Table of Contents

• 1. Creamy Sun-Dried Tomato Vegan Pasta
• 2. Vegan Cashew Alfredo Pasta
• 3. Creamy Vegan Mushroom Pasta
• 4. Vegan Roasted Red Pepper Pasta
• 5. Creamy Vegan Pesto Pasta
• 6. Vegan Cajun Chickpea Pasta
• 7. Creamy Vegan Spinach Artichoke Pasta
• 8. Vegan Garlic Parmesan Pasta
• 9. Creamy Vegan Butternut Squash Pasta
• 10. Vegan Lemon Herb Pasta

This is the recipe that proves vegan pasta doesn’t have to skip on richness. A blended cashew and sun-dried tomato sauce coats every piece of penne with a tangy, slightly sweet depth that tastes far more indulgent than it actually is.

No dairy is needed here, yet the sauce still turns out velvety and thick. Fresh basil at the end keeps the whole dish tasting bright instead of heavy.

Ingredients

• 1 lb penne pasta
• 1 cup raw cashews, soaked
• 1/2 cup sun-dried tomatoes
• 3/4 cup water or plant milk
• 3 cloves garlic
• 1 tbsp nutritional yeast
• Fresh basil, torn
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Cook penne in salted boiling water until al dente, then drain, reserving 1/2 cup pasta water.
2. Blend the soaked cashews, sun-dried tomatoes, water, garlic, and nutritional yeast until smooth and creamy.
3. Warm the sauce in a pan with olive oil over low heat, thinning with pasta water as needed.
4. Toss the pasta through the sauce, season with salt and pepper, and top with fresh basil before serving.

A dairy-free take on the classic, this cashew alfredo proves plant-based comfort food can taste just as indulgent as the original. The sauce turns silky and rich once blended and gently warmed.

Nutritional yeast gives it that familiar cheesy note without any dairy, while a generous crack of black pepper finishes things off just like the traditional version.

Ingredients

• 1 lb fettuccine pasta
• 1 cup raw cashews, soaked
• 1 cup unsweetened plant milk
• 3 cloves garlic
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• Fresh parsley, chopped
• Black pepper to taste
• Salt to taste

Instructions

1. Cook fettuccine according to package directions, then drain and set aside.
2. Blend the soaked cashews, plant milk, garlic, nutritional yeast, and lemon juice until completely smooth.
3. Warm the sauce gently in a saucepan over low heat, stirring often.
4. Toss the pasta through the sauce, season with salt and pepper, and top with fresh parsley.

Earthy sautéed mushrooms bring deep, savory flavor to this dairy-free pasta, making it feel hearty enough for a cold night in. It’s the kind of dish that tastes like it simmered for hours, even though it comes together quickly.

A garlicky cashew cream sauce ties everything together while fresh thyme adds a subtle herbal note. Rotini’s ridges catch every bit of sauce and mushroom in each bite.

Ingredients

• 1 lb rotini pasta
• 16 oz mushrooms, sliced
• 1 cup raw cashews, soaked
• 3/4 cup water or plant milk
• 3 cloves garlic
• Fresh thyme leaves
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook rotini until al dente, then drain and set aside.
2. Sauté mushrooms in olive oil until golden brown, then set aside a portion for topping.
3. Blend soaked cashews, water, and garlic until smooth, then stir into the pan with the remaining mushrooms.
4. Toss the pasta through the sauce, top with reserved mushrooms and fresh thyme, and season to taste.

Roasted red peppers add a smoky sweetness that makes this dairy-free pasta taste far more complex than the short ingredient list suggests. It’s an easy way to use jarred roasted peppers for maximum flavor payoff.

Blended into a creamy cashew base, the peppers turn a vibrant orange-red that looks as good as it tastes. Vegan parmesan on top adds a little salty finish.

Ingredients

• 1 lb fusilli pasta
• 1 cup roasted red peppers
• 3/4 cup raw cashews, soaked
• 1/4 cup water
• 2 cloves garlic
• Fresh basil, chopped
• Vegan parmesan, for topping
• Salt and pepper to taste

Instructions

1. Cook fusilli according to package directions, then drain and set aside.
2. Blend roasted red peppers, soaked cashews, water, and garlic until completely smooth.
3. Warm the sauce in a pan over low heat, stirring occasionally.
4. Toss the pasta through the sauce, season to taste, and top with fresh basil and vegan parmesan.

This dairy-free twist on classic pesto pasta keeps all the vibrant basil flavor while adding a creamy cashew base for extra richness. It’s fresh, fast, and perfect for warmer months.

Cherry tomatoes add little bursts of sweetness while pine nuts bring a buttery crunch. The result tastes just as good served cold as it does warm.

Ingredients

• 1 lb farfalle pasta
• 2 cups fresh basil
• 1/3 cup raw cashews, soaked
• 2 cloves garlic
• 3 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste

Instructions

1. Cook farfalle until al dente, then drain, reserving 1/4 cup pasta water.
2. Blend basil, soaked cashews, garlic, and olive oil until smooth, adding pasta water as needed to loosen.
3. Toss the warm pasta with the pesto sauce until evenly coated.
4. Fold in cherry tomatoes and top with toasted pine nuts before serving.

For a little heat, this Cajun chickpea pasta swaps meat for protein-packed chickpeas without losing any of the bold, spicy flavor. Bell peppers add crunch and color throughout.

Seasoned chickpeas soak up the smoky Cajun spice while the creamy sauce keeps things from getting too fiery. It’s a dish that turns a normal weeknight into something a little more exciting.

Ingredients

• 1 lb penne pasta
• 1 can chickpeas, drained and patted dry
• 2 tbsp Cajun seasoning
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3/4 cup raw cashews, soaked
• 3/4 cup water
• 2 tbsp olive oil
• Salt to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Toss chickpeas in Cajun seasoning, then sauté in olive oil until crisp on the edges. Set aside.
3. In the same pan, sauté bell peppers until slightly softened.
4. Blend soaked cashews and water until smooth, stir into the pan, then return chickpeas and pasta, tossing to combine.

Inspired by the beloved dip, this pasta turns spinach artichoke flavor into a full dairy-free dinner. It’s rich, savory, and packed with vegetables hiding in plain sight.

Artichoke hearts add a slightly tangy bite while spinach wilts into the creamy cashew sauce for color and texture. It’s filling enough to stand on its own as a main dish.

Ingredients

• 1 lb penne pasta
• 1 cup marinated artichoke hearts, quartered
• 2 cups fresh spinach
• 1 cup raw cashews, soaked
• 3/4 cup water or plant milk
• 2 tbsp nutritional yeast
• 2 cloves garlic
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Blend soaked cashews, water, nutritional yeast, and garlic until smooth.
3. Warm the sauce in a pan with olive oil, then stir in artichoke hearts and spinach until wilted.
4. Toss the pasta through the sauce, season with salt and pepper, and serve warm.

This is the pasta you make when you want something comforting without much fuss, minus the dairy. Garlic and a cashew-based parmesan-style sauce do most of the heavy lifting here.

Nutritional yeast brings a cheesy, savory note that pairs perfectly with roasted garlic, while fresh parsley keeps the dish tasting fresh instead of one-note rich.

Ingredients

• 1 lb fettuccine pasta
• 1 cup raw cashews, soaked
• 1 cup unsweetened plant milk
• 5 cloves garlic
• 3 tbsp nutritional yeast
• 2 tbsp olive oil
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook fettuccine according to package directions, then drain, reserving 1/2 cup pasta water.
2. Sauté garlic in olive oil until fragrant and lightly golden.
3. Blend the soaked cashews, plant milk, nutritional yeast, and sautéed garlic until smooth.
4. Toss the pasta through the sauce, thinning with pasta water as needed, and top with fresh parsley.

This one brings a cozy, slightly sweet flavor to the table thanks to a smooth butternut squash sauce. It’s the dish to make when you want something that feels like fall in a bowl.

Sage adds an earthy, aromatic note that pairs beautifully with the natural sweetness of the squash, while toasted pumpkin seeds add a satisfying crunch on top.

Ingredients

• 1 lb penne pasta
• 2 cups roasted butternut squash
• 3/4 cup unsweetened plant milk
• 2 cloves garlic
• Fresh sage leaves
• 2 tbsp olive oil
• Toasted pumpkin seeds, for topping
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and set aside.
2. Blend the roasted butternut squash, plant milk, and garlic until completely smooth.
3. Warm the sauce in a pan with olive oil, then stir in a few fresh sage leaves.
4. Toss the pasta through the sauce, season with salt and pepper, and top with toasted pumpkin seeds.

Bright and light compared to the richer dishes on this list, this lemon herb pasta is what you make when you want something that still feels fresh. It’s especially good in spring and summer.

A light, creamy dairy-free sauce gets its brightness from fresh lemon juice, while parsley and basil keep things tasting green and lively.

Ingredients

• 1 lb linguine pasta
• 1/2 cup raw cashews, soaked
• 1/4 cup fresh lemon juice
• 2 cloves garlic
• 1/4 cup water
• Fresh parsley, chopped
• Fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook linguine according to package directions, then drain, reserving 1/4 cup pasta water.
2. Blend soaked cashews, lemon juice, garlic, and water until smooth.
3. Warm the sauce gently in a pan with olive oil, thinning with reserved pasta water as needed.
4. Toss the pasta through the sauce and finish with fresh parsley and basil before serving.

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