13 Vegan Pasta Recipes

Vegan Bechamel Sauce

As one of the original classic mother sauces, bechamel is a vital part of a wide variety of recipes, including casseroles, white lasagnas and mac and cheese. —Taste of Home Test Kitchen

Spaghetti Sauce

When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan

Pesto Gnocchi

Perk up gnocchi and vegetables with a flavorful pesto sauce. (Be sure to choose a vegan pesto if using store-bought.) If you don’t have pine nuts to top the pesto gnocchi, skip or substitute any nut you like. —Taste of Home Test Kitchen

Vegan Lasagna

This vegan version of a favorite Italian entree tastes like the original, just without the meat. It also freezes well. —Lauren Habermehl, Pewaukee, Wisconsin

Vegan Mac and Cheese

The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don’t blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Garden Vegetable Tomato Sauce

I make this vegetable tomato sauce regularly and store containers of it in my freezer. It’s a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. —Ann Sheehy, Lawrence, Massachusetts

Vegan Alfredo Sauce

It’s possible to make a vegan Alfredo sauce that’s rich and creamy. The secret to this dairy-free sauce is soaked cashews. Blend raw cashews with water to create a silky smooth cashew cream.

Go to Recipe

Chard & White Bean Pasta

I love to prepare dishes without gluten or dairy products, and this recipe meets the criteria when you use gluten-free pasta. It’s proof you can use delicious, healthy products to create a crowd-pleasing meal. It’s also soy-free, nut-free and vegetarian. —Amie Valpone, New York, New York

Zucchini Tomato Pasta

I came up with this recipe after planting too many zucchini plants in our vegetable garden. My husband loved it the first time I served it and now we make it quite often. —Joy Turner, Amherst, Ohio

Vegan Meatballs

Pile these vegan meatballs on spaghetti with red sauce or load up a savory meatball sandwich. —Taste of Home Test Kitchen

Roasted Butternut Linguine

Squash is one of our favorite vegetables, and this is my husband’s preferred fall dish. He looks forward to it all year! —Kim Caputo, Cannon Falls, Minnesota

Zippy Zucchini Pasta

A colorful combination of zucchini and zippy canned tomatoes is delicious over quick-cooking angel hair pasta. We like the extra zest from crushed red pepper flakes. —Kathleen Timberlake, Dearborn Heights, Michigan

Spaghetti Aglio e Olio

I make this family-favorite garlic spaghetti—or spaghetti aglio e olio—at least a couple of times a month. It’s wonderful with a salad and fresh Italian bread. To make this a vegan pasta recipe, use plant-based Parmesan or nutritional yeast. —Jackie Messina, Chardon, Ohio

Vegan Pasta FAQ

Is pasta vegan?

Yes, most store-bought pasta is vegan. You’ll want to check the label to confirm, but packaged pasta usually only has one ingredient: semolina, a type of flour that’s made from durum wheat and is high in gluten. This flour is mixed with water and, occasionally, added vitamins and minerals.

Can you make vegan pasta?

It’s possible to make homemade pasta without eggs or egg yolks. Just know that if you omit eggs from your recipe, the dough will be lighter in color and have a different mouthfeel than pasta made with eggs.

How do you add protein to vegan pasta?

I like to stir in chickpeas or cannellini beans, meatless meatballs made with lentils or chunks of baked, seasoned tofu. I often start with protein pasta, too—Goodles and Barilla Protein+ pasta have a similar texture to regular pasta. You can also use a plant-based meat product, like Upton’s or Field Roast.