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Vegan Parmesan Italian Pasta

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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.

Ingredients

  1. 8 oz pasta (spaghetti, penne, or preferred shape)
  2. 1.5 tbsp olive oil
  3. 3 cloves garlic, minced
  4. 1.5 cups cherry tomatoes or 1 can (14.5 oz) diced tomatoes
  5. 1.5 tsp Italian seasoning (or 1/2 tsp each dried basil, oregano, thyme)
  6. 1/2 tsp salt (or to taste)
  7. 1/4 tsp black pepper
  8. 1/4 tsp crushed red pepper flakes (optional)
  9. 1/3 cup vegan Parmesan
  10. 2 tbsp chopped fresh basil or parsley (for garnish)
  11. 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.

  1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
  2. Add cherry or canned tomatoes and cook for 5–7 minutes, breaking them down with a spoon as they soften.
  3. Stir in Italian seasoning, salt, pepper, and crushed red pepper flakes if using.
  4. Add the cooked pasta to the skillet and toss to combine. Add reserved pasta water as needed to loosen the sauce.
  5. Remove from heat and stir in vegan Parmesan. Mix until melted and the sauce is creamy.
  6. Garnish with fresh herbs and optional lemon zest or juice. Serve immediately.

Notes

  1. Use gluten-free pasta to make this dish gluten-free.
  2. For extra creaminess, add 2 tbsp of cashew cream or plant-based cream before stirring in the Parmesan.
  3. Store-bought or homemade vegan Parmesan both work well.
  4. Fresh tomatoes offer a brighter flavor, but canned work great year-round.

Nutrition

Find it online: https://thefamilycooking.com/vegan-parmesan-italian-pasta/