Twelve vegan pasta recipes, ordered by how long they take. Fifteen minutes at the top, seventy at the bottom.
There is a tomato one, a carbonara, a curry, a cold one and three different ways of making a sauce creamy without cream.
Three are ours. The rest are from cooks we read.
1. Red Thai Curry Gnocchi
Gnocchi straight from the packet into a red curry sauce with coconut milk, mushrooms and cherry tomatoes.
Fifteen minutes, serves four, 282 calories. The fastest thing on this list and the least like anything else on it.
Get the recipe from Kitchen Gone Rogue.
2. Vegan Bolognese
Seitan, whole peeled tomatoes and most of a bottle of red wine, cooked down until it thickens.
Seventeen minutes, twenty grams of protein a serving, makes six. The wine is what makes it taste like it simmered all afternoon.
Get the recipe from Cinnamon Snail.
3. Green Pea Pasta
A pound of frozen peas blended with silken tofu and a cup of basil, thinned with pasta water. Bright green and twenty-six grams of protein a serving.
Twenty-five minutes for four. The silken tofu is doing the creaminess, so there is no cream and no cheese in it anywhere.
Get the recipe from Plant-Based on a Budget.
4. One-Pot Vegan Hamburger Helper
The macaroni cooks in the sauce rather than in a separate pan, which is what makes it one pot and why the sauce ends up thick.
Twenty-five minutes, serves six, twenty-four grams of protein. At 597 calories a portion it is the heaviest thing here, and it is meant to be.
Get the recipe from Nuts and Twigs.
5. Sweet Potato Mac and Cheese
Ours. Sweet potato blended into the sauce is what gives it the color and most of the body.
No vegan cheese, no cashews, no oil. It is the one our readers make for children who are suspicious of everything.
6. Creamy Vegan Pumpkin Pasta
Also ours, and the same trick as the mac and cheese with a different vegetable. Roasted pumpkin blended into the sauce.
Sage is what turns it from sweet into savory. Do not leave it out.
7. Hummus Pasta Sauce
Half a can of chickpeas blended with sun-dried tomatoes and loosened with pasta water into a sauce.
Twenty-two grams of protein a serving. If you already keep hummus in the fridge this is a five minute dinner and nobody has to know.
Get the recipe from The Fast Recipe.
8. Easy Avocado Pasta Salad
Ours too, and the only cold one here. Avocado blended into a dressing that coats the pasta instead of sitting at the bottom of the bowl.
Eat it the day you make it. Avocado does not wait.
9. Vegan Rasta Pasta
Three colors of pepper in a coconut milk sauce with jerk seasoning. The peppers are the point, so use all three.
Thirty-five minutes, serves four, 304 calories. Gluten-free pasta in the original, though any shape works.
Get the recipe from That Girl Cooks Healthy.
10. Gluten-Free Vegan Meatballs
Crimini mushrooms, walnuts, oats and dried porcini, which is where the savory depth comes from.
Makes twenty at 62 calories each, so this is what goes on top of the pasta rather than the pasta itself. Thirty-nine minutes, and they freeze.
Get the recipe from Cinnamon Snail.
11. Vegan Carbonara
Tofu marinated in tamari, liquid smoke and smoked paprika stands in for the pancetta, and it is the smoke that sells it.
Forty minutes, serves four, fifteen grams of protein. Carbonara without egg is a hard trick and this one gets close.
Get the recipe from Vegan Huggs.
12. Vegan Mushroom Ragu
A pound of mixed mushrooms plus dried porcini, cooked down slowly with red wine into something that behaves like a meat ragu.
Seventy minutes, which is the longest here and the reason it tastes the way it does. Makes six at 195 calories.
Get the recipe from XOXO Bella.
Making a pasta sauce creamy without cream
Three of these do it three different ways. Silken tofu, blended sweet potato and blended chickpeas all give you a sauce that clings to the pasta.
The fourth thing that matters is pasta water. Save a cup of it before you drain, and add it a splash at a time until the sauce coats rather than pools.
And, always, seek health consciously.
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