There are numerous reasons why humanity should be grateful for Italy. And creation of pasta is probably the most important. Vegan pasta recipes mean we can feel a little healthier about our carbo-loading habits too. Although our Creator Fund partner Angelo Coassin (aka cookingwithbello) has plenty of pasta in his ‘Eat Like an Italian’ meal plan – and if it’s good enough for him to eat every day, we think it’s good enough for us too!
Nowadays, with a lot of focusing on intuitive or mindful eating, people are looking for new ways to enjoy their favorite foods. Taking that into account, it’s no wonder that vegan pasta recipes have gained tremendous popularity in the past years. And why shouldn’t they? Firstly, they’re usually made with whole grains and various vegetables. Secondly, these recipes are often suitable for people with some form of dietary restriction. And thirdly, they’re almost always on the healthy side.
Going through the Samsung Food App, we didn’t have to dig too deep to find 5 of the most amazing vegan pasta recipes. Here are our top picks.
5 Of the Best Vegan Pasta Recipes on Samsung Food
Traditional pasta is made from durum wheat, which allows for all of those different shapes to exist. It also helps the pasta keep its shape when cooked. Imagine if all that effort of forming each piece of the delicious dough was wasted the moment you put it in water? That would truly be devastating. And did you know that the shape of pasta determines which sauce it will be paired up with? Short varieties, like fusilli, rigatoni and penne usually go with chunkier sauces, because their shape allows them to pick up more sauce. Long ones, like spaghetti or tagliatelle, are better suited for smooth sauces.
1.Vegan Zucchini Lemon Pasta
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![zucchinis]()
2 zucchinis chopped small-medium in size -
![zucchini]()
1 zucchini thinly sliced roasting and topping -
![cashews]()
1 cup cashews soaked in hot water for 20 minutes if not using high speed blender -
![avocado oil]()
1 tbsp avocado oil or olive oil extra for roasting -
![garlic cloves]()
3 garlic cloves minced
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![fresh basil]()
2 cups fresh basil -
![lemon]()
1 lemon small, juiced and zested, start with zesting 1/2 the lemon if you don't want to a very lemony sauce -
![sea salt]()
0.5 tsp sea salt -
![pepper]()
0.25 tsp pepper -
![pasta water]()
0.25 cup pasta water reserved -
![spaghetti]()
1 X 12 oz spaghetti package, I used gluten free made of lentils -
![Brazil nuts]()
4 Brazil nuts grated -
![fresh basil]()
fresh basil torn -
![fresh cracked pepper]()
fresh cracked pepper to taste -
![zucchini]()
slices zucchini roasted -
![red chili flakes]()
red chili flakes
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Spring time means zucchinis are in full swing, and we’re here for it! There are many ways you can enjoy this gorgeous vegetable – fried, breaded, stuffed. But people are always exploring new ways to prepare their favorite foods. For example, in this vegan pasta recipe, someone came up with the idea to sauté the zucchinis with garlic and pair them up with cashews. And with just a couple of blitzes in the blender, you get the creamiest sauce ever. Absolutely breathtaking and all vegan! We strongly advise you to add a nice splash of lemon juice to the mixture.
2. Vegan Summer Pasta
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![rigatoni]()
200 g rigatoni or penne pasta, GF if needed -
![extra virgin olive oil]()
20 ml extra virgin olive oil -
![courgette]()
200 g courgette cut into chunks -
![garlic cloves]()
2 garlic cloves roughly chopped -
![salt]()
salt
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![black pepper]()
black pepper to taste -
![tomatoes]()
2 tomatoes large, ripe, peeled and chopped -
![cherry tomatoes]()
8 cherry tomatoes halved -
![sugar]()
pinch sugar optional -
![balsamic vinegar]()
2 tsp balsamic vinegar -
![chilli flakes]()
pinch chilli flakes I used fine Korean chilli flakes -
![artichoke heart]()
4 artichoke heart charred, halves, chopped -
![Kalamata olives]()
8 Kalamata olives de-stoned and chopped -
![fresh parsley]()
fresh parsley chopped, to garnish, optional
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And while we’re on the topic of warmer days, we found the perfect vegan pasta recipe to go with those hot summer day vibes. Again, we’ve showing much deserved respect to zucchinis. If you want to mix it up, you can switch to yellow ones instead. And with tart cherry tomatoes, fresh parsley, and purplish Kalamata olives, these ingredients form a beautiful rainbow colored palette. But this dish is definitely not all about the looks! It’s delicious too, and scoring pretty highly on our health chart. The amount for this Vegan Summer Pasta recipe is set for two servings, but you can adjust the numbers to your personal preference.
3. Vegan Pasta alla Vodka
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![raw cashews]()
0.75 cup raw cashews -
![extra-virgin olive oil]()
0.25 cup extra-virgin olive oil plus more for serving -
![onion]()
1 onion large, thinly sliced -
![garlic cloves]()
5 garlic cloves coarsely chopped -
![kosher salt]()
0.5 tsp Diamond Crystal kosher salt or 1/4 tsp morton, plus more
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![crushed red pepper flakes]()
0.5 tsp crushed red pepper flakes -
![tomato paste]()
1 X 4.5 oz tomato paste tube /2 cup, double-concentrated or regular -
![can whole peeled tomatoes]()
1 X 14.5 oz can whole peeled tomatoes -
![pasta]()
1 lb pasta short, chunky, such as rigatoni, conchiglie, or casarecce -
![vodka]()
0.25 cup vodka -
![basil leaves]()
basil leaves Torn, for serving -
![Vegan Parmesan]()
Vegan Parmesan for serving, optional -
![freshly ground black pepper]()
freshly ground black pepper -
![lemon]()
1 lemon sliced into wedges
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Looking for a dish with a slight kick? Meet this flavorful Vegan Pasta alla Vodka! If you’ve checked out some of our other blogs, then you’ve surely seen a fair share of recipes spiked with white or red wine, or even beer. Vodka? A little less often. So because it hasn’t had time to shine in our blogs yet, this recipe seemed like the perfect choice to help remedy that. But don’t worry! You can’t even taste the alcohol once it’s added to the sauce. It just brings out the savory flavors of the tomatoes, creating the most exotic tasting experience.
This dish is fairly easy to make, with simple ingredients and no fuss at all. In less than half an hour you’ll have a restaurant-quality meal on your plate, and a smile on your face. Not from the alcohol, but from the intriguing taste it brings!
4. Vegan Roasted Red Pepper Pasta
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![red bell peppers]()
2 X 119 g red bell peppers -
![olive oil]()
2 tbsp olive oil -
![shallots]()
2 shallots medium, finely chopped -
![garlic]()
4 cloves garlic finely chopped -
![sea salt]()
sea salt to taste
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![ground black pepper]()
ground black pepper -
![almond milk]()
1.5 cups Almond Breeze almond milk unsweetened, original -
![nutritional yeast]()
2 tbsp nutritional yeast -
![cornstarch]()
1.5 tbsp cornstarch or arrowroot powder, or other thickener of choice -
![red pepper flake]()
1 pinch red pepper flake optional, for heat -
![gluten-free linguini]()
12 ounces gluten-free linguini or spaghetti noodles, or other noodle of choice -
![vegan parmesan cheese]()
vegan parmesan cheese -
![fresh parsley]()
fresh parsley finely chopped, or basil
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When you need a small break from all of that zucchini, you can turn to this amazing Vegan Roasted Bell Pepper Pasta. Its creaminess and heartiness is honestly unmatched. The recipe uses fresh red bell peppers, but you can mix things up if you feel inspired, with yellow or green peppers. Or even some added tomatoes or carrots. If you’re on a tight schedule, you can use pre-roasted peppers from a jar. That saves you at least 15 minutes, maybe even more. For serving, sprinkle a generous amount of vegan parmesan, some fresh parsley or basil, and you’re all set!
5. Spinach Pasta with Vegan Walnut Pesto
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![walnuts]()
0.5 cup walnuts -
![basil]()
3 cups basil loosely packed -
![garlic cloves]()
2 garlic cloves small, minced -
![lemon]()
1 lemon medium, zested, and juiced -
![nutritional yeast]()
1.5 tablespoons nutritional yeast
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![extra virgin olive oil]()
0.33 cup extra virgin olive oil -
![salt]()
salt -
![freshly ground black pepper]()
freshly ground black pepper to taste -
![all-purpose flour]()
1 cup all-purpose flour -
![baby spinach]()
5 ounces baby spinach
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If you are a fan of making everything from scratch, then we might have found your next favorite vegan pasta recipe. With just 10 ingredients that you probably already have in your pantry and fridge, and less than 20 minutes of your time, you can have a fresh meal that the whole family will adore. However, if you’re new to the “homemade pasta game”, this is the perfect recipe to help improve your skills. We promise you, it’s so easy and rewarding. Plus the vegan walnut pesto tastes so amazing, that you’ll never buy one from the store again.
