How to Make Delicious Vegan Pasta Recipes

If you love pasta, you will love these vegan recipes that showcase the diversity and richness of plant-based cuisine. With the help of Piccolino, a website dedicated to healthy and sustainable cooking, we will show you how to make vegan pasta dishes full of flavour and nutrition.

You will learn how to use vegetables, nuts, seeds, and legumes to create unique sauces and protein alternatives to satisfy your pasta cravings. You will also discover how to cook with compassion and mindfulness, as these vegan and homemade pasta recipes are good for your health and the environment.

To get inspired and try these delicious recipes, you can visit Restaurant Fitzroy North, Piccolino.

Vegan Pasta Recipes

Whether you are looking for a simple or a sophisticated pasta dish, Piccolino Woodfired Pizza & Homemade Pasta, Italian Restaurant has something for you. Join us in this vegan pasta adventure and get ready to impress yourself and your loved ones with Piccolino-inspired vegan recipes that are easy to make and delicious.

Vegan Spaghetti Napoli

Ingredients:

• 1 pound vegan spaghetti
• Two tablespoons of olive oil
• One onion, finely chopped
• Three cloves garlic, minced
• One can (28 ounces) puréed tomatoes with seasonal herbs
• One teaspoon of dried basil
• One teaspoon dried oregano
• Salt and pepper, to taste
• Red pepper flakes (optional for added heat)
• Fresh basil leaves for garnish

‍Instructions:

1. Saute aromatics: Heat olive oil in a large pan over medium heat. Add finely chopped onions and sauté until they become translucent. Add minced garlic and continue to sauté until golden brown.
2. Add Puréed Tomatoes with Seasonal Herbs: Incorporate the can of puréed tomatoes with seasonal herbs into the pan. Stir well to combine. The seasonal herbs will infuse the sauce with aromatic flavours. 
3. Season and Simmer: Sprinkle dried basil and oregano into the sauce—season with salt and pepper to taste. If you enjoy a bit of heat, add red pepper flakes. Stir the mixture and let it simmer on low heat for 15-20 minutes, allowing the flavours to meld.
4. Prepare Vegan Spaghetti: While the sauce simmers, cook the vegan spaghetti according to the package instructions. Make sure to cook it al dente for the best texture.
5. Combine and Serve: Once the sauce has reached a rich consistency, combine it with the cooked spaghetti. Toss the homemade pasta until it's evenly coated with the Napoli sauce.
6. Garnish and Enjoy: Serve the Vegan Spaghetti Napoli hot, garnished with fresh basil leaves for extra flavour. Drizzle with olive oil for added richness.

Vegan Spaghetti Norma

Ingredients:

• 1 pound of vegan spaghetti
• Two tablespoons of olive oil, divided
• One large eggplant, cut into thin rounds
• Salt to sprinkle on eggplant
• One onion, diced
• Three cloves of garlic, minced
• One can (28 ounces) of tomato purée
• A handful of fresh basil leaves, chopped, plus more for garnish
• Salt and pepper to season
• Red pepper flakes (optional, for some spice)
• Vegan parmesan (optional, for some cheese)

‍Instructions:

1. Season Eggplant: Place the eggplant rounds on a paper towel and sprinkle them with salt. Let them rest for 15 minutes to release some moisture. Then, pat them dry with another paper towel.
2. Fry Eggplant: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Fry the eggplant rounds in batches until they are golden and crisp on both sides. Transfer them to a plate and set aside.
3. Make sauce by heating the remaining tablespoon of olive oil over medium heat in the same skillet. Add the onion and garlic and cook until soft and fragrant, stirring occasionally. Add the tomato purée and bring the sauce to a boil. Reduce the heat and simmer the sauce until slightly thickened, stirring occasionally—season with salt and pepper to taste.
4. Cook Spaghetti: Bring a large pot of salted water to a boil. Add the vegan spaghetti and cook until al dente, following the package directions. Drain the spaghetti and return it to the pot.
5. Assemble and Garnish: Add the eggplant rounds and the chopped basil to the sauce and stir to combine. Pour the sauce over the spaghetti and toss to coat. Serve the Vegan Spaghetti alla Norma with more fresh basil leaves on top.

Vegan Spaghetti Mushroom Truffle 

Ingredients:

• 1 pound of vegan spaghetti
• Two tablespoons of olive oil
• 1 pound of mushrooms (cremini or button), sliced
• Salt and pepper to season
• 1 cup of vegan cream (such as coconut or almond cream)
• Two tablespoons of truffle oil
• Three cloves of garlic, minced
• Chopped parsley for garnish

‍Instructions:

1. Cook Mushrooms: Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until they are browned and tender, stirring occasionally—season with salt and pepper to taste. Set aside half of the cooked mushrooms for later.
2. Make Sauce: In the same skillet, add garlic and cook until fragrant, stirring frequently. Add vegan cream and bring to a boil. Reduce heat and simmer until slightly thickened, stirring occasionally. Stir in truffle oil and season with more salt and pepper if needed.
3. Cook Spaghetti: In a large pot of boiling salted water, cook vegan spaghetti until al dente, following the package directions. Drain well and return to the pot.
4. Mix Pasta and Sauce: Add the sauce to the spaghetti and toss to combine. Make sure the pasta is well coated with creamy and fragrant sauce.
5. Garnish and Serve: Divide the pasta among plates and top with the reserved mushrooms. Sprinkle some parsley over the pasta for some freshness and colour.

Vegan Potato Gnocchi Napoli

Ingredients:

• 2 pounds of vegan potato gnocchi
• Two tablespoons of olive oil
• One onion, chopped
• Three cloves of garlic, minced
• One can (28 ounces) of tomato purée with herbs
• One teaspoon of dried basil
• One teaspoon of dried oregano
• Salt and pepper to season
• Red pepper flakes (optional, for some spice)
• Fresh basil leaves for garnish.

‍Instructions:

1. Cook Gnocchi: Follow the package directions to cook the vegan potato gnocchi. Boil them until they rise to the top, then drain and set aside.
2. Make Sauce: Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft and fragrant, stirring occasionally. Add tomato purée, dried basil, and dried oregano, and boil. Reduce heat and simmer until thickened, stirring occasionally—season with salt and pepper to taste. Add red pepper flakes if you want some heat.
3. Mix Gnocchi and Sauce: After the sauce has simmered for 15-20 minutes, add the gnocchi to the skillet and toss to coat. Make sure the gnocchi are well covered with the sauce.
4. Garnish and Serve: Serve the Vegan Potato Gnocchi Napoli on plates and garnish with fresh basil leaves. The herbs in the tomato purée will give your dish a seasonal touch.
5. Enjoy Your Vegan Gnocchi Napoli: Enjoy the dish while it's hot, relishing the soft and tender gnocchi and the rich and flavorful sauce. This vegan version of a classic Italian dish will delight your taste buds and fill you up.

Vegan Potato Gnocchi Norma

Ingredients:

• 2 pounds of vegan potato gnocchi
• Two tablespoons of olive oil, divided
• One large eggplant, cut into thin rounds
• Salt to sprinkle on eggplant
• One onion, diced
• Three cloves of garlic, minced
• One can (28 ounces) of tomato purée
• A handful of fresh basil leaves, chopped, plus more for garnish
• Salt and pepper to season
• Red pepper flakes (optional, for some spice)
• Vegan parmesan (optional, for some cheese)

‍Instructions:

1. Cook Gnocchi: Follow the package directions to cook the vegan potato gnocchi. Boil them until they rise to the top, then drain and set aside.
2. Season Eggplant: Place the eggplant rounds on a paper towel and sprinkle them with salt. Let them rest for 15 minutes to release some moisture. Then, pat them dry with another paper towel.
3. Fry Eggplant: Heat one tablespoon of olive oil over medium-high heat in a large skillet. Fry the eggplant rounds in batches until they are golden and crisp on both sides. Transfer them to a plate and set aside.
4. Make sauce by heating the remaining tablespoon of olive oil over medium heat in the same skillet. Add the onion and garlic and cook until soft and fragrant, stirring occasionally. Add the tomato purée and bring the sauce to a boil. Reduce the heat and simmer the sauce until slightly thickened, stirring occasionally—season with salt and pepper to taste. Add red pepper flakes if you want some heat.
5. Mix Gnocchi and Sauce: After the sauce has simmered for 15-20 minutes, add the gnocchi to the skillet and toss to coat. Make sure the gnocchi are well covered with the sauce.
6. Garnish and Serve: Serve the Vegan Potato Gnocchi alla Norma on plates and top with the reserved eggplant rounds. Sprinkle fresh basil leaves and vegan parmesan over the dish for extra flavour and texture.

Vegan Potato Gnocchi Mushroom Truffle

Ingredients:

• 2 pounds of vegan potato gnocchi
• Two tablespoons of olive oil
• 1 pound of mushrooms (cremini or button), sliced
• Salt and pepper to season
• 1 cup of vegan cream (such as coconut or almond cream)
• Two tablespoons of truffle oil
• Three cloves of garlic, minced
• Chopped parsley for garnish

‍Instructions:

1. Cook Gnocchi: Follow the package directions to cook the vegan potato gnocchi. Boil them until they rise to the top, then drain and set aside.
2. Make Mushroom Sauce: Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until they are browned and tender, stirring occasionally—season with salt and pepper to taste. Add garlic and cook until fragrant, stirring frequently. Add vegan cream and bring to a boil. Reduce heat and simmer until slightly thickened, stirring occasionally. Stir in truffle oil and season with more salt and pepper if needed.
3. Mix Gnocchi and Sauce: After the sauce has simmered for 15-20 minutes, add the gnocchi to the skillet and combine. Make sure the gnocchi are well coated with the creamy and fragrant sauce.
4. Garnish and Serve: Divide the pasta among plates and top with chopped parsley. Enjoy the Vegan Potato Gnocchi with Mushroom Truffle Sauce while it's hot. Relish the delicious flavours of the mushrooms, truffle oil, and parsley. This vegan pasta dish will impress anyone with its taste and elegance.

Exploring vegan pasta recipes is a great way to enjoy delicious and diverse plant-based dishes while making ethical and eco-friendly choices. You can try vegan and homemade pasta dishes, such as Vegan Spaghetti Napoli with tomato purée and herbs or Vegan Potato Gnocchi with Mushroom Truffle Sauce with mushrooms, cream, and parsley.

These recipes show how easy and satisfying it is to cook with plant-based ingredients. Whether you want to impress your friends or treat yourself to a cozy meal, you can find a vegan pasta recipe that suits your taste and mood.

So, if you want to try these recipes, you can book a table at the Italian restaurant Fitzroy, Piccolino. Everything is here, and interestingly, all the pasta is homemade.  

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