32 Vegan Pasta Recipes That Still Taste Decadent

If you can measure and throw ingredients into a pot, you’re ready to master this recipe. And best of all, there’s only one dish to wash.

Twirl shaved zucchini alongside spaghetti in this veggie-packed recipe, which uses hazelnuts and almond flour to create vegan cheese.

Avocado is nature’s butter, so of course it makes a beautiful and creamy pasta sauce. It’s like guac but better, because pasta.

A pantry pasta that just so happens to be one of the most satisfying one-pot meals you can make? Sign us up. Vegans will leave off the optional Parmesan cheese garnish.

Cashews and lemon create a cream sauce that doesn’t use any actual cream for this way-too-easy-to-eat pappardelle. The dish technically serves four, but if you’re like us, you’ll want to eat it all yourself.

It’s legitimately shocking that a mac and cheese recipe without any cheese or dairy can be this good, but it totally is. The squash adds a nice creaminess and Velveeta-esque color (even though it’s way healthier).

Plant-based sour cream is the secret to this gooey pasta packed with vegetables.

Making lasagna is notoriously a pain. There are just so many steps and layers, and then the waiting, ugh. While making vegan ricotta from scratch is a project, it’s worth it, and this entire dish takes only 20 minutes to cook in a pressure cooker, so satisfaction is within reach.

If pasta is the best carb, bagels are a close second, and this super easy recipe combines the two for a tasty vegan hybrid.

It's gorgeous, salty, savory and crunchy in all the right ways. Shout out to bucatini for being a top-notch pasta shape, but any noodle will work.

We can’t believe it’s vegan. Seconds aren’t just encouraged, they’re mandatory.

Following this recipe allows you to riff on it seasonally, depending on produce availability and personal cravings. Any green can be subbed in for the basil in the pesto, and the veggies you choose to adorn the dish are really up to you.

Three words: Vegan! Vodka! Sauce! And all you need are five ingredients.

Ever think of using oat milk in pasta? Once you do, you may never go back. It’s just that amazing.

A package of cauliflower gnocchi can go far with some homemade vegan pesto and a few add-ins. Walnuts and kale add a satisfying texture here, so each bite is unique.

Break out the spiralizer. Your favorite starch makes a tasty base for kale, chopped almonds and an almond milk sauce livened up with Dijon mustard, shallots and garlic.

Just because spaghetti squash is healthy doesn't mean it can't be as comforting as regular pasta. Dress up easy, store-bought marinara with meaty cremini mushrooms and fresh herbs.

This spaghetti is so wonderfully saucy, you’ll want to tuck a napkin (or two) into your shirt. Adding zoodles to the pasta makes the dish healthier, but it’s really all about the red sauce.

Sage and squash are best friends for a reason, and when you stir them into pasta, the combo gets even tastier.

Noodle soup is totally a pasta dish. Enjoy it as an appetizer or main course, and no one will judge you if you add extra fusilli. You deserve it.

Odds are you have everything you need already in your pantry. Just swap the Parmesan cheese for nutritional yeast to make it vegan.

Cheese takes a backseat to cashew ricotta and almond Parmesan. With lots of fresh mint, basil and zucchini, it's made to enjoy outdoors on a warm summer night.

Mushrooms + tahini + walnuts + oats = vegan meatballs. Who knew? Spiralize the zucchini and yellow squash yourself or save time with store-bought zoodles.

Your new go-to for every picnic and barbecue you're ever invited to. It's loaded with lots of fresh bell peppers, cherry tomatoes and cucumber, protein-packed chickpeas and a super simple garlic-lemon dressing.

Almonds, balsamic vinegar and garlic bring sweet roasted bell peppers to life. Roast your own peppers or use the jarred kind.

A nine-ingredient gem that comes together in 30 minutes (and that the kids will actually eat). Cashew milk is the secret to all its creaminess.

Intense sun-dried tomatoes hold their own against a cauliflower cream sauce loaded with non-dairy milk, garlic and vegan butter. Don't be shy with the toasted pine nuts on top.

Potatoes, carrots, cashews and plant-based butter go for a ride in the blender to create a creamy sauce you'll want to use over and over. Finish it with breadcrumbs and paprika, bake and dig in.

Eat your hearts out, carnivores. This comfort food staple is packed with veggies and a luxurious cashew cream sauce.

Bring on all the fresh herbs, lemon juice, pepitas and jalapeño peppers for a zesty, spicy sauce that blows store-bought pasta salad out of the water.

We can hear the kids asking for seconds already. They'll never believe it's made without a single shred of cheese.

All it takes to make this beauty totally vegan is using olive oil instead of butter. We'll bring the wine.