked or canned, drained) 1 1/2 cups
Crushed tomatoes 1 (28 oz) can
Tomato paste 2 tbsp
Italian seasoning 2 tsp
Salt and pepper to taste
Fresh basil, chopped for garnish

Equipment

  • Large pot for boiling pasta
  • Large skillet or Dutch oven
  • Wooden spoon
  • Chopping board and knife
  • Colander
  • Measuring cups and spoons

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside.
  2. Sauté the veggies: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrot, and celery. Sauté for 5-7 minutes until softened.
  3. Add garlic & lentils: Stir in garlic and cook for 1 minute, then add cooked lentils and sauté for another 2 minutes.
  4. Simmer the sauce: Add crushed tomatoes, tomato paste, and Italian seasoning. Season with salt and pepper. Simmer for 15-20 minutes, stirring occasionally.
  5. Toss pasta: Add cooked pasta to the sauce and toss until evenly coated.
  6. Serve: Garnish with fresh basil and enjoy!

Tips & Variations

  • Protein boost: Use lentils or crumbled tempeh for extra heartiness.
  • Veggie swap: Add mushrooms, zucchini, or bell peppers for more texture.
  • Gluten-free: Choose gluten-free spaghetti or pasta of choice.

“Simmering the sauce a bit longer deepens the flavors—don’t rush this step if you have the time!”

Nutrition Facts

Nutrient Per Serving (1/4 recipe)
Calories 395
Protein 16g
Fat 7g
Fiber 10g
Sugar 9g

Serving Suggestions

  • Top with vegan parmesan or nutritional yeast for a cheesy finish.
  • Serve alongside a slice of crusty bread or try a fun twist with Cheese Penny Recipe (veganize as needed).
  • Pair with a simple side salad dressed in balsamic vinaigrette.

Zesty Vegan Primavera

Ingredients

Ingredient Quantity
Penne or fusilli pasta 12 oz (340g)
Olive oil 2 tbsp
Zucchini, sliced 1 medium
Red bell pepper, sliced 1 medium
Yellow squash, sliced 1
Cherry tomatoes, halved 1 cup
Garlic cloves, minced 2
Lemon zest 1 tsp
Lemon juice 2 tbsp
Salt and pepper to taste
Fresh basil or parsley for garnish

Equipment

  • Large pot for boiling pasta
  • Large skillet
  • Chopping board and knife
  • Colander
  • Zester
  • Measuring cups and spoons

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
  2. Sauté veggies: Heat olive oil in a large skillet over medium heat. Add zucchini, red bell pepper, and yellow squash. Cook for 5 minutes, stirring occasionally.
  3. Add tomatoes & garlic: Stir in cherry tomatoes and garlic. Sauté for 2-3 minutes until tomatoes soften.
  4. Combine & season: Add drained pasta to the skillet. Stir in lemon zest, lemon juice, salt, and pepper. Toss well to combine.
  5. Garnish and serve: Sprinkle with fresh basil or parsley. Serve warm or at room temperature.

Tips & Variations

  • Seasonal veggies: Use asparagus, peas, or artichokes in springtime.
  • Protein boost: Add a can of drained chickpeas or white beans.
  • Make it spicy: Add a pinch of red pepper flakes.

“For the freshest flavor, use just-picked summer veggies and generous lemon zest.”

Nutrition Facts

Nutrient Per Serving (1/4 recipe)
Calories 350
Protein 11g
Fat 7g
Fiber 5g
Sugar 6g

Serving Suggestions


Spicy Vegan Arrabbiata

Ingredients

Ingredient Quantity
Rigatoni or penne pasta 12 oz (340g)
Olive oil 2 tbsp
Garlic cloves, sliced 3
Red chili flakes 1 tsp (more to taste)
Crushed tomatoes 1 (28 oz) can
Salt 1 tsp
Black pepper 1/2 tsp
Fresh parsley, chopped for garnish

Equipment

  • Large pot for boiling pasta
  • Large skillet
  • Wooden spoon
  • Colander
  • Measuring cups and spoons

Instructions

  1. Cook the pasta: Boil pasta in salted water until al dente. Drain and set aside.
  2. Sauté garlic & chili: Heat olive oil in a large skillet over medium heat. Add sliced garlic and chili flakes. Sauté for 1-2 minutes until garlic is fragrant.
  3. Add tomatoes: Pour in crushed tomatoes. Season with salt and pepper. Simmer for 10-15 minutes until the sauce thickens.
  4. Combine pasta & sauce: Toss cooked pasta in the sauce until fully coated.
  5. Garnish and serve: Sprinkle with chopped parsley and serve immediately.

Tips & Variations

  • Adjust heat: Add extra chili flakes for more spice, or reduce for a milder flavor.
  • Veggie addition: Sauté mushrooms or spinach with the garlic for extra flavor.
  • Make it saucier: Add a splash of reserved pasta water if the sauce is too thick.

“Arrabbiata means ‘angry’ in Italian—don’t be shy with the chili flakes!”

Nutrition Facts

Nutrient Per Serving (1/4 recipe)
Calories 320
Protein 10g
Fat 6g
Fiber 4g
Sugar 7g

Serving Suggestions

  • Pair with a crisp side salad and a glass of sparkling water with lemon.
  • Serve with vegan garlic knots or breadsticks.
  • Finish your meal with a scoop of Cinnamon Pecan Ice Cream Recipe (veganize as needed).

One-Pot Vegan Mushroom Pasta

Ingredients

Ingredient Quantity
Linguine or spaghetti 12 oz (340g)
Olive oil 2 tbsp
Mixed mushrooms, sliced 12 oz (340g)
Yellow onion, diced 1 small
Garlic cloves, minced 3
Vegetable broth 3 cups
Unsweetened plant milk 1/2 cup
Nutritional yeast 2 tbsp
Fresh thyme 1 tsp
Salt and pepper to taste
Chopped chives or parsley for garnish

Equipment

  • Large deep skillet or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Chopping board and knife

Instructions

  1. Sauté veggies: In a large deep skillet, heat olive oil over medium heat. Add onion and cook for 3 minutes, then add mushrooms and sauté until golden and softened (about 7 minutes).
  2. Add garlic & thyme: Stir in garlic and fresh thyme. Cook for 1 minute.
  3. Add liquids & pasta: Pour in vegetable broth and plant milk. Bring to a boil, then add linguine. Stir to submerge pasta.
  4. Simmer: Reduce heat to medium-low and simmer, stirring often, until pasta is cooked and liquid has mostly absorbed (about 12-14 minutes).
  5. Finish: Stir in nutritional yeast, season with salt and pepper, and cook for 2 more minutes.
  6. Garnish and serve: Sprinkle with chives or parsley before serving.

Tips & Variations

  • Use any mushrooms: Cremini, button, shiitake, or portobello all work beautifully.
  • Creamier sauce: Use canned coconut milk instead of plant milk.
  • Add greens: Stir in baby spinach at the end for extra color and nutrients.

One-pot pastas are a lifesaver for busy nights—less cleanup, all the flavor!

Nutrition Facts

Nutrient Per Serving (1/4 recipe)
Calories 410
Protein 13g
Fat 8g
Fiber 5g
Sugar 4g

Serving Suggestions

  • Serve with a side of roasted asparagus or green beans.
  • Pair with a chilled glass of white wine for a cozy dinner.
  • Great for meal prep—leftovers keep well in the fridge for up to 3 days.

Conclusion

Whether you’re new to vegan eating or a longtime plant-based cook, these BuzzFeed-inspired vegan pasta recipes prove that comfort food can be delicious, creative, and entirely cruelty-free. Each dish is designed for maximum flavor and simplicity, making it easier than ever to enjoy hearty, satisfying meals at home.

From creamy Alfredo to zesty primavera, you’ll find a recipe here for every palate and occasion.

Don’t be afraid to experiment with different veggies, proteins, and pasta shapes—vegan pasta is all about versatility and fun! If you loved these recipes, be sure to explore more options like our Costco Vegan Mushroom Stew Recipe or discover unique desserts such as the Christmas Cookie Shots Recipe for a sweet finish.

Happy cooking!

📖 Recipe Card: Creamy Vegan Garlic Pasta

Description: This luscious vegan garlic pasta is rich, creamy, and packed with flavor. It's the perfect quick and comforting meal for any night of the week.

Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M

Servings: 4 servings

Ingredients

  • 12 oz fettuccine or linguine pasta
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 1 1/2 cups unsweetened almond milk
  • 1/2 cup raw cashews, soaked
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Instructions

  1. Cook pasta according to package instructions; drain and set aside.
  2. In a blender, combine almond milk, soaked cashews, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
  3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes.
  4. Pour the blended sauce into the skillet and cook for 3-4 minutes, stirring, until thickened.
  5. Add cooked pasta to the skillet and toss to coat evenly with sauce.
  6. Sprinkle with fresh parsley before serving.

Nutrition: Calories: 420 kcal | Protein: 13 g | Fat: 11 g | Carbs: 67 g

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Creamy Vegan Garlic Pasta”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This luscious vegan garlic pasta is rich, creamy, and packed with flavor. It’s the perfect quick and comforting meal for any night of the week.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“12 oz fettuccine or linguine pasta”, “1 tablespoon olive oil”, “6 cloves garlic, minced”, “1 1/2 cups unsweetened almond milk”, “1/2 cup raw cashews, soaked”, “2 tablespoons nutritional yeast”, “1 tablespoon lemon juice”, “1 teaspoon salt”, “1/2 teaspoon black pepper”, “1/4 cup chopped fresh parsley”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook pasta according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “In a blender, combine almond milk, soaked cashews, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large skillet over medium heat. Add garlic and saut\u00e9 for 1-2 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour the blended sauce into the skillet and cook for 3-4 minutes, stirring, until thickened.”}, {“@type”: “HowToStep”, “text”: “Add cooked pasta to the skillet and toss to coat evenly with sauce.”}, {“@type”: “HowToStep”, “text”: “Sprinkle with fresh parsley before serving.”}], “nutrition”: {“calories”: “420 kcal”, “proteinContent”: “13 g”, “fatContent”: “11 g”, “carbohydrateContent”: “67 g”}}

Photo of author

Marta K

Leave a Comment

X