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Easy, 20 Minute Vegan Pasta! You are going to love this healthy, easy vegan pasta! With a trick to creating glossy, restaurant-style pasta, this is a must save for quick dinners.
This pasta is my go-to meal for so many dinners. It’s vegan, loaded with vegetables and delicious. Plus, it’s ready in less than 20 minutes, perfect for any I’m so hangry moments.
I don’t know about you, but most days I am completely exhausted from the many home, parent and work responsibilities and getting a healthy dinner on the table sometimes feels like just one more thing on the to-do-list. Well, not so with this easy vegan pasta, a simple meal that you don’t need a recipe for one you’ve made it a few times.
The real beauty of this simple weeknight pasta is how few ingredients you need to put it together.
To start, bring a large pot of salted water to a boil. Salting the water before adding the pasta ensures that your pasta will have enough flavor before adding to the sauce.
Next, heat the olive oil in a large skillet over medium heat. Cook the garlic and shallots until soft, then add in the red pepper flakes. Stir in the spinach and cook until wilted, then add in the undercooked pasta.
Ready for the ultimate trick to make this pasta super creamy and delicious? Forget the directions on the box and cook for a little more than 1/2 of the recommended cooking time. For instance, if the spaghetti will be ready in 10 minutes, cook it for 6.
Then, add your not-quite-cooked noodles to the pot along with a ladle or two of pasta water. Increase the heat to high and keep stirring as the noodles absorb the water. Add more water, a ladle at a time, until the pasta texture is cooked al dente. Doing it this way ensures that every strand will be coated in the yummy shallot garlic sauce. Season to taste with salt, pepper and red pepper flakes as needed.
For the ultimate creamy vegan pasta sauce, I recommend adding in a pat of dairy-free butter at the end to keep things glossy and smooth.
Nutritional yeast can be found in most co-op/Whole Foods-like places (check the bulk section) or online. This is not brewers yeast, it’s nutty, sharp and very similar to cheese. You can store the leftovers in the fridge or freezer.
For more flavor, you can consider topping with chopped fresh basil or other fresh herbs like chopped parsley. A swirl of pesto at the end is also delicious if you have it in the fridge.
I used spinach here, because there’s no chopping involved and I always have it in my fridge, but feel free to sub in any green of your choice. Chopped kale, chopped broccoli rabe or finely chopped broccoli florets will also work here.
Mushrooms can also be substituted, but I’d recommend browning them in olive oil first with the shallots and garlic before adding the pasta.
This easy vegan pasta recipe is essentially my take on my family favorite aglio e olio recipe so I don’t add in any tomato sauce, tomato paste or fresh tomatoes.
However, if you love tomatoes in your pasta then I recommend halving cherry tomatoes and sautéing them with the shallots until the burst, then adding in the pasta as directed.
Long noodles like spaghetti or fettuccine are my preferred shape for this vegan pasta recipe, but you can sub a shorter noodle like penne or rigatoni if you’d like. I’d recommend undercooking as directed before adding to the sauce pan.
For a gluten-free pasta, you can use any gluten-free pasta of choice.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
20 minute dinner. You are going to love this healthy, easy vegan pasta!
This post was originally posted in 2016 and updated in 2020.