The best vegan pasta
This six-ingredient vegan pasta is rich, creamy, and ready in about 15 minutes. The sauce is dairy- and gluten-free yet indulgently creamy thanks to light canned coconut milk, roasted garlic, and concentrated tomato paste. Nutritional yeast adds a tangy, “cheesy” note without dairy. It’s a reliable go-to for busy weeknights, beginner cooks, and anyone seeking a fast, crowd-pleasing vegan dinner. Serve it plain or add roasted or sautéed vegetables for extra texture and flavor.
What makes it so creamy?
The silky mouthfeel comes from unsweetened light coconut milk. When combined with caramelized garlic and tomato paste, it creates a luscious, clingy sauce that coats pasta beautifully. Using light, unsweetened coconut milk keeps any coconut flavor subtle—garlic and tomato lead the profile while nutritional yeast contributes a savory, cheesy undertone. The result is unexpectedly rich for such a simple recipe.
Ingredients for 6 ingredient vegan pasta
These pantry-friendly ingredients combine into a flavorful, fuss-free sauce. I like to stir in baby spinach at the end and serve mine with oven-roasted cubed eggplant and sautéed mushrooms. You can mix other vegetables into the sauce or serve them on the side.
- Olive oil — 2 tbsp
- Garlic — 5 cloves, chopped
- Tomato paste — 3 tsp
- Salt and pepper — to taste
- Nutritional yeast — 3 tbsp (for sauce and garnish)
- Baby spinach — 2 cups
- Unsweetened light coconut milk (canned) — 15 oz
- Crushed red pepper — ½ tsp (optional)
- Pasta of choice — 16 oz (shapes with ridges hold sauce best)
- Hemp seed for garnish — 3 tbsp (optional)
How to make 6 ingredient vegan pasta
This is a straightforward, fast recipe that yields a rich, creamy result. Follow the steps below for a smooth, flavorful sauce that clings to the pasta.
- Bring a large pot of salted water to a boil for the pasta.
- In a deep sauté pan over medium heat, warm the olive oil. Add the chopped garlic and cook, stirring often, until fragrant and golden, about 3–4 minutes. If using, add crushed red pepper and cook 30 seconds more.
- Add the tomato paste and cook, stirring, until it caramelizes lightly, about 2–3 minutes. This deepens the flavor.
- Pour in the canned light coconut milk and bring the sauce to a gentle boil. Reduce heat to medium-low and simmer while the pasta cooks. Season with salt, pepper, and nutritional yeast; taste and adjust.
- When the pasta is al dente, drain it, reserving a splash of pasta water if you like. Add the pasta to the pan with the sauce, stir in the baby spinach, and toss until the spinach wilts and everything is evenly coated. Use a little reserved pasta water to loosen the sauce if needed.
- Serve immediately with extra nutritional yeast, cracked pepper, crushed red pepper, or hemp seeds if desired. Store leftovers in the refrigerator and enjoy within 3–4 days for best quality.
Other Easy Vegan Pasta Dinner Recipes
- White Bean and Kale Pasta
- Easy Pomodoro Pasta
- Quick Tofu and Greens Pasta
6 Ingredient Vegan Pasta
Pin Recipe
Ingredients
- 2 tbsp olive oil
- 5 cloves garlic chopped
- 3 tsp tomato paste
- 1 salt and pepper to taste
- 3 tbsp nutritional yeast for sauce and garnish
- 2 cups baby spinach
- 15 oz Unsweetened Light Coconut Milk canned
- ½ tsp crushed red pepper optional
- 16 oz pasta of choice preferably with lines
- 3 tbsp Hemp seed for garnish optional
Instructions
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Bring a large pot of salted water to a boil for the pasta.
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In a deep sauté pan over medium heat, warm the olive oil and cook the garlic until fragrant and golden, about 3–4 minutes. If using, add crushed red pepper and cook 30 seconds more.
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Stir in the tomato paste and cook 2–3 minutes to caramelize and deepen the flavor.
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Add the coconut milk, bring to a gentle boil, then reduce to medium-low. Season with salt, pepper, and nutritional yeast while the pasta cooks.
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Drain the pasta, add it to the sauce, then stir in the baby spinach. Toss until the spinach wilts and the pasta is well coated. Adjust seasoning to taste.
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Serve with salad or roasted vegetables. Top with extra nutritional yeast, cracked pepper, and hemp seeds if desired. Leftovers keep 3–4 days refrigerated.
Nutrition