3 Easy Vegan Pasta Recipes

Heyo, friends! Today I’m sharing three easy vegan pasta recipes with you because winter is coming and ya’ll need to be prepared for White Walkers. I mean, cold weather. Personally, I hate winter, but if it’s going to be 20 degrees outside, I might as well use it as an excuse to stuff my face with creamy pasta.

I made a Youtube video showing you how easy it is to put together these pasta recipes. Please check it out and let me know in the comments if you try any of these dishes!


Serves 2


  • 1 onion, diced

  • 2 garlic cloves, minced

  • 1 tablespoon vegan butter

  • Fresh rosemary, 2 tablespoons chopped

  • ¼ teaspoon each sea salt and pepper

  • ⅛ teaspoon ground cinnamon

  • Pinch ground nutmeg

  • 6 tablespoons pumpkin puree

  • ½ cup canned full-fat coconut milk

  • 1 package of refrigerated vegan ravioli (I use this brand’s mushroom and ricotta ravioli, but if you can’t find vegan ravioli, fettuccine noodles would be great)

  • ¼ cup walnuts, toasted

  • 2 tablespoons vegan parmesan cheese (I use this brand)

  • Red chili flakes

  • 2 tablespoons Italian parsley, minced


  1. Heat a large saucepan with water to cook ravioli (or fettuccine) and cook according to package instructions. Drain ravioli.

  2. Meanwhile, heat a medium saucepan over medium-high heat and add vegan butter. Once melted, add onion and garlic. Sauté for 5-7 minutes until onion is softened and lightly browned.

  3. Add in chopped rosemary and stir for 30 seconds.

  4. Stir in salt, pepper, cinnamon and nutmeg and stir to coat spices over onions for 30-60 seconds until fragrant.

  5. Add pumpkin puree and coconut milk and stir to combine.

  6. Bring to a boil. Then, reduce heat to a simmer and cook until slightly thickened, approximately 4-5 minutes.

  7. Pour pumpkin sauce over cooked and drained ravioli.

  8. Top ravioli with toasted walnuts, vegan parmesan cheese, red chili flakes, parsley and additional salt and pepper if needed.

pumpkin pasta hands.jpg



Serves 2


  • 1 ripe avocado

  • ½ cup basil leaves, divided

  • ¼ cup baby spinach

  • 1 1/2 tablespoons lemon juice

  • 1 clove minced garlic

  • ¼ cup vegan yogurt

  • 2 tablespoons nutritional yeast

  • ½ tsp sea salt

  • Freshly cracked black pepper

  • Red chili flakes

  • 1 tablespoon water, as needed

  • 6 ounces linguine

  • ¼ cup Italian parsley, minced

  • 1 cup peas (I used frozen, defrosted peas)

  • ½ cup canned organic corn, drained and rinsed

  • 1 cup cherry tomatoes, sliced

  • 2 tablespoons hemp seeds

  • 2 tablespoons Italian parsley, minced


  1. Heat a large saucepan with water to cook linguine and cook according to package instructions. Drain linguine.

  2. Meanwhile, place the following ingredients in a food processor: avocado, ¼ cup basil leaves, spinach, lemon juice, garlic, vegan yogurt, nutritional yeast, salt and pepper, and red chili flakes.

  3. Blend until thoroughly combined and you have a creamy, thick sauce. If the sauce is too thick for your liking, drizzle in 1 tablespoon water into the food processor with the motor running, adding additional water by the tablespoon as needed.

  4. Pour avocado sauce over the cooked and drained linguine and toss to combine.

  5. Add in peas, corn, cherry tomatoes, hemp seeds, parsley, and remaining ¼ cup basil leaves. Toss together and adjust for seasonings.

avocado pasta.jpg


Serves 2


  • 1 ¾ cups cilantro leaves, divided

  • ½ cup roasted peanuts, divided

  • 2 cloves garlic

  • ½ inch piece fresh ginger, grated

  • 1-2 tablespoons lime juice,

  • 2-3 Thai chili peppers, diced (or 1 Serrano pepper)

  • 1 tablespoon tamari or soy sauce

  • Freshly cracked black pepper

  • 2 tablespoons olive oil

  • ½ cup canned full-fat coconut milk

  • 6 ounces fusilli pasta (or any pasta you like)

  • 1 cup edamame (I use frozen, defrosted organic edamame)

  • Handful of Thai basil leaves, sliced thinly (if you can’t find Thai basil, you can use regular basil)

  • Red chili flakes


  1. Heat a large saucepan with water to cook fusilli pasta and cook according to package instructions. Drain pasta.

  2. Meanwhile, place the following ingredients in a food processor: 1 ½ cup cilantro leaves, ¼ cup roasted peanuts, garlic, ginger, lime juice, chili pepper, tamari or soy sauce and black pepper.

  3. Turn food processor on, and with the motor running stream in the olive oil. You will need to scrape down the sides of the food processor occasionally. Add an extra spoon of olive oil if necessary to bind the ingredients.

  4. In a saucepan, heat up the coconut milk over medium low heat. Stir occasionally until small bubbles form, then reduce to low heat. Stir in the cilantro pesto and stir to combine and heat through.

  5. Pour Thai coconut pesto over cooked and drained fusilli and toss to coat.

  6. Add in edamame, remaining ¼ cup roasted peanuts, remaining ¼ cup cilantro, Thai basil leaves, and red chili flakes. Toss to combine.

Note: there is nothing traditional about Thai pesto or making a Thai dish using regular pasta. It’s just Thai-inspired :) If you want to to be a little more authentic, you can use rice noodles instead of pasta.

thai pesto pasta.jpg