Description
A collection of easy, delicious vegan pasta recipes that are full of flavor and made entirely with plant-based ingredients.
Ingredients
Units
Scale
- 12 oz pasta of choice (spaghetti, penne, or fusilli)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 can (14 oz) diced tomatoes
- 1/4 cup fresh basil, chopped
- Salt and black pepper, to taste
- Optional: red pepper flakes, vegan parmesan, or nutritional yeast
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in diced tomatoes, season with salt, pepper, and red pepper flakes if using. Simmer for 10-15 minutes.
- Stir in fresh basil.
- Toss cooked pasta with the sauce until well combined.
- Serve immediately with vegan parmesan or nutritional yeast if desired.
Notes
- Use any pasta you like — whole wheat, gluten-free, or lentil pasta all work well.
- Add sautéed veggies like zucchini, spinach, or mushrooms for extra nutrition.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg