Why You’ll Love This Recipe
This pasta is everything you love about classic Italian food—herby, garlicky, and cheesy—without the dairy. The vegan Parmesan adds a savory depth that ties everything together, while the herbs and olive oil give it that rustic Italian charm. It’s ready in 30 minutes or less, making it ideal for busy weeknights or last-minute guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (spaghetti, penne, or your favorite shape)
- Olive oil
- Garlic (minced)
- Cherry tomatoes or canned diced tomatoes
- Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt
- Black pepper
- Crushed red pepper flakes (optional)
- Vegan Parmesan (store-bought or homemade)
- Fresh basil or parsley (for garnish)
- Optional: lemon zest or juice for brightness
Directions
- Cook the pasta in salted water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add cherry tomatoes (or canned tomatoes) and cook for 5–7 minutes, breaking them down slightly with a spoon.
- Stir in Italian seasoning, salt, pepper, and red pepper flakes if using.
- Add the cooked pasta to the skillet and toss to coat. Use reserved pasta water as needed to loosen the sauce.
- Remove from heat and stir in vegan Parmesan. Toss until melted and creamy.
- Garnish with fresh herbs and serve immediately.
Servings and timing
This recipe serves 4. Prep time is 10 minutes, and cook time is about 15 minutes, making it a quick 25-minute meal.
Variations
- Creamy version: Add a splash of unsweetened plant-based cream or cashew cream for a richer sauce.
- Veggie-loaded: Mix in sautéed zucchini, spinach, mushrooms, or bell peppers.
- Protein boost: Add pan-seared tofu, chickpeas, or vegan sausage.
- Lemon twist: Stir in lemon juice and zest for a bright finish.
- Nut-free: Choose a nut-free vegan Parmesan if needed.
- Gluten-free: Use your favorite gluten-free pasta.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave with a splash of water or plant milk to loosen the sauce. This pasta is also great cold as a next-day lunch or pasta salad base.
FAQs
What’s in vegan Parmesan?
Most vegan Parmesan is made from cashews, nutritional yeast, garlic powder, and salt—blended to a crumbly, cheesy texture.
Can I use store-bought vegan Parmesan?
Absolutely. Store-bought varieties work great and save time.
Is this pasta spicy?
Only if you add red pepper flakes. Adjust or omit to suit your taste.
Can I use fresh tomatoes instead of canned?
Yes—cherry or Roma tomatoes work well. Cook them down until soft and juicy.
What kind of pasta works best?
Any shape works, but spaghetti, linguine, penne, or fusilli are especially good.
Can I make this oil-free?
Yes—sauté garlic in a splash of vegetable broth and skip the oil for an oil-free version.
How do I make it extra creamy?
Add a couple tablespoons of cashew cream or blend soaked cashews with plant milk and stir in before serving.
Can I freeze this dish?
It’s best fresh, but leftovers can be frozen. Thaw and reheat with a splash of liquid.
Is it suitable for meal prep?
Definitely. It holds up well and reheats beautifully throughout the week.
What sides go well with this dish?
Serve with garlic bread, roasted vegetables, or a simple green salad for a complete meal.
Conclusion
Vegan Parmesan Italian Pasta is a delicious, easy-to-make dish that proves plant-based meals can be just as satisfying and savory as their traditional counterparts. With bold herbs, garlicky tomatoes, and cheesy vegan Parmesan, this pasta is perfect for quick dinners, meal prep, or whenever you’re craving Italian comfort without the dairy.
PrintVegan Parmesan Italian Pasta
A quick and comforting plant-based pasta dish made with garlic, tomatoes, Italian herbs, and vegan Parmesan. It’s rich, savory, and perfect for busy weeknights or a cozy vegan dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 8 oz pasta (spaghetti, penne, or preferred shape)
- 1.5 tbsp olive oil
- 3 cloves garlic, minced
- 1.5 cups cherry tomatoes or 1 can (14.5 oz) diced tomatoes
- 1.5 tsp Italian seasoning (or 1/2 tsp each dried basil, oregano, thyme)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1/3 cup vegan Parmesan
- 2 tbsp chopped fresh basil or parsley (for garnish)
- Optional: zest and juice of 1/2 lemon
Instructions
Cook the pasta in salted water until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add cherry or canned tomatoes and cook for 5–7 minutes, breaking them down with a spoon as they soften.
- Stir in Italian seasoning, salt, pepper, and crushed red pepper flakes if using.
- Add the cooked pasta to the skillet and toss to combine. Add reserved pasta water as needed to loosen the sauce.
- Remove from heat and stir in vegan Parmesan. Mix until melted and the sauce is creamy.
- Garnish with fresh herbs and optional lemon zest or juice. Serve immediately.
Notes
- Use gluten-free pasta to make this dish gluten-free.
- For extra creaminess, add 2 tbsp of cashew cream or plant-based cream before stirring in the Parmesan.
- Store-bought or homemade vegan Parmesan both work well.
- Fresh tomatoes offer a brighter flavor, but canned work great year-round.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 5g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg
