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easy vegan pasta sauces

easy vegan pasta sauces_hot for food

This week on the channel, I whipped up 3 delicious and easy vegan pasta sauces so you can have dinner done in the time it takes to boil noodles! Pasta is a vegan go-to, but I’m not talking sauce made from powder! It’s super easy to make sauces from scratch and I’m about to show you how. Plus I’m still on a bit of a comfort food kick with carbs at the lead of the pack, since it’s still so cold and wintery where I am in Toronto. Wherever you are in the world, you’ll love cozying up with a plate or bowl of these pastas! 

Watch the video below or keep scrolling for the full recipes.

5 from 6 votes
Print Recipe

avocado pesto pasta

This creamy green avocado pesto is super easy to whip up and it's packed full of flavor!

Course Main Course
Cuisine American
Keyword avocado, pasta, pasta sauce, pesto
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Lauren Toyota

Ingredients

avocado pesto

  • 2 ripe avocados
  • 1 1/2 C packed basil leaves
  • 1/4 C nutritional yeast
  • 1 lemon, juiced
  • 2 tbsp roughly chopped chives
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 C olive oil

pasta

  • 400 g linguine (or pasta of your choice)
  • 1 C diced vine tomatoes
  • 2 tbsp hemp hearts

Instructions

  1. Boil a large pot of salted water. Cook linguine to al dente. While noodles are cooking make the pesto.
  2. Scoop the flesh of the avocados into a food processor and add basil, nutritional yeast, lemon juice, chives, sea salt, and ground pepper. Run the machine to get the ingredients smooth while drizzling in the olive oil.
  3. Drain pasta but do not rinse. Toss in the avocado pesto until well combined and all the noodles are well coated. Plate and top each serving with diced tomato and hemp hearts or vegan parmesan.

4.67 from 3 votes
Print Recipe

roasted red pepper pasta

This simple roasted red pepper sauce will satisfy all your saucey pasta cravings!

Course Main Course
Cuisine Italian
Keyword pasta, pasta sauce, red pepper
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Lauren Toyota

Ingredients

roasted red pepper sauce

  • 1 small onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 tbsp olive oil
  • 1/4 tsp chili flakes
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 C low-sodium vegetable stock
  • 1 1/4 C flame roasted red peppers (drained from the liquid in the jar)
  • 1/4 C nutritional yeast
  • 1/4 C finely chopped fresh basil

pasta

  • 400 g rotini
  • ground black pepper, to taste
  • vegan parmesan (to taste)

Instructions

  1. Boil a large pot of salted water. Cook rotini to al dente. While noodles are cooking make the sauce. 

  2. Heat a large pan over medium heat with olive oil and sauté onion, garlic, chili flakes, smoked paprika, sea salt, and ground pepper for about 5 minutes until softened. While cooking if it starts getting a little dry use about 1/4 C of vegetable stock to deglaze the pan. 

  3. Add this mixture to a blender along with another 1/4 cup of vegetable stock, roasted red peppers, and nutritional yeast. Blend on high until very smooth. 

  4. Drain cooked noodles and add to the pan over medium low heat along with all of the sauce. Stir and heat through for about 2 to 3 minutes and toss in fresh basil during the last minute.

  5. Top with extra ground pepper and vegan parmesan if desired. Serve immediately!

5 from 6 votes
Print Recipe

creamy pumpkin sage pasta

This super creamy pumpkin sage pasta sauce will satisfy all your carby cravings!

Course Main Course
Cuisine Italian
Keyword pasta, pasta sauce, pumpkin, sage
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Lauren Toyota

Ingredients

pumpkin sage cream sauce

  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tbsp fresh sage, finely chopped
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 can of full fat coconut milk
  • 1 C pure pumpkin pureé
  • 1/4 C nutritional yeast
  • 1/2 a lemon, juiced

pasta

  • 450 g bowtie pasta
  • ground black pepper, to taste
  • fresh sage, finely chopped (as garnish)
  • vegan parmesan, to taste

Instructions

  1. Boil a large pot of salted water. Cook bowties to al dente. While noodles are cooking make the sauce.
  2. Heat a large pan over medium heat with olive oil and sauté onion and garlic, for 3 to 4 minutes. Then add sage, nutmeg, cinnamon, sea salt, and ground pepper and continue cooking for another 2 to 3 minutes.
  3. Add coconut milk and stir to combine. Bring to a simmer for 2 minutes. 

  4. Add pumpkin pureé, nutritional yeast, and lemon juice and stir to combine. Bring to a simmer for 1 to 2 minutes. 

  5. Drain pasta and add to the pan. Toss to coat the noodles in sauce and heat through for 2 more minutes. 

  6. Top with more fresh sage, ground black pepper, and/or vegan parmesan. Serve immediately!

14 comments

  • Emily 2 years ago

    How important is the sage? I’m currently snowed in but I have all the other ingredients!!

  • Sara 2 years ago

    The pumpkin sage sauce was soooooo good! We added some thyme and pine nuts as well.

  • Teresa 2 years ago

    Made the pumpkin sage sauce tonight! I used light coconut milk and dried sage, since that was what I had on hand. It turned out great! I also threw on a ton of fresh spinach.

  • Sasha 2 years ago

    Is it okay if my roast peppers are stored in oil?

  • Vicky 2 years ago

    That pumpkin sage cream sauce is amazing, even without fresh sage. I used dried sage because that’s all I had on hand, and it was so, so good. It’s honestly one of the best pasta sauces I’ve ever had, vegan or not!

  • Mad 2 years ago

    I haven’t tried the other sauces but I made the pumpkin sage and it was devine!! thank you!!

  • trinity brown 2 years ago

    the pumpkin sage cream sauce was DISGUSTING, i apologize. the taste was horrific. idk if it was the fact that i made it wrong, but the combination of seasonings and sauces did NOT work for me. 1/10

    • FYMS 2 years ago

      I agree, just made it as an attempt at a first vegan recipe and it was NOT good. Maybe it’s the nut yeast? But it tastes gross, to the point where I think I’m going to have to waste an entire box of pasta.

  • Meghan 2 years ago

    I just made the pumpkin one and it is amazingggg! 🙂

  • Amy 2 years ago

    I added half a cup of lemon by mistake! D: in the pumpkin sage recipe

  • Laura Kamel 2 years ago

    Is the roasted red peper one supost to be spicy? I might of just added tomuch of somthing.

  • Luke 2 months ago

    The roasted red pepper sauce is DELICIOUS. I can’t wait to try the other two.

    • Lauren Toyota 2 months ago

      oh yay! yes they’re all delish. Hope you enjoy!

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