Let’s talk pasta! Whether it’s drenched in sauce or baked until bubbly, pasta is a favorite comfort food around the world. But even with its popularity, there’s still one big question: Is pasta vegan?
With so many wonderful shapes and sizes, it’s not always clear what goes into them. So, let’s find out!
Ready to try some delicious plant-based pasta? Jump to the recipes here or keep reading to find out more about whether pasta is vegan.
What is Pasta Made From?
And is it vegan? The answer lies in the past(a) — all the way back to 12th-century Italy!
In the hot climate of Southern Italy, people discovered they could dry pasta, which made it last longer. Pasta was traditionally made with just two ingredients there: flour (typically durum wheat semolina) and water. Durum wheat semolina is rich in gluten, which helps pasta to keep its shape when cooked.
So, while veganism might seem modern, plant-based pasta has been around for centuries!
In Northern Italy, the cooler, wetter climate made drying pasta trickier, so fresh pasta recipes often included eggs. While egg pasta can also be dried, it is much more perishable. In comparison to dried pasta, fresh pasta is usually made with soft wheat flour instead of durum wheat semolina.
Both types of pasta existed throughout Italy, shaped by local ingredients, climate, and what people could afford. That’s why today, you’ll find so many types of pasta — with or without eggs — on shelves worldwide! Of course, the pasta types which are made with eggs aren’t vegan. But most readymade, dry pastas you find on the shelves are vegan-suitable, these days.
Dive into our blog and find culinary inspiration
Pasta Shapes and How to Enjoy Them
Did you know there are over 350 different pasta shapes? That’s almost enough to have a different one every day of the year!
From long strands like spaghetti and fettuccine to shorter shapes like penne and fusilli, and even fun, unique varieties like orecchiette (“little ears”) and farfalle (“bow ties” or “butterflies”). Each shape has its own name and is often linked to a region and dish in Italy.
The best part? Most of these shapes, especially the dried ones you find at the store, are egg-free and vegan. But not all pasta is created equal. Some brands or special regional varieties might include eggs or other non-vegan ingredients. Just check the label or look for a vegan-friendly symbol on the packaging to be sure!
We can’t cover all the pasta shapes here, but let’s take a quick look at the most popular ones and how they can be enjoyed.
Long pasta shapes
When it comes to long pasta, spaghetti is a true classic. Its thin, round shape makes it incredibly versatile, able to handle all kinds of sauces.
For meat lovers, dishes like Spaghetti Bolognese or Spaghetti alla Carbonara (traditionally made with guanciale) are perfect choices. Vegans can enjoy options like Spaghetti al Pomodoro or Spaghetti Aglio e Olio, which are naturally plant-based.
And remember, if you want to tweak any recipe, you can always use Samsung Food’s features to make it vegan-friendly!
Spaghetti Bolognese
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![olive oil]()
1 tablespoon olive oil -
![sweet italian sausage]()
450 g sweet italian sausage casings removed -
![sweet onion]()
0.5 cup sweet onion chopped -
![green bell pepper]()
0.5 cup green bell pepper chopped -
![garlic cloves]()
2 garlic cloves minced
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![tomato and basil pasta sauce]()
1 jar tomato and basil pasta sauce -
![granulated sugar]()
1 teaspoon granulated sugar -
![kosher salt]()
0.5 teaspoon kosher salt -
![black pepper]()
0.25 teaspoon black pepper -
![wholewheat spaghetti]()
1 packet wholewheat spaghetti or linguine noodles -
![fresh basil]()
2 tablespoons fresh basil chopped -
![shaved parmesan cheese]()
shaved parmesan cheese optional
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Fettuccine, with its wide, flat shape, is perfect for rich, creamy sauces. If you love heartier meals, try classics like Fettuccine Alfredo or Fettuccine alla Bolognese. For plant-based eaters, dishes like Fettuccine al Pesto, Fettuccine alla Marinara are delicious and naturally vegan. You can even experiment with a lemony Fettuccine al Limone!
Cashew Cajun Shrimp Alfredo
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![fettucine]()
12 oz fettucine or pasta of choice -
![extra virgin olive oil]()
2 tbsp extra virgin olive oil half for shrimp marinade, half for sautéing mushrooms -
![shrimps]()
1 lb shrimps deveined and peeled, and tail removed -
![cajun seasoning]()
2 tbsp cajun seasoning -
![mushrooms]()
10 oz mushrooms sliced
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![vegan cashew alfredo sauce]()
1.5 cup vegan cashew alfredo sauce more to taste -
![baby spinach]()
2 handfuls baby spinach -
![salt]()
salt to taste -
![pepper]()
pepper to taste
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Short pasta shapes
Let’s move onto shorter pasta shapes!
Penne is easily one of the most well-known. It gets its name from the Italian word for “quills” or “pens” because of its tube shape with slanted ends, like a pen tip. Often ridged, penne is perfect for gripping sauces both inside and out. Whether you’re enjoying creamy Penne alla Vodka, meaty Penne al Ragù, or vegan options like Penne al Pomodoro or spicy Penne Arrabbiata (tomato and red chili pepper) this pasta handles all kinds of flavors.
Chicken Arrabiata
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![chicken breasts skin removed]()
2 chicken breasts skin removed large -
![olive oil]()
4 tbsp olive oil -
![garlic cloves]()
4 garlic cloves large, finely chopped -
![fresh curly parsley]()
0.5 bunch fresh curly parsley or flatleaf, finely chopped, plus extra to serve, optional -
![chilli flakes]()
1 tsp chilli flakes
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![tins chopped tomatoes]()
2 X 400 g tins chopped tomatoes -
![granulated sugar]()
1 tbsp granulated sugar or caster -
![penne pasta]()
400 g penne pasta -
![salt]()
salt -
![freshly ground black pepper]()
freshly ground black pepper -
![Parmesan]()
15 g Parmesan grated, to serve
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Fusilli is one of our favorite quirky pasta shapes. Its corkscrew spirals are perfect for grabbing onto chunky sauces. For meat lovers, try Fusilli alla Salsiccia with Italian sausage, while vegans can enjoy Fusilli al Pesto Trapanese, a Sicilian pesto made with almonds, tomatoes, and basil. While some versions include pecorino cheese, it’s easy to swap that out for nutritional yeast or a vegan cheese alternative to keep it fully plant-based. Another great option is Fusilli alle Verdure with sautéed vegetables!
Fusilli in Creamy Vegan Asparagus Pesto
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![garlic clove]()
1 garlic clove -
![cashews]()
0.33 cup cashews -
![kosher salt]()
1 Tbsp Diamond Crystal kosher salt or 1 3/4 tsp. Morton, plus more -
![basil leaves]()
1 cup basil leaves packed, plus more for serving -
![asparagus]()
1 lb asparagus trimmed, cut into thirds, divided
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![olive oil]()
0.33 cup olive oil -
![fresh lemon juice]()
2 tbsp fresh lemon juice -
![whole wheat fusilli]()
12 oz whole wheat fusilli
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Vegan Alternatives to Fresh Pasta
Vegan and missing that rich, silky texture of fresh egg pasta? Don’t worry—we’ve got you covered! Have you ever tried pasta made with vegan eggs? Ingredients like flaxseed, chickpea flour, and mung beans work wonders, offering that same comforting feel, but without the eggs.
And the best part? Many of these vegan pastas are also gluten-free, especially those made from chickpeas or other legumes. Just check the label if you’re avoiding gluten. Drizzle on some olive oil, sprinkle a bit of nutritional yeast or vegan Parmesan, and you’ve got yourself a simple, delicious meal!
Sicilian Lemon Pappardelle with ‘Nduja and Crunchy Breadcrumbs
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![unsalted butter]()
30 g unsalted butter -
![banana shallots]()
4 banana shallots sliced -
![garlic cloves]()
2 garlic cloves crushed -
![lemons]()
3 lemons zest and juice, ideally sicilian, plus wedges to serve -
![nduja]()
50 g nduja crumbled
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![fresh flatleaf parsley]()
bunch fresh flatleaf parsley chopped -
![extra-virgin olive oil]()
3 tbsp extra-virgin olive oil plus extra for frying -
![white breadcrumbs]()
50 g white breadcrumbs fresh -
![fresh pappardelle]()
400 g fresh pappardelle -
![parmesan]()
40 g parmesan grated, plus extra to serve
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This Sicilian-style lemon pappardelle recipe isn’t originally vegan, but it’s so easy to make it vegan-friendly. Just swap the egg pasta for a vegan version, and it’s just as incredible as the original.
High-Protein Pumpkin Pasta
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![butternut]()
2 cups butternut diced -
![dried oregano]()
1 tbsp dried oregano -
![olive oil]()
1 tbsp olive oil -
![iodised salt]()
0.25 tsp iodised salt -
![garlic head]()
1 garlic head
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![yellow onion]()
1 yellow onion chopped in quarter -
![silken tofu]()
300 g silken tofu -
![sun-dried tomato]()
2 tbsp sun-dried tomato -
![lemon juiced]()
1 lemon juiced -
![chickpea pasta]()
250 g chickpea pasta -
![toasted pine nuts]()
2 tbsp toasted pine nuts -
![basil]()
1 handful basil -
![arugula]()
1 cup arugula
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Also, this chickpea pasta recipe is one you’ll keep coming back to. It’s creamy, easy to make, and perfect for the fall. Delicious!
With so many plant-based options available today, finding a vegan-friendly pasta is easier than ever before! Just check the ingredients, and you’re good to go!
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