33 Vegan Pasta Recipes for Dinner Tonight
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The best vegan pasta recipes highlight the season’s best produce—or simply make the most of whatever’s in your fridge and pantry. Whether you’re starting with a head of broccoli, a few eggplants, some ripe tomatoes, or just a few scallions or a jar of olives, these dishes manage to build complex flavor without much prep. Below, we’ve collected some of our favorite options. Rich and hearty or bright and fresh, they’re all proof that you don’t need meat or dairy to make a delicious bowl of noodles—just one of these easy vegan recipes.
Photo and Food Styling by Joseph De Leo1/33Beany Minestrone Soup
Vegan pasta recipes like this soup are just the thing for a cold evening. The clever move here? This riff on minestrone uses refried beans as a thickener, which means you can have a thick, rich soup without having to cook all day. The recipe calls for dried parsley, oregano, and basil, but thyme or marjoram work well, too—or sub in fresh herbs if you have them on hand.
Photo & Food Styling by Joseph De Leo4/33Miso-Squash Ramen
When what you need is a big, hearty bowl of ramen, this vegan recipe is your move. Epi contributor Hetty McKinnon deploys miso paste in two different ways here. First, the miso gets slathered onto the squash before roasting, then it gets mixed into the broth, where it amplifies the sweet and savory character of the squash.
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich5/33Rice Noodles al Pomodoro with Chili Oil
Photo by Alex Lau, Food Styling by Sue Li6/33Herby Pasta With Garlic and Green Olives
A combination of fresh herbs, sautéed garlic, and pitted olives brings this pasta to life. To make it vegan, swap in your favorite vegan butter (we love Miyoko's).
Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou7/33Scallion-Oil Noodles
Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou12/33Kale Pesto With Whole Wheat Pasta
This just might be the best way to eat your greens. Olive oil, garlic, and pistachios bring tons of flavor and richness. To make it vegan, sub in plant-based butter and skip the Parmesan (or use bread crumbs).
Photo by Joseph De Leo, Food Styling by Susan Ottaviano and Stevie Stewart15/33Kale, Tomato, and Lemon Magic One-Pot Spaghetti
Charles Masters17/33Creamy Fettuccine with Peas and Basil
The secret to this creamy vegan fettuccine? Oat milk and cashew butter. Using of frozen peas means you can have a taste of spring any time of the year.
Photo by Chelsie Craig, Food Styling by Kat Boytsova18/33Salad Ramen
Ramen noodles become a dreamy throw-together meal thanks to an array of crunchy veggies and a bright and tangy dressing. Top it with shredded cabbage, radishes, carrots, scallions, lettuce, or cucumbers.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson19/33Lemony Pasta With Cauliflower, Chickpeas, and Arugula
Ditte Isager20/33Ditalini with Chickpeas and Garlic-Rosemary Oil
This pasta e ceci is loaded with onion, carrot, and celery. The puréed chickpeas thicken the sauce, and the fresh garlic-and-rosemary oil adds fragrance and flavor.
Photo by Alex Lau, Prop Styling by Emily Eisen, Food Styling by Molly Baz23/33Brothy Noodle Bowl with Mushrooms and Chiles
24/33Vegan Pasta Alfredo With Two Stroganoff Variations
The secret to this creamy Alfredo sauce is silken tofu. This pasta is great with broccoli, spinach, and sun-dried tomatoes—but it's even better with mushroom stroganoff.
