33 Vegan Pasta Recipes for Dinner Tonight
The best vegan pasta recipes highlight the season’s best produce—or simply make the most of whatever’s in your fridge and pantry. Whether you’re starting with a head of broccoli, a few eggplants, some ripe tomatoes, or just a few scallions or a jar of olives, these dishes manage to build complex flavor without much prep. Below, we’ve collected some of our favorite options. Rich and hearty or bright and fresh, they’re all proof that you don’t need meat or dairy to make a delicious bowl of noodles—just one of these easy vegan recipes.
Photo and Food Styling by Joseph De Leo1/33Beany Minestrone Soup
Vegan pasta recipes like this soup are just the thing for a cold evening. The clever move here? This riff on minestrone uses refried beans as a thickener, which means you can have a thick, rich soup without having to cook all day. The recipe calls for dried parsley, oregano, and basil, but thyme or marjoram work well, too—or sub in fresh herbs if you have them on hand.
Photo & Food Styling by Joseph De Leo4/33Miso-Squash Ramen
When what you need is a big, hearty bowl of ramen, this vegan recipe is your move. Epi contributor Hetty McKinnon deploys miso paste in two different ways here. First, the miso gets slathered onto the squash before roasting, then it gets mixed into the broth, where it amplifies the sweet and savory character of the squash.
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich5/33Rice Noodles al Pomodoro with Chili Oil
Photo by Alex Lau, Food Styling by Sue Li6/33Herby Pasta With Garlic and Green Olives
A combination of fresh herbs, sautéed garlic, and pitted olives brings this pasta to life. To make it vegan, swap in your favorite vegan butter (we love Miyoko's).
Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou7/33Scallion-Oil Noodles
Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou12/33Kale Pesto With Whole Wheat Pasta
This just might be the best way to eat your greens. Olive oil, garlic, and pistachios bring tons of flavor and richness. To make it vegan, sub in plant-based butter and skip the Parmesan (or use bread crumbs).
