Plant-based pasta recipes, from comforting classics to bright everyday favorites.
Dried mushrooms and sun-dried tomatoes bring deep savory flavor to a creamy tahini-and-oat-milk sauce. Green peas and tender pasta make the bowl colorful and comforting, with a little Dijon and smoked paprika keeping the richness lively.
Warm orzo catches a fresh tomato-and-basil sauce with savory sun-dried tomatoes, crisp-tender asparagus and a little red onion. The uncooked sauce keeps the tomatoes lively while the pasta gives the bowl a comforting, tender bite.
Roasted carrot, softened onion and cashews blend into a golden sauce with nutritional yeast and a little tomato paste. Fold it through warm macaroni for a creamy, savory bowl with a gentle tang.
Cremini and portobello mushrooms build a savory tomato sauce with a little lentil body. Let it simmer until thick, then spoon it over pasta with fresh herbs and optional vegan Parmesan.
Lemon, white miso and tahini make a silky sauce that clings to warm pasta. A splash of starchy cooking water brings it together, with bright zest and a savory finish.
Tender pasta, zucchini, mushrooms and cherry tomatoes come together in an Italian-herb cream sauce beneath a golden vegan cheese topping. Prepare it ahead for a welcoming weeknight supper or portion it for easy lunches.
Chickpea spaghetti meets juicy tomatoes, savory shiitake mushrooms and tender-crisp asparagus, with garlic, basil and lemon zest for an easy supper for two.
A slow, deeply savory vegan lentil-mushroom ragù tossed with broad pappardelle or the pasta of your choice.