10 Best Vegan Pasta Recipes For Your Kids

10 Best Vegan Pasta Recipes For Your Kids

The vegetable-enhanced pasta has a lower calorie and carbohydrate content but a higher protein and vitamin A content. However, the differences are so minor that it's difficult to picture them significantly impacting your health or nutrition. These great vegan pasta recipes are ideal for your kids' quick lunch or dinner.

1. Basil Pasta

This vegan Basil Pesto Pasta recipe is a tasty dinner that takes only 20 minutes to prepare. This Italian recipe is healthier and more delicious by using fresh basil leaves.

Prep Time: 5 minutes | Cook Time: 15 minutes | Total time: 20 minutes | Servings: 2

Ingredients

• Basil leaves: 2½ cups
• Garlic: 1 small clove
• Pepper: 2 pinches
• Pine nut: ⅓ cup
• Olive oil: ⅕ cup
• Salt: 4 pinches
• Whole wheat pasta: 4 cups
• Nutritional yeast: 3 tablespoons

Method

1. Drain the pasta after cooking it in salted water.
2. While the pasta is cooking, combine all ingredients in a food processor except the nutritional yeast. Blend until completely smooth.
3. Combine the pasta and pesto in a mixing bowl.
4. On top, sprinkle the nutritional yeast.

2. Lentils Pasta

This Italian spaghetti with lentils is one of the most nutritious dinners you can make with just a few pantry staples. It's a one-pot meal that's nutritious, vegan, and insanely tasty.

Prep Time: 15 mins | Cook Time: 35 mins | Total time: 50 minutes | Servings: 3

Ingredients

• Dried brown or green lentils: 1¼ cups
• Pasta shapes: 1¼ cups
• Vegetable: 5 cups
• Cherry tomatoes: 8
• Olive oil: 1 tablespoon
• Tomato paste: 1 tablespoon
• Ground cumin: ¼ teaspoon
• Black pepper: ⅛ teaspoon
• Fine salt, to taste
• Garlic cloves: 2
• Small onion: 1

Method

1. In a big pot over medium heat, heat the oil. After adding the onion, cook for another 5 minutes.
2. Stir in the garlic, tomatoes, and bay leaves for a minute.
3. Lentils, cumin, tomato paste, broth, and pepper are added to the pot.
4. Raise the heat to a low simmer. Reduce the heat to medium-low and replace the lid. Cook for 20-25 minutes, or until lentils are tender.
5. Taste the dish before serving and adjust the seasoning as needed.
6. Toss in the pasta and cook until al dente over medium heat. Frequently stir!
7. If the stew is too thick, thin it out with a little water or broth until it reaches the required consistency. Before serving, taste and adjust the seasoning if necessary.
8. If you're not vegan, top with a dab of olive oil, freshly ground black pepper and grated parmesan cheese. If desired, top with chilli flakes and chopped parsley for more taste.

3. Potato Pasta

What do you do when you don't have anything in the fridge? This warm one-pot potato spaghetti recipe is a must-try. It only has a few inexpensive ingredients, takes less than 40 minutes to prepare and tastes fantastic.

Prep Time: 15 mins | Cook Time: 20 mins | Total time: 35 minutes | Servings: 2 servings

Ingredients

• Potatoes: 300 g
• Pasta: 150 g
• Onion: 1 medium
• Carrot: 1
• Celery rib: 1 small
• Hot water: 2½ cups
• Chopped parsley: 2 tablespoon
• Black pepper: ⅛ tablespoon
• Vegan Cheese: 2 tablespoon
• Olive oil: 1 tablespoon
• Salt: ½ teaspoon
• Tomato: 1 handful

Method

1. The onion, carrot, and celery should all be cut into small bits.
2. Peel the potatoes and chop them into 3/4-inch slices.
3. Heat the oil in a big saucepan over medium heat. Reduce the heat to medium-low and cook for about 10 minutes or until the diced veggies are tender. Stir the mixture constantly.
4. Toss the potato chunks, tomatoes, and salt, and toss to combine.
5. Fill the saucepan halfway with hot water, cover, and cook for a few minutes or until the potatoes are practically mushy.
6. Then add the pasta and simmer, constantly tossing, until al dente. Add a splash of hot water as soon as the mixture thickens.
7. Taste and adjust the seasoning when the spaghetti is almost done. Make sure the consistency is to your liking; if you want a soupier potato pasta, add additional water and mix well.
8. Turn off the heat and toss the grated vegan parmesan cheese, parsley, and black pepper.
9. Garnish with a drizzle of extra virgin olive oil, black pepper, vegan parmesan cheese, and parsley if desired.

4. Tomato Pasta

This is another great vegan pasta recipe for kids. Use your favorite gluten-free pasta to make this gluten-free.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total time: 40 minutes | Servings: 2

Ingredients

• Pasta: 250 g
• Olive oil: 1 tablespoon + ½ teaspoon
• Tapioca flour: 1½ tablespoons
• Nutritional yeast: 1 tablespoon
• Salt: ½ teaspoon
• Unsweetened almond milk: 2 cups
• Sun: dried tomatoes: ½ + ¼ cup
• Chilli flakes: 1 teaspoon
• Dried oregano: ½ teaspoon
• Spinach: 2 to 3 big handfuls
• Onion: 1
• Pepper to taste
• Garlic: 4 to 5 cloves

Method

1. Cook the pasta according to the package directions, but leave it slightly uncooked. Remove from the equation.
2. 1 tablespoon olive oil, heated in a large frying pan over medium-high heat. When the pan is hot, add the garlic and sauté for 2 minutes, or until the garlic is gently browned.
3. Cook for another minute after adding the Tapioca flour. Aside from the garlic, add ½ teaspoon salt and 1 cup almond milk, making sure the mixture is smooth. Add the remaining cup of almond milk once it has thickened. Pour it into a blender once it has thickened slightly.
4. Blend ½ cup sun-dried tomatoes, nutritional yeast, and 1/3 cup water until smooth in a blender. Remove from the equation.
5. Clean the frying pan and heat ½ teaspoon of oil in it. Cut the rest of the sun-dried tomatoes into 2cm pieces. Add this to the pan with the onion and cook for 3 minutes. Cook for another minute after adding the chilli flakes and dried oregano. Add a dash of water if it adheres to the frying pan.
6. Pour the sauce into the pan while keeping the heat low to medium to avoid sticking. Add the pasta once the sauce has heated through.
7. Season with salt and pepper to taste, as well as a dash of water if necessary. Serve the spaghetti on top of the greens once it has heated through.

5. Mushroom Pasta

Creamy spaghetti is something I've always enjoyed and will continue to enjoy. I also love mushrooms in my recipes. This vegan mushroom pasta recipe is really simple.

You must cook the pasta, make the sauce, blend it, and then combine everything with sautéed mushrooms. Bam. You'll get a very creamy pasta sauce with a deep garlic flavour and mushrooms as a bonus.

Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 2

Ingredients

• Uncooked Pasta: 225 g
• Mushrooms: 400 g
• Cooking Olive oil: 2½ teaspoons
• Tapioca flour: 2 tablespoon
• Nutritional yeast: 1½ tablespoons
• Salt: 1 teaspoon
• Unsweetened almond milk: 2 cups
• Parsley: ½ cup
• Onion: ½ cup
• Garlic: 2 cloves
• Pepper to taste

Method

1. Cook the pasta according to the package directions, but leave it slightly uncooked. Drain and set aside the water.
2. In a large frying pan, heat 2 teaspoons olive oil over medium to high heat. When the pan is hot, add the onion and cook until it is tender, about 4 minutes. Cook for another minute after adding the tapioca flour. A cup of almond milk should be added, and the mixture should be smooth except for the onion. Add the remaining cup of almond milk, nutritional yeast, and ½ teaspoon salt once it has thickened. Add this to a blender once it has thickened.
3. Blend in the garlic until it is completely smooth. Taste and, if necessary, add more garlic. Remove from the equation.
4. The cooking pan should be washed and dried. Add the mushrooms to the remaining ½ teaspoon of oil or a splash of water and heat through. Continue cooking until the mushrooms are tender and about ¼ cup of liquid remains.
5. To prevent the sauce from sticking to the pan, reduce the heat from low to medium. Add the pasta, parsley, and the remaining ½ teaspoon salt and pepper to taste once the sauce has heated. It's time to serve the pasta once it's heated completely.

6. Broccoli Pasta

We'll use full broccoli in this dish by making a fresh, lemony basil and broccoli pesto with the stems! In 25 minutes, you can have a light, healthy, vegetarian, vegan pesto pasta meal on the table.

Prep Time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes | Servings: 3

Ingredients

• Broccoli: 1 large
• Pine nuts: 5 tablespoons
• Garlic: 3 cloves
• Lemons juice: 2
• Salt: ½ teaspoon
• Bunch of fresh herbs (my favourites are parsley, basil, or sage)
• Extra virgin olive oil: ½ cup
• Zest of 1 lemon
• Pasta: 340 g
• Broccoli florets, everything leftover from the de-stemmed broccoli for the pesto.
• Sundried tomatoes for garnish

Method

1. In a food processor or mini chopper, combine all ingredients to make the pesto.
2. Boil the pasta according to the package directions, then add the broccoli florets 2-3 minutes before the pasta is done.
3. Return the pasta and broccoli to the pan after draining.
4. Over low heat, add the pesto and stir to combine.
5. Serve with sundried tomatoes on top.

7. Breadcrumbs Pasta

Let me present you with Creamy pasta with spinach and nutmeg. It's surprisingly simple to make and takes less than an hour to prepare.

Prep Time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes | Servings: 2

Ingredients

• Pasta: 180 g

Ingredients For The Cheesy Garlic Breadcrumbs

• Crusty bread: 1 slice (I use gluten-free bread)
• Nutritional yeast: 3 tablespoon
• Garlic cloves: 2

Ingredients For The Creamy Nutmeg Sauce

• Almond milk: 1 cup
• Tapioca flour: 1 heaped tablespoon
• Ground nutmeg: 1 pinch
• Spinach: 3 handfuls
• Salt and pepper, to taste

Method

1. Cook the pasta according to the package directions in a large pot filled with water.
2. Meanwhile, toast the bread before combining it with the garlic and nutritional yeast in a food processor to produce breadcrumbs. Blitz until the breadcrumbs are large and chunky.
3. After that, make the creamy sauce by combining the almond milk and tapioca flour in a small pot. Bring to a boil, reduce to low heat, and whisk until the sauce has thickened. Remove the pan from the heat and add spinach and nutmeg.
4. When the pasta is done, combine it with the sauce and spinach in two separate bowls.
5. Add the garlic crumbs on top and season with salt and pepper to taste.

8. Pumpkin Pasta Sauce

Look no further than this wonderfully delectable pumpkin pasta sauce for a savoury pumpkin dinner. If you're avoiding wheat, serve with your favorite noodles or brown rice. This sauce comes together quickly and easily, making it a fantastic alternative for busy weeknights or whenever you have a pumpkin desire!

Prep Time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 6

Ingredients

• Low sodium vegetable broth: 1½ cups
• Pumpkin purée: 2 cups
• Dried sage: ½ teaspoon
• Garlic powder: ½ teaspoon
• Chilli powder: 1 teaspoon
• Sea salt: ½ teaspoon
• Cayenne pepper: ¼ teaspoon
• Ground ginger: ¼ teaspoon
• Soy or coconut milk: ½ cup
• Pasta: 1 lb

Method

1. In a medium saucepan, combine the vegetable broth, pumpkin puree, and all of the ingredients, and cook for 5-6 minutes over medium-low heat. Then remove the pan from the heat and mix in the milk. Set aside in a well-sealed jar.
2. Meanwhile, boil a big pot of salted water and cook the pasta according to the package directions in a large pot. Return to the pot after draining.
3. Then pour the sauce over the spaghetti and toss quickly to prevent the pasta from sticking together. You can reserve part of the sauce for garnishing each plate or mixing it all in.
4. If desired, top with chilli flakes and vegan Parmesan cheese.

9. Squash Pasta

Tossed with whole-grain linguine in a spiced and creamy butternut squash sauce. For a healthful and satisfying main dish, top it with fried sage. To make the dinner lighter, serve it with a delicious tossed salad or roasted vegetables. I know your kids will love it. Mine do.

Prep Time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes | Servings: 4

Ingredients

• Olive oil: 2 tablespoons
• Chopped fresh sage: 1 tablespoon
• Kabocha squash: 3 cups
• Medium yellow onion, chopped: 1
• Garlic: 2 cloves
• Red pepper flakes: ⅛ teaspoon
• Salt
• Freshly ground black pepper
• Vegetable broth: 2 cups
• Whole grain linguine or fettucine: 12 ounces
• Optional additional garnishes: Pecorino / smoked salt / shaved vegan parmesan

Method

1. In a large skillet over medium heat, warm the oil. Add the sage and toss to coat while the oil is shimmering. Transfer the sage to a small bowl after it has become crispy. Set the bowl aside after lightly seasoning it with salt.
2. Combine the squash, onion, garlic, and red pepper flakes in a skillet. Salt & pepper to taste. Cook for 8 to 10 minutes or until the onion is translucent, stirring periodically.  Pour in the broth. Bring the mixture to a boil, then reduce to low heat and cook for 15 to 20 minutes, until the squash is mushy and the liquid has been reduced by half.
3. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, turning periodically, according to package guidelines. Before draining the pasta, save 1 cup of the cooking water.
4. Remove the squash mixture from the heat once it has finished cooking and allow it to cool slightly. Keep the skillet available when transferring the contents of the pan to a blender. Purée until smooth, then season with salt and pepper to taste.
5. Toss the pasta, squash purée, and 14 cups of cooking liquid together in the reserved skillet. Cook, stirring, and add extra pasta cooking water as needed, over medium heat for 2 minutes, or until the sauce coats the pasta. Season with a touch of salt and pepper if desired.
6. If preferred, sprinkle the pasta in separate bowls with fried sage, black pepper, shaved vegan Parmesan or Pecorino and smoked salt.

10. Kale Pasta

Creamy Vegan Shiitake & Kale Pasta is a nutritious weekday meal with a 5-ingredient sauce prepared with miso and cashews. This veggie-packed comfort dish is sure to please!

Prep Time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 3

Ingredients

• Fusilli pasta: 8 ounces (we use the gluten-free version)
• Olive oil: 1 tablespoon
• Mushrooms: 8 ounces
• Chopped scallions: ⅓ cup
• Lemon juice: ½
• Kale leaves: 5 to 6
• Red pepper flakes: a pinch
• Shaved macadamia nuts and vegan parmesan cheese for garnish

Ingredients For The Miso Cashew Lemon Cream

• Raw cashews: ½ cup ( soaked at least 4 hours or overnight)
• Water: ¾ cup
• Miso paste: 1 tablespoon
• Garlic clove: 1 small
• Fresh lemon juice: 1 tablespoon
• Freshly ground black pepper

Method

1. In a high-powered blender, combine the cashews, water, miso paste, garlic, lemon juice, and pinches of pepper to make the miso cashew lemon cream sauce. Remove from the equation.
2. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package recommendations. 1 cup of starchy pasta water should be saved before draining the pasta.
3. Heat the olive oil while the pasta cooks in a large skillet over medium heat. Sauté the shiitake mushrooms for 2 to 3 minutes, stirring just occasionally. Cook for a few minutes more, until the mushrooms are soft and caramelized, then add the scallions.
4. Stir in a squeeze of lemon juice before adding the greens. Cook until the kale has wilted somewhat, then toss in another squeeze of lemon juice. Toss in the pasta, then drizzle with a quarter of the cream sauce. Season with additional salt, pepper, and leftover cream sauce to taste. If your sauce is too clumpy, add a little of the conserved pasta water as needed to make it creamy.
5. Serve immediately with shaved macadamia nuts, parmesan cheese, and a sprinkling of red pepper flakes on top, if desired.

Conclusion

You should try these great vegan pasta recipes on your child's menu. All are plant-based and full of nutrition. If you would love our method, you may follow our other plant-based items. Undoubtedly your kids will love it all.

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I trust you enjoyed this article about the 10 Best Vegan Pasta Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

 

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