When it comes to satisfying your pasta cravings, many people assume that a dairy-free diet means sacrificing flavor and creaminess. But fear not, dear vegan friends! With the rise of innovative plant-based ingredients and creative recipe-making, you can now indulge in rich and creamy pasta dishes without compromising your values.
From classic comfort foods like mac and cheese to bold and spicy noodle dishes, we’ve scoured the internet for the most mouthwatering and satisfying non-dairy pasta recipes that are sure to please even the most discerning palates. Whether you’re a seasoned vegan or just exploring the world of plant-based eating, these 18 creamy non-dairy pasta recipes will become your new favorite go-to’s.
So, without further ado, let’s dive into our collection of game-changing, dairy-free pasta recipes that will make your taste buds sing! In this article, we’ll be featuring a variety of mouthwatering options, from creamy garlic cashew Alfredo to vegan mushroom and spinach pasta with coconut milk. Which one will become your new favorite? Let’s find out!
Creamy Garlic Cashew Alfredo Pasta
This decadent pasta dish combines the richness of cashews with the savory flavors of garlic and Parmesan cheese, all wrapped up in a creamy sauce.
Ingredients:
– 8 oz. fettuccine pasta
– 1/2 cup raw cashews
– 3 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine cashews, garlic, butter, heavy cream, Parmesan cheese, salt, and pepper. Blend until smooth and creamy.
3. Add the blended mixture to cooked pasta, tossing to coat. If needed, add some reserved pasta water to achieve desired consistency.
4. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Vegan Mushroom and Spinach Pasta with Coconut Milk
This creamy pasta dish is a game-changer for vegans, packed with the earthy flavors of mushrooms and spinach, all wrapped up in a rich coconut milk sauce.
Ingredients:
– 8 oz. vegan pasta
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5 minutes.
4. Stir in spinach leaves; cook until wilted.
5. Pour in coconut milk and stir to combine with mushroom mixture. Bring to a simmer.
6. Combine cooked pasta with mushroom-coconut sauce. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Dairy-Free Pesto Pasta with Avocado
This recipe combines the richness of pesto with the creaminess of avocado, all on a bed of perfectly cooked pasta.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 1/2 cup dairy-free pesto
– 1 ripe avocado, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the dairy-free pesto and stir until smooth and heated through.
4. Add the diced avocado and stir until well combined.
5. Combine the cooked pasta with the pesto-avocado mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Spicy Tomato and Coconut Milk Pasta
A flavorful and aromatic pasta dish that combines the sweetness of tomatoes with the creaminess of coconut milk, all spiced up with a kick of red pepper flakes.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 2 cups cherry tomatoes, halved
– 1/4 cup red pepper flakes
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can coconut milk (14 oz.)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute, until fragrant.
4. Add halved cherry tomatoes, red pepper flakes, and salt to taste. Cook for 5-6 minutes, stirring occasionally, until the tomatoes release their juices and start to break down.
5. Stir in coconut milk and bring to a simmer. Let cook for 2-3 minutes, until slightly thickened.
6. Combine cooked pasta with the tomato-coconut mixture. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Roasted Red Pepper Cashew Pasta
Elevate your pasta game with this flavorful and nutritious recipe that combines roasted red peppers, cashews, and whole wheat spaghetti.
Ingredients:
– 12 oz whole wheat spaghetti
– 2 large red bell peppers, seeded and sliced into strips
– 1/4 cup cashews
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss red pepper strips with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes or until peppers are tender and slightly caramelized.
4. Cook spaghetti according to package instructions. Drain and set aside.
5. In a large skillet, heat remaining 1 tablespoon of olive oil over medium heat.
6. Add cashews and cook for 2-3 minutes or until lightly toasted.
7. Add roasted red pepper strips, garlic, salt, and pepper to the skillet. Stir to combine.
8. Combine cooked spaghetti with the red pepper-cashew mixture. Toss to coat.
9. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Vegan Mac and Cheese with Nutritional Yeast
Vegan Mac and Cheese with Nutritional Yeast Recipe
This creamy, comforting vegan macaroni and cheese dish is a game-changer for plant-based pasta lovers. The secret ingredient? Nutritional yeast adds a cheesy, nutty flavor that’s simply divine.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond milk)
– 1/4 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons nutritional yeast
– 1/4 cup vegan cheddar cheese shreds (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. In a large saucepan, sauté onion and garlic in olive oil until softened.
4. Gradually whisk in vegetable broth, non-dairy milk, flour, paprika, salt, and pepper.
5. Bring mixture to a simmer, then reduce heat and let cook for 5 minutes.
6. Stir in nutritional yeast and vegan cheddar cheese shreds (if using).
7. Combine cooked macaroni and sauce; transfer to a baking dish.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Lemon Garlic Spaghetti with Almond Cream Sauce
A bright and citrusy twist on classic spaghetti, this recipe combines the richness of garlic and almond cream sauce with the zesty zip of lemon.
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, minced
– 2 lemons, juiced
– 1 cup almond milk
– 2 tbsp unsalted butter
– 1/4 cup grated Parmesan cheese
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Stir in lemon juice, almond milk, Parmesan cheese, and thyme. Bring mixture to a simmer and cook for 5-7 minutes or until sauce thickens slightly, stirring occasionally.
4. Add cooked spaghetti to the skillet, tossing to combine with the sauce. If needed, add reserved pasta water to achieve desired consistency.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Artichoke Pasta
This recipe combines the flavors of sun-dried tomatoes and artichokes with al dente pasta, creating a delicious and savory dish perfect for a weeknight dinner.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 1 cup sun-dried tomatoes, chopped
– 1 can (14 oz.) artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the sun-dried tomatoes and artichoke hearts to the skillet. Cook for 2-3 minutes, stirring occasionally.
4. Add the cooked pasta to the skillet, tossing to combine with the tomato-artichoke mixture. If needed, add some reserved pasta water to achieve desired consistency.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Cashew-Based Carbonara with Smoky Tofu
This vegan twist on the classic Italian dish replaces traditional eggs and Parmesan cheese with a creamy cashew-based sauce and smoky tofu.
Ingredients:
– 1 cup cashews
– 2 cups water
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 8 oz firm tofu, drained and crumbled
– 2 tablespoons smoked paprika
– 1/4 cup nutritional yeast
– 1/2 cup spaghetti
– Fresh parsley, chopped (optional)
Instructions:
1. Soak cashews in water for at least 4 hours or overnight. Drain and rinse.
2. Blend soaked cashews with lemon juice, salt, and pepper until smooth.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a pan, heat the crumbled tofu over medium-high heat. Add smoked paprika and cook for 1-2 minutes or until crispy.
5. Combine cooked spaghetti, cashew-based sauce, and smoky tofu in a bowl. Top with nutritional yeast and parsley (if using).
6. Serve immediately.
Cooking Time: 20 minutes
Creamy Butternut Squash Pasta with Sage
Warm up with a comforting and flavorful pasta dish that combines the sweetness of butternut squash with the earthiness of sage.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 1 medium butternut squash, peeled and cubed
– 2 tbsp. butter
– 1/4 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp. dried sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with 1 tbsp. butter, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted squash, remaining 1 tbsp. butter, heavy cream, Parmesan cheese, and dried sage. Stir until smooth and creamy.
5. Combine cooked pasta with the squash mixture. Season with salt and pepper to taste.
Cooking Time: 40 minutes
Avocado Lime Pasta with Black Beans
A vibrant and flavorful fusion of creamy avocado, tangy lime, and hearty black beans, this pasta dish is a perfect blend of healthy and delicious.
Ingredients:
– 8 oz. pasta (linguine or fettuccine)
– 1 ripe avocado, diced
– 1/2 cup freshly squeezed lime juice
– 1 can black beans, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat garlic over medium heat for 1 minute.
3. Add black beans, lime juice, and diced avocado. Stir to combine.
4. Toss cooked pasta with the bean-avocado mixture.
5. Season with salt, pepper, and cilantro.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20 minutes
Dairy-Free Garlic Butter Pasta with Herbs
A rich and flavorful pasta dish that’s free from dairy products, perfect for those with dietary restrictions.
Ingredients:
• 8 oz. pasta of your choice (e.g., spaghetti, fettuccine)
• 1/2 cup vegan butter or margarine (such as Earth Balance), softened
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Salt and pepper, to taste
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
Instructions:
1. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt the vegan butter over medium heat. Add minced garlic and cook for 1-2 minutes, or until fragrant.
3. Add chopped parsley, basil, salt, pepper, and black pepper to the skillet. Cook for an additional minute, stirring frequently.
4. Combine cooked pasta, garlic-butter mixture, and reserved pasta water in a large serving bowl. Toss until well coated.
5. Serve hot, garnished with additional herbs if desired.
Cooking Time: 15-20 minutes
Vegan Cashew Ricotta Stuffed Shells
Vegan Cashew Ricotta Stuffed Shells
Reimagine classic ricotta-filled pasta shells with a creamy cashew-based alternative. This recipe combines the richness of cashews with the simplicity of stuffed pasta.
Ingredients:
– 12-15 jumbo pasta shells
– 1 cup soaked and blended cashews
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegan Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a blender or food processor, combine cashews, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
4. Stuff each pasta shell with the cashew ricotta mixture, placing them in a baking dish as you go.
5. Top shells with vegan Parmesan cheese (if using) and bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Serve warm, garnished with fresh parsley if desired.
Cooking Time: 20-25 minutes
Creamy Mushroom and Thyme Pasta
Elevate your pasta game with this rich and flavorful Creamy Mushroom and Thyme Pasta, perfect for a cozy night in.
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti, fettuccine)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 2 tbsp olive oil
– 2 sprigs fresh thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions, then set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add mushrooms and cook until they release their liquid and start browning, about 5 minutes.
4. Pour in heavy cream and stir to combine. Bring mixture to a simmer.
5. Stir in thyme sprigs and season with salt and pepper.
6. Combine cooked pasta with mushroom mixture and toss to coat.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spicy Peanut Noodles with Coconut Milk
Add a creamy twist to your noodle dish with this spicy and savory recipe.
Ingredients:
– 8 oz noodles of your choice (rice noodles or soba work well)
– 1/4 cup peanut butter
– 2 tbsp soy sauce
– 2 tbsp coconut milk
– 1 tsp grated ginger
– 1 tsp garlic, minced
– 1/4 tsp red pepper flakes
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, coconut milk, ginger, garlic, and red pepper flakes. Blend until smooth.
3. Add the blended mixture to the cooked noodles and toss to coat.
4. Season with salt and black pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately.
Cooking Time: 10-15 minutes
Dairy-Free Truffle Pasta with Walnuts
Rich and decadent, this dairy-free truffle pasta is a game-changer for those looking for a creamy and indulgent meal without the dairy. With the deep flavor of walnuts adding texture and depth, this recipe is perfect for a special occasion or cozy night in.
Ingredients:
– 8 oz. pasta of your choice
– 2 tbsp. olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup dairy-free truffle sauce (homemade or store-bought)
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted walnuts
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add dairy-free truffle sauce and stir to combine. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
4. Add reserved pasta water and stir to combine. Season with salt and pepper to taste.
5. Toss cooked pasta with the truffle sauce mixture, ensuring pasta is well coated.
6. Sprinkle toasted walnuts and parsley over pasta; serve immediately.
Cooking Time: 20-25 minutes
Vegan Spinach and Artichoke Pasta Bake
Vegan Spinach and Artichoke Pasta Bake: A creamy, comforting, and plant-based twist on a classic comfort food dish.
Ingredients:
– 8 oz pasta of your choice (e.g., penne, fusilli, or rotini)
– 2 cups frozen spinach, thawed and drained
– 1 cup artichoke hearts, canned or marinated
– 1/2 cup vegan cream cheese (softened)
– 1/4 cup nutritional yeast
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup vegan mozzarella shreds (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the spinach, artichoke hearts, cream cheese, nutritional yeast, garlic powder, salt, and pepper. Mix well.
4. Add the cooked pasta to the bowl and toss until coated with the spinach-artichoke mixture.
5. Transfer the pasta mixture to a 9×13-inch baking dish and top with vegan mozzarella shreds (if using).
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Lentil Bolognese with Non-Dairy Cream
This classic Italian dish gets a plant-based twist with the addition of red lentils and a creamy non-dairy sauce. Perfect for a cozy night in, this recipe is easy to make and packed with flavor.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 cup vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1/4 cup non-dairy cream (such as soy or coconut-based)
Instructions:
1. Cook lentils according to package instructions. Drain and set aside.
2. In a large pot, heat olive oil over medium-high heat. Add onion, garlic, and carrot; cook until tender, about 5 minutes.
3. Add crushed tomatoes, vegetable broth, basil, salt, and pepper. Stir to combine.
4. Bring mixture to a simmer and let cook for 20-25 minutes or until thickened slightly.
5. Stir in cooked lentils and non-dairy cream.
6. Simmer for an additional 5-10 minutes or until heated through.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in creamy and delicious pasta dishes that are vegan-friendly! This article features 18 mouth-watering recipes that swap dairy for non-dairy alternatives like cashew cream, coconut milk, and avocado. From classic Alfredo to spicy peanut noodles, there’s something for everyone. Enjoy vegan takes on comfort food favorites like mac and cheese, carbonara, and baked ziti. These creative and tasty recipes are perfect for vegans looking to satisfy their pasta cravings without compromising their dietary choices. Treat yourself to a culinary adventure with these creamy non-dairy pasta recipes!