45+ Quick and Easy Sunday Vegan Pasta Recipes for Every Craving

Sundays are the perfect time to unwind, relax, and indulge in a comforting, delicious meal.

If you’re following a vegan lifestyle or just looking for a plant-based option to enjoy with friends and family, pasta can be your go-to choice for a satisfying meal.

With endless combinations of vegetables, herbs, and seasonings, vegan pasta dishes offer both variety and flavor to please even the pickiest eaters.

In this blog, we’ve compiled 45+ creative and flavorful Sunday vegan pasta recipes that will not only keep your taste buds dancing but also make your Sundays more exciting.

From rich, creamy sauces to light and fresh vegetable-based dishes, there’s something for everyone.

Whether you prefer indulgent comfort food or light, health-conscious meals, these pasta recipes will help you elevate your Sunday dinners with ease.

So grab your favorite pasta, and let’s get cooking with these mouthwatering vegan pasta recipes!

45+ Quick and Easy Sunday Vegan Pasta Recipes for Every Craving

With 45+ Sunday vegan pasta recipes, there’s no shortage of delicious and creative ways to make your Sunday meals more flavorful, fun, and plant-based.

From hearty dishes like vegan lasagna to light and fresh pasta salads, these recipes are perfect for any occasion.

You’ll not only discover the amazing versatility of vegan pasta but also learn how easy it can be to prepare satisfying, plant-based meals.

So, whether you’re hosting a family gathering or enjoying a quiet meal at home, these recipes will make your Sundays a lot more delicious, healthier, and compassionate.

Let your imagination run wild in the kitchen and experiment with different vegetables, grains, and sauces to make these vegan pasta dishes truly your own.

Vegan Creamy Mushroom Pasta

This vegan creamy mushroom pasta is a comforting and indulgent dish, featuring a rich, plant-based creamy sauce paired with tender pasta and earthy mushrooms. Perfect for a Sunday dinner, it’s easy to prepare and packed with flavor, making it a wonderful option for vegan and non-vegan diners alike. The creamy sauce is made with cashews and nutritional yeast, creating a luxurious texture without any dairy.

Ingredients:

• 12 oz fettuccine pasta (or your preferred pasta)
• 2 cups mushrooms, sliced (button or cremini work well)
• 1/2 cup raw cashews (soaked for 4 hours or overnight)
• 1 cup vegetable broth
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon thyme (fresh or dried)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the pasta: Cook the fettuccine pasta according to the package instructions, drain, and set aside.
2. Make the creamy sauce: In a high-speed blender, combine the soaked cashews, vegetable broth, nutritional yeast, thyme, salt, and pepper. Blend until smooth and creamy. Set aside.
3. Cook the mushrooms: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and garlic. Sauté for about 5-7 minutes, until the mushrooms are browned and softened.
4. Combine pasta and sauce: Add the cooked pasta to the skillet with the mushrooms. Pour the creamy cashew sauce over the top and toss everything together until well-coated.
5. Serve: Garnish with freshly chopped parsley and a sprinkle of black pepper before serving.

This creamy mushroom pasta is the epitome of comfort food. The combination of the earthy mushrooms and smooth, rich cashew sauce creates a dish that is not only satisfying but also creamy and luxurious. It’s the perfect vegan pasta recipe for a cozy Sunday dinner, providing a fulfilling and wholesome meal that both vegans and non-vegans will enjoy.

Vegan Pesto Pasta with Cherry Tomatoes

This vibrant and flavorful vegan pesto pasta is a delightful blend of fresh ingredients, topped with juicy cherry tomatoes. The pesto sauce is made from fresh basil, garlic, pine nuts, and nutritional yeast, ensuring a creamy texture without any dairy. With the addition of cherry tomatoes and a squeeze of lemon, this dish is both refreshing and satisfying, ideal for a laid-back Sunday lunch or dinner.

Ingredients:

• 12 oz pasta (penne or spaghetti works great)
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup nutritional yeast
• 3 garlic cloves
• 1/3 cup olive oil
• Juice of 1 lemon
• Salt and pepper, to taste
• 1 pint cherry tomatoes, halved
• Optional: Vegan parmesan for garnish

Instructions:

1. Cook the pasta: Cook the pasta according to package instructions. Drain and set aside.
2. Make the pesto: In a food processor, combine the basil, pine nuts, nutritional yeast, garlic, lemon juice, salt, and pepper. Pulse until the mixture is finely chopped. With the food processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.
3. Combine pasta and pesto: Toss the cooked pasta with the pesto sauce until evenly coated. If the sauce is too thick, add a little more olive oil or water to thin it out.
4. Add tomatoes: Gently fold in the halved cherry tomatoes, making sure they are evenly distributed throughout the pasta.
5. Serve: Optionally, sprinkle with vegan parmesan before serving.

This vegan pesto pasta is bursting with freshness from the vibrant basil and tangy lemon, while the pine nuts and nutritional yeast give it a creamy, satisfying texture. The addition of sweet cherry tomatoes balances the rich pesto sauce, making each bite a burst of flavor. This recipe is quick to prepare and will certainly become a go-to dish for a simple yet impressive Sunday meal.

Vegan Pasta Primavera

Vegan pasta primavera is a colorful and healthy dish, featuring a medley of sautéed vegetables in a light garlic and lemon sauce. Packed with seasonal vegetables, this dish is perfect for those who enjoy a lighter, vegetable-forward pasta. It’s easy to make, yet feels like a special treat, making it ideal for a Sunday dinner or gathering with friends and family.

Ingredients:

• 12 oz pasta (fusilli or spaghetti work well)
• 1 zucchini, sliced
• 1 bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup frozen peas
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)
• Optional: Red pepper flakes for heat

Instructions:

1. Cook the pasta: Cook the pasta according to the package instructions, drain, and set aside.
2. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Add the zucchini, bell pepper, and cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Add peas and lemon: Stir in the frozen peas and cook for another 2-3 minutes. Add the lemon juice and zest, and season with salt and pepper.
4. Combine pasta and vegetables: Add the cooked pasta to the skillet and toss everything together, ensuring the vegetables and pasta are well mixed.
5. Serve: Garnish with fresh basil or parsley, and if desired, a sprinkle of red pepper flakes for a bit of heat.

Vegan pasta primavera is a light yet satisfying dish, offering a burst of flavors from the fresh vegetables and the zesty lemon sauce. The combination of tender pasta and vibrant veggies makes it a colorful and nutritious meal that’s perfect for a Sunday afternoon. Whether you’re looking for something simple or a dish to impress guests, this recipe is a great option for a wholesome, plant-based meal.

Vegan Spaghetti Aglio e Olio

Vegan Spaghetti Aglio e Olio is a simple yet flavorful pasta dish that embodies the beauty of Italian cuisine with minimal ingredients. With a few pantry staples like garlic, olive oil, red pepper flakes, and parsley, this recipe proves that deliciousness doesn’t require complexity. It’s a quick and easy dish that’s perfect for a light Sunday meal, especially when you want something tasty without a lot of fuss.

Ingredients:

• 12 oz spaghetti
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup extra virgin olive oil
• Salt, to taste
• Fresh parsley, chopped (for garnish)
• Optional: Vegan parmesan for serving

Instructions:

1. Cook the spaghetti: Boil the spaghetti in salted water according to the package instructions, then drain, reserving a bit of pasta water.
2. Sauté the garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 2-3 minutes, stirring constantly, until fragrant and golden brown (be careful not to burn the garlic).
3. Add the red pepper flakes: Stir in the red pepper flakes and cook for another 30 seconds.
4. Combine pasta and oil: Add the cooked spaghetti to the skillet, tossing it in the garlic-infused oil. If the pasta seems dry, add a small amount of the reserved pasta water to help coat the noodles.
5. Serve: Remove from heat, season with salt to taste, and garnish with fresh parsley. Serve with vegan parmesan if desired.

This Vegan Spaghetti Aglio e Olio is a classic example of how simplicity can result in an incredibly flavorful meal. The garlicky, olive oil-infused pasta, with a hint of heat from the red pepper flakes, is comfort food at its best. Quick to prepare yet bursting with flavor, this dish is a great choice for a fast and satisfying Sunday meal that’s sure to please everyone at the table.

Vegan Pappardelle with Roasted Veggie Sauce

Vegan Pappardelle with Roasted Veggie Sauce is a hearty and satisfying pasta dish, perfect for a Sunday dinner when you’re craving something comforting and wholesome. The roasted vegetables—carrots, zucchini, and bell peppers—create a savory and rich sauce that pairs beautifully with wide, flat pappardelle noodles. It’s a great way to enjoy seasonal vegetables, and the flavors are both deep and satisfying, making this dish an excellent option for family meals or gatherings.

Ingredients:

• 12 oz pappardelle pasta
• 2 medium carrots, peeled and cut into chunks
• 1 zucchini, cut into chunks
• 1 red bell pepper, cut into chunks
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 1 can (14 oz) crushed tomatoes
• 2 garlic cloves, minced
• Fresh basil or parsley, chopped (for garnish)
• Vegan parmesan (optional)

Instructions:

1. Roast the vegetables: Preheat your oven to 400°F (200°C). Toss the carrots, zucchini, and bell pepper with olive oil, oregano, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. Cook the pasta: While the vegetables roast, cook the pappardelle pasta in salted water according to the package instructions. Drain and set aside.
3. Make the veggie sauce: In a large saucepan, sauté the garlic in a little olive oil over medium heat for 1-2 minutes until fragrant. Add the roasted vegetables and crushed tomatoes, and simmer for 5-10 minutes, mashing some of the vegetables with a spoon to create a chunky sauce.
4. Combine pasta and sauce: Add the cooked pappardelle to the saucepan and toss to coat the pasta in the roasted veggie sauce.
5. Serve: Garnish with fresh basil or parsley and vegan parmesan, if desired.

This Vegan Pappardelle with Roasted Veggie Sauce is a filling, nutritious, and deeply flavorful dish. The sweetness of the roasted vegetables combined with the savory crushed tomatoes creates a sauce that clings perfectly to the pappardelle pasta, making each bite a delight. It’s a fantastic way to enjoy seasonal vegetables and provides a wholesome, plant-based meal that’s both comforting and satisfying on a Sunday evening.

Vegan Carbonara with Tofu and Peas

Vegan Carbonara with Tofu and Peas is a plant-based take on the classic Italian pasta dish, made creamy and flavorful with a tofu-based sauce. The richness of the tofu and nutritional yeast mimics the traditional egg and cheese mixture, while peas add a pop of color and texture. It’s a hearty and satisfying dish that works beautifully as a Sunday meal, offering the comfort of carbonara without any dairy or animal products.

Ingredients:

• 12 oz spaghetti or linguine
• 1/2 block firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1/2 cup unsweetened almond milk
• 2 garlic cloves, minced
• 1/2 cup frozen peas, thawed
• 1 tablespoon soy sauce or tamari
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta: Boil the spaghetti or linguine in salted water according to package instructions. Drain and set aside, reserving some pasta water.
2. Make the tofu sauce: In a blender or food processor, combine the crumbled tofu, nutritional yeast, almond milk, soy sauce, salt, and pepper. Blend until smooth and creamy. If the mixture is too thick, add a little reserved pasta water to thin it out.
3. Sauté the garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Combine pasta and sauce: Add the cooked pasta to the skillet, followed by the tofu sauce and thawed peas. Toss everything together, adding a bit of pasta water if necessary to achieve a creamy consistency.
5. Serve: Garnish with fresh parsley and extra black pepper, if desired.

This Vegan Carbonara with Tofu and Peas offers a delightful and creamy twist on the classic Italian dish, perfect for a vegan Sunday dinner. The tofu sauce creates a silky, rich texture that mimics the traditional carbonara without any eggs or dairy. The peas add a burst of freshness and color, making this dish both indulgent and balanced. It’s a comforting, plant-based option for anyone craving a creamy pasta dish on a relaxing Sunday evening.

Vegan Pesto Pasta with Roasted Cherry Tomatoes

Vegan Pesto Pasta with Roasted Cherry Tomatoes is a vibrant and flavorful dish that combines the richness of homemade vegan pesto with the sweetness of oven-roasted cherry tomatoes. The fresh basil pesto, made with nuts, garlic, olive oil, and nutritional yeast, creates a creamy and aromatic sauce that perfectly complements the juicy, caramelized cherry tomatoes. This dish is quick to prepare yet feels indulgent, making it an ideal choice for a Sunday meal.

Ingredients:

• 12 oz pasta of choice (e.g., spaghetti, penne)
• 1 pint cherry tomatoes
• 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
• 1/4 cup olive oil (for pesto)
• 2 garlic cloves
• 1 tablespoon lemon juice
• 1/4 cup water (optional)
• Vegan parmesan (optional, for serving)

Instructions:

1. Roast the cherry tomatoes: Preheat your oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 15-20 minutes, or until soft and slightly caramelized.
2. Cook the pasta: While the tomatoes roast, cook the pasta according to the package instructions. Drain, reserving some pasta water.
3. Make the pesto: In a food processor or blender, combine the basil, pine nuts, nutritional yeast, garlic, lemon juice, and olive oil. Blend until smooth, adding water to thin the pesto if needed. Adjust seasoning with salt and pepper.
4. Combine the pasta and pesto: Toss the cooked pasta with the pesto sauce until well coated. If the sauce seems too thick, add a little reserved pasta water to reach the desired consistency.
5. Serve: Top the pesto pasta with the roasted cherry tomatoes and vegan parmesan, if desired.

This Vegan Pesto Pasta with Roasted Cherry Tomatoes is a fresh, flavorful, and satisfying dish that’s perfect for any Sunday gathering. The creamy pesto sauce, made from simple plant-based ingredients, coats the pasta beautifully, while the roasted cherry tomatoes add a burst of sweetness and texture. It’s a light yet hearty meal that can be made in under an hour, making it a go-to for busy weekends when you still want to enjoy something wholesome and delicious.

Vegan Baked Ziti with Cashew Ricotta

Vegan Baked Ziti with Cashew Ricotta is a comforting, cheesy pasta dish that’s completely plant-based but still indulgent. The creamy cashew ricotta acts as the perfect substitute for traditional cheese, giving the ziti a rich, melty texture when baked. Combined with marinara sauce and seasoned with Italian herbs, this dish offers the ultimate vegan comfort food experience. It’s a great Sunday dinner option for anyone craving something cheesy, satisfying, and homemade.

Ingredients:

• 12 oz ziti pasta
• 1 jar (24 oz) marinara sauce
• 1 cup raw cashews, soaked in water for at least 4 hours or overnight
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 garlic clove
• 1/2 teaspoon salt
• 1/4 cup fresh basil, chopped (for garnish)
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Cook the ziti: Preheat your oven to 375°F (190°C). Boil the ziti in salted water according to the package instructions, then drain and set aside.
2. Make the cashew ricotta: Drain and rinse the soaked cashews, then blend them in a food processor with nutritional yeast, lemon juice, garlic, and salt until smooth and creamy.
3. Combine pasta and sauce: In a large mixing bowl, combine the cooked ziti with marinara sauce and half of the cashew ricotta. Mix well to coat the pasta.
4. Assemble the baked ziti: Transfer the pasta mixture into a baking dish. Dot the top with the remaining cashew ricotta and bake for 20-25 minutes, or until the top is golden and bubbly.
5. Serve: Garnish with fresh basil and red pepper flakes if desired.

Vegan Baked Ziti with Cashew Ricotta is the ultimate comfort food without the dairy. The rich cashew ricotta provides a creamy, cheesy texture, making this baked ziti feel indulgent while remaining entirely plant-based. It’s a fantastic Sunday dish for family dinners or meal prep for the week ahead. The marinara sauce and herbs bring the perfect amount of flavor, and the crispy, golden top is sure to make it a crowd-pleaser. This vegan version of baked ziti proves that you don’t need dairy to enjoy the richness and satisfaction of this classic dish.

Vegan Lemon Garlic Pasta with Asparagus

Vegan Lemon Garlic Pasta with Asparagus is a light, refreshing, and aromatic dish that’s perfect for spring or any time you’re craving a quick, satisfying meal. The combination of fresh lemon juice, garlic, and sautéed asparagus creates a simple yet flavorful sauce that beautifully coats the pasta. This dish is vibrant and healthy, with the asparagus adding a nice crunch and a touch of earthiness. It’s a perfect Sunday meal when you want something flavorful but not too heavy.

Ingredients:

• 12 oz pasta (linguine or spaghetti works best)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• Vegan parmesan (optional, for garnish)

Instructions:

1. Cook the pasta: Boil the pasta in salted water according to the package instructions. Drain, reserving some pasta water.
2. Sauté the asparagus: In a large skillet, heat the olive oil over medium heat. Add the asparagus pieces and sauté for 3-4 minutes, or until tender but still crisp. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Make the lemon garlic sauce: Add the cooked pasta to the skillet with the asparagus. Stir in the lemon zest and juice, and toss to coat the pasta. Add a little reserved pasta water to loosen the sauce if necessary.
4. Serve: Season with salt and pepper to taste. Garnish with fresh parsley and vegan parmesan, if desired.

Vegan Lemon Garlic Pasta with Asparagus is a light, refreshing dish that perfectly balances the bright citrusy notes of lemon with the savory depth of garlic. The asparagus provides a satisfying crunch and pairs beautifully with the pasta, creating a dish that feels fresh and wholesome. Whether you’re looking for a quick weekday dinner or a light Sunday meal, this dish is simple, vibrant, and full of flavor. It’s the perfect choice for when you want something quick yet healthy and indulgent.

Vegan Spaghetti Aglio e Olio with Roasted Broccoli

Vegan Spaghetti Aglio e Olio with Roasted Broccoli is a simple yet bold pasta dish that combines the aromatic flavors of garlic, olive oil, and red pepper flakes, enhanced by the smoky sweetness of roasted broccoli. This classic Italian pasta, traditionally made with just a few ingredients, becomes even more satisfying with the addition of roasted broccoli, creating a nutritious and hearty Sunday meal that is quick to prepare but full of flavor.

Ingredients:

• 12 oz spaghetti
• 1 medium head of broccoli, cut into florets
• 1/4 cup olive oil
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• Fresh lemon juice (optional)
• Fresh parsley, chopped (for garnish)
• Vegan parmesan (optional, for serving)

Instructions:

1. Roast the broccoli: Preheat your oven to 400°F (200°C). Place the broccoli florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, tossing halfway through, until tender and slightly crispy.
2. Cook the pasta: While the broccoli roasts, cook the spaghetti in salted boiling water according to package directions. Drain, reserving about 1/4 cup of pasta water.
3. Make the Aglio e Olio sauce: In a large skillet, heat the 1/4 cup of olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic becomes fragrant and golden, about 2 minutes. Be careful not to burn the garlic.
4. Combine pasta and sauce: Add the drained pasta to the skillet with the garlic oil. Toss the pasta in the oil, adding reserved pasta water as needed to help coat the pasta evenly.
5. Serve: Top the pasta with roasted broccoli, a squeeze of fresh lemon juice, and garnish with parsley and vegan parmesan, if desired.

This Vegan Spaghetti Aglio e Olio with Roasted Broccoli is a perfect Sunday dinner option that strikes a balance between simplicity and flavor. The roasted broccoli adds a depth of flavor and a crunchy texture that complements the rich, garlicky olive oil sauce. This dish is quick, easy, and satisfying, ideal for anyone seeking a flavorful pasta without the need for elaborate ingredients or long cooking times. It’s a vibrant and healthy twist on a classic, perfect for any time of the week but especially on a relaxed Sunday.

Vegan Creamy Mushroom Pasta

Vegan Creamy Mushroom Pasta is a rich and indulgent dish that combines earthy mushrooms with a silky, dairy-free cream sauce. The creamy sauce, made from cashews and plant-based milk, creates a luscious texture that coats the pasta beautifully. This dish is an ideal Sunday meal for those craving comfort food, and it offers a deliciously creamy alternative to traditional dairy-based pasta dishes. It’s hearty, flavorful, and perfect for a cozy weekend dinner.

Ingredients:

• 12 oz pasta (fettuccine or pappardelle works well)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 12 oz mushrooms, sliced (cremini, button, or mixed)
• 1/2 cup raw cashews, soaked for at least 4 hours
• 1 cup unsweetened plant-based milk (such as almond or oat)
• 1 tablespoon nutritional yeast
• Salt and pepper, to taste
• Fresh thyme or parsley, chopped (for garnish)
• Vegan parmesan (optional, for serving)

Instructions:

1. Cook the pasta: Boil the pasta in salted water according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent. Add the garlic and sliced mushrooms, cooking for an additional 5-7 minutes, until the mushrooms release their moisture and begin to brown.
3. Make the creamy sauce: While the vegetables cook, blend the soaked cashews, plant-based milk, nutritional yeast, salt, and pepper in a blender until smooth and creamy.
4. Combine the pasta and sauce: Pour the cashew cream sauce into the skillet with the sautéed mushrooms and onions, stirring to combine. Add the cooked pasta and toss to coat. If the sauce is too thick, add the reserved pasta water to loosen it up.
5. Serve: Garnish with fresh thyme or parsley and a sprinkle of vegan parmesan, if desired.

Vegan Creamy Mushroom Pasta is the perfect dish for a Sunday meal when you’re craving something rich, comforting, and dairy-free. The cashew cream sauce is velvety smooth and pairs wonderfully with the earthy mushrooms, creating a luxurious pasta experience. It’s an easy-to-make dish that feels indulgent yet is full of wholesome plant-based ingredients. Whether for a cozy family dinner or a special occasion, this dish will satisfy your creamy pasta cravings without the dairy.

Vegan Tomato Basil Pasta with Spinach

Vegan Tomato Basil Pasta with Spinach is a light yet flavorful dish, combining the bright tang of fresh tomatoes with the savory richness of basil. The spinach adds a nutritious touch, while the simple olive oil and garlic base creates a perfectly balanced sauce. This pasta is a quick and healthy meal that’s full of fresh flavors and perfect for a relaxing Sunday evening dinner. It’s light, vibrant, and satisfying without being heavy, making it an ideal go-to dish for anyone seeking something healthy but delicious.

Ingredients:

• 12 oz pasta (penne or spaghetti)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 4 cups fresh spinach
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)
• Vegan parmesan (optional, for garnish)

Instructions:

1. Cook the pasta: Cook the pasta in salted water according to the package directions. Drain and set aside, reserving 1/4 cup of pasta water.
2. Sauté the garlic and tomatoes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the halved cherry tomatoes and cook for 5-7 minutes, until they start to soften and release their juices.
3. Add the spinach: Add the fresh spinach to the skillet and cook for another 2-3 minutes, stirring occasionally, until the spinach wilts.
4. Combine pasta and sauce: Add the cooked pasta to the skillet with the tomato and spinach mixture, tossing to combine. Add the reserved pasta water to help coat the pasta with the sauce.
5. Serve: Season with salt, pepper, and red pepper flakes if desired. Garnish with fresh basil and vegan parmesan.

Vegan Tomato Basil Pasta with Spinach is a fresh and light dish that packs a punch of flavor while being incredibly easy to prepare. The tomatoes burst with sweetness, the basil adds a fragrant herbal note, and the spinach brings a nutrient-packed boost to the meal. It’s a great choice for anyone who wants a healthy yet satisfying pasta dish that’s full of vibrant ingredients. Whether you’re looking for a simple weeknight dinner or a delightful Sunday meal, this dish is sure to impress.

Vegan Pesto Pasta with Cherry Tomatoes

Vegan Pesto Pasta with Cherry Tomatoes is a fresh, vibrant dish that combines the herby, nutty flavors of vegan pesto with the burst of sweetness from ripe cherry tomatoes. This simple yet flavorful pasta is perfect for a Sunday meal when you want something light but satisfying. With a creamy pesto sauce made from fresh basil, garlic, nuts, and olive oil, this dish is a celebration of summer flavors, and the tomatoes add a lovely pop of color and freshness to complete the meal.

Ingredients:

• 12 oz pasta (fusilli or penne works well)
• 2 tablespoons olive oil
• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts or walnuts
• 3 garlic cloves
• 1/4 cup nutritional yeast
• 1/3 cup olive oil
• Salt and pepper, to taste
• 1 pint cherry tomatoes, halved
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Cook the pasta: Bring a pot of salted water to a boil, and cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. Make the pesto: In a food processor, combine the fresh basil, pine nuts (or walnuts), garlic, nutritional yeast, olive oil, salt, and pepper. Process until smooth, scraping down the sides as needed. If the pesto is too thick, add a bit of reserved pasta water to reach the desired consistency.
3. Combine pasta and pesto: Toss the cooked pasta with the pesto until evenly coated. If the pasta needs more sauce, add a little of the reserved pasta water to help it along.
4. Serve: Gently stir in the halved cherry tomatoes, and garnish with fresh basil leaves. Serve immediately.

Vegan Pesto Pasta with Cherry Tomatoes is a wonderfully fragrant and fresh pasta dish that brings out the best in plant-based ingredients. The creamy pesto pairs perfectly with the sweetness of the cherry tomatoes, creating a delightful contrast of flavors and textures. This recipe is quick to prepare, making it ideal for a low-effort Sunday dinner, yet it offers a restaurant-worthy taste. It’s light, flavorful, and bursting with the tastes of summer, making it a perfect choice for a vibrant and satisfying vegan meal.

Vegan Garlic Butter Pasta with Spinach and Artichokes

Vegan Garlic Butter Pasta with Spinach and Artichokes is an indulgent yet plant-based dish that brings a creamy garlic butter sauce to life. The richness of the butter is beautifully balanced with the freshness of spinach and the tangy bite of artichokes. This dish makes for a cozy Sunday dinner that feels luxurious but is surprisingly easy to prepare. The buttery sauce, combined with the earthy vegetables, creates a comforting meal that everyone will love.

Ingredients:

• 12 oz pasta (linguine or spaghetti)
• 2 tablespoons vegan butter
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups fresh spinach
• Salt and pepper, to taste
• 1/4 cup plant-based cream (optional, for extra creaminess)
• Fresh lemon juice (optional)
• Vegan parmesan, for garnish (optional)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, reserving 1/4 cup of pasta water.
2. Prepare the garlic butter sauce: In a large skillet, melt the vegan butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not burnt.
3. Sauté the vegetables: Add the chopped artichoke hearts to the skillet, cooking for 3-4 minutes until they begin to lightly brown. Add the spinach and cook until wilted, about 2-3 minutes.
4. Combine pasta and sauce: Add the cooked pasta to the skillet with the garlic butter sauce, tossing to coat. If the sauce seems too thick, add the reserved pasta water or plant-based cream for extra richness.
5. Serve: Season with salt and pepper to taste. Optionally, add a squeeze of fresh lemon juice for brightness. Garnish with vegan parmesan and serve immediately.

Vegan Garlic Butter Pasta with Spinach and Artichokes is a comforting and rich pasta dish that’s perfect for a Sunday evening when you crave something decadent yet plant-based. The garlic butter sauce is wonderfully creamy and indulgent, while the spinach and artichokes add freshness and texture. This dish comes together quickly, making it a great choice for a delicious, satisfying meal without the long prep time. It’s a versatile, crowd-pleasing dish that will leave everyone asking for seconds.

Vegan Lemon Asparagus Pasta

Vegan Lemon Asparagus Pasta is a light, refreshing pasta dish that is perfect for spring or any time you’re craving something vibrant and zesty. The combination of crisp asparagus, bright lemon zest, and creamy vegan butter creates a delightful contrast of flavors, while the fresh herbs elevate the dish. This pasta is not only flavorful but also quick and easy to prepare, making it an excellent choice for a Sunday dinner that’s both satisfying and health-conscious.

Ingredients:

• 12 oz pasta (spaghetti or fettuccine)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons vegan butter
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• Vegan parmesan (optional, for garnish)

Instructions:

1. Cook the pasta: Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Drain, reserving 1/4 cup of pasta water.
2. Prepare the asparagus: In a large skillet, heat the vegan butter over medium heat. Add the asparagus and sauté for about 5-6 minutes, until tender but still crisp. Add the minced garlic and cook for another 1-2 minutes.
3. Add lemon: Stir in the lemon zest, lemon juice, salt, and pepper. Cook for an additional minute, allowing the flavors to meld together.
4. Combine pasta and sauce: Add the cooked pasta to the skillet and toss to combine. If the sauce is too thick, add some of the reserved pasta water to loosen it up.
5. Serve: Garnish with fresh parsley and vegan parmesan, if desired, and serve immediately.

Vegan Lemon Asparagus Pasta is a perfect dish for a light and fresh Sunday dinner. The lemon and asparagus provide a refreshing and tangy twist, while the creamy butter sauce brings everything together. This dish is quick to prepare and packed with vibrant flavors, making it an excellent option for anyone looking for a healthy yet satisfying pasta meal. Whether served on a warm spring day or as a refreshing dinner any time of year, this pasta is sure to please.

Note: More recipes are coming soon!