simple vegan pasta recipes with few ingredients

Simple Vegan Pasta Recipes with Few Ingredients

1. Garlic Olive Oil Pasta

Ingredients:

• 200g spaghetti
• 4 cloves garlic, sliced
• 60ml extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Cook spaghetti in salted boiling water according to package instructions until al dente.
2. While pasta cooks, heat olive oil in a pan over medium heat. Add the sliced garlic and sauté until golden but not burned.
3. Drain the pasta, reserving a bit of cooking water.
4. Toss the pasta in the pan with garlic oil, adding a splash of reserved water if needed for moisture.
5. Season with salt and black pepper, and garnish with chopped parsley if desired.

2. Tomato Basil Pasta

Ingredients:

• 200g penne
• 400g canned diced tomatoes
• 2 cloves garlic, minced
• Fresh basil leaves, torn
• Salt, to taste
• Olive oil, for drizzling

Instructions:

1. Cook penne according to package directions.
2. In a pan, sauté minced garlic in a little olive oil until fragrant. Add canned tomatoes and simmer for 10 minutes.
3. Drain the pasta and add it directly to the tomato sauce, stirring well.
4. Season with salt and mix in fresh basil before serving. Drizzle with olive oil for extra flavor.

3. Lemon Artichoke Pasta

Ingredients:

• 200g fettuccine
• 1 can artichoke hearts, drained and quartered
• Zest and juice of 1 lemon
• 2 tablespoons nutritional yeast (optional)
• Salt and black pepper, to taste
• Fresh parsley (for garnish)

Instructions:

1. Cook fettuccine in salted boiling water until al dente.
2. In a large bowl, combine the lemon zest, juice, and nutritional yeast if using.
3. Toss in the drained artichoke hearts.
4. Drain the pasta and immediately mix it with the artichoke mixture.
5. Season with salt and pepper, and sprinkle with parsley before serving.

4. Spinach and Walnut Pasta

Ingredients:

• 200g linguine
• 100g fresh spinach
• 50g walnuts, chopped
• 2 garlic cloves, minced
• Olive oil, for drizzling
• Salt, to taste

Instructions:

1. Cook linguine as per the package instructions.
2. In a large pan, toast the chopped walnuts until fragrant. Add minced garlic and spinach, cooking until spinach wilts.
3. Drain the pasta and add it to the pan with spinach and walnuts.
4. Drizzle with olive oil, season with salt, and serve warm.

5. Avocado Pesto Pasta

Ingredients:

• 200g fusilli
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 cloves garlic
• Juice of 1 lemon
• Salt, to taste

Instructions:

1. Cook fusilli according to package instructions.
2. In a blender, combine avocado, basil, garlic, lemon juice, and salt, blending until smooth.
3. Drain the pasta and toss it with the avocado pesto.
4. Serve immediately for a creamy delight that’s both satisfying and nutritious.

6. Broccoli and Chickpea Pasta

Ingredients:

• 200g spaghetti
• 200g broccoli florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• Garlic powder, to taste
• Salt and pepper, to taste

Instructions:

1. In the last 3 minutes of spaghetti cooking time, add broccoli to the pot.
2. Drain spaghetti and broccoli, rinsing under cold water.
3. In a skillet, warm olive oil and add chickpeas, sauté with garlic powder, salt, and pepper.
4. Toss drained spaghetti and broccoli with chickpeas in the skillet, ensuring everything is well-mixed.

7. Mushroom Aglio e Olio

Ingredients:

• 200g spaghettini
• 250g mushrooms, sliced
• 4 cloves garlic, thinly sliced
• 60ml olive oil
• Salt and red pepper flakes, to taste
• Fresh parsley for garnish

Instructions:

1. Cook spaghettini in salted water until al dente.
2. In a separate pan, heat olive oil and sauté garlic until fragrant. Add mushrooms, cooking until browned.
3. Drain the pasta, and combine with the mushroom mix. Season with salt and red pepper flakes, garnishing with parsley before serving.

8. Creamy Tahini Pasta

Ingredients:

• 200g penne
• 3 tablespoons tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• Water, as needed for consistency
• Salt and pepper, to taste

Instructions:

1. Cook penne as instructed on the package.
2. In a bowl, mix tahini, lemon juice, minced garlic, salt, and pepper, adding water until creamy.
3. Once pasta is cooked and drained, toss it with the tahini sauce until evenly coated.

9. Zucchini Noodle Pasta

Ingredients:

• 2 large zucchinis, spiralized
• 200g cherry tomatoes, halved
• 2 cloves garlic, minced
• Olive oil, for sautéing
• Salt and pepper, to taste

Instructions:

1. In a pan, heat olive oil and sauté garlic until fragrant.
2. Add cherry tomatoes, sautéing for 2-3 minutes.
3. Introduce spiralized zucchini noodles, cooking for an additional 5 minutes until just tender.
4. Season with salt and pepper; serve warm.

10. Pea and Mint Pasta

Ingredients:

• 200g pasta of your choice
• 1 cup frozen peas
• ½ cup fresh mint leaves
• Juice of 1 lemon
• Olive oil, for drizzling
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to the package instructions, adding peas in the last 2-3 minutes.
2. Drain and return to the pot.
3. Add mint, lemon juice, salt, and pepper, tossing to combine.
4. Drizzle with olive oil, and serve immediately.

Final Tips for Quick Vegan Pasta

• Short on Time: Opt for whole-grain or chickpea pasta for added nutrition without added cook time.
• Bulk Prep: Making larger batches allows for quick meals throughout the week.
• Customize: Feel free to add seasonal veggies or switch up herbs and spices based on availability.

These simple vegan pasta recipes demonstrate how easy it is to create delicious, satisfying meals with minimal ingredients. Each recipe is packed with flavor yet simple enough for weeknight dinners, proving that hearty vegan dishes can be both quick and fulfilling.