Get four of vegan pasta 5-a-day with this healthy vegan puttanesca. Try this easy version of an alla norma, which uses roast aubergine instead of fried.
Enjoy this healthy, vegan version of mac ‘n’ cheese. A star rating of 0 out of 5. Make your own hummus in this family pasta salad. Add to your five-a-day with this red lentil pasta. Try our hearty vegan bolognese for a quick, healthy and satisfying dinner. This healthy, vegan pasta dish is ready in under 20 minutes.
It’s low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron. A star rating of 4 out of 5. Try a vegan version of meatballs, made with mushrooms, oats and black beans and topped with a delicious tomato sauce. Make this vegan soup in the slow cooker for a super-easy, healthy supper.
Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad. Whizz up kale, pumpkin seeds, basil and garlic to make this easy kale pesto. Cook the macaroni according to the packet instructions in a large pan of salted boiling water. Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat. Pick out and discard the onion, then set aside. Gradually add the warm milk a little at a time, whisking continuously until smooth.
Bring to the boil, then simmer for around 10 minutes, or until thickened. Drain and add the macaroni to the sauce, then toss to coat. Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling.
Leave to stand for around 5 minutes, then serve with seasonal greens. Our guide helps you pick the best ones. Elyse has nearly 20 years of experience in the field of food and drink writing and journalism. In addition to contributing to a variety of food, nutrition, and travel publications, she has developed and managed her own publication, Liquid Living, focused on home entertaining. This guide helps you decipher which pasta products and dishes are vegan, and which non-vegan ones you can avoid.
Is pasta safe for vegans to eat? Still, not every pasta product is vegan, and the type of sauce you get with a pasta dish at a restaurant is a whole other story. Here, we explore this culinary delight and determine vegan from non-vegan pastas. Pasta is typically made by blending a few basic ingredients—usually semolina and a grain such as enriched wheat flour. The resulting dough is then placed into a continuous, high-capacity auger extruder, which can be equipped with various die plates to create a range of pasta types—from spaghetti to penne, and everything in between.
Some are made with additional plant-based ingredients, like beans, vegetables, sea kelp, and others. Make sure to double-check the ingredients lists on your favorite pasta boxes. Likewise, many stuffed ravioli and tortellini products contain cheese. At restaurants, how pasta is prepared will vary, as will the ingredients in sauces. Many boxed pasta brands you grew up with, along with trendy artisanal brands, offer a variety of plant-based pastas. However, these brands also may carry varieties that contain eggs, egg whites, honey, and dairy. Mix things up with one of the unique, plant-based pastas here.
Many contain a range of vegetables and organic plant ingredients. Even with the wealth of plant-based pasta offerings at every price point, there are some brands and varieties vegan eaters need to steer clear of. There are still egg whites in the recipe. Cheese is one of the ingredients.