Homemade Vegan Pasta Recipe (Eggless Pasta Dough)
This article may also be found on the following website: This quick and easy Homemade Vegan Pasta Recipe (Eggless Pasta Dough) may be created in just a few simple steps without the need of a noodle machine (see recipe video or step-by-step photos below). Making green spinach pasta is also an alternative, which can be found on this page. To me, there’s virtually nothing better than digging into a huge dish of homemade vegan pasta, particularly accompanied with a side of fresh vegetables. To be honest, pasta is always a joyous occasion for me, but handmade pasta is much more so.
When I was a youngster and wanted to go to the store to purchase pasta, my grandmother constantly questioned me if I was joking when I said I was.
Who knows what you think, but I believe she was completely correct!
With this Pasta Recipe, it’s ridiculously simple!
Easy Eggless Pasta Dough
While eggless pasta is available in shops, the majority of fresh pasta dough recipes ask for the addition of eggs to the dough. This handmade vegan spaghetti dish, on the other hand, has absolutely no eggs at all. All you need is flour, semolina flour, water, and a bit of salt to make this delicious dish. A gluten-free version of this dish is included in the recipe notes for those who follow a gluten-free diet plan. Simply knead the ingredients together until they come together to produce a beautiful soft pasta dough.
How to make Vegan Pasta
Actually, the creation of this eggless pasta dough is quite similar to that of myRavioli Recipe; however, producing tagliatelle or fettuccine is much easier than filling and foldingDumplings, as you can see in the video below. I’m not suggesting that there isn’t any effort required, but the most of it is spent in the kneading of the dough and rolling out the finished product. Once it’s finished, all that’s left to do is wrap it up loosely and cut it into strips of the proper length. Unfold the strips and you’ve got yourself some noodle goodness.
How to make Spinach Pasta
Typically, I keep the dough for my Ravioli or Pasta Pockets basic and flavorful, with little emphasis on the cheese. Now I’d want to demonstrate how to incorporate color and taste into your dishes, like I did with my Pumpkin Ravioli Recipe. While I was in the mood for Spinach Pasta at the time, other vegetables such as beet, carrots, and sweet potatoes may also be used in this recipe. To be honest, it’s cooked in the same way as the original, with the exception of using a bit less water and adding some puréed spinach instead.
My favorite Pasta Sauces and Pestos
If you want to serve great Homemade Vegan Pasta, there are several options. You may prepare a stir-fry with veggies and serve it with pesto or another sauce of your own. Here are a few of my favorite pasta dishes to make:
- Pasta alla Arrabbiata
- Alfredo Sauce
- Creamy Mushroom Sauce
- Sweet Potato Pasta Sauce
- Simple Tomato Sauce
- Basil Garlic Pesto
- Pesto Rosso
- Mushroom Spinach Pasta
- Avocado Pasta
- Vegan Mac and Cheese
- Vegan Bolognese
- Lentil Bolognese
- Pasta alla Arrabbiata
Get creative with this Eggless Pasta Dough
This Homemade Vegan Pasta Recipe is quite adaptable, since it can be used to create a wide variety of dishes. You can add vegetables to the dough to make it more colorful, or you can shape the dough into ravioli, pierogi, dumplings, or any other type of pasta shape you choose. A pasta machine, on the other hand, allows you to prepare a variety of dishes such as spaghetti, for example. I also enjoy making penne, farfalle, and tortellini, and I will demonstrate how to do it in a future recipe, so stay tuned.
In the event that you have tried this dish, I would really appreciate hearing your thoughts on how you liked it.
I look forward to receiving your input on a regular basis. Preparation time: 10 minutes Cooking Time: 15 minutes Time allotted: 25 minutes Courses include: Appetizers, Basics, LunchDinner, Main Course, Side Dish, and Soup (if applicable).
Easy Homemade Pasta
- If necessary, 1 14 cup all-purpose or spelt flour * (150 g) or gluten-free* flour can be substituted. 1 cup semolina flour (150 g) or more ordinary flour can be substituted
- 12 teaspoons salt
- 34 cup water (150 mL)
- 2 teaspoons olive oil
Spinach Pasta (Option)
- *Please keep in mind that visual instructions are provided in the recipe video. Also, I strongly advise that you measure the components in grams rather than cup measurements.
Homemade Pasta dough
- In a large mixing basin, combine the flour, semolina, and salt. Make a well for yourself. Pour in the water and olive oil and stir until everything is properly blended. Transfer to a working surface and knead for 8-10 minutes, or until the dough is smooth and soft to the touch. (If the dough is too moist, add more flour
- If the dough is too dry, add more water.) Form a ball, wrap it in cling film, and place it in the refrigerator for 1/2 hour
Cut Pasta (see step-by-step pictures in the text above)
- Refrigerate the dough for 30 minutes before cutting it into two equal halves. Using a rolling pin (or a pasta machine, if you have one), thinly roll out one part on a floured work surface
- Repeat with the remaining portions. Dust with additional flour (to keep it from sticking) and roll it up loosely. To cut the roll into strips, use a very sharp knife and carefully cut the roll. Unfurl the noodles with your fingers and arrange them loosely into many bundles to form noodle nests using your hands. Using the next dough part, repeat the process as before. Bring a big saucepan of salted water to a boil before beginning to cook. Cook the pasta until it is cooked, about 3-4 minutes
- Remove from heat. Serve with your favorite pesto or sauce and take pleasure in it
To make Spinach Pasta (optional)
- Fresh spinach should be cooked until wilted, about 1-2 minutes (or defrost frozen spinach). After that, crush and combine with around 1/3 to 1/2 cup of water. To make the dough, use this spinach combination for the water in step 1 (form the dough) and proceed with the procedure.
- If you want to make the pasta dough gluten-free, you may use a gluten-free flour mix for the regular flour and semolina in the recipe. In addition, I propose adding an additional flax-egg (stir 1 tablespoon ground flaxseeds with 3 tablespoons water and leave to thicken for 2 minutes) to the recipe. In order to make a pasta bake, such as lasagna, it is not necessary to boil the new noodles beforehand. Simply include them into your recipe as is. To freeze fresh uncooked pasta, lay the noodle nests on a dusted baking sheet and set in the freezer for 2 hours or until frozen. After that, you may transfer the mixture to a freezer bag. To cook, simply place them directly into boiling water
- There is no need to thaw them first.
Nutrition is computed automatically and should only be used as a rough guideline for planning meals. IN THE EVENT THAT YOU HAVE PINTEREST, YOU CAN FIND MEHERE AND PIN THE FOLLOWING PICTURE IF YOU WANT! Bianca Zapatka is the author of this article. All photos and material are protected by intellectual property rights. Please do not use any of my photographs without first obtaining permission from me. If you wish to reprint this recipe, please provide a link to the original site where you found it.
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How To Make Vegan Pasta At Home (eggless pasta dough)
Easy three-ingredient vegan pasta recipe — because once you learn how to make fresh vegan pasta from scratch, it becomes a go-to evening dinner you’ll want to make again and over again. There has been a long wait for this straightforward step-by-step tutorial on how to make homemade vegan pasta from scratch (eggless pasta dough). I’ve previously posted a number of pasta meals on the site, but now you can finally get your hands on the vegan pasta dough recipe that you’ve all been requesting. Furthermore, you only need three ingredients: flour, semolina flour, and olive oil (together with water and salt) to make this homemade vegan pasta, which you can have anytime you like.
- Yes, if you already have one, that’s wonderful – go ahead and use it.
- Grab your favorite rolling pin and some elbow grease instead, and you’ll be on your way in no time!
- As it is, the majority of dry pasta sold in stores is eggless.
- Aside from that, after you’ve mastered the fundamentals, you may go crazy with your experimentation, trying with different flours and additives.
- However, for the time being, let’s get down to business and learn everything there is to know about creating vegan pasta from scratch.
How To Make Vegan Pasta (and spaghetti)
- Olive oil, water, salt
- 00 grade pasta flour and semolina
Please keep in mind that utilizing a pasta machine is completely optional.
You can make ribbon/tagliatelle-style pasta using a rolling pin and cut it into different thicknesses depending on how thick you want it. A pasta machine, on the other hand, would be required for spherical spaghetti.
Make a bed of flour on your work area or in a bowl (you may use both ’00’ grade pasta flour and semolina). Mix in the salt until well combined. To make a well in the center of the flour, pour in the water and olive oil and mix thoroughly. Starting with a fork, incorporate the wet ingredients into the flour mixture until you have a well-combined batter. Turn out the pasta dough onto a lightly floured work area and knead it for approximately 10 minutes, or until it is smooth and elastic. If it appears to be excessively dry, a small amount of water can be added.
- Refrigerate for 30 minutes to allow for the development of gluten.
- It is more convenient to roll it out in stages.
- This was accomplished by sandwiching the spaghetti between two sheets of parchment paper.
- Please keep in mind that if you happen to have a pasta machine, you may certainly use it to roll out the dough.
- Then run it through the machine a couple more times to thin it down even further.
- To begin, decide on the form you desire.
- For this, you just need to roll up the spaghetti sheet (after lightly flouring it to ensure it doesn’t cling) and cut it into slices as thin or thick as you like using a knife.
- To create vegan spaghetti, you may alternatively use a pasta machine to cut the pasta into pieces.
How To Cook The Pasta
Fresh vegan spaghetti is really simple to prepare and only requires a few minutes of your time. Simply start by bringing water to a boil and adding salt, then adding the pasta to the pot and cooking for around 2-3 minutes. When the pasta has reached the correct ‘al dente’ degree, it will rise to the surface of the pan, indicating that it is done. If you like softer pasta (no judgements here! ), simply cook for an additional minute or two after the recommended cooking time.
After that, you may serve your spaghetti in any manner you’d typically dish it. For a really quick and easy vegan pasta dinner, I normally just mix the pasta with some homemade pistachio pesto (or this Carrot Leaf Pesto) and some sautéed veggies, such as cherry tomatoes and spinach/kale, until the pasta is heated through. It is possible to prepare a delicious pasta salad by just tossing in some olive oil and herbs along with some vegetables. In order to make a more time-consuming supper, you can consider pairing the vegan pasta with these Healthy MushroomLentil Vegan Meatballs, which are served with a basic tomato sauce (you could also make a fantastic spaghetti sauce by adding some onion and other herbs).
Note: If you want to do something a bit different, you may try your hand at making this natural rainbow spaghetti using just natural ingredients. It’s as simple as mixing this spaghetti dough recipe with the ‘color’ components of your choosing and calling it a day.
How To Store It
Place the pasta on your kitchen counter for approximately 24 hours to allow it to air dry completely. The length of time will vary based on where you reside and the climate. Only spaghetti that snaps neatly and without bending should be avoided. Once dry, keep in an airtight jar for up to a month at room temperature. In this recipe, I’m using a pasta hanging contraption, but you can just leave it on the counter or use hangers or make your own hangers to hang it from. Because the pasta must be rehydrated before it can be cooked, it will take longer to cook than any of the other storage techniques.
In The Fridge
When storing your homemade vegan pasta in the refrigerator, it is preferable to do so when you will be using it immediately. Simply keep in an airtight container for up to three days at a time, at the very most.
In The Freezer
This fresh pasta is extremely freezer-friendly, making it a great option for entertaining. Simply store in an airtight jar in the freezer for up to 2 months. If you’ve produced a large amount of pasta, you may separate it into individual ‘nests,’ which you can then grab and use as required. Additionally, while cooking your pasta from frozen, there is no need to thaw it beforehand. Simply place in a pot of salted boiling water and simmer for 3-5 minutes, or until the vegetables are soft. If you have any queries, please post them in the comments section below.
- 1 cup 00′ pasta flour grade or white flour
- 1 cup semolina flour
- 1/2 cup water
- 1.5 tablespoon olive oil
- 1/2 teaspoon salt
- 1 cup 00′ pasta flour grade or white flour
- Make a bed of flour on your work area or in a bowl (you may use both ’00’ grade pasta flour and semolina). Toss in the salt and combine
- Make a well in the center of the flour and pour in the water and olive oil
- Set aside. Incorporate the wet ingredients into the flour using a fork until you have a well-combined batter. Turn out the pasta dough onto a lightly floured work area and knead it for approximately 10 minutes, or until it is smooth and elastic. If it appears to be excessively dry, a small amount of water can be added. Place the dough in a bowl and cover it with a moist tea towel or muslin cloth to keep it from drying out too much. Refrigerate for 30 minutes to allow for the development of gluten. Using a sharp knife, cut the dough into two equal pieces. It is more convenient to roll it out in stages. Roll out the dough and stretch it into thin sheets by spreading it out with a rolling pin. This was accomplished by sandwiching the spaghetti between two sheets of parchment paper. While rolling the dough, lightly sprinkle it with flour to prevent it from sticking together. The next step is to cut the spaghetti into little pieces. To begin, decide on the form you desire. Tagliatelle or Pappardelle are two pasta shapes that I enjoy cutting into long strips. For this, you just need to roll up the spaghetti sheet (after lightly flouring it to ensure it doesn’t cling) and cut it into slices as thin or thick as you like using a knife. **
- The Pasta Should Be Prepared As Follows: Fresh vegan spaghetti is really simple to prepare and only requires a few minutes of your time. Simply start by bringing water to a boil and adding salt, then adding the pasta to the pan and cooking for around 2-3 minutes. When the pasta has reached the correct ‘al dente’ degree, it will rise to the surface of the pan, indicating that it is done. You can boil the pasta for an additional minute or two if you want softer pasta (there are no judgments here!).
Using a pasta machine to roll out the dough is, of course, an option if you are fortunate enough to have one on hand. First, lay out the dough with a rolling pin until it is thin enough to slide through the widest setting on the machine (level “0”). After that, run it through the machine a couple more times to make it thinner. ** Also, you may use the dough to make ravioli or tortellini, or even to make lasagne sheets, or you can use a pasta machine to cut the pasta into strips to make vegan spaghetti.
To Store the pasta:
Place the pasta on your kitchen counter for approximately 24 hours to allow it to air dry completely. The length of time will vary based on where you reside and the climate. Only spaghetti that snaps neatly and without bending should be avoided. Once dry, keep in an airtight jar for up to a month at room temperature. In this recipe, I’m using a pasta hanging contraption, but you can just leave it on the counter or use hangers or make your own hangers to hang it from. The cooking time for the pasta will be longer than for any of the other storage techniques since it must be rehydrated first, which will take around 8-10 minutes on average.
In The Fridge:
When storing your homemade vegan pasta in the refrigerator, it is preferable to do so when you will be using it immediately. Simply keep in an airtight container for up to three days at a time, at the very most.
In The Freezer:
This fresh pasta is extremely freezer-friendly, making it a great option for entertaining. Simply store in an airtight jar in the freezer for up to 2 months. If you’ve produced a large amount of pasta, you may separate it into individual ‘nests,’ which you can then grab and use as required. Additionally, while cooking your pasta from frozen, there is no need to thaw it beforehand. Simply place in a pot of salted boiling water and simmer for 3-5 minutes, or until the vegetables are soft.
Please keep in mind that the total duration does not include 30 minutes of resting time. Serving: 100g|311kcal|54g carbohydrate | 9 g protein | 6 gram of fat | 1 gram of saturated fat | 293mg sodium | 112mg potassium| 2 gram fiber | 1 gram sugar| 12mg calcium| 3 mg iron
30 Amazing Vegan Pasta Recipes
Sausage and greens pasta, made with vegan sausage and vegetables, is a 15-minute vegan pasta meal that is meaty, substantial, and incredibly filling. Prepare a simple but gourmet-tasting lunch by jazzing up store-bought marinara sauce, cooking your favorite vegan sausage, and serving it with plenty of greens.
- 6 ounces (170 g) rigatoni (or other ridged pasta)
- 2 links of your favorite vegan sausage (6-8 ounces, 170-230 g) (I like Beyond Meat or Field Roast Italian)
- 6 ounces (170 g) rigatoni (or other ridged pasta)
- Olive oil (as required)
- 2 cups (about 475-500g) of your preferred marinara sauce 1 tablespoon tomato paste
- 12 teaspoon dried oregano
- 12 teaspoon red pepper flakes
- + more seasonings to taste Nutritional yeast (about 1.5 teaspoons)
- 4-gallon bag of baby spinach or baby kale
- 1-gallon bag of basil (slivered or chopped)
- 1-gallon bag of flat-leaf parsley (chopped)
- Bring a big saucepan of water to a boil, then thoroughly season the water with salt. Cook the pasta according to the package recommendations, just until al dente – don’t overcook it since it will continue to cook in the sauce if you do. Between now and then, slice or crumble the vegan sausage, depending on which flavor you’re using (Beyond Meat crumbles
- Field Roast slices)
- Using a large nonstick saute pan, cook the ingredients over medium-high heat. Once the pan is heated, add a small amount of olive oil (if necessary) and the vegan sausage (if you have a nice nonstick pan, you may not need to use any oil). Keep tossing until the sausage is beautifully browned, about 10 minutes. Meanwhile, while the sausage is cooking, put the marinara sauce, tomato paste, oregano, red pepper flakes, and nutritional yeast in a large mixing bowl and whisk until well combined
- The spinach or kale should be cooked for 30-60 seconds, until it is almost wilted but still brilliant green, after the sausage has been mostly cooked through. Toss in the marinara sauce mixture until everything is well-combined. Transfer the hot, cooked pasta from the pot to the saute pan with a slotted spoon using the slotted spoon. Toss the pasta with the sauce and sausage and toss to blend for approximately 1 minute
- Remove from heat. Before serving, sprinkle with more red pepper flakes or black pepper, and garnish with basil or parsley if desired.
Homemade Vegan Pasta
Freshpastarecipes are often not vegan-friendly, but this is an issue that may be easily remedied with a little creativity. Simply eliminate the eggs from your diet entirely, or substitute suitable equivalents that do not include any animal products.
Yes to pasta, no to eggs
Emilians and Northern Italians generally make fresh pasta by substituting one big egg for every four ounces of flour in a recipe, unless otherwise specified. Although Ligurians and Tuscans have been preparing fresh vegan pasta types for centuries, they were ahead of their time. Trofieandpici, for instance, are made entirely with water and flour. The orecchiette orstrascinati from Puglia, the maloreddus from Sardinia, and the cavatelli from Sicily are all egg-free and prepared using semolina or durum wheat flour instead of soft wheat flour.
Making fresh vegan pasta
3 cups of flour (or semolina) should be mixed with around 1 cup of water, a teaspoon of salt, and 1 tablespoon of extra-virgin olive oil to make a dough. It’s possible to make your pasta look like it’s made with eggs by adding a sprinkle of turmeric or saffron to the flour before rolling it in the egg yolk. As is customary, put the flour on a pastry board or in a big mixing bowl in a mound or fountain-shaped formation. Make a tiny hole in the center and then fill it with the oil, salt, and a little water to fill it up.
Continue to knead the dough while adding the remaining water in little amounts at a time, until it is smooth, soft, firm, and not sticky.
After the dough has rested for a period of time, you may roll it out into the desired form.
Cooking vegan pasta
Fresh vegan pasta, like any other type of pasta, should be cooked in lots of boiling salted water until al dente. When cooking fresh pasta, it is common for the amount of salt to be increased. Cooking time is usually between 5 and 8 minutes, but the best method to assess the consistency is to taste it while it is cooking. This guideline applies to any type of pasta, even if it means that one runs the danger of eating half of one’s share right out of the pot while cooking it.
Homemade Vegan Pasta
Some things are simply better when made from the ground up.
Pasta is an excellent illustration of this. While boxed vegan spaghetti may be more convenient, I’m here to tell you that fresh and handmade vegan pasta not only tastes far superior, but it’s also far less expensive! This recipe has been tweaked to make it even better than it already was!
WHY HOMEMADE PASTA IS BETTER THAN BOXED
When we have the luxury of taking our time in the kitchen, nothing beats handmade pasta. If you have the luxury of taking your time in the kitchen, nothing beats homemade pasta. For starters, you have complete control over what enters into it. If you use high-quality organic flour, sea salt, and filtered water, you can be confident that you are providing the greatest possible meal for yourself and your family. Homemade noodles also offer a flawlessly soft bite since they are produced from scratch.
Also, making your own pasta from scratch is a really fulfilling experience.
You’ll understand what we’re talking about once you give it a shot.
LEARNING TO MAKE PASTA FROM SCRATCH IN ITALY
For our 10th wedding anniversary, my husband and I embarked on the trip of a lifetime to Italy with a group of our closest friends. We stayed in a beautiful private house in Tuscany with our own private chef, which was a dream come true. It’s still difficult for me to comprehend that this truly occurred. On one of the many beautiful nights that we spent there, our chef showed us how to make fresh pasta from scratch. She was really flexible to my husband and myself, and she even taught us how to make vegan spaghetti from scratch from her own kitchen.
Since that time, I’ve liked creating a variety of different types of pasta, but my favorite is remains fettuccine, which I make frequently.
We created our own pasta, which was delicious.
One of the most fantastic experiences of my life, and I don’t believe that food will ever taste quite the same after that night.
HOW TO MAKE THREE INGREDIENT HOMEMADE PASTA FROM SCRATCH
It’s simple to make your own handmade vegan spaghetti at home! There are only three components required. We cannot emphasize enough how important it is to get the highest quality flour available. It is strongly advised that you use semolina pasta flour that has been finely milled. Making pasta was one of the most surprising things I learned from our Italian chef when he taught us how to do it because it did not require a long list of procedures. The only item that required any effort was the kneading of the bread dough.
When we were finished, our arms were a bit sore.
- Create a well in the center of the flour, pour in the water, mix it, and knead until the dough is smooth and firm
- It’s that simple. Then, using a rolling pin or a pasta machine, roll out the dough until it is thin. In the end, cut it with a wooden pasta roller or a pasta machine
- And Bring it to a boil until the noodles float to the surface. That’s all there is to it. Super simple to make and quite tasty
HOW TO COOK FRESHLY MADE PASTA
Bring a saucepan of water to a boil, and then add 1 to 2 teaspoons of sea salt to the water and bring it back to a boil. Cook the pasta until it floats to the surface of the water. To remove the noodles, drain them or use a slotted spoon or pasta fork to do it. That’s all there is to it. It’s really simple to do!
HOW TO SERVE HOMEMADE PASTA
The flavor of fresh vegan pasta prepared from home is so amazing on its own that you don’t need to add anything else to it except a good quality olive oil, some fresh herbs such as basil and oregano, some black pepper, and vegan Parmesan.
Our homemade spaghetti sauce, on the other hand, is quite delicious, so you could prepare that as well.
HOW TO FREEZE FRESH PASTA
For up to a month, you may store the uncooked spaghetti noodles in a freezer-safe bag in the refrigerator. Follow the directions on the package for boiling. We’d love to hear your thoughts once you’ve tried our wonderful vegan spaghetti! Follow us on Instagram and tag us in your gorgeous creations so that we can see them. Let’s get together! Make sure you like and follow us on our Facebookpage and onInstagramandTwitter, as well as on Pinterest, where you can find more Vegetarian recipes like this one.
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- 2 cups all-purpose flour (please read remark). 1-tablespoon coarsely crushed sea salt
- 12-cup piping hot water
- Mix the flour and salt together on a clean, dry surface or in a large mixing bowl until they are thoroughly blended, then form a well in the center of the flour mixture. Pour the water into the well and use your hands to combine the flour and water until it forms a firm ball, about 10 minutes. If necessary, adjust the amount of water or flour used. 10 minutes of kneading the dough on a well-floured surface is required. Partially divide the dough into four equal-sized balls and wrap three of them with plastic wrap. One section at a time should be introduced. Using your hands, stretch the dough out until it is very thin, about 1/16th of an inch thick. Make linguini out of the pasta by cutting it into strips or any other form you choose
- Pour boiling water over it and cook for 3-4 minutes, or until it floats to the surface.
We recommend using a semolina all-purpose flour that has been finely milled. The Nutrition Facts are provided as a guideline only. The following are the nutritional values: 455kcal|95g carbohydrate[12g protein[1 g saturated fat[0 g Cholesterol[0 mg] sodium 1168mg potassium 133mg fiber|0 gram sugar|19 mg calcium|5.8 mg iron
8 Crave-Worthy Vegan Pasta Sauce Recipes
My mother, who grew up in an Italian-American family, referred to marinara sauce as “gravy.” It was a fixture on our dinner table since she cooked large batches of this marinara sauce recipe many times a month in large quantities. Every time she prepared it, the house was filled with the scent of deliciousness. • James Grimes, from Frenchtown, New Jersey Discover even more mouth-watering vegan dishes that the whole family will appreciate in this section. 3/8 Jenna Urben writes for Taste of Home magazine.
Vegan Alfredo Sauce
Who says you need to use butter and cheese to prepare Alfredo sauce is incorrect? A creamy vegan Alfredo variation by Jenna Urben is made with nutritional yeast, cauliflower, and cashews to give it that rich, velvety texture. Serve it over a large dish of fettuccine for a quick and easy meal. Continue to Recipe4/8.
Vegan Garden Vegetable Tomato Sauce
I prepare this veggie tomato sauce on a regular basis and keep it in the freezer in individual containers. It’s a great replacement for traditional spaghetti sauce, and the addition of veggies makes it a healthy option as well. It’s also something I use while I’m making pizza. The following is from Ann Sheehy of Lawrence, Massachusetts: 15th of June, 2021 was the original publication date.
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Creamy Vegan Pasta
This rich and creamy vegan spaghetti is topped with a decadent sauce that is completely dairy-free! A zesty mixture of white beans, lemon juice, and nutritional yeast is used in this dish. When I’m in the need for comfort food but don’t have the time to spend hours in the kitchen, this creamy vegan spaghetti is my go-to dish. Because it just takes a little more than 20 minutes to prepare from start to finish, it is the ideal weekday supper. All that is required is boiling the pasta, blending the sauce, sautéing the onion and broccoli, then tossing everything together.
Even though this sauce has the appearance of a creamy cream or cheese sauce, it is actually a zesty, delectable combination of white beans, lemon juice, and nutritional yeast. So this meal is not only quick and easy to prepare, but it is also nutritious!
Vegan Pasta Recipe Ingredients
Although this creamy vegan pasta sauce is completely dairy-free, it is also somewhat different from the majority of vegan pasta sauces that I create. In these dishes, I frequently use raw cashews or coconut milk, but this time I experimented with a different ingredient: quinoa. Here’s what I used to make it:
- White beans are the key ingredient in this sauce, which helps to make it thick, smooth, and creamy in texture. They also contribute a significant quantity of plant-based protein. Cook your own beans or use canned beans if you don’t have time to cook. It is made brighter by the addition of lemon juice. Olive oil provides a layer of richness. The addition of nutritional yeast gives this vegan pasta a delicious cheese-like taste. Onion powder is a type of condiment. The use of garlic enhances the flavorful and umami tastes in this dish
- The addition of vegetable stock (and pasta boiling water, if desired) helps to loosen the sauce as required. Pasta. I used tiny shell pasta for this recipe, but you may use whatever you have on hand. Orecchiette, bow ties, or rigatoni would all be excellent choices for dinner. Check the label on your pasta to see whether it’s vegan — most dry pastas are vegan these days
- Broccoli and broccoli stems that have been cut. This recipe is a terrific way to make use of the entire vegetable in a single dish. Alternatively, if your broccoli still has its leaves attached, throw those in as well. Additionally, pine nuts offer a delightful crunch.
One thing to keep in mind about this recipe: it is not mac and cheese. Despite the fact that it appears to be cheesy, this sauce is not intended to replicate cheese (turn your head over if that’s what you’re searching for). This is instead a tangy, cozy garlic pasta dish that is really great in its own right.
Easy Vegan Pasta Recipe Variations
This vegan spaghetti dish is a fun one to experiment with! The creamy, rich vegan pasta sauce serves as an excellent starting point for a variety of vegetable, noodle, spice, and other combinations. Here are a few suggestions for how to spice things up:
- Replace the veggies with something else. Cooked broccoli and onion are my go-to vegetables in this dish, but roasted broccoli, roasted cauliflower, or Brussels sprouts would all be excellent. In the summer, add roasted tomatoes to the mix. Season with market-fresh asparagus in the spring
- Omit the real pasta altogether. Instead of traditional pasta, try serving this sauce over spaghetti squash or zucchini noodles to amp up the flavor. I enjoy sprinkling a couple pinches of red pepper flakes on top of my salad. Pickled jalapenos would be another interesting and punchy taste addition
- Be creative with your flavoring ingredients. Add chopped sun-dried tomatoes, dollops of vegan pesto, or fresh basil leaves to this creamy vegan spaghetti to make it even more delicious.
If you love this vegan pasta recipe…
Please visit this page for more of my favorite plant-based recipes, or try one of these delectable pasta meals as a substitute.
- The following dishes are available: Pasta pomodoro with a creamy vegan tomato sauce, Roasted vegetable pasta, Carrot tomato Tagliatelle, Easy Baked Ziti, Roasted vegetable Lasagna. Fettuccine Alfredo with Cauliflower Alfredo Sauce
- Fettuccine Alfredo with Cauliflower Alfredo Sauce
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 5 cups broccoli florets, chopped stems and leaves (keep stems separate)
- 14 cup toasted pine nuts
- Lemon wedges, for serving
- Cooked White Beans (12 cups), drained and rinsed
- 14 cup vegetable broth (add more as needed)
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 14 cup nutritional yeast*
- 1 garlic clove, minced
- 14 teaspoon onion powder
- 12 teaspoon sea salt
- Freshly ground black pepper (to taste).
- Make the sauce by following these steps: Using a blender, puree the white beans, broth, lemon juice, extra virgin olive oil, nutritional yeast, garlic, onion powder, salt, and pepper until completely smooth. Remove from consideration
- Prepare a big saucepan of salted water by bringing it to a boil. Prepare the pasta according to the package directions, cooking until it is al dente (firm to the bite). Drain the water and set it aside
- In a large pan, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the onion and cook, stirring frequently, until soft, approximately 5 minutes. Cook for another 3 to 5 minutes, or until the broccoli stems are soft, after which remove from heat. Add the broccoli florets and leaves, as well as a splash of water or vegetable broth, to the pan and mix well. Cover the pan with a cover and turn off the heat. Allow the broccoli to steam for 2 to 3 minutes, or until it is soft but still brilliant green, depending on your preference. After you’ve added the pasta, whisk in about a third of the sauce, adding extra broth if the sauce is too dry
- Season with more salt, pepper, and lemon juice to taste, if preferred, and divide into serving dishes. Distribute the remaining sauce evenly among the four bowls. Serve with lemon wedges on the side and a sprinkle of pine nuts on top.
Easy Homemade Vegan Pasta
This handmade vegan spaghetti noodle dish is much simpler to prepare than you may expect. I’m not saying that there isn’t any effort involved in preparing pasta; nonetheless, the most of the time is spent rolling out the pasta dough. Homemade Vegan Pasta Photo courtesy of Eva Kolenko, taken in 2015.
Looking for Vegan Pasta Recipes that Aren’t Homemade Noodles?
Consider trying out some of these recipes that include vegan dry pasta.
- Lentil Bolognese in the Slow Cooker
- Butternut Squash and Kale Lo Mein with Crispy Tofu
- Air Fryer Bow Tie Pasta Chips
- Easy Avocado Lemon Basil Pesto
What Are Pasta Noodles Made Of Anyhow?
When making non-vegan pasta, most recipes ask for wheat flour, mainly semolina flour, water, and eggs, which are not used in vegan pasta. To make this homemade vegan pasta dish, we combine semolina flour with all-purpose flour and water. There are no eggs used in this recipe at all. If you want, you may substitute whole wheat flour for the all-purpose flour in this recipe. I’m currently working on a gluten-free vegan spaghetti dish, which I’ll put here as soon as it’s finished.
Does All Fresh Pasta Contain Eggs?
You might be asking if vegans can eat spaghetti. The answer is yes. As a rule, eggs are used in the preparation of fresh pasta, so check the label carefully if you’re purchasing it pre-made. However, there is eggless pasta available. While most dry pasta is usually manufactured without eggs, I’ve discovered that some fancy dried pasta does include eggs, so be sure to check the ingredients list before purchasing any form of dried spaghetti.
Is Any Pasta Vegan?
If you’re wanting to pick up some pasta at the shop, dried pasta is a good option. You may also create egg-free spaghetti by following the instructions found at the bottom of this page.
Can You Make Gluten-Free Vegan Pasta?
It is feasible to create gluten-free pasta, but this recipe does not call for it. If you have a gluten sensitivity, you should try my Quinoa Flour and Flax Gluten-free Noodles recipe.
How Do You MakeHomemade Vegan Pasta?
It’s really the same method as making egg pasta dough, but I like that Miyoko prepares the dough in a food processor instead of by hand because it may be difficult on my wrists. It takes only a few minutes in the food processor.
Do You Have to Have a Food Processor to Make Vegan Pasta Recipes?
The old-fashioned approach to make it is to combine the flours in a mound on a chopping board if you do not have a food processor available. Then, in the center of the flour, form a well and pour in the water, gradually mixing everything together with your hands.
You may purchase a manual pasta machine to roll the vegan pasta dough very thin, but you can just use a rolling pin that you already have in your kitchen. Have you ever attempted to make your own pasta? If so, please share your experience with me in the comments section!
Handmade Vegan Pasta
- With permission, this article is reprinted from The Homemade Vegan Pantry: The Art of Making Your Own Staples. Italy is perhaps the finest spot to learn how to make pasta because the cuisine is so diverse. This recipe, on the other hand, is for those of you who want to make homemade fettuccine tonight but aren’t in Italy or don’t have access to a pasta machine. It takes 30 minutes to prepare from start to finish, with an additional 15 minutes for resting. Preparation time: 30 minutes Cooking Time: 5 minutes Time allotted: 35 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineItalianServings6servingsCalories277kcal
- 2 cups semolina flour (plus a little extra for dusting)
- 2 tablespoons all-purpose flour
- 1 cup hot water (or more as required)
- Place both flours in a food processor and pulse until well combined. Slowly pour the hot water through the spout of the food processor as the lid is secured and the machine is running. First, the mixture will appear to be cornmeal, then it will form small little balls that will swirl around in the work bowl and, after a few minutes, it will form a large ball in the center
- Allow it to run for another 30 seconds to finish kneading the dough, then turn off the machine. Take the dough out of the oven. It’ll be pretty warm and malleable at this point. It should be flattened out into a 12-inch-thick pancake before being sliced into quarters. Allow the dough to rest for 10 to 15 minutes after covering it with a clean, dry cloth. Using a clean, dry surface, sprinkle some semolina or all-purpose flour on it, then place one of the four pieces of dough on top of it. Roll it out as thinly as you can with a rolling pin (it will expand as it cooks)
- Set it aside. Depending on your preference, you may make it as thin as an envelope with a card inside, or it can be as thick as 1/8 inch to produce a chewy, rustic, country-style spaghetti. After you’ve rolled out all of the sheets, cut them into the appropriate shapes using a sharp knife or pizza cutter, one sheet at a time. Regardless of whether you’re making spaghetti, fettuccine, pappardelle, or lasagna, you may cut them to any width you need to accommodate the sauce of the evening. Bring a large saucepan of salted water to a boil (approximately 8 cups), then add the noodles and simmer for 2 to 3 minutes, or until they are properly al dente. Sauce to taste can be added to the dish. In order to keep the pasta from sticking together, mix it with some semolina or flour to prevent it from sticking together, wrap it in plastic wrap or place it in a closed container, and refrigerate for 2 to 3 days.
PASTA MADE WITH WHOLE WHEAT 1 cup whole wheat bread flour (not whole wheat pastry flour) can be used for the all-purpose flour in this recipe. Calories:277kcal Carbohydrates:56g Protein:9g Sodium:3mg Potassium:126mg Fiber:2g Calcium:13mg Iron:3.4mg Handmade vegan spaghetti is the keyword here.
Easy, 20 Minute Vegan Pasta
Vegan Pasta in 20 Minutes? Yes, please! You’re going to like this nutritious and simple vegan spaghetti recipe! This is a must-have for quick dinners because it includes a tip for generating glossy, restaurant-style pasta. This spaghetti dish has become my go-to supper for a variety of meals. It’s vegan, full of veggies, and really tasty. Furthermore, it can be prepared in less than 20 minutes, making it ideal for those “I’m really hungry” occasions. As for me, I don’t know about you, but most days I am absolutely fatigued from the numerous obligations of a homemaker, parent, and employee, and having a nutritious meal on the table might feel like just one more item to check off the list.
Ingredients you’ll need:
One of the most appealing aspects of this easy evening spaghetti is how little ingredients are need to put it together.
- Shallots and garlic cloves
- You can use any or both of these ingredients if you’re in a hurry. Fresh spinach leaves
- Red pepper flakes that have been crushed
- Pasta such as linguine or other lengthy pasta
- Vegan parmesan cheese (or my own vegan parmesan cheese) 1/4 cup
How to make this easy vegan pasta dish
Prepare the water for the pasta by filling a big pot halfway with salt and bringing it to a boil. By seasoning the water before adding the pasta, you can assure that the pasta will have sufficient flavor before being added to the sauce. Then, in a big pan, heat the olive oil over medium heat until shimmering. The red pepper flakes should be added after the garlic and shallots have been cooked till tender. Cook until the spinach is wilted, then pour in the uncooked spaghetti and combine thoroughly.
Trick for creamy tasting pasta without any cream sauce
Get ready to learn how to make this pasta incredibly creamy and tasty with the ultimate secret. Leave the guidelines on the package aside and cook for slightly more than half of the prescribed cooking time instead. For example, if you want the spaghetti to be done in 10 minutes, cook it for 6 minutes. Pour in a ladle or two of pasta water along with the still-uncooked noodles to the saucepan and stir to combine them all. Increase the heat to high and continue to toss while the noodles absorb the water from the sauce.
It is important to do it this way to guarantee that every strand is covered in the delicious shallot garlic sauce.
I recommend adding a pat of dairy-free butter at the end of the recipe for the ultimate creamy vegan spaghetti sauce to keep things glossy and smooth.
Top with vegan parmesan cheese
Make this vegan parmesan and use it to season just about everything. It’s astonishing how much it tastes like normal parmesan cheese, despite the fact that it’s made from cashews, almonds, nutritional yeast, salt, and garlic powder. In most co-op/Whole Foods-type stores (look in the bulk section), nutritional yeast may be obtained. It is also available on the internet. This is not brewer’s yeast; instead, it has a nutty, pungent flavor that is reminiscent of cheese.
It is possible to store the leftovers in the refrigerator or freezer. To add even more flavor, consider sprinkling chopped fresh basil or other fresh herbs on top, such as chopped parsley. If you have leftover pesto in the fridge, a swirl of it towards the end is also delectable.
What veggies can I use instead of spinach?
I chose spinach in this recipe since it requires little chopping and because I usually have it on hand in my fridge, but you may use any green of your choosing in its place. Chopped kale, chopped broccoli rabe, or finely chopped broccoli florets can all be substituted for the kale in this recipe. You may also use mushrooms in place of the chicken, but I recommend frying them first in olive oil with the shallots and garlic before adding the pasta.
Can I add tomatoes?
This simple vegan pasta dish is essentially a veganized version of my family’s favorite aglio e olio meal, with the exception that I exclude the tomato sauce, tomato paste, and fresh tomatoes from the recipe. If, on the other hand, you enjoy tomatoes in your pasta, I propose halving cherry tomatoes and sautéing them with the shallots until they burst, then adding the pasta as instructed.
Can I use penne pasta?
This vegan pasta dish is best served with long noodles like spaghetti or fettuccine, but you may use a shorter noodle type such as penne or rigatoni if you prefer. I’d suggest undercooking the chicken as recommended before adding it to the sauce pan. You may use any gluten-free pasta of your choosing to make a gluten-free spaghetti dish.
More Vegan Pasta Recipes:
- The following recipes are available: 20-minute pasta with red pepper sauce, tomato basil pasta, pesto pasta, vegan rigatoni with peppers and sausage, pumpkin Bolognese, and more.
More Easy Vegan Pasta Sauces:
- Chili-flavored vegan sausage pasta sauce
- Simple homemade fresh tomato sauce
- Spicy arrabbiata sauce
- And Cherry Tomato Pasta Sauce
Please let me know if you attempt this recipe! Leave a comment, rate it, and use the hashtag #delishknowledge to tag your Instagram photographs. Your designs are truly beautiful to see. Good luck in the kitchen! Print
- Prepare time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 3–4 servings1 x
- Time required: 20 minutes
- Submitted by Alex Caspero
- Preparation time: 5 minutes
- Cooking time: 15 minutes
- Total time: 20 minutes
- Yield: 3 – 4 servings1 x
- Author: Alex Caspero
- 3 sliced shallots, 2 minced garlic cloves, 1/4 teaspoon red pepper flakes, 8 ounces spinach leaves, 8 ounces linguine, 1/4 cup vegan parmesan cheese (I use my own handmade vegan parmesan cheese that I store in the freezer)
- Bringing a big pot of salted water to a boil is step one. In a large skillet, heat the oil over medium heat until shimmering. Cook for about 5 minutes, or until the shallots are tender and caramelized, before removing from the heat. Combine the garlic, red pepper flakes, and a bit of salt and pepper
- Mix well. Cook until the spinach is wilted, then remove from heat. Meanwhile, add the pasta to the salted water and cook for a little longer than half the time specified on the package. For example, if al dente takes 10 minutes, cook for 6 minutes. Add the slightly undercooked pasta to the skillet, along with 2 ladles of pasta water, and toss to combine. Because the pasta water contains carbohydrates that aid in the sauce’s adhesion to the pasta, normal water should not be substituted. Bring the mixture to a simmer and cook, stirring often, until the water has evaporated completely. Repeat the process, adding more pasta water one ladle at a time (you may only need 1-2 more ladles) until the pasta is al dente/cooked through. Season with salt and pepper to taste if necessary after stirring in the parmesan cheese.
This piece was first published in 2016 and has been updated for the year 2020.
Creamy Vegan Garlic Pasta with Roasted Tomatoes
Over the previous year, I’ve had a relatively simple time giving up a lot of my favorite dairy-containing foods (yogurt, ice cream, cheese), but pasta and pizza have proven to be more difficult for me to give up. Pizza, I’ve lately found, can be made without cheese by sprinkling a generous amount of vegan parmesan on top. Pasta, on the other hand, has mostly eluded me.until today. One of the dinners I’ve been preparing for John and myself on a weekly basis for the last few years is a lightened-up Pesto Alfredo served with some sort of steamed vegetable side.
- While I acknowledge that cashew-based sauces have a place in the world, I wanted something that was so undetectably creamy that it didn’t need to contain any nuts.
- What about the cheese?
- And when I’m ready to serve, I shake on a generous quantity of vegan parmesan.
- The kind of pasta that transports me directly to creamy spaghetti paradise.
- While you’re getting your sauce started by sautéing garlic and shallot in a little olive oil, you may roast your grape tomatoes while you’re waiting.
- As soon as the sauce has thickened, you can mix it until it has no discernible creaminess, or leave it with a slight texture.
- This recipe is deceptively simple, yet it is bursting with flavor!
- It was delish!
- That being said, this is the perfect evening supper that will delight even the pickiest of diners.
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- 3-1/2 cups crushed grape tomatoes (halved)
- 10 ounces whole wheat pasta (such as penne, linguini, or fettuccine / reduce the amount of whole wheat pasta if you want a greater sauce:pasta ratio / use gluten-free pasta if you’re serving this to gluten-free diners)
- 1 pincheach sea salt and black pepper
- 3-4 tablespoonspunbleached all-purpose flour(or another thickener of choice)*
- 2 1/2 cupsunsweetened plainAlmond Breeze
- 2-3 tablespoons nutritional yeast
- 1-2 tablespoonsplemon juice(optional)
- 1-2 tablespoonsplemon zest (optional)
- 1-2 tablespoonsplemon juice (optional)
- 1-2 tablespoonsplemon
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and toss the tomatoes with a little olive oil and sea salt. Cut side up on a baking sheet lined with parchment paper and bake for 20 minutes while you finish preparing the remainder of the meal. Prepare a big pot of water to boil, and prepare the pasta according to package directions, then set it aside for later. When finished, drain, cover, and put aside. In the meanwhile, make the sauce according to package directions. Using a large pan, heat 1 Tbsp (15 mL / use more if you’re increasing the batch size) olive oil over medium-low heat while adding in the garlic and onion. Cook for 3-4 minutes, stirring regularly, until the vegetables are tender and aromatic
- Season with a touch of salt and black pepper. Mix in the flour (or any thickener of your choice – see notes) until well combined using a whisk. Once everything is well incorporated, softly whisk in the almond milk, a little at a time, to avoid clumps forming. Then add nutritional yeast, a good teaspoon of salt, and freshly ground black pepper, and bring the mixture to a gentle boil. Add extra salt to taste, more minced/pressed garlic for zing, or more nutritional yeast for cheese flavor if desired. Cook for another 4-5 minutes to thicken the sauce. If you want to add some more flavor, you may also stir in 1-2 tablespoons vegan parmesan at this point. If you want a really creamy sauce, transfer the sauce to a blender (or use an immersion blender) and process until creamy and smooth. If you prefer a bright and acidic sauce, several readers suggested adding 1-2 tablespoons fresh lemon juice at this stage as well. Cook over low heat until desired thickness is achieved
- Place back into pan. As soon as the sauce has reached the appropriate thickness, taste it and adjust the seasonings if necessary. Then add the spaghetti and the roasted tomatoes and toss to combine
- Remove from the oven and sprinkle the top with more black pepper, fresh basil, and/or vegan parmesan cheese. Best when served immediately, but can be stored in the refrigerator for up to 2 days.
* If you want to make this dish gluten-free, substitute cornstarch or another thickening for the flour. 1-2 tablespoons should be added during the blending process to ensure that it is fully incorporated. Then return the mixture to the pan and cook for another 5-7 minutes to thicken. As an alternative, form a slurry in a small dish with the cornstarch and a few tablespoons of the sauce and then whisk it right into the pan while the sauce is boiling. Repeat in 1/2 Tbsp increments until the desired consistency is achieved, then stop.
Recipes based on Kitchy Kitchen Serving:1serving Calories:379 Carbohydrates:64g Protein:11.5g Fat:9g 0.8 g of saturated fat 0 g of Trans Fat Cholesterol:0mg Sodium:360mg Fiber:8.5g Sugar:5g
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