11 Best Vegan Pasta Sauce Recipes For Your Kids

11 Best Vegan Pasta Sauce Recipes For Your Kids

Pasta is a versatile dish. It comes in many flavours. Here, I am introducing our favourite vegan pasta sauces.

They are quick to make and can be prepared and stored in the fridge or freezer. We always have various of them in our freezer for a quick meal.

1. Best Vegan Alfredo Pasta Sauce

This vegan Alfredo pasta sauce is the best! It is easy to make with just a handful of ingredients and is ready in 15 minutes or less. No one will know it's vegan!

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

Ingredients

• Gluten-free fettucini pasta: 12 oz (optional)
• Raw cashews: 1½ cups
• Avocado oil: 2 tablespoons
• Sweet onion: ½ medium, chopped
• Garlic: 6 cloves, minced
• Unsweetened almond or coconut milk: 2 cups
• Nutritional yeast: ¼ cup
• Lemon juice: 1 tablespoon
• Sea salt: 1 teaspoon or to taste
• Black pepper: ½ teaspoon or to taste

Method For The Pasta (Optional)

1. Cook the gluten-free fettuccini according to package instructions. Drain, add it to the pot and cover until the sauce is ready.

 Method To Make The Sauce

1. Boil 4 cups of water, pour it over the cashews and let them soak for 5 minutes.
2. While the cashews are soaking, heat the avocado oil in a small saucepan over medium heat. Once the avocado oil is hot, add the chopped onions and garlic. Sauté for 5 minutes until fragrant and the onion is translucent. Remove from the heat.
3. Drain and rinse the cashew nuts and discard the soaking water. Add them to a high-powered blender with the onions, garlic, unsweetened almond milk, nutritional yeast, lemon juice and salt. Blend until very smooth.
4. Serve this vegan alfredo sauce with your favourite gluten-free pasta, or store it in the fridge or freezer for later use.

2. Rich And Savoury Vegan Bolognese Pasta Sauce

This Vegan Bolognese Sauce is rich, bold and savoury. It is an Italian classic we all love. This bolognese sauce combines mushrooms, ground walnuts, grated carrots, and onions for a meaty mince that is hearty and satisfying!

Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 5

Ingredients

• Avocado or grapeseed oil: 1½ tablespoons
• Cremini mushrooms: 16 oz, finely chopped
• Yellow onion: 1 medium, grated
• Carrots: 2 medium, finely grated (to help imitate the texture of the ground meat)
• Garlic: 4 cloves, minced or crushed
• Tomato paste: 1 tablespoon
• Gluten-free tamari: 2 tablespoons
• Italian seasoning: 2 teaspoons
• Vegan red wine: ½ cup
• Crushed tomatoes: 1- 28 oz can
• Vegetable broth: 1 cup
• Walnuts: 1 cup, ground into a course meal or chopped finely (measured whole)
• Nutritional yeast: 2 tablespoons (optional)
• Bay leaf: 1
• Sea salt: 1 teaspoon or to taste
• Black pepper: ½ teaspoon or to taste

Method

1. Heat a large saucepan on medium-high heat. Add the coconut oil and wait until it's hot and shimmering. Then, add the mushrooms and sauté them until they have released moisture, reduced size, and are slightly browned ( 7-8 minutes).
2. Reduce the heat to medium. Add the carrots, onions, and garlic and sauté the vegetables until they are soft, about 3-4 minutes.
3. Please make a small open space in the pan to add the tomato paste (ensure it's touching the pan's surface). Cook it for 30 seconds and then stir into the veggies.
4. Add the tamari sauce and Italian seasoning. Cook for 30-60 seconds until fragrant.
5. Turn the heat to medium-high and pour the red wine into the pan. Cook it until it is almost entirely reduced, about 2-3 minutes. Turn the heat to medium.
6. Then add the tomatoes, broth, walnuts, nutritional yeast, and bay leaf. Bring the vegetable mixture to a boil, then reduce the heat to a low simmer. Cook the vegan bolognese sauce until it thickens and flavour deepens, about 10-15 minutes (longer for deeper flavour). Add salt and pepper to taste. Remove bay leaf and remove from heat. Let the vegan bolognese sauce sit for a few minutes to thicken. Top over freshly cooked pasta if desired.

3. Super Easy Vegan Carbonara Pasta Sauce

This super easy vegan carbonara pasta sauce is rich, creamy, and ready in less than 30 minutes! It's the perfect weeknight meal.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

 Ingredients For The ‘Egg' Sauce

• Raw cashews: ⅔ cup (100g)
• Nutritional yeast: ¼ cup (15g)
• Turmeric: ½ teaspoon
• Dijon mustard: 1 tablespoon
• Garlic powder: ½ teaspoon
• Onion powder: ½ teaspoon
• Black salt (Kala Namak): ½ teaspoon or to taste
• Coconut milk: 1 cup (240ml)

Ingredients For The Pasta

• Dry and gluten-free spaghetti: 8 ounces (226g)

 Ingredients For The Mushrooms

• Vegan butter: 1 tablespoon
• Cremini mushrooms: 2½ cups (240g), sliced
• Garlic: 2 teaspoons crushed
• Smoked paprika: ½ teaspoon
• Sea salt: ¼ teaspoon or to taste
• Black pepper: ¼ teaspoon or to taste

Ingredients For Serving

• Fresh parsley: ½ cup or more

Method 

1. Add the ‘egg' sauce ingredients to the blender and blend until smooth. Set aside.
2. Cook the gluten-free spaghetti as per the package guidelines.
3. Add the dairy-free butter to a frying pan and melt it over low-medium heat. Add the sliced mushrooms, crushed garlic, and smoked paprika, and sauté until the mushrooms are soft.
4. Add the cooked spaghetti and mushrooms into the pan and toss them together.
5. Pour the vegan carbonara sauce over the top of the spaghetti and mushrooms and mix them. Then, mix the sea salt and black pepper until everything is coated and heated.
6. Serve your vegan carbonara with chopped parsley and a sprinkle of black pepper.

4. Healthy Vegan Garden Vegetable Tomato Pasta Sauce

Don't be afraid to try making your own homemade vegan tomato sauce. Full of garden vegetables, this marinara sauce recipe will have you wondering why you didn't always make your homemade spaghetti sauce. It's that easy!

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 4 people

Ingredients

• Extra-virgin olive oil: 2 tablespoons (cold pressed, unfiltered varieties in dark glass bottles)
• Yellow onion: ½ diced
• Garlic: 3 cloves, crushed
• Carrot: 1 washed and diced
• Celery stalk: 1 washed and diced
• Button mushrooms: 8-10 washed and chopped
• Tomato paste: 2 tablespoons
• Dried basil: 1 teaspoon
• Dried oregano: 1 teaspoon
• Dried thyme: ½ teaspoon
• Red pepper: ½ teaspoon crushed
• Crushed tomatoes: 1- 28-oz can
• Lemon juice: 1 tablespoon, freshly pressed
• Sea salt or black salt: 1 teaspoon or to taste
• Black pepper: ¼ teaspoon or to taste

Method

1. Heat a large cast iron skillet (if you have it) and add the olive oil. Heat until shimmering. Add the onions. Sauté the onions on medium-low heat until they are translucent and brown. About 8-10 minutes.
2. Add the garlic, carrots, celery and button mushrooms. Sauté a few minutes more, being careful not to burn the garlic.
3. Add the basil, oregano, thyme, crushed red pepper, and tomato paste. Stir to combine and allow the cook for 2-3 minutes on medium-low heat to caramelize the tomato paste. It should turn from a bright red to a dark reddish brown.
4. Add the crushed tomatoes. Raise the heat slightly and allow to simmer for 10-15 minutes.
5. Add the lemon juice and reduce the heat to keep warm. Season with salt & pepper.

5. My French Grandma's Vegan Pasta Sauce

The perfect vegan pasta sauce recipe is simple, fuss-free, and made using gorgeous ingredients we cook with daily. Freezer friendly, healthy and satisfying. It's one of my staple vegan pasta recipes.

Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 1 large jar

Ingredients

• Coconut oil: 3 tablespoons
• Small red onion: 2 diced
• Fresh garlic: 2 cloves, minced
• Cumin: 1 teaspoon
• Sea salt: ½ teaspoon
• Black pepper: ½ teaspoon
• Dried basil: 1 tablespoon
• Dried oregano: 1 tablespoon
• Dried cilantro: 1 tablespoon
• Cinnamon: ¼ teaspoon
• Clove spice: ⅛ teaspoon
• Vegetable broth: 1 cube
• Red tomatoes: 2 chopped
• Roma tomatoes: 1- 13.5 oz can (400 ml)
• Sweet peppers: 1 cup
• Fresh parsley: ¼-½ cup
• Fresh oregano: 2 sprigs
• Water: 1½ cups (½ cup and 1 cup of pasta water)

Method

1. Heat your coconut oil in a large saucepan for 30 seconds.
2. Add your onions and garlic to the saucepan and sweat them down for 5 minutes on medium heat. Stir occasionally to avoid burning.
3. Add spices and vegetable broth cube or vegetable broth paste. Stir them for a couple of minutes.
4. Then add the fresh or canned tomatoes, pepper and fresh herbs. Bring this mixture to a boil, then simmer the vegan sauce on low heat for 15 minutes.
5. Using a fork, smash up your tomatoes and ensure the sauce is nice and soft. Add ½ cup of water and stir till combined.
6. Let your sauce cool for a few minutes, add it to a high-speed blender and blend till smooth.
7. Serve hot with pasta or rice.
8. You can freeze this vegan pasta sauce in an airtight glass container for up to 3 months.

6. No-Oil Vegan Marinara Pasta Sauce

This Vegan Marinara sauce requires just 1 pot, 7 ingredients, and is ready in less than 15 minutes. It's easy to make, super healthy, oil-free, and delicious!

Prep time: 6 minutes | Cook time: 8 minutes | Total time: 14 minutes | Servings: 4 cups

Ingredients

• Crushed tomatoes: 2- 28 oz cans (or 1 can of crushed and 1 can of diced tomatoes)
• Diced oregano: 2 tablespoons
• Dried basil: 2 tablespoons
• Onion powder: 2 teaspoons
• Garlic powder: 1½ teaspoons
• Red pepper flakes: ¼ teaspoon or to taste
• Maple syrup: 2 tablespoons
• Sea salt: 1 teaspoon or to taste

Instructions

1. Place all the vegan marinara sauce ingredients in a large pot and simmer over medium-high heat for 2-3 minutes.
2. After reducing the heat to low, cook the vegan marinara sauce for another 5-6 minutes, stirring occasionally.
3. Serve over your favourite pasta, or use it for pizza sauce.

7. Creamy Vegan Mushroom Pasta Sauce (Oil-Free)

This creamy vegan mushroom wine sauce is flexible, versatile, and great to serve as a side with pasta, roasted veggies, mashed veggies, and more.

This creamy vegan mushroom pasta sauce is a vegan, gluten-free, soy-free recipe with a nut-free option.

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 4

Ingredients

• Vegetable broth: 2 tablespoons
• Mushrooms: 10 oz (283.5 g)
• Garlic: 3 cloves, minced or crushed
• Onion or shallots: 2 tablespoons, finely chopped
• Fresh rosemary: 1-2 tablespoons (or 1 teaspoon dried)
• Fresh thyme: 1-2 tablespoons (or 1 teaspoon dried)
• Fresh parsley: 1-2 tablespoons (or 1 teaspoon dried)
• Sea salt: ½ teaspoon
• Black pepper: ¼ teaspoon
• Vegan white vine: ½ cup (118.29 ml)
• Dijon mustard: 1 teaspoon (or ¼ teaspoon ground mustard)
• Coconut milk: 1 cup (236.59 ml)

Method

1. Heat the broth or the oil in a skillet over medium heat. Add the sliced mushrooms and cook until golden. (5-8 minutes).
2. Add garlic and onion and cook for a minute. Add the herbs, salt and pepper, and mix in.
3. Add the wine mix in, and bring to a boil. Add mustard and mix in.
4. Add the non-dairy milk of choice and mix it in. Then, bring the mixture to a boil.
5. Before using, taste and adjust the flavour. Adjust consistency with veggie broth if needed.
6. Garnish with fresh herbs and serve with your favourite gluten-free pasta
7. Store in the fridge for 4-5 days

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8. Easy Homemade Vegan Pesto

It's easy to make your homemade vegan pesto, improving the taste of almost everything.

Use it as a pasta sauce or to add extra flavour to soups, sandwiches, stir-fries, or even tofu scrambles.

You can make a large batch with fresh basil or any other herb whenever you have them and freeze the vegan pesto for later use, so you always have some on hand.

This recipe makes vegan pesto easy with a no-nuts option. Although a dairy-free recipe, this pesto has a rich and cheesy flavour.

Prep time: 5 minutes | Cook time: 0 minutes | Total time: 5 minutes | Servings: 8

Ingredients

• Fresh basil: 2 cups basil (or 1 cup of spinach)
• Garlic: 3 cloves
• Extra-virgin olive oil: ½ cup
• Nutritional yeast: ⅓ cup
• Pine nuts: 2 tablespoons (optional)
• Sea salt: ½ teaspoon or to taste
• 2 tablespoons pine nuts (optional)
• Lemon juice: ½ teaspoon (optional to maintain the colour)

Method

1. Put all the vegan pesto ingredients into a high-speed food processor (except for the oil).
2. Run the Vitamix food processor on low speed and slowly add about ¼ cup of the oil.
3. Stop and scrape the edges.
4. Then blend again slowly, adding the remaining ¼ cup of oil.
5. Store in an airtight container or freeze.
6. We freeze the pesto in ice cube trays and use it right out of the freezer for cooking.
7. We have a lot of fresh herbs in the summer. Therefore, we prepare and freeze the pesto during the long winters.

9. Creamy Vegan Pesto Pasta Sauce

This creamy vegan pesto sauce is easy, quick, and delicious! You can cook this vegan creamy pesto pasta sauce in less time than it takes the pasta to cook.

You'll have a rich and creamy gourmet-tasting dinner in less than ½ hour! The lovely fresh taste of basil and garlic in this creamy sauce will have your family asking for more!

Prep time: 5-10 minutes | Cook time: 5 minutes | Total time: 10-15 minutes | Servings: 8

Ingredients

• Gluten-free pasta of your choice: 16 oz (optional)
• Coconut or almond milk: 2 cups
• Tapioca starch: 3 teaspoons
• Sea salt: 1 teaspoon
• Nutritional yeast: 1 tablespoon
• Vegan pesto: ¼ cup (see recipe above)

 Method

1. Make the vegan pesto if you don't have any pre-made (as per the recipe above)
2. Cook the gluten-free pasta of your choice per the package's directions (optional).
3. While the pasta is cooking, measure the ingredients, add them to a medium-sized saucepan and whisk together.
4. Once the ingredients are combined, turn the heat to medium and cook, frequently stirring, until it starts to boil.
5. Allow the vegan pesto pasta sauce to simmer for 1 minute, then remove it from the heat.
6. Pour over rinsed and drained pasta.

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10. Vegan Puttanesca Pasta Sauce

Vegan Puttanesca Pasta Sauce is a well-known and favourite Italian dish made entirely with pantry ingredients like garlic, canned tomatoes, red pepper flakes, olives and anchovies.

In this vegan Pasta Puttanesca, we use two delicious ingredients that perfectly substitute the anchovies. Nobody will notice the difference.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 8

Ingredients

• Gluten-free spaghetti or fettucine: 1 pound (optional)
• Powdered seaweed: 2 tablespoons
• Tamari: 1 tablespoon
• San Marzano or plum tomatoes: 1- 28-oz can, crushed (or fresh tomatoes, diced with all the juice)
• Oil-cured olives: 1 cup pitted, roughly chopped
• Avocado or coconut oil: 2 tablespoons
• Garlic: 3 cloves, minced
• Dried oregano: 1 teaspoon
• Fresh parsley: ½ cup, chopped
• Red pepper flakes: 1 teaspoon
• Capers: 3 tablespoons
• Black pepper: ½ teaspoon or to taste
• Black salt or sea salt: 1 teaspoon or to taste

Method

1. Cook the gluten-free pasta as per the package's instruction (if using).
2. Heat the avocado oil in a pan. Then add the garlic and red pepper, constantly stirring, and sauté until the minced garlic is lightly golden (1-2 minutes).
3. Add the prepared seaweed powder and stir the mixture for one more minute.
4. Then add the tomatoes, olives, oregano, parsley, and capers. Cook the vegan puttanesca sauce over medium heat until the tomatoes release their juices, and it starts to thicken. If you use canned tomatoes, cook for 15 minutes or until the sauce turns red.
5. Add the tamari sauce and adjust the salt, if needed—season with ground black pepper.
6. Add the pasta to the sauce, toss to coat, and turn off the heat. Garnish the vegan puttanesca spaghetti with more parsley, and serve hot.
7. Alternatively, refrigerate or freeze the vegan puttanesca sauce for later use.

11. Vegan White Wine Pasta Sauce With Garlic & Herbs

This vegan and gluten-free white wine pasta sauce, with garlic and herbs, is bright, flavourful, and divine!

Made with pantry staple ingredients for a simple pasta sauce anytime. It is also dairy-free, gluten-free, and vegan, so it is perfect for anyone at your table.

Prep time: 5 minutes | Cook time: 10-15 minutes | Total time: 15-20 minutes | Servings: 8

Ingredients

• Avocado or coconut oil: 4 tablespoons
• Vegan butter: 2 tablespoons
• Sweet onion: 1 finely chopped
• Garlic: 5 cloves, minced
• Gluten-free all-purpose flour: 1 tablespoon
• Vegan white wine: 1 cup
• Himalayan sea salt: ½ teaspoon
• Vegan parmesan or nutritional yeast: ½ cup
• Fresh parsley: 1 cup, chopped
• Fresh basil: ½ cup, finely chopped
• Fresh sage: ¼ cup, finely chopped
• Black pepper: ½ teaspoon freshly ground

Method

1. Heat the avocado, coconut oil, and vegan butter in a large saucepan over low heat. Add the onions and garlic and gently sauté for 5 minutes until they soften. Add the gluten-free flour and stir it into the veggie mixture with a wooden spoon.
2. Add the white wine and stir. Bring to a simmer and gently simmer for 3 or 4 minutes until the sauce thickens. Remove from heat and add the salt, vegan parmesan or nutritional yeast, fresh herbs, and ground pepper. Stir until the parmesan or nutritional yeast has melted into the sauce.
3. Garnish with extra herbs or black pepper. Serve with pasta of your choice. The sauce makes enough for about 1 lb of pasta.

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Conclusion

We love to eat pasta. Here, I introduced 11 of my favourite vegan pasta sauce recipes. I hope you and your kids will love them all very much.

I trust you enjoyed this article about the 11 Best Vegan Pasta Sauce Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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