Best Vegan Pasta Recipes For Your Kids
Best Vegan Pasta Recipes For Your Kids
Seven delectable, tasty vegan pasta recipes culled from the plant-based web.
This list includes something for everyone, whether searching for rich, vegan pasta to please the whole family, an incredibly creamy pasta to satisfy your comfort food desires, or a light veggie pasta for summer.
Health Benefits Of Pasta
1. Energy Sustainability
Carbohydrates, such as pasta, provide glucose, which the brain and muscles require to function.
Pasta is a wonderful source of complex carbs, which releases energy slowly and continuously, so you don't get the energy spikes associated with simple sugars.
2. Balanced Diet
Pasta is an important part of a well-balanced diet, with complex carbs such as pasta accounting for 35 percent of daily calories according to current Australian Government standards.
Combine pasta with lean vegan protein and vegetables for a balanced dinner that will help you meet your dietary objectives.
Is there anything else you need to persuade me to sink into that delicious bowl of pasta? Pasta, on the other hand, is good for our mental health.
According to a recent study, a Mediterranean-style diet has been found to protect men and women 65 and older from age-related cognitive impairment.
So quit feeling bad and eat that delicious pasta dish you yearn for!
3. The Activities Of The Brain
The mineral iron aids with brain growth. It aids in delivering oxygen to the brain, which consumes around 20% of all oxygen.
The activities of the brain are linked to iron. Blood flow encourages cognitive activity and helps create brain pathways that help prevent cognitive diseases like Alzheimer's and dementia.
Best Vegan Pasta Recipes
1. Vegan Pumpkin Pasta Sauce With Wild Mushrooms
Vegan pumpkin pasta sauce with wild mushrooms is a quick and healthful recipe full of autumnal flavours.
A substantial and tasty 30-minute meal for a fantastic fall evening may be made with an easy 4-ingredient pumpkin sauce tossed with pasta and topped with sautéed mushrooms, garlic, and herbs.
Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes | Servings: 2
Ingredients
- Raw cashews: ½ cup
- Pumpkin purée: 2 cups, fresh or canned
- Vegetable stock: ½ cup
- Garlic: 3 cloves (one whole and two minced, divided)
- Sea salt: 1 teaspoon
- Olive oil: 2 tablespoons
- Mixed mushrooms: 250 grams
- Shallots: 2, minced
- Dried thyme: ¼ teaspoon
- Pasta: 250 grams
- Sea salt and pepper to taste
- Fresh parsley, chopped for garnish
Method
- Soak the cashews for 15 minutes in boiling water until tender. Combine the cashews, pumpkin puree, vegetable stock, one garlic clove, and salt until smooth and creamy in a blender.
- Cook the pasta according to the package directions.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Start with the more important mushroom varieties. Spread them in a single layer in the pan and fry for 2 minutes, or until golden brown, without stirring. Cook, occasionally stirring, until golden brown on the other side.
- Remove to a plate and repeat with the smaller mushroom kinds. Remove the mushrooms to a platter and immediately sauté the shallots, 2 chopped garlic cloves, and thyme until tender and translucent.
- Add the fried mushrooms to the mix and season with salt and pepper.
- Toss the spaghetti with the pumpkin sauce and the fried mushrooms, reserving a few mushrooms for garnish. Freshly chopped parsley is sprinkled on top.
2. Vegan Fresh Herb Gemelli Pasta
This gorgeous and fragrant vegan fresh herb Gemelli pasta dish will catch your attention when fresh herbs and garlic meet the olive oil.
Your kitchen will begin to smell like Tuscany, Rome, Florence, or whichever Italian place you have in mind. Tuscany is my personal favourite.
Prep time: 20 minutes | Cook time: 9 minutes | Total time: 29 minutes | Servings: 6 servings
Ingredients
- Gemelli pasta or any shape that you like: 1 lb
- Basil leaves: ½ cup, packed
- Purple basil leaves: ½ cup
- Sage: 2 tablespoons, chopped
- Oregano: 2 tablespoons, chopped
- Rosemary: 1 tablespoon, chopped
- Garlic: 1 clove, minced
- Extra virgin olive oil: 3 tablespoons
- Salt and pepper to taste
Method
- Bring a whole pot of water to a boil, then add a teaspoon of salt. Cook the Gemelli pasta according to the package's instructions. Usually, it takes nine minutes.
- Drain the pasta in a colander and return it to the saucepan when it's done.
- In a small saucepan over medium heat, heat the olive oil. Add the garlic and herbs when heated (but not smoking) and whisk for thirty seconds.
- If the oil smokes, they'll sizzle, so take them off the fire. Toss the pasta with the oil and herbs and toss to coat—season with salt and pepper to taste.
3. Vegan Jamaican Rasta Pasta
This vegan Jamaican rasta pasta recipe is a flavour explosion. This vegan linguini dish is robust and will keep you satisfied for hours.
It is made with delectable vegetarian walnut balls and crisp bell peppers in a creamy curry coconut sauce.
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4
Ingredients For The Jamaican Jerk Seasoning
- Green onions: 25 to 30
- Fresh ginger: 1 thick
- Bonnet or habanero peppers: 1 or 2 Scotch
- Fresh thyme leaves
- Canola oil: ½ cup
- Soy sauce: ½ cup
- Tomato sauce: ½ cup
- Fresh orange juice: ⅓ cup
- Distilled white vinegar: ⅓ cup
- Fresh lime juice: 3 tablespoons
- Brown sugar: 3 tablespoons
- Sea salt: 1 tablespoon plus 1½ teaspoons
- Ground cloves: 1 tablespoon plus 1½ teaspoons
- Ground allspice: 1 tablespoon plus 1½ teaspoons
- Ground nutmeg: ½ teaspoons
- Ground cinnamon or cassia: ¼ to ½ teaspoon
Ingredients For The Walnut Balls
- Olive or coconut oil: 3 tablespoons
- Button mushrooms: 2 cups
- Onions: 2, sliced
- Walnut: 1 cup, halved
- Garlic: 5 cloves, crushed
- Pitted dates: 3
- Nutritional yeast flakes: 3 tablespoons
- Bragg Liquid Aminos: 1 tablespoon
- Fresh thyme leaves: 1 tablespoon
- Flax meal: 1 tablespoon
- Curry powder: 1 tablespoon
- Smoked paprika: 1 tablespoon
- Black pepper: 1 teaspoon
- Oat flour: ¼ cup
- Bread crumbs: ¼ cup
- Jamaican Jerk Seasoning: 2 tablespoons
- Sea salt: 2 teaspoons
- Neutral oil: ½ cup for frying
Ingredients For The Sauce
- Coconut oil: 1 tablespoon
- Thai curry paste or Madras curry powder: 1 tablespoon
- Coconut milk: 14 oz
- Onion: 1, diced
- Garlic: 2 cloves, pressed
- Soy sauce or Bragg Liquid Aminos: 1 tablespoon
- Cilantro: 1 tablespoon, chopped
- Ground allspice: 1 tablespoon
- Sugar: 1 teaspoon
- Onion powder: 1 teaspoon
- Pink or sea salt to taste
Ingredients For The Rasta Pasta
- Olive or coconut oil: 1 tablespoon for sautéing
- Red bell pepper: ½, thinly sliced
- Yellow bell pepper: ½, thinly sliced
- Green bell pepper: ½, thinly sliced
- Linguini: 1 lbs
Method
- Combine the green onions, ginger, Scotch bonnets, garlic, and thyme in a food processor and process for 30 seconds. Process till medium smooth, adding the oil, soy sauce, tomato sauce, orange juice, vinegar, lime juice, brown sugar, salt, cloves, allspice, nutmeg, and cinnamon.
- Refrigerate after transferring to a clean container and sealing it. In the fridge, this seasoning blend can last up to a year.
- Heat the oil in a medium skillet over medium heat to create the walnut balls. Sauté the mushrooms and onions for about 5 minutes or until the onions are transparent.
- Fill a food processor halfway with the mixture. Drain the walnuts, garlic, dates, nutritional yeast, liquid aminos, thyme, flax meal blended with boiling water, curry powder, smoked paprika, and salt and pepper to taste.
- Add the oat flour, bread crumbs, jerk seasoning, and seasoning salt to the mixture in a medium mixing bowl. Make twenty 1½ inch (3.8 cm) balls out of the mixture.
- Preheat the oven to 350°F (180°C) and prepare a baking sheet with parchment paper or a silicone mat.
- Heat the neutral oil over medium-high heat in a medium skillet—Fry the walnut balls for 5 minutes or until a thin brown crust forms.
- Place the balls on the baking sheet and bake for 20 minutes or until a brown crust forms around them.
- Make the sauce in the meantime. In a medium-sized pot, heat the oil. One minute after adding the curry, heat it through. Combine the coconut milk, onion, garlic, soy sauce, cilantro, allspice, sugar, and onion powder in a large mixing bowl.
- Taste and season with salt if necessary. Bring to a boil, constantly stirring, until the mixture is creamy.
- Heat the olive oil in a wok over high heat to finish the pasta. Sauté the bell peppers for about 2 minutes or until slightly soft. Heat through the pasta, tossing to incorporate, for about 4 minutes. Toss in the walnut balls and season with salt and pepper to taste.
- Arrange the balls on the spaghetti and drizzle with sauce to serve.
4. Vegan Lemon Ricotta Pasta
This light vegan lemon ricotta pasta with wilted fresh spinach is ideal for a spring supper. It's creamy, lemony, and cheezy, with only ten ingredients.
It's a weeknight-friendly dinner that will please everyone in your family, and it's ready in less than 30 minutes. Vegan, gluten-free, nut-free, and oil-free options are available.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4
Ingredients
- Extra firm tofu: 16 oz block, pressed
- Lemons: 2, juiced and zested
- Olive oil: ¼ cup
- Hemp hearts or seeds: ¼ cup, toasted
- Garlic: 4 cloves
- Nutritional yeast: 1 tablespoon
- Sea salt: ¼ teaspoon
- Basil leaves: 5-6
- Reserved pasta water: ¼-½ cup
- Pasta: 12 oz.
- Fresh spinach: 4 oz
Method
- Toss pressed tofu, 2 lemons' zest and juice, olive oil, roasted hemp heart seeds, garlic, nutritional yeast, salt, and basil in a blender or food processor. Blend until smooth, scraping down the sides with a rubber spatula as needed.
- Follow the package guidelines for cooking pasta. One cup of pasta water should be saved when the pasta is finished cooking. The spaghetti should be drained.
- Into the lemon ricotta, pour ¼ cup of pasta water. Add 1 tablespoon of leftover pasta water until the ricotta is smooth and somewhat thin but thick enough to coat the pasta.
- Heat the ricotta in the pasta pot over medium-low heat until the spinach has wilted but is not boiling.
- Return the spaghetti to the pot and cook for another 2 minutes on high.
- Warm pasta should be served with vegan parmesan and a lemon slice. With a side of steamed broccoli and toasted bread, this dish is perfect.
5. Vegan Hummus Pasta
This vegan hummus pasta is a quick and easy vegan pasta dish that's excellent for a weeknight meal! It's creamy, delicious, grabbing kids, and easy to customize in under 20 minutes.
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 4
Ingredients
- Olive oil or any oil: 2 teaspoons
- Spinach: ½ cup, chopped
- Sundried tomatoes: 3, thinly sliced
- Garlicky well-seasoned hummus: 1 cup
- Pasta water + more if needed: ¼ cup
- Dry pasta: 8 oz
- Lime: 1, freshly squeezed
- Sea salt and pepper to taste
Method
- Boil your pasta according to package directions in salted boiling water. If you believe you'll need more pasta water, set aside to ½ cup or more. Drain the pasta and set it aside when it's done.
- In a medium-sized pan, heat the olive oil while the pasta is boiling.
- Add the spinach, sundried tomatoes, and any other veggies you choose to include once the oil is hot. Saute for about 5 minutes, until the spinach is wilted and the sundried tomatoes are fragrant, with a pinch of salt and black pepper.
- Reduce the heat to low and stir in ¼ cup of the pasta water and the hummus.
- Combine all ingredients in a large mixing bowl and stir until smooth and blended. Add the cooked pasta to the pot. Squeeze the lime over the top and mix to blend everything.
- Taste the pasta and sauce, and if necessary, add more water or season with extra salt and pepper to taste.
- Take the pan off the heat, serve, and enjoy!
6. Vegan Caramelized Onion Pasta
Quick-caramelized onions, tomato paste, sun-dried tomatoes, and other pantry staples infuse this 9-ingredient vegan caramelized onion pasta with umami. Vegans and omnivores alike will enjoy this easy weekday dinner!
Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes | Servings: 3
Ingredients
- Extra virgin olive oil: 2 tablespoons
- Yellow onions: 2 medium, very thinly sliced
- Garlic cloves: 4, thinly sliced
- Red pepper flakes: 1 teaspoon
- Dried oregano: 1 teaspoon
- Tomato paste: 5.3 oz
- Tamari/soy sauce: 2 tablespoons
- Nutritional yeast: 2 tablespoons
- Oil-packed sun-dried tomatoes: 4 – 5
- Spaghetti or linguine: 10 oz
- Water to deglaze the pan
- Kosher salt or sea salt to taste
- Freshly cracked black pepper to taste
Method
- Preheat a 12-inch skillet or a Dutch oven over medium-high to high heat. When the olive oil is hot, add the thinly sliced onions and season to taste with salt and pepper. Cook the onions, stirring regularly, until a light brown fond form on the pan's surface, about 5 minutes. To deglaze the pan, add a few spoonfuls of water.
- Cook the onions, moving regularly to prevent scorching and adding more water every few minutes until they're deeply golden brown, about 15 minutes. Reduce the heat to medium and add the garlic cloves, sliced. Deglaze by stirring often and adding water as needed. Cook for another 5-10 minutes until the onions have caramelized entirely and the garlic has turned golden.
- Stir in the red pepper flakes and oregano for 30 seconds to coat the onions. Add the tomato paste and stir for 2-3 minutes or until the paste has caramelized and darkened.
- Stir together the tamari, nutritional yeast, and chopped sundried tomatoes. Reduce the heat to a low setting.
- Spoon a few spoonfuls of the leftover pasta water into the caramelized onions. After that, add the hot pasta to the onions. Swirl the pasta into the sauce with tongs, adding more pasta water if needed (usually 34-1 cup) until all noodles are coated in the tomato-y sauce. It usually takes 3-4 minutes to complete this procedure. Now enjoy with your kids!
7. Creamy Vegan Lemon Spaghetti
The garlicky lemon flavour of this creamy vegan lemon spaghetti is fantastic. This spaghetti dish is wonderfully seasoned and delicious, with just a hint of fire.
Creamy Lemon Spaghetti is a nutrient-dense and filling dish. Vitamins and nutrition are provided by spinach and garlic, while satiation is provided by pasta and coconut milk.
This is a one-pot dish as well! Cooking the spaghetti separately is an extra step we don't always have time for, but this recipe accomplishes everything in one pot for quick prep and cleanup.
Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 4
Ingredients
- Olive oil: 1 tablespoon
- Garlic: 5 cloves, thinly sliced
- Vegetable broth: 4 cups
- Spaghetti or other pasta: 1 lb
- Full-fat coconut milk: 2 cups
- Lemon juice: 2 tablespoons
- Baby spinach: 6 oz.
- Lemon zest: 2 teaspoons
- Red pepper flakes: ¼ teaspoon
- Fresh parsley: ¼ cup, chopped
Method
- Combine the garlic and olive oil in a large pot and slowly simmer. Cook for 3-4 minutes or until the garlic is softened and coloured.
- Bring the vegetable broth to a boil with the garlic.
- Combine the spaghetti, coconut milk, and lemon juice in a mixing bowl. Stir everything together well, cover, and cook for about 12 minutes, stirring occasionally.
- Add the spinach and simmer for another minute or until it wilts.
- Finally, add the parsley, lemon zest, and red pepper flakes (some salt may be needed). Serve after a quick stir.
Conclusion
I hope you will try these vegan pasta recipes. Undoubtedly, your kids will love them very much.
I trust you enjoyed this article about the 7 Best Vegan Pasta Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
JeannetteZ
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Here are links to some of my favourite articles:
7 Best Vegan Tofu Recipes For Your Kids
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