32+ Delicious Dairy Free Vegetarian Pasta Recipes to Try Today

Finding flavorful and satisfying pasta dishes that fit into a dairy-free and vegetarian lifestyle can sometimes feel like a challenge.

But fear not—this list of 32 dairy-free vegetarian pasta recipes will revolutionize your dinner routine! Whether you’re looking for a rich, creamy sauce, a light vegetable medley, or a hearty plant-based protein, there’s a pasta recipe here for every taste and occasion.

From indulgent bakes to fresh, vibrant salads, these dishes prove that going dairy-free and vegetarian doesn’t mean compromising on flavor.

So, grab your apron, and let’s dive into these mouthwatering recipes that are sure to please vegetarians and non-vegetarians alike!

32+ Delicious Dairy Free Vegetarian Pasta Recipes to Try Today

With 32 dairy-free vegetarian pasta recipes to choose from, the possibilities are endless!

Whether you’re making a quick weeknight dinner or preparing for a weekend gathering, these dishes will help you create satisfying meals that cater to dietary needs without sacrificing flavor.

We hope this list inspires your next pasta creation, and remember, the best part is that you can always experiment with new ingredients to make each recipe your own.

Creamy Vegan Spinach and Mushroom Pasta

This creamy, dairy-free pasta features a rich, plant-based sauce made with cashews and nutritional yeast, perfectly complementing the earthy flavors of mushrooms and fresh spinach. It’s a quick and nutritious meal, ideal for weeknight dinners or a cozy weekend treat. The combination of the creamy sauce and savory ingredients creates a Ingredients:

• 12 oz pasta of choice (penne, spaghetti, or fusilli)
• 1 cup raw cashews (soaked in water for 2 hours)
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 lb mushrooms, sliced
• 3 cups fresh spinach, roughly chopped
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a blender, combine soaked cashews, nutritional yeast, vegetable broth, and a pinch of salt and pepper. Blend until smooth. Set the cashew cream aside.
3. In a large pan, heat olive oil over medium heat. Add diced onion and garlic, cooking until fragrant, about 3 minutes.
4. Add sliced mushrooms to the pan and sauté until tender and browned, about 5-7 minutes.
5. Stir in chopped spinach and cook until wilted, about 2 minutes.
6. Pour in the cashew cream, stirring to combine. Let the sauce simmer for 2-3 minutes to thicken.
7. Add the cooked pasta to the pan, tossing to coat in the creamy sauce. Adjust seasoning with salt and pepper if needed.
8. Serve hot, garnished with fresh parsley.

This creamy spinach and mushroom pasta is a perfect dish for anyone looking for a vegan-friendly alternative to traditional creamy pasta dishes. The cashew cream provides the same rich texture without the dairy, and the addition of mushrooms and spinach gives it depth and earthiness. It’s a great choice for those on plant-based diets or anyone looking to cut down on dairy without sacrificing flavor. Serve it as a satisfying meal that will please both vegans and non-vegans alike!

Lemon and Garlic Asparagus Pasta

his bright and zesty pasta dish combines the tang of fresh lemon with the savory kick of garlic, while tender asparagus adds a delightful crunch. It’s a simple yet elegant recipe that’s perfect for spring and summer. With its fresh ingredients and dairy-free approach, this pasta is a light yet filling meal that’s bursting with flavor.

Ingredients:

• 12 oz pasta (linguine or spaghetti works well)
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 4 garlic cloves, minced
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1/2 cup vegetable broth
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
3. Add asparagus pieces to the pan and sauté for about 5-7 minutes until tender yet crisp.
4. Pour in vegetable broth and lemon juice, stirring to combine. Let the mixture simmer for 2 minutes.
5. Add the cooked pasta to the pan, tossing everything together. If the pasta looks dry, add a little reserved pasta water to create a sauce.
6. Stir in lemon zest, fresh basil, and salt and pepper to taste.
7. Garnish with red pepper flakes, if desired, and serve immediately.

This lemon and garlic asparagus pasta is a perfect example of how simple ingredients can come together to create a vibrant and delicious dish. The zesty lemon flavor combined with the aromatic garlic is both refreshing and satisfying. Asparagus adds a unique texture that complements the pasta beautifully. This dish is light but filling, making it a great option for a quick weeknight dinner or a fresh spring lunch.

Roasted Red Pepper and Tomato Pasta

This roasted red pepper and tomato pasta is a rich, flavorful dish with a smooth, smoky sauce. The combination of roasted red peppers, ripe tomatoes, and garlic creates a creamy, dairy-free sauce that’s perfect for any pasta. It’s packed with nutrients and is a great option for those who enjoy a slightly sweet and smoky flavor profile in their pasta dishes.

Ingredients:

• 12 oz pasta (penne or rigatoni works well)
• 2 large red bell peppers, roasted and peeled
• 2 cups cherry tomatoes, halved
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup vegetable broth
• 1/4 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Roast the red bell peppers by placing them directly on an open flame or under a broiler until the skins are blackened. Once charred, place the peppers in a bowl covered with a towel and let them steam for 10 minutes. Peel off the skin and discard the seeds.
2. In a large pan, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add halved cherry tomatoes and sauté for about 3-4 minutes until softened.
4. Blend roasted red peppers and vegetable broth in a blender until smooth. Add the smoked paprika and oregano to the mixture, then pour the sauce into the pan with the tomatoes. Stir to combine and let the sauce simmer for 5-7 minutes.
5. Add the cooked pasta to the sauce, tossing to coat. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh basil.

This roasted red pepper and tomato pasta offers a deep, smoky flavor thanks to the roasted peppers and tomatoes. The blend of smoky paprika and oregano adds complexity, making the sauce both comforting and vibrant. This dish is hearty and satisfying without the need for dairy, and it’s full of fresh, wholesome ingredients. Whether you’re hosting a dinner party or making a quick weeknight meal, this pasta is sure to impress. It’s rich, flavorful, and perfect for anyone following a dairy-free or vegetarian diet.

Pesto Zucchini Noodles with Cherry Tomatoes

This refreshing, dairy-free pesto zucchini noodle dish is the perfect light alternative to traditional pasta. The fresh pesto made with basil, garlic, and pine nuts adds a fragrant and savory flavor to the spiralized zucchini. Cherry tomatoes provide a burst of sweetness and color, making it a satisfying yet guilt-free meal. It’s a great option for anyone looking to enjoy a veggie-packed pasta without the carbs.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1 cup cherry tomatoes, halved
• Salt and pepper, to taste

Instructions:

1. Prepare the zucchini noodles by spiralizing the zucchinis and setting them aside.
2. In a food processor, combine basil, pine nuts, garlic, nutritional yeast, olive oil, and lemon juice. Blend until smooth and creamy. Add salt and pepper to taste.
3. In a large pan, sauté the zucchini noodles over medium heat for 2-3 minutes until just tender.
4. Remove from heat and toss with the fresh pesto until well coated.
5. Add the halved cherry tomatoes and toss gently to combine.
6. Serve immediately, garnished with extra basil if desired.

This pesto zucchini noodle dish is a healthy, fresh take on a classic pasta recipe. The zucchini noodles provide a light, crunchy texture that pairs perfectly with the creamy, vibrant pesto sauce. The addition of sweet cherry tomatoes makes the dish feel complete and adds an extra layer of flavor. This meal is perfect for anyone looking for a low-carb, dairy-free, and vegetarian option that’s still full of flavor and satisfying.

Sweet Potato and Kale Pasta

This hearty and comforting pasta features sweet potatoes and kale, combined with a rich, dairy-free, and flavorful coconut milk sauce. The natural sweetness of the roasted sweet potatoes pairs beautifully with the slightly bitter kale, making this dish a perfect balance of textures and flavors. It’s a filling meal that’s ideal for cooler months or when you’re craving something hearty but still plant-based.

Ingredients:

• 12 oz pasta (rigatoni or fusilli works great)
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 2 cups kale, chopped
• 1 can (13.5 oz) coconut milk
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large pan, heat 1 tbsp olive oil over medium heat. Add chopped kale and sauté until wilted, about 3-4 minutes.
4. Add the roasted sweet potatoes and stir to combine. Pour in the coconut milk and spices (cinnamon, nutmeg, smoked paprika), mixing well. Let the sauce simmer for 5-7 minutes to thicken slightly.
5. Add the cooked pasta to the pan and toss to coat in the creamy sauce. Adjust seasoning with salt and pepper if needed.
6. Serve hot, garnished with fresh thyme or parsley.

The combination of roasted sweet potatoes and kale creates a rich and earthy dish, enhanced by the creamy coconut milk sauce. The warm spices like cinnamon and nutmeg give the dish a cozy, comforting feel, while the coconut milk ensures a smooth, velvety texture. This pasta is filling and satisfying, making it perfect for cooler weather or when you need a nourishing meal. It’s a great option for anyone who wants a vegan, dairy-free pasta that’s still hearty and comforting.

Chickpea and Spinach Pasta in Tomato Sauce

This simple yet flavorful pasta is loaded with protein-rich chickpeas and nutrient-packed spinach, all smothered in a tangy tomato sauce. The hearty chickpeas provide a nice bite, while the spinach adds a touch of freshness. This dish is perfect for a quick dinner, and the tomato sauce keeps it light but still satisfying. It’s a great choice for Ingredients:

• 2 oz pasta (penne or fusilli works well)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can (14 oz) crushed tomatoes
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
3. Add the chickpeas to the pan and sauté for 3-4 minutes until heated through.
4. Pour in the crushed tomatoes, oregano, and red pepper flakes (if using). Stir to combine and bring to a simmer.
5. Add the chopped spinach and cook until wilted, about 2-3 minutes.
6. Add the cooked pasta to the pan and toss to coat in the sauce. Season with salt and pepper.
7. Serve immediately, garnished with fresh basil.

This chickpea and spinach pasta in tomato sauce is a quick, wholesome, and protein-packed meal that’s perfect for busy weeknights. The chickpeas add heartiness and texture, while the spinach provides a boost of vitamins. The simple tomato sauce brings it all together, creating a satisfying and flavorful dish. This is a great choice for anyone following a dairy-free or vegetarian diet while still craving a comforting pasta meal.

Roasted Butternut Squash and Sage Pasta

This dish features roasted butternut squash paired with crispy sage leaves, all tossed in a creamy, dairy-free sauce made from cashews and vegetable broth. The sweetness of the roasted squash contrasts beautifully with the crispy, savory sage, making for a rich and flavorful pasta dish. It’s a comforting and seasonal option that brings
Ingredients:

• 12 oz pasta (fettuccine or pappardelle)
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1/4 cup raw cashews (soaked for 2 hours)
• 1 cup vegetable broth
• 8-10 fresh sage leaves
• 2 tbsp olive oil (for sage)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a blender, combine soaked cashews and vegetable broth. Blend until smooth and creamy. Set aside.
4. In a small pan, heat 2 tbsp olive oil over medium heat. Add sage leaves and cook until crispy, about 2 minutes. Remove and set aside.
5. In a large pan, add the roasted butternut squash and cashew cream. Stir to combine and let simmer for 3-4 minutes.
6. Add the cooked pasta to the pan, tossing to coat in the creamy sauce.
7. Serve hot, garnished with crispy sage leaves.

This roasted butternut squash and sage pasta brings seasonal flavors together in a creamy, comforting dish that’s perfect for fall or winter. The sweetness of the squash is complemented by the rich cashew cream and the crispy sage adds a wonderful savory crunch. It’s an elegant yet simple dish that’s both satisfying and nourishing. Ideal for anyone following a dairy-free, vegetarian diet, this pasta will warm you up and keep you coming back for more.

Spicy Peanut Butter and Cabbage Pasta

This bold and flavorful pasta combines the creamy richness of peanut butter with a touch of spice from chili flakes, all tossed with crunchy cabbage. The peanut butter sauce adds a smooth and savory flavor, while the cabbage gives the dish a fresh crunch. This dish is great for anyone craving something with a little kick and an unexpected twist, all while staying dairy-free and vegetarian.

Ingredients:

• 12 oz pasta (spaghetti or ramen works well)
• 1/2 head of cabbage, shredded
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/4 tsp chili flakes (or more for spice)
• 2 garlic cloves, minced
• 1 tbsp sesame oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, chili flakes, and garlic to create the sauce.
3. In a large pan, heat sesame oil over medium heat. Add shredded cabbage and sauté until slightly softened, about 4-5 minutes.
4. Add the cooked pasta to the pan with cabbage and pour the peanut sauce over the top. Toss well to coat everything evenly.
5. This spicy peanut butter and cabbage pasta is a fun, flavorful dish that brings together creamy, savory, and spicy elements in one bowl. The peanut butter sauce provides a comforting, rich texture, while the cabbage offers crunch and freshness. The addition of chili flakes gives this dish just the right amount of heat, making it a perfect choice for those who enjoy bold flavors. Whether as a quick weeknight dinner or a weekend treat, this pasta is sure to excite your taste buds.

Cauliflower Alfredo Pasta

This cauliflower alfredo pasta offers a creamy, dairy-free alternative to the classic alfredo sauce, using cauliflower as the base. The cauliflower sauce is blended to a smooth, velvety texture, making it the perfect creamy coating for your favorite pasta. Paired with garlic and nutritional yeast for a savory depth of flavor, this dish is both light and
Ingredients:

• 12 oz pasta (fettuccine or penne)
• 1 medium cauliflower head, cut into florets
• 3 garlic cloves, minced
• 1/4 cup nutritional yeast
• 1 cup vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Steam the cauliflower florets for about 10-12 minutes, or until tender.
2. In a blender, combine steamed cauliflower, garlic, nutritional yeast, vegetable broth, olive oil, salt, and pepper. Blend until smooth and creamy.
3. Cook pasta according to package directions. Drain and set aside.
4. Pour the cauliflower alfredo sauce into a large pan over medium heat and let it simmer for 2-3 minutes.
5. Add the cooked pasta to the pan, tossing to coat in the creamy sauce.
6. Serve immediately, garnished with fresh parsley.

This cauliflower alfredo pasta is a great way to indulge in a creamy, comforting meal without any dairy. The cauliflower sauce provides a surprisingly rich texture that mimics traditional alfredo, while nutritional yeast adds a cheesy flavor without the need for dairy. It’s an ideal dish for anyone on a plant-based diet or looking to reduce their dairy intake without sacrificing taste. Pair it with your favorite greens or roasted veggies for a balanced meal.

Vegan Carbonara with Smoky Tempeh

This vegan carbonara takes a traditional Italian dish and swaps out eggs and dairy for a deliciously creamy plant-based sauce. Smoky tempeh is used in place of bacon, bringing a savory depth to the dish. The result is a rich, comforting pasta with a smoky flavor profile that’s completely dairy-free and vegan-friendly.

Ingredients:

• 12 oz pasta (spaghetti or linguine)
• 1 block tempeh, crumbled
• 1 tbsp olive oil
• 1 cup canned coconut milk
• 1 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a pan, heat olive oil over medium heat. Add crumbled tempeh and cook until crispy, about 7-10 minutes.
3. In a small bowl, whisk together coconut milk, nutritional yeast, smoked paprika, garlic powder, salt, and pepper.
4. Pour the creamy sauce into the pan with the tempeh, stirring to combine. Let the sauce simmer for 2-3 minutes.
5. Add the cooked pasta to the pan and toss to coat.
6. Serve immediately, garnished with fresh parsley.

This vegan carbonara with smoky tempeh is a perfect dairy-free alternative to the classic dish. The coconut milk and nutritional yeast create a creamy, rich sauce that mimics the texture of traditional carbonara, while the tempeh brings a savory, smoky flavor that satisfies the craving for bacon. It’s a hearty and flavorful meal that’s easy to prepare, making it ideal for a weeknight dinner or a weekend treat.

Avocado and Cherry Tomato Pasta

This light and refreshing pasta features a creamy avocado sauce that’s rich and smooth without any dairy. Paired with juicy cherry tomatoes, it’s a simple yet satisfying dish that comes together in minutes. Perfect for warm weather or when you’re craving a quick, healthy meal that’s still full of flavor.

Ingredients:

• 12 oz pasta (spaghetti or fusilli)
• 2 ripe avocados, peeled and pitted
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a blender, combine avocados, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth.
3. Toss the cooked pasta with the avocado sauce, adding a little pasta water if needed to reach the desired consistency.
4. Add the halved cherry tomatoes and toss gently to combine.n:
   This avocado and cherry tomato pasta is a creamy, dairy-free option that’s as simple as it is delicious. The avocado sauce is rich and smooth, while the cherry tomatoes provide a burst of sweetness and freshness. This dish is perfect for those looking for a quick, healthy pasta meal that’s both satisfying and full of vibrant flavors. Serve it for lunch or a light dinner on warm days, or whenever you need a fast, nutritious meal.

Eggplant and Tomato Ragu Pasta

This eggplant and tomato ragu is a savory, hearty dish with a deep, rich flavor that’s completely dairy-free. The eggplant is cooked until tender, and the tomatoes create a flavorful sauce that is perfect for soaking into your pasta.
Ingredients:

• 12 oz pasta (rigatoni or spaghetti)
• 2 medium eggplants, diced
• 2 cups canned diced tomatoes
• 1 onion, diced
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add diced onion and garlic, sautéing until fragrant.
3. Add diced eggplant to the pan and cook for 7-10 minutes, stirring occasionally, until softened and browned.
4. Pour in the canned tomatoes, basil, oregano, salt, and pepper. Stir to combine and let the sauce simmer for 10-15 minutes until thickened.
5. Add the cooked pasta to the pan and toss to coat in the ragu.
6. Serve immediately, garnished with fresh basil or parsley.

This eggplant and tomato ragu pasta is a rich and satisfying dish that’s perfect for those who love hearty, savory flavors. The tender eggplant adds depth to the sauce, while the tomatoes bring a tangy and sweet balance. This dish is great for anyone looking for a plant-based, dairy-free meal that’s still filling and comforting. It’s perfect for a cozy dinner or to impress guests with a rustic, flavorful pasta.

Spaghetti with Roasted Garlic and Lemon Olive Oil Sauce

This simple yet elegant pasta is dressed in a fragrant roasted garlic and lemon olive oil sauce. The roasted garlic gives the dish a mellow, caramelized flavor, while the lemon provides a refreshing zest. It’s a perfect option for a quick, light meal that’s bursting with bright, fresh flavors and is completely dairy-free.

Ingredients:

• 12 oz pasta (spaghetti or linguine)
• 1 whole garlic bulb
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb and wrap it in aluminum foil. Roast for 30-35 minutes, until soft and caramelized.
2. Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
3. Squeeze the roasted garlic cloves from their skins and mash them with a fork.
4. In a pan, heat olive oil over medium heat. Add mashed garlic and sauté for 1-2 minutes.
5. Add lemon juice, zest, and pasta water, stirring to combine. Let it simmer for 1-2 minutes.
6. Add the cooked pasta to the pan and toss to coat.
7. Serve immediately, garnished with fresh parsley.

This spaghetti with roasted garlic and lemon olive oil sauce is a beautiful, light dish that showcases the simplicity of fresh, quality ingredients. The roasted garlic adds sweetness and depth, while the lemon provides a bright and refreshing contrast. It’s an ideal meal for those who want a quick yet flavorful pasta dish that’s dairy-free and incredibly satisfying. Serve it with a side of greens for a complete, easy dinner.

Vegan “Meatball” and Marinara Pasta

These vegan “meatballs” made from lentils and oats are the perfect protein-packed substitute for traditional meatballs. Paired with a homemade marinara sauce, this dish offers all the comforting flavors of a classic spaghetti and meatballs without the meat. It’s filling, flavorful, and perfect for a hearty, plant-based dinner.

Ingredients:

• 12 oz pasta (spaghetti or rigatoni)
• 1 can (15 oz) lentils, drained and rinsed
• 1/2 cup rolled oats
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 cups marinara sauce (store-bought or homemade)
• Olive oil for frying

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a food processor, combine lentils, oats, tomato paste, oregano, garlic powder, salt, and pepper. Pulse until well combined, then form into small “meatballs.”
3. In a pan, heat olive oil over medium heat. Fry the “meatballs” for about 5-7 minutes until golden and crispy on all sides.
4. In a separate pot, heat the marinara sauce until warm.
5. Serve the cooked pasta topped with marinara sauce and “meatballs.”

This vegan “meatball” and marinara pasta is a satisfying and flavorful plant-based alternative to traditional meatballs. The lentils provide protein and texture, while the oats help bind everything together, making for a hearty and nutritious meal. Paired with a rich marinara sauce, it’s a comforting dish that will satisfy cravings for classic spaghetti and meatballs, all while staying completely vegan and dairy-free.

Lemon and Asparagus Pasta with Almond Parmesan

This fresh, light pasta is a perfect spring dish, featuring tender asparagus, a zesty lemon sauce, and a sprinkle of almond-based Parmesan for a cheesy flavor without any dairy. The combination of the bright lemon, crisp asparagus, and crunchy almond “Parmesan” makes for a satisfying and healthy pasta dish that’s both refreshing and comforting.

Ingredients:

• 12 oz pasta (spaghetti or penne)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice and zest of 1 lemon
• 1/4 cup almond flour (for almond Parmesan)
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice (for almond Parmesan)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add the asparagus and sauté for 3-4 minutes until just tender but still bright green.
4. Add the cooked pasta to the pan and toss with asparagus. Add lemon juice, zest, and some reserved pasta water, stirring until everything is well coated.
5. In a small bowl, combine almond flour, nutritional yeast, lemon juice, salt, and pepper. Toss the pasta with the almond Parmesan and garnish with fresh parsley.
6. Serve immediately.

This lemon and asparagus pasta is a light, healthy option with a refreshing citrusy flavor that’s perfect for spring. The almond Parmesan adds a cheesy touch without dairy, while the asparagus brings a lovely crunch. The zesty lemon sauce makes it bright and flavorful, while the almond Parmesan adds depth. This dish is simple yet elegant, making it perfect for a quick weeknight dinner or a light, healthy meal anytime.

Spaghetti Squash with Roasted Cherry Tomatoes and Basil

This dish features roasted cherry tomatoes paired with delicate spaghetti squash strands. The roasted tomatoes become caramelized and slightly sweet, complementing the nutty texture of the squash. Fresh basil and a drizzle of olive oil complete this light, low-carb, and dairy-free pasta alternative, making it an excellent option for a healthy, plant-based meal.

Ingredients:

• 1 medium spaghetti squash
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper, and roast for 30-40 minutes, or until tender and easily shredded with a fork.
2. While the squash roasts, toss cherry tomatoes with the remaining olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until softened and caramelized.
3. Once the squash is done, use a fork to shred the flesh into spaghetti-like strands.
4. In a large pan, sauté garlic in a little olive oil for 1-2 minutes. Add the roasted tomatoes and shredded squash, tossing to combine and heat through.
5. Serve immediately, garnished with fresh basil leaves.

Spaghetti squash with roasted cherry tomatoes and basil is a light, flavorful dish that’s perfect for a healthy meal. The natural sweetness of the roasted tomatoes blends beautifully with the nutty texture of the squash. Fresh basil adds brightness, and the olive oil brings everything together in a simple, elegant way. It’s a low-carb, dairy-free alternative to pasta that’s delicious and satisfying.

Peanut Soba Noodles with Cabbage and Carrots

This vibrant dish features soba noodles tossed in a creamy peanut sauce, complemented by crunchy cabbage and carrots. The peanut sauce is savory and slightly sweet, with a hint of spice, making it the perfect accompaniment to the fresh vegetables. This easy-to-make meal is both satisfying and nutrient-packed, perfect for a quick lunch or
Ingredients:

• 8 oz soba noodles
• 1/2 small cabbage, shredded
• 1 large carrot, julienned
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/2 tsp chili flakes (optional)
• 1 tsp sesame oil
• Salt and pepper, to taste
• Sesame seeds for garnish

Instructions:

1. Cook soba noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, chili flakes, and sesame oil until smooth.
3. In a large bowl, combine the cooked soba noodles, shredded cabbage, and carrots. Pour the peanut sauce over the top and toss everything together until evenly coated.
4. Garnish with sesame seeds and serve immediately.

Peanut soba noodles with cabbage and carrots is a delicious and filling dish with a perfect balance of flavors. The creamy peanut sauce is rich and savory, while the crunch of the cabbage and carrots adds a refreshing contrast. This meal is not only dairy-free but also vegan, making it a great option for those following plant-based diets. Quick to prepare and full of flavor, this dish will satisfy your cravings for something both nutritious and delicious.

Mushroom Stroganoff with Cashew Cream

This dairy-free mushroom stroganoff offers a rich, creamy sauce made from cashews, providing a velvety texture without any cream. The earthy mushrooms bring depth of flavor, and the combination of garlic, onions, and spices creates a comforting, savory dish. This dairy-free stroganoff is perfect for a cozy dinner and is sure to impress even the most traditional comfort-food lovers.

Ingredients:

• 12 oz pasta (egg noodles or fettuccine)
• 2 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups mushrooms, sliced
• 1/4 cup white wine (optional)
• 1 cup cashews, soaked for 2 hours
• 1 cup vegetable broth
• 1 tbsp Dijon mustard
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add onions and garlic, sautéing until fragrant, about 2-3 minutes.
3. Add mushrooms and cook until softened and browned, about 7-8 minutes. If using, add white wine and cook for an additional 2 minutes.
4. In a blender, combine soaked cashews and vegetable broth. Blend until smooth and creamy.
5. Pour the cashew cream into the pan with the mushrooms and stir in Dijon mustard. Let the sauce simmer for 3-5 minutes, seasoning with salt and pepper to taste.This mushroom stroganoff with cashew cream is a comforting and creamy dish that’s perfect for cozy nights in. The cashew cream creates a rich and velvety sauce, while the earthy mushrooms bring a hearty depth of flavor. The Dijon mustard adds a subtle tang, making this dish a sophisticated and satisfying meal. It’s a great option for anyone looking for a dairy-free version of this classic comfort food.

Spaghetti with Roasted Bell Pepper Sauce

This spaghetti with roasted bell pepper sauce is a flavorful and smoky dish that’s perfect for anyone looking for a dairy-free, vegan pasta option. The roasted bell peppers create a rich, slightly sweet sauce that’s smooth and vibrant, while the pasta provides the perfect texture. This dish is simple yet delicious and is ideal for a quick dinner that feels indulgent.

Ingredients:

• 12 oz pasta (spaghetti or penne)
• 2 red bell peppers, roasted and peeled
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/4 cup tomato paste
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Roast the bell peppers by placing them directly on a gas burner or under a broiler until charred. Let them cool, peel off the skins, and remove the seeds.
2. Cook pasta according to package directions. Drain and set aside.
3. In a blender, combine roasted bell peppers, olive oil, garlic, tomato paste, smoked paprika, salt, and pepper. Blend until smooth.
4. Pour the roasted bell pepper sauce into a pan and heat through over medium heat for 5 minutes.
5. Toss the cooked pasta in the sauce, coating it thoroughly.
6. Serve immediately, garnished with fresh basil.

This spaghetti with roasted bell pepper sauce is a smoky, flavorful dish that’s both light and satisfying. The roasted peppers add a depth of flavor, while the smoked paprika gives it a unique twist. It’s a simple yet indulgent meal that’s perfect for a quick dinner and ideal for anyone seeking a dairy-free, plant-based alternative to traditional pasta sauces.

Mediterranean Chickpea Pasta

This Mediterranean chickpea pasta combines protein-packed chickpeas, ripe tomatoes, and olives with a tangy lemon and olive oil dressing. It’s a fresh, vibrant dish that’s both hearty and nutritious, making it perfect for a light dinner or lunch. This dish is full of Mediterranean flavors, from the briny olives to the refreshing herbs, all tossed in a simple
Ingredients:

• 12 oz pasta (penne or rotini)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large bowl, combine chickpeas, cherry tomatoes, olives, olive oil, lemon juice, oregano, salt, and pepper. Stir to combine.
3. Add the cooked pasta to the bowl and toss gently until everything is mixed.
4. Serve immediately, garnished with fresh parsley.

Mediterranean chickpea pasta is a bright, fresh dish packed with protein and healthy fats. The chickpeas provide substance, while the olives and tomatoes bring a burst of Mediterranean flavor. The lemon and oregano dressing adds a tangy punch, making this dish a light yet satisfying option for lunch or dinner. It’s a perfect dairy-free, vegan meal that’s easy to prepare and full of flavor.

Note: More recipes are coming soon