This Vegan Pasta is one of my family’s favorite weeknight meals. It’s unbelievably easy to make, and gets its creaminess from an unexpected source– hummus! (It might sound weird, but you’re just going to have to trust me on this.) All you need is 5 ingredients and less than 30 minutes to throw this easy, comforting meal together.
Which Pasta is Vegan?
When choosing a vegan pasta at the store, you’ll notice that many types of dry pasta are naturally vegan. In most cases, there is only one or two ingredients on the back, such as semolina or Durham wheat. The exception to the rule is egg noodles and some fresh pastas, which are made with egg. Just be sure to check the ingredient labels before buying.
These options are usually vegan:
- 100% Whole wheat pasta
- Semolina pasta
- Red Lentil Pasta
- Chickpea Pasta
- Brown Rice Pasta
- Quinoa Pasta
For a gluten-free pasta, I typically prefer brown rice noodles (usually the only ingredient is 100% brown rice), or a lentil or bean-based pasta, which are a great way to sneak extra protein into your meal.
How to Make the Easiest Vegan Pasta
To make this easy weeknight dinner, you’ll need just 5 ingredients that you might already have on hand.
You’ll need:
- Pasta
- Jar of marinara sauce
- Vegetables (any kind)
- Olive oil
- Hummus
To make this dish, you’ll roast the vegetables as the pasta cooks, or you can sauté them in a separate pan on the stove top if you prefer to not turn on your oven. (I prefer the hands-off nature of roasting.)
You’ll need about 20 minutes to roast the vegetables and cook the pasta (including the wait to bring a pot of water to a boil), and then you’ll just stir them into a creamy tomato sauce, which is simply a combination of marinara sauce and hummus. It may sound odd, but it’s surprisingly delicious!
Choosing a Vegan Pasta Sauce
Most marinara sauce is naturally vegan, but be sure to check the ingredient list to avoid any added dairy. Some marinara sauce will add Parmesan cheese or cream, so be sure to avoid that if serving vegan guests.
If you’d like to make your own sauce, try my Instant Pot Spaghetti Sauce or even my Tomato-less Marinara Sauce if you need a nightshade-free option.
In most cases hummus is vegan, too, unless you are to find one with feta cheese added. If you don’t digest beans well, you can also try my bean-free Zucchini Hummus as an option.
Vegan Pasta Tutorial (1-Minute Video):
IngredientsUS CustomaryMetric1x2x3x
- 1 pound dry pasta (any type you like)
- 1 25 oz. jar marinara sauce (most are vegan, but check the label for no added sugar, too)
- 1 pound assorted vegetables , like zucchini, tomatoes, and red onion
- olive oil , as needed
- 1/4 cup prepared hummus
- salt , to taste
Instructions
- Bring a large pot of salted water to a boil, and preheat the oven to 400ºF.
- While they are heating up, chop the vegetables and arrange them in a single layer on a large baking sheet. Drizzle with olive oil and salt, and toss to coat well. Roast the vegetables in the oven until tender, about 15 minutes.
- When the water is boiling, add the pasta and cook as directed on the package. When it is tender, drain the water and set the pasta aside in a colander.
- Use the large pot that you just cooked the pasta in to assemble the final dish. Over medium heat, stir together the marinara sauce and hummus to create a creamy sauce. (I usually use 2 heaping spoonfuls of hummus, which is roughly 1/4 cup, but you can add it to taste.)
- To the sauce, add in the cooked vegetables and pasta, and toss well until everything is coated with the sauce. Season to taste with additional salt, if needed, then serve warm. Add some cashew Parmesan cheese on top, if desired.
- Leftover pasta can be stored in an airtight container in the fridge for up to a week. You can quickly reheat this in a skillet for another fast meal in the future.
Video
Nutrition
Vegan Pasta Nutrition (1 of 6 servings): Calories: 329, Fat: 14g, Carbohydrates: 68g, Fiber: 4g, Protein: 14g
Recipe Notes:
- The nutrition of this recipe will vary depending on the ingredients you use. If you follow an oil-free diet, try making a homemade hummus or using Engine 2 brand, which is sold at Whole Foods.
- Different vegetables will roast faster than others. To make the cooking process as fast as possible, cut the vegetables into smaller pieces. Broccoli, Cauliflower, zucchini, red onion, bell peppers, Brussels sprouts all make excellent roasted options, and you can add more tender greens, such as kale or spinach, into the skillet to wilt in the pasta sauce before serving. If you want to add a starchier vegetable, like squash or potatoes, they will take almost double the time to roast, so keep that in mind.
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Easy Vegan Pasta (only 5 ingredients!)
Ingredients
- 1 pound dry pasta (any type you like)
- 1 25 oz. jar marinara sauce (most are vegan, but check the label for no added sugar, too)
- 1 pound assorted vegetables , like zucchini, tomatoes, and red onion
- olive oil , as needed
- 1/4 cup prepared hummus
- salt , to taste
Instructions
- Bring a large pot of salted water to a boil, and preheat the oven to 400ºF.
- While they are heating up, chop the vegetables and arrange them in a single layer on a large baking sheet. Drizzle with olive oil and salt, and toss to coat well. Roast the vegetables in the oven until tender, about 15 minutes.
- When the water is boiling, add the pasta and cook as directed on the package. When it is tender, drain the water and set the pasta aside in a colander.
- Use the large pot that you just cooked the pasta in to assemble the final dish. Over medium heat, stir together the marinara sauce and hummus to create a creamy sauce. (I usually use 2 heaping spoonfuls of hummus, which is roughly 1/4 cup, but you can add it to taste.)
- To the sauce, add in the cooked vegetables and pasta, and toss well until everything is coated with the sauce. Season to taste with additional salt, if needed, then serve warm. Add some cashew Parmesan cheese on top, if desired.
- Leftover pasta can be stored in an airtight container in the fridge for up to a week. You can quickly reheat this in a skillet for another fast meal in the future.
