Vegan Dinner Recipes: The Pasta Series


Following a purely vegan diet will actually hinder you from having a taste of the best in the world. But vegans always find a way to have a version of every delicious meal that you can think of – even vegan version of everybody’s favorite pasta.

As a vegan, you should always gear up and collect as much vegan dinner recipes that you can have because you cannot easily rely on cafes and restaurants around you. For now, get your ingredients ready and let’s make some vegan dinner recipes – pasta edition into reality!

Vegan Dinner Recipe: Butternut Squash Linguine

Prep time: 55 minutes

Yield: Serves 4


  • 2 tbsp Olive oil
  • 1 tbsp finely chopped fresh sage
  • 2 lbs peeled, seeded and diced butternut squash
  • 1 chopped medium sized yellow onion
  • 2 cloves pressed garlic
  • 1/8 tsp red pepper flakes
  • Salt
  • Ground black pepper
  • 2 cups vegetable broth
  • 12 oz whole grain linguine
  • Shaved Parmesan cheese (Optional)

How to Make:

  1. Heat oil in a large skillet over medium heat, then add sage and toss to coat until crispy. Transfer it into a bowl, and sprinkle it with salt. Set aside.
  • Put butternut squash, garlic, onion, red pepper flakes in the skillet and season with salt and pepper. Cook and stir occasionally until onion becomes translucent, or for about 8-10 minutes. Bring in the broth until it boils. Reduce the heat and simmer until butternut squash is soft and broth is reduced by almost half. It will take 15-20 minutes.
  • On the other hand, cook pasta in a large pot filled with salted water until al dente. Reserve 1 cup of pasta cooking water before draining it.
  • Once butternut squash mixture is done, remove it from heat and cool slightly. Transfer all content into a blender and puree until smooth. Season with salt and pepper.
  • In the skillet, combine butternut squash puree, ¼ cup pasta cooking liquid, and the pasta itself and cook over medium heat. Toss and add more pasta water as needed or until the sauce coats the pasta. Season with salt and pepper as necessary.
  • Serve pasta in a bowl and top it with fried sage, black pepper and Parmesan cheese (optional).

Vegan Dinner Recipe: Spaghetti a la Puttanesca

Prep time: 30 minutes

Yield: Serves 4


  • 1 28oz chunky tomato sauce or diced tomato
  • 1/3 cup capers
  • 1/3 cup chopped Kalamata olives
  • 1 tbsp Kalamata olive brine
  • 1 tbsp caper brine
  • 3 cloves pressed garlic
  • ¼ tbsp Olive oil
  • Ground black pepper
  • ½ cup chopped fresh parsley leaves
  • Salt
  • 8oz whole grain spaghetti

How to Make:

  1. Combine tomato sauce, capers, olives, brines, garlic and red pepper flakes into a saucepan. Bring mixture to a simmer over medium to high heat, then reduce to medium heat while stirring often for 20 minutes.
  • Remove sauce from heat and stir in olive oil and most of the chopped parsley. Season with ground black pepper and salt to taste.
  • On the other hand, boil salted water in a large pot and cook spaghetti until al dente. Drain afterwards.
  • Combine pasta and sauce and stir until all spaghetti is coated. Place in a bowl and sprinkle with parsley. Serve and enjoy.

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