16 Vegan Pasta Recipes That Are Creamy, Cheesy & 100% Dairy-Free 🍝

 

16 Vegan Pasta Recipes That Are Creamy, Cheesy & 100% Dairy-Free 🍝

16 Vegan Pasta Recipes That Are Creamy, Cheesy & 100% Dairy-Free 🍝

Hey, pasta pal! Nothing screams comfort like a big bowl of noodles, but going vegan doesn’t mean ditching creamy, cheesy goodness. I used to think dairy-free pasta would be a sad, flavorless compromise—boy, was I wrong! These 16 vegan pasta recipes deliver all the indulgence without a speck of dairy. From silky sauces to cheesy vibes, I’m sharing my go-to dishes with ingredients and steps to make them at home. Grab your fork—let’s twirl into some plant-based magic!

Classic Vegan Pasta Favorites

These are the staples I whip up when I’m craving that cozy, nostalgic vibe. Think Italian comfort, veganized to perfection.

1. Vegan Spaghetti Carbonara

Carbonara without bacon or eggs? Yup, and it’s mind-blowingly good. I use smoked tofu for that meaty kick. Ever wondered how to nail that creamy sauce without dairy? This is it.

Ingredients:

  • 12 oz spaghetti

  • 1 cup silken tofu

  • 1/2 cup nutritional yeast

  • 1 tsp smoked paprika

  • 7 oz smoked tofu, diced

  • 1 garlic clove, minced

  • 1 tbsp olive oil

  • Salt and pepper

Instructions:

  1. Cook spaghetti until al dente, then drain, saving 1/2 cup pasta water.

  2. Blend silken tofu, nutritional yeast, and paprika with a splash of water until smooth.

  3. Sauté garlic and smoked tofu in oil for 3 minutes.

  4. Toss pasta with sauce and tofu, adding pasta water to thin. Season and serve.

2. Creamy Mushroom Alfredo

Alfredo was my pre-vegan obsession, and this version with cashew cream is even better. Mushrooms add umami depth. Who needs Parmesan when you’ve got this?

Ingredients:

  • 10 oz fettuccine

  • 1 cup cashews, soaked

  • 2 cups almond milk

  • 8 oz cremini mushrooms, sliced

  • 2 garlic cloves

  • 2 tbsp nutritional yeast

  • 1 tbsp lemon juice

  • 1 tsp onion powder

Instructions:

  1. Cook fettuccine; reserve 1/4 cup pasta water.

  2. Blend cashews, milk, nutritional yeast, lemon juice, and onion powder.

  3. Sauté mushrooms and garlic in a pan for 5 minutes.

  4. Mix pasta, sauce, and mushrooms, using pasta water to adjust thickness. Dig in!

3. Marinara with Lentil Meatballs

Marinara’s a classic, but lentil meatballs make it next-level. I love how the lentils hold up—chewy, not mushy. You feeling that Italian vibe yet?

Ingredients:

  • 12 oz spaghetti

  • 1 can crushed tomatoes

  • 1 onion, diced

  • 2 garlic cloves

  • 1 cup cooked lentils

  • 1/4 cup breadcrumbs

  • 1 tsp oregano

  • 1 tbsp olive oil

Instructions:

  1. Mix lentils, breadcrumbs, and oregano; form into balls. Bake at 375°F for 20 minutes.

  2. Sauté onion and garlic, add tomatoes, and simmer 15 minutes.

  3. Cook spaghetti and drain.

  4. Serve pasta with sauce and meatballs, sprinkled with fresh basil.

Creamy Vegan Pasta Dreams

These dishes lean on plant-based creams to mimic that rich, velvety texture. Perfect for when you want decadence without the guilt.

4. Vegan Mac and Cheese

Mac and cheese is life, right? This one uses a potato-carrot base for that neon-orange glow. I sneak it to non-vegans, and they never suspect a thing. :)

Ingredients:

  • 12 oz elbow macaroni

  • 1 potato, peeled and cubed

  • 1 carrot, chopped

  • 1/4 cup nutritional yeast

  • 1/2 cup cashew milk

  • 1 tsp mustard

  • 1 tsp garlic powder

  • Salt to taste

Instructions:

  1. Boil potato and carrot until soft, then blend with nutritional yeast, milk, mustard, and garlic powder.

  2. Cook macaroni and drain.

  3. Mix pasta with sauce until coated.

  4. Serve hot, maybe with breadcrumbs on top for crunch.

5. Creamy Pumpkin Pasta

Fall in a bowl, this pumpkin sauce is cozy and lush. I add sage for that extra autumn kick. Why save pumpkin for pie?

Ingredients:

  • 10 oz penne

  • 1 cup pumpkin puree

  • 1/2 cup coconut milk

  • 1 garlic clove

  • 1 tsp sage, chopped

  • 2 tbsp nutritional yeast

  • 1 tbsp olive oil

  • Pinch of nutmeg

Instructions:

  1. Cook penne and reserve some pasta water.

  2. Sauté garlic and sage in oil for 2 minutes.

  3. Stir in pumpkin, coconut milk, nutritional yeast, and nutmeg; simmer 5 minutes.

  4. Toss with pasta, adding water if needed. Garnish with more sage.

6. Spinach Artichoke Pasta

Inspired by that dip we all secretly love, this pasta is creamy and tangy. I use cashews again—magic makers! Ever tried turning dip into dinner?

Ingredients:

  • 10 oz rigatoni

  • 1 cup cashews, soaked

  • 1 cup almond milk

  • 1 can artichoke hearts, drained

  • 2 cups spinach

  • 2 tbsp nutritional yeast

  • 1 tbsp lemon juice

  • 1 garlic clove

Instructions:

  1. Cook rigatoni; save 1/4 cup water.

  2. Blend cashews, milk, nutritional yeast, lemon, and garlic.

  3. Sauté artichokes and spinach until wilted.

  4. Combine pasta, sauce, and veggies, thinning with pasta water. Serve warm.

Cheesy Vegan Pasta Vibes

These recipes crank up the cheesy factor with plant-based tricks. Nutritional yeast and vegan cheese are your new BFFs.

7. Vegan Pesto Pasta

Pesto doesn’t need Parmesan to shine. I blend basil with nutritional yeast for that nutty, cheesy hit. Fresh and green—makes me feel fancy.

Ingredients:

  • 12 oz spaghetti

  • 2 cups fresh basil

  • 1/4 cup pine nuts

  • 1/4 cup nutritional yeast

  • 1/2 cup olive oil

  • 2 garlic cloves

  • Salt and lemon juice to taste

Instructions:

  1. Cook spaghetti and drain.

  2. Blend basil, pine nuts, nutritional yeast, garlic, oil, and lemon juice.

  3. Toss pasta with pesto, adding salt as needed.

  4. Top with cherry tomatoes for color.

8. Cheesy Broccoli Pasta Bake

Baked pasta is pure comfort, and this cheesy broccoli version is a crowd-pleaser. I use vegan cheddar for melty goodness. Who says vegan can’t do casseroles?

Ingredients:

  • 12 oz penne

  • 2 cups broccoli florets

  • 1 cup vegan cheddar, shredded

  • 1/2 cup cashew milk

  • 1/4 cup nutritional yeast

  • 1 tsp mustard

  • 1/2 cup breadcrumbs

Instructions:

  1. Cook penne and broccoli; drain.

  2. Mix cheese, milk, nutritional yeast, and mustard in a pan until melted.

  3. Combine with pasta and broccoli, top with breadcrumbs.

  4. Bake at 375°F for 15 minutes until golden.

9. Vegan Lasagna Roll-Ups

Lasagna but cuter and easier. I stuff these with tofu ricotta—creamy and cheesy without dairy. Perfect for meal prep, FYI.

Ingredients:

  • 8 lasagna noodles

  • 1 block firm tofu, crumbled

  • 1/4 cup nutritional yeast

  • 1 tbsp lemon juice

  • 1 can marinara sauce

  • 1 cup spinach

  • 1 tsp Italian seasoning

Instructions:

  1. Cook noodles and lay flat.

  2. Mix tofu, nutritional yeast, lemon, and seasoning for ricotta.

  3. Spread ricotta and spinach on noodles, roll up, and place in a dish with marinara.

  4. Bake at 375°F for 20 minutes.

Global-Inspired Vegan Pasta

These dishes borrow flavors from around the world. I love how they shake up my usual pasta nights with bold twists.

10. Vegan Pad Thai

Tangy, sweet, and a little spicy—pad thai without fish sauce is still a banger. I toss in tofu for protein. Ready for a flavor explosion?

Ingredients:

  • 8 oz rice noodles

  • 7 oz firm tofu, cubed

  • 1 bell pepper, sliced

  • 1/4 cup peanuts, crushed

  • 3 tbsp tamarind paste

  • 2 tbsp soy sauce

  • 1 tbsp maple syrup

  • 1 lime

Instructions:

  1. Soak noodles in hot water until soft, then drain.

  2. Sauté tofu and bell pepper for 5 minutes.

  3. Mix tamarind, soy sauce, and maple syrup; toss with noodles and tofu.

  4. Top with peanuts and lime juice.

11. Creamy Coconut Curry Pasta

Thai curry meets pasta—coconut milk makes it lush. I add veggies for color and crunch. Why choose between curry and pasta?

Ingredients:

  • 10 oz spaghetti

  • 1 can coconut milk

  • 1 tbsp red curry paste

  • 1 bell pepper, sliced

  • 1 carrot, julienned

  • 1 tbsp soy sauce

  • Fresh cilantro

Instructions:

  1. Cook spaghetti and drain.

  2. Sauté curry paste, then add coconut milk, soy sauce, and veggies; simmer 5 minutes.

  3. Toss with pasta.

  4. Garnish with cilantro.

12. Mediterranean Orzo Salad

Light, zesty, and perfect for summer. I mix in olives and sundried tomatoes for that Med vibe. Great for picnics, no?

Ingredients:

  • 8 oz orzo

  • 1/2 cup kalamata olives, pitted

  • 1/4 cup sundried tomatoes, chopped

  • 1 cucumber, diced

  • 1/4 cup olive oil

  • 2 tbsp lemon juice

  • 1 tsp oregano

Instructions:

  1. Cook orzo and cool.

  2. Mix with olives, tomatoes, and cucumber.

  3. Whisk oil, lemon juice, and oregano; toss with orzo.

  4. Chill and serve.

Quick and Easy Vegan Pasta

For those nights when you’re starving but lazy—these come together fast with minimal fuss.

13. Garlic Butter Pasta

Simple but never boring. I use vegan butter and load up on garlic. Comfort food in 15 minutes—beat that!

Ingredients:

  • 10 oz spaghetti

  • 3 tbsp vegan butter

  • 4 garlic cloves, minced

  • 2 tbsp nutritional yeast

  • 1 tsp parsley, chopped

  • Salt and pepper

Instructions:

  1. Cook spaghetti and drain.

  2. Melt butter with garlic over low heat for 2 minutes.

  3. Toss pasta with butter, nutritional yeast, and parsley.

  4. Season and serve.

14. Lemon Zucchini Pasta

Bright and fresh, zucchini keeps it light. I zest extra lemon for zing. Perfect when you want something summery.

Ingredients:

  • 10 oz linguine

  • 1 zucchini, spiralized

  • 1 lemon, zested and juiced

  • 1/4 cup olive oil

  • 2 garlic cloves

  • 2 tbsp nutritional yeast

Instructions:

  1. Cook linguine; drain.

  2. Sauté zucchini and garlic in oil for 3 minutes.

  3. Mix with pasta, lemon juice, zest, and nutritional yeast.

  4. Serve with extra zest.

15. One-Pot Tomato Basil Pasta

One pot, less mess, all flavor. I throw everything in and let it work. Lazy cooking for the win, right?

Ingredients:

  • 12 oz spaghetti

  • 1 can diced tomatoes

  • 1 onion, sliced

  • 2 garlic cloves

  • 2 cups vegetable broth

  • Handful fresh basil

  • 1 tbsp olive oil

Instructions:

  1. Combine spaghetti, tomatoes, onion, garlic, broth, and oil in a pot.

  2. Boil, then simmer 10-12 minutes, stirring until pasta’s cooked.

  3. Mix in basil.

  4. Serve hot.

16. Cheesy Cauliflower Pasta

Cauliflower blends into a creamy, cheesy sauce that clings to every noodle. I sneak in extra veggies for health points. Sneaky and delicious—score!

Ingredients:

  • 10 oz rigatoni

  • 1 head cauliflower, chopped

  • 1/2 cup cashew milk

  • 1/4 cup nutritional yeast

  • 1 tsp mustard

  • 1 garlic clove

  • Salt and pepper

Instructions:

  1. Boil cauliflower until soft, then blend with milk, nutritional yeast, mustard, and garlic.

  2. Cook rigatoni and drain.

  3. Toss pasta with sauce.

  4. Season and serve with parsley.

There you have it—16 vegan pasta recipes that prove dairy-free can be creamy, cheesy, and oh-so-satisfying. I’ve made these for friends, family, and even skeptical meat-eaters, and they always ask for seconds. Whether you’re craving classic Italian, global flavors, or quick weeknight fixes, these dishes deliver. Pick one, boil some water, and get cooking. What’s your favorite pasta vibe? Try these and let me know how it goes—happy twirling! 😄

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