11 Best Vegan Pasta Recipes to Try in 2025

As we step into 2025, the world of plant-based eating continues to evolve with exciting new flavors and creative twists on classic dishes.

If you’re a fan of pasta but want to stick to your vegan lifestyle, you’re in luck! We’ve curated a list of the 11 best vegan pasta recipes that are sure to tantalize your taste buds while keeping things cruelty-free.

From creamy sauces to zesty marinara options, these recipes offer something for everyone. Let’s dive in!

1. Creamy Cashew Alfredo Pasta

This luxurious yet dairy-free Alfredo sauce is made from cashews, offering a velvety texture without compromising flavor. It’s rich, indulgent, and pairs beautifully with fettuccine or any pasta of your choice. The combination of cashews, garlic, lemon juice, and nutritional yeast creates a savory, cheesy experience that will leave you craving more. This dish is perfect for date nights, family dinners, or even meal prep.

Ingredients:

• 1 cup raw cashews (soaked overnight)
• 2 cloves garlic
• 1 tbsp lemon juice
• 1 tsp salt
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk
• Fresh parsley for garnish
• 8 oz pasta of choice

Instructions:

1. Start by cooking the pasta according to package instructions until al dente. Be sure not to overcook it, as the pasta will continue to soften when tossed with the sauce.
2. Drain the soaked cashews and blend them with garlic, lemon juice, salt, nutritional yeast, and almond milk until smooth and creamy. You may need to scrape down the sides of the blender a few times to ensure everything is well combined.
3. In a large skillet, warm the cashew cream sauce over low heat. Once heated through, toss the cooked pasta in the sauce until fully coated. Add a splash of reserved pasta water if needed to loosen the sauce.
4. Garnish with fresh parsley before serving. For an extra touch, sprinkle some additional nutritional yeast on top for added cheesiness.

2. Spicy Arrabbiata Penne

A fiery Italian classic, this arrabbiata sauce brings bold heat and tangy tomato goodness to penne pasta. Perfect for spice lovers, it’s simple to make yet packed with robust flavors. The red pepper flakes add a kick, while the crushed tomatoes provide a comforting base. This dish is ideal for those who love their meals with a bit of heat and can be customized to suit your preferred spice level.

Ingredients:

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tsp red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Begin by cooking the penne pasta as per the package directions. Make sure to cook it al dente, as it will absorb some of the sauce later.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the chopped onions and sauté until they become translucent and soft. Next, add the minced garlic and cook for another minute, being careful not to burn it.
3. Stir in the crushed tomatoes, red pepper flakes, salt, and pepper. Lower the heat and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
4. Once the pasta is cooked, drain it and combine it with the sauce in the pan. Toss everything together so that each piece of pasta is coated in the spicy arrabbiata sauce. Garnish with fresh basil leaves before serving.

3. Vegan Mushroom Stroganoff

Mushrooms take center stage in this hearty stroganoff recipe. The earthy umami flavor combined with a luscious cashew cream sauce makes this dish comforting and satisfying—perfect for cozy nights. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this vegan mushroom stroganoff is sure to please. The addition of Dijon mustard gives it a subtle tang that complements the richness of the sauce.

Ingredients:

• 8 oz egg-free noodles
• 1 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup cashew cream (blend soaked cashews with water)
• 1 tbsp Dijon mustard
• Fresh dill for garnish

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown. Remove the mushrooms from the pan and set them aside.
3. In the same skillet, sauté the diced onions until they are soft and translucent. Add the minced garlic and cook for another minute.
4. Pour in the vegetable broth, cashew cream, and Dijon mustard. Stir well to combine and bring the mixture to a gentle simmer.
5. Return the cooked mushrooms to the pan and stir everything together. Let the sauce thicken slightly before tossing in the cooked noodles.
6. Serve hot, garnished with fresh dill for a pop of color and freshness.

4. Lemon Garlic Asparagus Linguine

Bright and refreshing, this lemon garlic asparagus linguine is a celebration of springtime flavors. The citrusy notes balance perfectly with tender asparagus spears and garlicky undertones. This dish is light yet filling, making it an excellent option for lunch or dinner. The toasted pine nuts add a delightful crunch, elevating the overall texture and flavor profile.

Ingredients:

• 8 oz linguine
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Toasted pine nuts for garnish

Instructions:

1. Boil the linguine in salted water until al dente. Reserve about 1/2 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and sauté until fragrant, being careful not to burn it.
3. Add the asparagus to the skillet and cook until tender-crisp, about 5-7 minutes. Season with salt and pepper to taste.
4. Toss the cooked linguine with the asparagus and garlic mixture. Add the lemon zest and juice, stirring everything together. If the pasta seems dry, add a little reserved pasta water to loosen it up.
5. Top with toasted pine nuts before serving for an extra layer of texture and nuttiness.

5. Roasted Red Pepper Pesto Rigatoni

Roasted red peppers add a smoky sweetness to this vibrant pesto sauce. Paired with rigatoni, the dish bursts with color and flavor, making it an instant crowd-pleaser. The walnuts in the pesto provide a nice crunch, while the nutritional yeast adds a cheesy depth that ties everything together. This recipe is versatile and can be served warm or cold, depending on your preference.

Ingredients:

• 8 oz rigatoni
• 2 large roasted red peppers
• 1/2 cup walnuts
• 2 cloves garlic
• 1/4 cup olive oil
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the rigatoni according to package directions. Drain and set aside.
2. In a food processor, combine the roasted red peppers, walnuts, garlic, olive oil, nutritional yeast, salt, and pepper. Blend until smooth, scraping down the sides as needed.
3. In a large bowl, mix the pesto sauce with the cooked rigatoni, ensuring that each piece is evenly coated.
4. Garnish with fresh basil leaves before serving. For an added touch, sprinkle some extra nutritional yeast on top for a cheesy finish.

6. Butternut Squash Sage Ravioli

Delicate ravioli stuffed with sweet butternut squash filling is elevated by crispy sage leaves. This elegant dish feels like fine dining at home. The natural sweetness of the squash pairs beautifully with the savory notes of fried sage, creating a harmonious balance of flavors. This recipe is perfect for special occasions or when you want to treat yourself to something truly indulgent.

Ingredients:

• Store-bought or homemade vegan ravioli filled with butternut squash
• 2 tbsp olive oil
• 10 fresh sage leaves
• 1/4 cup vegan butter
• Salt and pepper to taste

Instructions:

1. Cook the ravioli according to package instructions. Be gentle when handling them, as they are delicate.
2. In a skillet, heat the olive oil over medium heat. Fry the sage leaves until they are crispy and fragrant. Remove them from the pan and set aside on a paper towel to drain excess oil.
3. In the same skillet, melt the vegan butter. Once melted, toss the cooked ravioli in the butter to coat them lightly.
4. Season with salt and pepper to taste. Arrange the ravioli on a plate and top with the crispy sage leaves before serving.

7. Thai Peanut Noodles

Inspired by Southeast Asian cuisine, these peanut noodles are nutty, spicy, and slightly sweet. They’re perfect for when you crave international flavors. The creamy peanut sauce clings to every strand of spaghetti, while the cucumber slices and crushed peanuts add a refreshing crunch. This dish is quick to prepare and can be customized with additional vegetables or protein for a more substantial meal.

Ingredients:

• 8 oz spaghetti
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 clove garlic, minced
• Chili flakes to taste
• Cucumber slices and crushed peanuts for garnish

Instructions:

1. Cook the spaghetti in salted water until al dente. Drain and set aside.
2. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, minced garlic, and chili flakes. Adjust the seasoning to taste.
3. Toss the cooked spaghetti with the peanut sauce, ensuring that each strand is well coated.
4. Garnish with cucumber slices and crushed peanuts before serving. For an extra burst of freshness, squeeze a bit more lime juice over the top.

8. Spinach Ricotta Cannelloni

These cannelloni tubes are stuffed with a savory spinach and tofu ricotta mixture, baked in marinara sauce, and topped with melty vegan mozzarella. This dish is hearty, comforting, and reminiscent of traditional Italian fare. The combination of spinach and tofu creates a creamy, flavorful filling that pairs beautifully with the tangy marinara sauce. It’s perfect for feeding a crowd or enjoying leftovers throughout the week.

Ingredients:

• 8 cannelloni tubes
• 1 block firm tofu, crumbled
• 2 cups fresh spinach
• 1/4 cup nutritional yeast
• Marinara sauce
• Vegan mozzarella shreds

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sauté the fresh spinach in a pan until wilted. Allow it to cool slightly, then mix it with the crumbled tofu and nutritional yeast. Season with salt and pepper to taste.
3. Stuff the spinach-tofu mixture into the cannelloni tubes and place them in a baking dish coated with marinara sauce.
4. Cover the stuffed cannelloni with more marinara sauce and sprinkle vegan mozzarella shreds on top.
5. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden. Let it rest for a few minutes before serving.

9. Sun-Dried Tomato Basil Fettuccine

Sun-dried tomatoes bring intense flavor to this simple yet sophisticated basil fettuccine. A drizzle of balsamic glaze adds a touch of elegance, tying all the elements together. This dish is both easy to prepare and visually stunning, making it a great option for entertaining. The sun-dried tomatoes provide a concentrated burst of sweetness and acidity, while the fresh basil adds a bright, herbaceous note.

Ingredients:

• 8 oz fettuccine
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup olive oil
• 1/4 cup fresh basil, chopped
• Balsamic glaze for drizzling

Instructions:

1. Cook the fettuccine in salted water until al dente. Reserve a small amount of pasta water before draining.
2. Heat the olive oil in a skillet over medium heat. Add the chopped sun-dried tomatoes and sauté briefly to release their flavors.
3. Toss the cooked fettuccine with the sun-dried tomatoes and olive oil. If the pasta seems dry, add a splash of the reserved pasta water.
4. Stir in the chopped fresh basil and season with salt and pepper to taste.
5. Drizzle with balsamic glaze before serving for a finishing touch of sweetness and acidity.

10. Sweet Potato Gnocchi

Soft pillows of sweet potato gnocchi tossed in sage brown butter create a delightful harmony of textures and tastes. This dish is both rustic and refined, showcasing the natural sweetness of sweet potatoes alongside the aromatic notes of sage. The brown butter adds a nutty richness that complements the gnocchi perfectly. This recipe is a labor of love but well worth the effort for a truly memorable meal.

Ingredients:

• 2 medium sweet potatoes, baked and mashed
• 1 cup flour
• Pinch of salt
• 2 tbsp vegan butter
• Fresh sage leaves

Instructions:

1. Preheat the oven to 400°F (200°C). Bake the sweet potatoes until soft, then scoop out the flesh and mash it thoroughly.
2. Mix the mashed sweet potatoes with flour and a pinch of salt to form a dough. Knead gently until smooth.
3. Roll the dough into long ropes and cut them into small pieces to form gnocchi. Use a fork to create ridges on each piece, which will help the sauce adhere better.
4. Boil the gnocchi in salted water until they float to the surface, indicating that they are cooked. Remove them with a slotted spoon and set aside.
5. In a skillet, melt the vegan butter over medium heat. Add the fresh sage leaves and cook until the butter turns golden brown and nutty.
6. Toss the cooked gnocchi in the brown butter and serve immediately, garnished with additional sage leaves if desired.

11. Truffle Oil Tagliatelle

Indulge in the decadence of truffle oil paired with silky tagliatelle. This minimalist dish highlights the natural beauty of high-quality ingredients. The earthy aroma of truffle oil permeates every strand of pasta, creating a luxurious dining experience. This dish is best enjoyed as a starter or light main course, allowing the simplicity of the ingredients to shine through.

Ingredients:

• 8 oz tagliatelle
• 2 tbsp truffle oil
• 1/4 cup grated vegan parmesan
• Fresh arugula for garnish

Instructions:

1. Cook the tagliatelle in salted water until al dente. Drain and return it to the pot.
2. Drizzle the truffle oil over the cooked pasta and toss gently to coat each strand evenly.
3. Sprinkle the grated vegan parmesan over the pasta and toss again to combine.
4. Serve immediately, garnished with fresh arugula for a peppery contrast to the rich truffle flavor.

With these 11 best vegan pasta recipes, you’ll never run out of ideas for delicious, plant-based meals in 2025. Whether you’re hosting dinner guests or simply treating yourself, these dishes promise to impress!

Each recipe offers a unique twist on classic pasta dishes, proving that vegan cooking can be just as flavorful and satisfying as its non-vegan counterparts.