35+ Delicious Holiday Vegan Pasta Recipes to Elevate Your Feast

The holiday season is the perfect time to gather around the table with loved ones, indulge in comforting dishes, and celebrate the flavors of the season.

Whether you’re hosting a plant-based gathering, planning a cozy dinner with friends, or simply looking to add some festive flair to your meals, vegan pasta dishes can elevate any holiday menu.

From creamy sauces to hearty veggie-filled creations, there’s a vegan pasta recipe for every taste and occasion.

In this blog, we’ve compiled a list of 35+ holiday vegan pasta recipes that are sure to impress your guests.

These recipes combine the richness of seasonal ingredients with the comforting textures of pasta, creating mouthwatering dishes that align with both holiday traditions and modern plant-based cooking.

Whether you’re craving something savory, creamy, or light and refreshing, this collection will help you create the perfect vegan pasta for your festive celebrations.

35+ Delicious Holiday Vegan Pasta Recipes to Elevate Your Feast

This collection of 35+ holiday vegan pasta recipes provides a wide array of options that bring together the essence of the holiday season and plant-based cooking.

From rich, savory sauces to light, refreshing options filled with seasonal produce, these pasta dishes offer something for everyone.

They are perfect for creating a festive atmosphere, delighting your guests with flavors that capture the warmth and joy of the holidays.

Whether you’re a seasoned vegan or just looking to try something new this holiday season, these recipes offer endless possibilities for creating memorable meals.

So, roll up your sleeves, gather your ingredients, and get ready to impress your loved ones with vegan pasta dishes that are both compassionate and delicious.

Holiday Vegan Pasta with Creamy Butternut Squash Sauce

A rich and velvety butternut squash sauce adds a festive touch to this holiday-inspired vegan pasta dish. Roasted squash is blended with garlic, thyme, and coconut milk for a luscious, creamy texture that perfectly complements the pasta. This dish is ideal for a cozy holiday dinner or a plant-based alternative for a festive gathering.

Ingredients:

• 12 oz pasta (fettuccine or rigatoni)
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 cup coconut milk
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Salt and pepper to taste
• 1/4 cup vegan parmesan (optional)
• Fresh sage leaves (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes or until soft and golden, stirring halfway through.
2. Cook the pasta according to package instructions. Drain, reserving 1 cup of pasta water.
3. In a blender, combine the roasted squash, garlic, coconut milk, thyme, and a pinch of salt and pepper. Blend until smooth and creamy. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
4. Toss the cooked pasta with the squash sauce, adding a bit more pasta water if needed. Top with vegan parmesan and fresh sage leaves for garnish.
5. Serve immediately and enjoy!

This creamy butternut squash pasta offers a beautiful blend of rich flavors perfect for holiday gatherings. The combination of coconut milk and roasted squash creates a comforting, dairy-free sauce that pairs wonderfully with any type of pasta. It’s a great vegan option that’s both hearty and festive, making it a favorite for those looking for a plant-based holiday meal.

Vegan Mushroom and Spinach Holiday Pasta

This hearty and flavorful vegan mushroom and spinach pasta brings a savory, earthy depth to your holiday table. The combination of sautéed mushrooms, garlic, and spinach with a light white wine sauce creates a rich, comforting dish that’s perfect for a plant-based celebration. The addition of fresh herbs enhances the seasonal flavors, making it a crowd-pleaser.

Ingredients:

• 12 oz pasta (penne or farfalle)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cups mushrooms, sliced (cremini or button)
• 3 garlic cloves, minced
• 1 cup fresh spinach, chopped
• 1/2 cup white wine (or vegetable broth for a non-alcoholic version)
• 1/2 cup unsweetened almond milk
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)
• Vegan parmesan (optional, for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large pan over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
3. Add the sliced mushrooms and garlic to the pan. Cook for 7-8 minutes, until the mushrooms are browned and tender.
4. Pour in the white wine (or vegetable broth) and cook for another 2-3 minutes, allowing it to reduce slightly.
5. Stir in the almond milk and fresh spinach, cooking for an additional 2-3 minutes until the spinach wilts.
6. Season with fresh thyme, salt, and pepper, adjusting to taste. Add the reserved pasta water to create a smooth sauce.
7. Toss the cooked pasta into the sauce and mix until evenly coated. Garnish with fresh parsley and vegan parmesan, if desired.
8. Serve warm and enjoy!

This vegan mushroom and spinach pasta offers a beautifully balanced dish with a depth of flavor. The earthy mushrooms and spinach complement each other perfectly, and the white wine sauce adds a festive touch. It’s a perfect addition to any holiday spread, ensuring that both vegans and non-vegans alike will be delighted by its richness and complexity.

Vegan Pesto Pasta with Roasted Vegetables

A vibrant and flavorful vegan pesto pasta with roasted vegetables is a colorful addition to any holiday meal. Roasted seasonal vegetables like carrots, bell peppers, and zucchini add natural sweetness and depth, while the fresh basil pesto offers a herby, nutty flavor. This dish is easy to prepare and is guaranteed to brighten up the holiday table.

Ingredients:

• 12 oz pasta (spaghetti or fusilli)
• 1 large zucchini, sliced
• 2 carrots, peeled and sliced
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tablespoons nutritional yeast
• 2 garlic cloves
• 1/4 cup olive oil (for pesto)
• 1 tablespoon lemon juice
• Vegan parmesan (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the sliced zucchini, carrots, and red bell pepper on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
3. While the vegetables are roasting, make the pesto: in a food processor, combine the basil, pine nuts, nutritional yeast, garlic, olive oil, and lemon juice. Blend until smooth, adding a bit of water if necessary to reach your desired consistency.
4. Toss the cooked pasta with the pesto sauce, adding a little reserved pasta water to help coat the pasta evenly.
5. Once the vegetables are roasted, gently fold them into the pesto pasta.
6. Serve the pasta topped with vegan parmesan and enjoy!

This vibrant vegan pesto pasta is both visually appealing and delicious. The roasted vegetables add a seasonal touch, while the fresh pesto brings a burst of flavor. It’s a great dish for those looking for a flavorful yet light option that still feels festive and indulgent during the holiday season. Whether you’re serving it at a holiday dinner or enjoying it as a cozy meal, this dish is sure to be a hit.

Vegan Holiday Pasta with Roasted Garlic and Cherry Tomatoes

This simple yet elegant vegan pasta with roasted garlic and cherry tomatoes is a festive dish that brings out the best of winter produce. The sweetness of roasted tomatoes paired with the deep flavors of garlic creates a rich, satisfying sauce that is light yet indulgent. A great choice for a quick but flavorful addition to any holiday meal.

Ingredients:

• 12 oz pasta (spaghetti or linguine)
• 2 cups cherry tomatoes, halved
• 1 whole garlic bulb, cloves peeled and smashed
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• Fresh basil leaves (for garnish)
• Vegan parmesan (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cherry tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Roast for 20-25 minutes, until the tomatoes have softened and caramelized, and the garlic is golden.
2. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. Remove the roasted garlic and tomatoes from the oven. Mash the garlic with a fork and mix it into the roasted tomatoes.
4. Toss the pasta in the roasted tomato and garlic mixture, adding reserved pasta water to create a silky sauce.
5. Serve with fresh basil and a sprinkle of vegan parmesan if desired.

This vegan holiday pasta is a perfect combination of simplicity and flavor. Roasting the tomatoes and garlic brings out their natural sweetness, making the dish feel festive without overwhelming the palate. It’s a fantastic option for those looking for a light, flavorful pasta dish to complement their holiday meal.

Vegan Alfredo Pasta with Cashew Cream and Sage

This creamy vegan Alfredo pasta, made with rich cashew cream and fresh sage, offers a dairy-free version of a holiday classic. The nutty flavor of the cashews combined with the fragrant sage makes this dish luxurious, while still being plant-based. It’s the perfect indulgent pasta dish for any vegan holiday feast.

Ingredients:

• 12 oz pasta (fettuccine or pappardelle)
• 1 cup raw cashews, soaked in water for at least 2 hours
• 1 cup water (for the cashew cream)
• 2 tablespoons nutritional yeast
• 2 teaspoons garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 8-10 fresh sage leaves, chopped
• 1/4 cup vegan parmesan (optional, for garnish)

Instructions:

1. Drain the soaked cashews and place them in a blender with water, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth, adding more water if necessary to achieve a creamy consistency.
2. Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
3. In a large pan, heat olive oil over medium heat. Add the chopped sage leaves and cook for 1-2 minutes, until fragrant.
4. Pour the cashew cream into the pan and heat until warm. If the sauce is too thick, add the reserved pasta water to reach your desired consistency.
5. Toss the cooked pasta in the creamy sauce, making sure it’s well-coated.
6. Serve with vegan parmesan, if desired.

This vegan Alfredo pasta is a luxurious and creamy option that is both indulgent and comforting. The cashew cream provides a rich base, while the fresh sage brings a beautiful earthy note that elevates the dish. It’s the perfect choice for a creamy, plant-based alternative to traditional holiday pasta dishes.

Vegan Holiday Pasta with Roasted Brussels Sprouts and Cranberries

The earthy flavor of roasted Brussels sprouts paired with the tartness of cranberries creates a delicious contrast in this vegan holiday pasta dish. The sweetness from the cranberries and the savory Brussels sprouts are perfectly balanced, making this a hearty and festive choice for a holiday meal.

Ingredients:

• 12 oz pasta (farfalle or fusilli)
• 2 cups Brussels sprouts, halved
• 1 cup fresh cranberries
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon maple syrup
• 1/4 cup chopped walnuts (optional)
• Fresh thyme (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the Brussels sprouts and cranberries with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, stirring halfway through, until the Brussels sprouts are crispy and golden.
2. Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
3. Once the Brussels sprouts and cranberries are roasted, drizzle them with maple syrup and toss to combine.
4. Add the roasted vegetables to the cooked pasta and toss everything together, adding reserved pasta water if needed to help coat the pasta.
5. Top with chopped walnuts and fresh thyme for a festive touch.

This vegan pasta with Brussels sprouts and cranberries is a delightful combination of sweet and savory flavors, making it a perfect choice for the holiday season. The roasted Brussels sprouts add depth and richness, while the cranberries provide a pop of color and tang. It’s a colorful and seasonal dish that will bring a touch of holiday cheer to your table.

Vegan Holiday Pasta with Roasted Beetroot and Arugula

The earthy flavor of roasted beetroot paired with the peppery bite of fresh arugula creates a refreshing, festive vegan pasta dish. The sweetness of the beets contrasts beautifully with the richness of the pasta, while the arugula adds a touch of brightness. This dish is a great way to enjoy winter vegetables in a holiday-inspired pasta.

Ingredients:

• 12 oz pasta (penne or spaghetti)
• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 2 cups fresh arugula
• 1/4 cup walnuts, toasted (optional)
• 1/4 cup vegan feta or crumbled tofu (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, until tender and caramelized.
2. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. Once the beets are roasted, drizzle them with balsamic vinegar and toss to combine.
4. Toss the cooked pasta with the roasted beets and fresh arugula. Add reserved pasta water to create a light sauce that coats the pasta.
5. Top with toasted walnuts and vegan feta or crumbled tofu, if desired.

This vegan pasta with roasted beetroot and arugula is a beautiful, colorful dish that brings together earthy, tangy, and nutty flavors. The roasted beets are sweet and hearty, while the arugula adds a refreshing contrast, making this pasta dish a perfect choice for a vibrant holiday meal. It’s an elegant and healthy way to incorporate seasonal ingredients into your holiday celebrations.

Vegan Holiday Pasta with Butternut Squash and Sage

This creamy vegan pasta with roasted butternut squash and crispy sage is perfect for the holiday season. The sweetness of the squash, combined with the earthy flavors of sage and the richness of a dairy-free cream sauce, creates a warming and festive dish that will impress your guests.

Ingredients:

• 12 oz pasta (penne or rigatoni)
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup coconut milk (or any non-dairy milk)
• 1/4 cup nutritional yeast
• 8-10 fresh sage leaves, chopped
• 2 tablespoons vegan butter
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. In a small pan, melt vegan butter over medium heat. Add the chopped sage leaves and sauté until crispy, about 2-3 minutes. Remove the sage and set aside.
4. In a blender, combine the roasted butternut squash, coconut milk, and nutritional yeast. Blend until smooth and creamy. Add salt and pepper to taste.
5. Toss the cooked pasta with the creamy butternut squash sauce, adding reserved pasta water to thin the sauce if needed.
6. Top with crispy sage and fresh parsley for garnish.

This vegan holiday pasta with butternut squash and sage is a creamy, comforting dish that perfectly captures the flavors of the season. The roasted squash adds natural sweetness, while the sage offers a savory depth of flavor, making it an excellent choice for any holiday gathering.

Vegan Holiday Pasta with Pomegranate and Spinach

This vibrant and festive pasta dish combines the tangy sweetness of pomegranate seeds with the richness of sautéed spinach. The burst of color from the pomegranate seeds makes this a visually stunning dish, while the spinach adds a rich, savory flavor. It’s a perfect balance of flavors that feels both celebratory and nourishing.

Ingredients:

• 12 oz pasta (fusilli or farfalle)
• 2 cups fresh spinach, chopped
• 1/2 cup pomegranate seeds
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup toasted pine nuts (optional)
• Vegan feta cheese (optional, for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the garlic powder and chopped spinach. Sauté for 2-3 minutes until the spinach is wilted.
3. Add the cooked pasta to the pan with spinach. Toss to combine and add reserved pasta water if needed to help coat the pasta.
4. Stir in the pomegranate seeds and toasted pine nuts, and season with salt and pepper.
5. Serve with crumbled vegan feta cheese, if desired.

This vegan pasta with pomegranate and spinach is a delightful mix of flavors and textures. The sweetness of the pomegranate seeds provides a refreshing contrast to the savory spinach, creating a dish that’s both light and full of depth. It’s a beautiful addition to your holiday table and an easy way to impress guests with minimal effort.

Vegan Holiday Pasta with Mushroom and Leek Ragu

This rich and hearty vegan pasta features a savory mushroom and leek ragu that’s perfect for a winter holiday meal. The earthy mushrooms and the sweetness of the leeks create a deep, comforting sauce that pairs beautifully with any type of pasta. It’s a perfect dish for those looking for a more substantial vegan option for the holidays.

Ingredients:

• 12 oz pasta (tagliatelle or fettuccine)
• 2 cups mushrooms, sliced
• 1 leek, cleaned and sliced thinly
• 2 tablespoons olive oil
• 1/2 cup vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon balsamic vinegar
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
3. Add the sliced mushrooms to the pan and sauté until they begin to release their juices, about 5-7 minutes.
4. Stir in the vegetable broth, soy sauce, and balsamic vinegar. Simmer for another 5-7 minutes, until the sauce has thickened slightly.
5. Toss the cooked pasta with the mushroom and leek ragu, adding reserved pasta water to thin the sauce if necessary.
6. Garnish with fresh parsley and season with salt and pepper to taste.

This vegan mushroom and leek ragu is a warm, hearty dish that’s ideal for a cozy holiday meal. The mushrooms create a meaty texture, while the leeks add a subtle sweetness that makes this pasta dish feel both indulgent and comforting. It’s a great choice for those seeking a satisfying vegan main course.

Vegan Holiday Pasta with Sweet Potatoes and Kale

This vibrant vegan pasta dish combines the sweetness of roasted sweet potatoes with the bitterness of fresh kale. Tossed in a creamy tahini dressing, this dish has a perfect balance of flavors and textures, making it a festive and nourishing addition to any holiday meal.

Ingredients:

• 12 oz pasta (bowtie or penne)
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh kale, chopped
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1/4 teaspoon smoked paprika
• Fresh cilantro (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and caramelized.
2. Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
3. In a large pan, sauté the chopped kale over medium heat until wilted, about 3-4 minutes. Set aside.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, and smoked paprika. Add reserved pasta water to thin the dressing to your desired consistency.
5. Toss the pasta with the roasted sweet potatoes, sautéed kale, and creamy tahini dressing.
6. Garnish with fresh cilantro before serving.

This vegan pasta with sweet potatoes and kale is a delicious, wholesome dish that brings together sweet and savory flavors. The creamy tahini dressing ties everything together beautifully, making this a satisfying dish that’s perfect for any holiday meal. It’s a vibrant and healthy option that’s full of festive colors and flavors.

Vegan Holiday Pasta with Cranberry and Orange Sauce

This festive pasta recipe brings together the tangy sweetness of cranberries and the citrusy brightness of orange. The combination creates a vibrant, seasonal sauce that complements the earthy flavors of the pasta. It’s a delightful choice for a holiday meal, offering a beautiful balance of sweet, tart, and savory notes.

Ingredients:

• 12 oz pasta (linguine or spaghetti)
• 1 cup fresh cranberries
• 1/2 cup orange juice
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/4 cup chopped fresh mint (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a medium pan, heat olive oil over medium heat. Add the cranberries and cook for 3-4 minutes, until they begin to burst.
3. Add the orange juice, maple syrup, cinnamon, and nutmeg to the cranberries. Simmer for 5-7 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
4. Toss the cooked pasta with the cranberry-orange sauce, adding reserved pasta water to help coat the pasta.
5. Garnish with fresh mint before serving.

This vegan holiday pasta with cranberry and orange sauce is a stunning dish that offers bright, seasonal flavors. The sweetness of the cranberries paired with the citrusy zing of orange creates a festive sauce that complements the pasta beautifully. It’s an ideal addition to any holiday table, offering both color and taste.

Vegan Holiday Pasta with Roasted Brussels Sprouts and Garlic Cream Sauce

Roasted Brussels sprouts add a crisp, caramelized element to this creamy pasta dish, making it perfect for the holidays. Paired with a rich garlic cream sauce, this pasta is comforting and indulgent while still being completely plant-based. It’s an excellent choice for anyone looking to add a bit of elegance to their holiday menu.

Ingredients:

• 12 oz pasta (penne or rigatoni)
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup cashews (soaked for at least 2 hours)
• 1/2 cup water
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until crispy and caramelized.
2. Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
3. In a blender, combine the soaked cashews, water, minced garlic, nutritional yeast, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.
4. Toss the cooked pasta with the garlic cream sauce, adding reserved pasta water if needed to achieve the desired consistency.
5. Top with roasted Brussels sprouts and garnish with fresh thyme.

This vegan holiday pasta with roasted Brussels sprouts and garlic cream sauce is rich, savory, and indulgent. The roasted Brussels sprouts bring a lovely crunch and sweetness, while the creamy garlic sauce adds a luxurious texture that coats the pasta beautifully. It’s a hearty and flavorful dish that’s sure to please anyone at your holiday table.

Vegan Holiday Pasta with Cauliflower and Almond Pesto

A unique twist on classic pesto, this vegan pasta features a creamy cauliflower and almond pesto that’s both savory and satisfying. Roasted cauliflower adds a deep flavor, while almonds create a rich, nutty base for the pesto sauce. This dish is both comforting and healthy, making it a great addition to your holiday spread.

Ingredients:

• 12 oz pasta (rotini or farfalle)
• 2 cups cauliflower florets, roasted
• 1/4 cup almonds, toasted
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, and roast for 25-30 minutes until golden and tender.
2. Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
3. In a food processor, combine the roasted cauliflower, toasted almonds, nutritional yeast, garlic, olive oil, and lemon juice. Process until smooth and creamy. Add reserved pasta water to thin if needed. Season with salt and pepper.
4. Toss the cooked pasta with the cauliflower almond pesto sauce, ensuring the pasta is well-coated.
5. Garnish with fresh basil before serving.

This vegan pasta with cauliflower and almond pesto is a deliciously creamy and nutty dish. The roasted cauliflower adds a unique depth of flavor to the pesto, making it a hearty and satisfying meal. It’s an innovative, plant-based option for the holidays that’s sure to stand out.

Vegan Holiday Pasta with Caramelized Onions and Vegan Parmesan

This simple yet elegant pasta dish features caramelized onions that bring a deep, sweet flavor, balanced with the richness of vegan Parmesan cheese. It’s a savory, comforting dish that’s perfect for any holiday gathering. The sweetness of the onions contrasts beautifully with the salty, nutty Parmesan, creating a well-rounded flavor profile.

Ingredients:

• 12 oz pasta (spaghetti or linguine)
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1/4 cup vegetable broth
• 1/4 cup vegan Parmesan cheese
• Salt and pepper to taste
• Fresh rosemary (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until caramelized and golden brown.
3. Add the vegetable broth to the onions and stir to deglaze the pan. Let it simmer for another 3-5 minutes to absorb the flavors.
4. Toss the cooked pasta with the caramelized onions, adding reserved pasta water if needed to help coat the pasta.
5. Sprinkle with vegan Parmesan cheese and garnish with fresh rosemary.

This vegan holiday pasta with caramelized onions and vegan Parmesan is simple yet full of flavor. The sweetness of the caramelized onions pairs perfectly with the richness of the cheese, making it a comforting and satisfying dish. It’s a perfect choice for a cozy holiday meal or a side dish that complements any main course.

Note: More recipes​ are coming soon!