22 Irresistible Dairy-Free Italian Pasta Recipes for Every Occasion

Italian cuisine is beloved worldwide for its comforting flavors, hearty sauces, and perfectly cooked pasta.

Traditionally, many Italian dishes rely on cheese, cream, or butter, but going dairy-free doesn’t mean you have to compromise on taste.

In fact, plant-based alternatives can make pasta dishes even lighter, fresher, and just as satisfying.

From creamy cashew-based sauces and zesty lemon dressings to roasted vegetables and bold arrabbiata spice, these 22 dairy-free Italian pasta recipes prove that Italian comfort food can be entirely plant-based without losing an ounce of flavor.

Whether you’re vegan, lactose-intolerant, or simply looking to reduce dairy in your diet, this collection offers everything from classic spaghetti and fettuccine to creative twists like truffle mushroom tagliatelle and roasted red pepper vodka pasta.

Each recipe combines wholesome ingredients, bold flavors, and simple techniques to deliver pasta perfection.

Expect creamy sauces made from nuts, vibrant pesto without cheese, and pasta tossed with roasted vegetables that taste like an Italian trattoria experience in your own kitchen.

22 Irresistible Dairy-Free Italian Pasta Recipes for Every Occasion

Eating dairy-free doesn’t mean missing out on the rich, comforting flavors of Italian pasta.

With these 22 recipes, you can enjoy creamy sauces, bold spices, and perfectly cooked pasta—all without dairy.

From quick weeknight meals to elegant dishes for entertaining, there’s a recipe here for everyone.

These dairy-free Italian pasta dishes show that plant-based cooking can be indulgent, satisfying, and full of flavor.

Whether you’re craving something creamy, zesty, or spicy, these recipes prove that Italian comfort food is just as delicious without cheese or cream.

Gather your ingredients, get cooking, and discover how easy and tasty dairy-free Italian pasta can be!

Creamy Dairy-Free Mushroom Alfredo Pasta

This dairy-free mushroom Alfredo pasta is a luxurious, creamy dish without any cream or cheese.

Cashews and plant-based milk create a rich sauce, perfectly coating tender fettuccine noodles.

The earthy flavor of mushrooms combined with garlic and fresh herbs makes it an irresistible Italian-inspired comfort food.

Ingredients:

• 12 oz fettuccine pasta (gluten-free optional)
• 2 cups raw cashews (soaked in hot water for 20 minutes)
• 2 ½ cups unsweetened almond milk or oat milk
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 2 tbsp nutritional yeast
• 1 tsp lemon juice
• ½ tsp nutmeg
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. In a high-speed blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, nutmeg, salt, and pepper. Blend until completely smooth and creamy. Adjust consistency with more milk if needed.
3. Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3–4 minutes.
4. Add garlic and mushrooms, cooking until mushrooms are soft and lightly browned.
5. Pour the cashew sauce into the skillet and simmer for 3–5 minutes, stirring constantly until warmed through and slightly thickened.
6. Toss the cooked fettuccine in the sauce, ensuring each strand is coated.
7. Serve hot, garnished with fresh parsley and extra black pepper if desired.

This creamy, velvety mushroom Alfredo proves that Italian pasta doesn’t need dairy to be indulgent.

Perfect for a cozy dinner or impressing guests with plant-based comfort food.

Dairy-Free Pesto Penne with Roasted Vegetables

A vibrant and fresh Italian-inspired pasta dish, this dairy-free pesto penne combines the rich flavors of basil, garlic, and pine nuts with roasted seasonal vegetables.

The pesto is completely plant-based, making this a healthy yet satisfying meal.

Ingredients:

• 12 oz penne pasta
• 2 cups fresh basil leaves
• 1/3 cup pine nuts (plus extra for garnish)
• 2 garlic cloves
• ¼ cup nutritional yeast
• ½ cup olive oil
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 small eggplant, diced
• Salt and black pepper, to taste
• Cherry tomatoes, halved, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss zucchini, bell pepper, and eggplant with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook penne pasta according to package directions. Drain and set aside.
3. In a food processor, combine basil, pine nuts, garlic, nutritional yeast, and olive oil. Blend until smooth. Add more olive oil if needed for desired consistency.
4. In a large bowl, toss cooked pasta with roasted vegetables and pesto until evenly coated.
5. Garnish with cherry tomatoes and extra pine nuts. Serve immediately.

This pesto penne is a bright, flavorful dish that highlights the freshness of seasonal vegetables while staying entirely dairy-free.

It’s a go-to Italian meal for a weeknight dinner or entertaining friends.

Tomato Basil Dairy-Free Spaghetti

A classic Italian spaghetti with a rich tomato and fresh basil sauce, this dairy-free version is light, aromatic, and full of traditional flavors.

Olive oil and a touch of garlic elevate the sauce, making it satisfying without any cheese.

Ingredients:

• 12 oz spaghetti
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• Salt and black pepper, to taste
• 1 cup fresh basil leaves, chopped
• Red pepper flakes (optional, for heat)

Instructions:

1. Cook spaghetti according to package directions. Drain and set aside, reserving ½ cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Pour in crushed tomatoes and stir in oregano, sugar, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.
4. Add chopped basil and toss well. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
5. Combine cooked spaghetti with the tomato-basil sauce, tossing to coat evenly. Sprinkle with red pepper flakes if desired.
6. Serve hot with extra fresh basil on top.

This simple, elegant spaghetti celebrates the essence of Italian cuisine with fresh ingredients and bold flavors—all completely dairy-free.

Perfect for a weeknight meal or a romantic dinner at home.

Dairy-Free Creamy Roasted Red Pepper Pasta

This pasta features a luscious roasted red pepper sauce that’s silky and flavorful, all without dairy.

The smoky sweetness of roasted peppers combines beautifully with garlic, onions, and a touch of cashew cream for a satisfying Italian-inspired dish.

Ingredients:

• 12 oz linguine or spaghetti
• 2 large red bell peppers
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Roast the red bell peppers on a baking sheet for 20–25 minutes until skins are charred. Let cool, then peel and remove seeds.
2. In a blender, combine roasted peppers, soaked cashews, and ½ cup water. Blend until smooth and creamy. Set aside.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat olive oil over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic, smoked paprika, and red pepper flakes, cooking for 1 minute.
5. Pour the roasted red pepper-cashew mixture into the skillet. Simmer for 5 minutes, seasoning with salt and black pepper.
6. Toss the cooked pasta in the sauce until fully coated. Garnish with fresh basil before serving.

This roasted red pepper pasta is creamy, smoky, and comforting, making it a perfect dairy-free alternative to traditional creamy pasta sauces.

Vegan Italian Primavera Pasta

This colorful primavera pasta celebrates spring vegetables in a light, olive oil-based sauce.

It’s fresh, vibrant, and naturally dairy-free, perfect for a healthy yet indulgent Italian-inspired meal.

Ingredients:

• 12 oz farfalle or penne pasta
• 2 tbsp olive oil
• 1 small zucchini, sliced
• 1 cup asparagus, cut into 2-inch pieces
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• ¼ cup fresh parsley, chopped
• 2 tbsp lemon juice

Instructions:

1. Cook pasta according to package directions. Drain and reserve ½ cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic for 1 minute. Add zucchini, asparagus, and bell pepper, cooking until tender but still crisp, about 5–6 minutes.
3. Add cherry tomatoes and red pepper flakes, cooking for another 2 minutes.
4. Toss cooked pasta with vegetables, adding reserved pasta water gradually to create a light sauce. Season with salt, pepper, and lemon juice.
5. Garnish with fresh parsley and serve immediately.

Vegan Italian primavera pasta is bright, healthy, and full of flavor, proving that Italian cuisine can be light, colorful, and completely dairy-free.

Dairy-Free Vegan Carbonara

A plant-based twist on the classic Italian carbonara, this recipe uses smoked tofu and a cashew-based sauce to replicate the creamy, savory flavors of the original—entirely without dairy.

Ingredients:

• 12 oz spaghetti
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• ½ cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 block smoked tofu, diced
• 1 small onion, finely chopped
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook spaghetti according to package instructions. Drain and set aside.
2. Blend soaked cashews, almond milk, nutritional yeast, and garlic powder until smooth. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add diced smoked tofu. Cook until slightly crispy, about 5 minutes.
4. Pour cashew sauce into the skillet and simmer for 3–4 minutes. Season with salt and black pepper.
5. Toss cooked spaghetti in the sauce, ensuring noodles are coated. Garnish with fresh parsley before serving.

This vegan carbonara delivers the rich, smoky, and creamy flavors of the classic Italian dish without using any dairy.

It’s perfect for those craving a comforting and indulgent pasta meal.

Dairy-Free Eggplant Parmesan Pasta

This dish transforms the classic eggplant Parmesan into a creamy pasta meal without any dairy.

Tender roasted eggplant slices are tossed with spaghetti and a rich tomato sauce, creating a comforting Italian-inspired dinner that’s completely plant-based.

Ingredients:

• 12 oz spaghetti or your favorite pasta
• 1 medium eggplant, cut into cubes
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 can (28 oz) crushed tomatoes
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• ¼ cup nutritional yeast
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss eggplant cubes with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Meanwhile, cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat a little olive oil over medium heat. Sauté garlic until fragrant, about 1 minute. Add crushed tomatoes, oregano, and basil. Simmer for 10–15 minutes.
4. Stir in roasted eggplant and nutritional yeast. Simmer for another 3–5 minutes.
5. Toss the cooked pasta in the sauce, making sure it’s evenly coated. Garnish with fresh basil before serving.

This eggplant Parmesan pasta is hearty, flavorful, and completely dairy-free, making it a perfect plant-based alternative to a classic Italian favorite.

Sun-Dried Tomato and Spinach Dairy-Free Pasta

Bursting with flavor, this pasta combines the tanginess of sun-dried tomatoes with the freshness of spinach, all coated in a creamy cashew-based sauce.

It’s a vibrant, dairy-free Italian dish perfect for a quick weeknight dinner.

Ingredients:

• 12 oz penne or fusilli pasta
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• ½ cup unsweetened almond milk
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 4 cups fresh spinach
• 1 tsp dried Italian herbs
• Salt and black pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Blend soaked cashews with almond milk until smooth and creamy. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent, about 4 minutes.
4. Add sun-dried tomatoes and cook for 2 minutes. Stir in spinach and cook until wilted.
5. Pour in the cashew cream, season with Italian herbs, salt, and pepper, and simmer for 3–5 minutes.
6. Toss the pasta with the sauce and serve immediately.

This sun-dried tomato and spinach pasta is creamy, flavorful, and dairy-free, offering a healthy yet indulgent Italian-inspired meal.

Creamy Avocado Basil Pasta (Dairy-Free)

A fresh and creamy pasta dish that uses ripe avocado to create a silky, dairy-free sauce.

Combined with fresh basil, garlic, and lemon, this pasta is light, flavorful, and full of vibrant Italian flavors.

Ingredients:

• 12 oz spaghetti or linguine
• 2 ripe avocados
• 1 cup fresh basil leaves
• 2 cloves garlic
• 2 tbsp lemon juice
• ¼ cup olive oil
• Salt and black pepper, to taste
• Cherry tomatoes and fresh basil, for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a food processor, blend avocados, basil, garlic, lemon juice, olive oil, salt, and pepper until smooth. Add a little pasta water to thin if necessary.
3. Toss the cooked pasta with the avocado-basil sauce until evenly coated.
4. Garnish with halved cherry tomatoes and extra fresh basil. Serve immediately.

This creamy avocado basil pasta is fresh, vibrant, and completely dairy-free.

It’s a perfect quick Italian-inspired meal that’s both healthy and indulgent.

Vegan Butternut Squash Ravioli with Sage Garlic Sauce

This comforting Italian dish features tender ravioli stuffed with roasted butternut squash, topped with a fragrant, dairy-free sage and garlic sauce.

It’s perfect for a cozy dinner or a special occasion without using any cheese or cream.

Ingredients:

• 12 oz vegan ravioli (store-bought or homemade, filled with butternut squash)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 8–10 fresh sage leaves
• ¼ cup vegetable broth
• Salt and black pepper, to taste
• Toasted pine nuts, for garnish

Instructions:

1. Cook ravioli according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add garlic and sage leaves, sautéing until fragrant, about 2 minutes.
3. Pour in vegetable broth and simmer for 2–3 minutes. Season with salt and pepper.
4. Toss cooked ravioli in the sauce until evenly coated.
5. Serve hot, garnished with toasted pine nuts.

This butternut squash ravioli with sage garlic sauce is elegant, aromatic, and completely dairy-free—a perfect Italian-inspired meal for any pasta lover.

Dairy-Free Puttanesca Pasta

A bold and flavorful Italian classic, this puttanesca pasta is packed with olives, capers, and tomatoes.

Completely dairy-free, it delivers the traditional punchy flavors of southern Italy with a simple, quick cooking process.

Ingredients:

• 12 oz spaghetti
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• ¼ cup black olives, sliced
• 2 tbsp capers, drained
• 1 tsp red pepper flakes (optional)
• 1 tsp dried oregano
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook spaghetti according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
3. Add diced tomatoes, olives, capers, red pepper flakes, oregano, salt, and pepper. Simmer for 10–12 minutes, stirring occasionally.
4. Toss cooked pasta in the sauce until evenly coated.
5. Garnish with fresh parsley and serve immediately.

This dairy-free puttanesca pasta is tangy, savory, and satisfying.

It’s an easy, bold Italian dish perfect for a quick weeknight dinner

Vegan Spinach and Artichoke Pasta

Inspired by the classic dip, this pasta combines tender noodles with creamy, dairy-free spinach and artichoke sauce.

Nutritional yeast and cashews create a rich, cheesy flavor, making it a comforting Italian-inspired dish.

Ingredients:

• 12 oz penne or fusilli pasta
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• ½ cup unsweetened almond milk
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 2 cups fresh spinach
• 1 cup artichoke hearts, chopped (canned or jarred, drained)
• ¼ cup nutritional yeast
• Salt and black pepper, to taste

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Blend soaked cashews with almond milk until smooth and creamy. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 4 minutes.
4. Add spinach and artichoke hearts, cooking until spinach is wilted.
5. Pour in cashew cream and nutritional yeast, simmering for 3–5 minutes. Season with salt and pepper.
6. Toss pasta with the creamy sauce until evenly coated. Serve immediately.

This vegan spinach and artichoke pasta is creamy, rich, and entirely dairy-free.

It’s a comforting Italian-inspired meal that’s perfect for weeknight dinners or casual gatherings.

Vegan Truffle Mushroom Tagliatelle

This luxurious pasta dish combines earthy mushrooms with the rich aroma of truffle oil, all tossed with tender tagliatelle.

A creamy cashew sauce makes it indulgent while remaining entirely dairy-free—a perfect Italian-inspired gourmet meal.

Ingredients:

• 12 oz tagliatelle or fettuccine pasta
• 2 cups mixed mushrooms (cremini, shiitake, or button), sliced
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• ½ cup unsweetened almond milk
• 2 tsp truffle oil
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook tagliatelle according to package instructions. Drain and set aside.
2. Blend soaked cashews with almond milk until smooth to create a creamy sauce. Set aside.
3. Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, about 4 minutes. Add garlic and mushrooms, cooking until mushrooms are golden and tender.
4. Pour in cashew cream and stir to combine. Simmer for 3–5 minutes. Season with salt, black pepper, and truffle oil.
5. Toss the cooked pasta in the sauce until fully coated. Garnish with fresh parsley before serving.

This truffle mushroom tagliatelle is indulgent, savory, and completely dairy-free, offering a gourmet Italian experience in the comfort of your own kitchen.

Lemon Garlic Zucchini Pasta (Dairy-Free)

Bright, fresh, and light, this pasta features tender zucchini ribbons tossed with a zesty lemon garlic sauce.

It’s a vibrant Italian-inspired dish that’s refreshing, dairy-free, and perfect for spring or summer meals.

Ingredients:

• 12 oz spaghetti or linguine
• 2 medium zucchinis, spiralized into noodles or thinly sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Sauté garlic and red pepper flakes for 1 minute.
3. Add zucchini noodles and cook for 2–3 minutes until just tender.
4. Toss cooked pasta with zucchini mixture, lemon juice, and zest. Season with salt and black pepper.
5. Garnish with fresh basil or parsley before serving.

This lemon garlic zucchini pasta is light, flavorful, and entirely dairy-free, making it an easy, refreshing Italian-inspired dish perfect for any occasion.

Roasted Cauliflower Cacio e Pepe (Dairy-Free)

A creative plant-based twist on the classic Roman pasta, this dairy-free version uses roasted cauliflower and cashew-based sauce to mimic the creamy, peppery flavors of cacio e pepe.

It’s simple, elegant, and packed with flavor.

Ingredients:

• 12 oz spaghetti or bucatini
• 2 cups cauliflower florets
• 3 tbsp olive oil, divided
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• ½ cup unsweetened almond milk
• 1 tsp freshly ground black pepper
• Salt, to taste
• Lemon zest, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until golden.
2. Cook pasta according to package instructions. Drain and set aside.
3. Blend soaked cashews with almond milk until smooth. Pour into a skillet with 1 tbsp olive oil and black pepper. Warm over medium heat.
4. Add roasted cauliflower to the sauce and stir to combine. Toss cooked pasta with the sauce until fully coated.
5. Garnish with lemon zest and extra black pepper before serving.

This roasted cauliflower cacio e pepe delivers the classic Italian flavors in a creamy, dairy-free form.

It’s a comforting, elegant, and plant-based pasta dish perfect for any dinner.

Vegan Roasted Red Pepper Vodka Pasta

This pasta is a creamy, tangy, and slightly spicy Italian-inspired dish made without any dairy.

Roasted red peppers and a splash of vodka create a rich sauce that clings perfectly to penne or rigatoni, delivering restaurant-quality flavors at home.

Ingredients:

• 12 oz penne or rigatoni
• 2 large red bell peppers, roasted and peeled
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• ½ cup unsweetened almond milk
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• ¼ cup vodka
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Roast red bell peppers at 425°F (220°C) for 20–25 minutes, then peel and remove seeds.
2. Cook pasta according to package instructions. Drain and set aside.
3. Blend roasted peppers, soaked cashews, and almond milk until smooth. Set aside.
4. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent. Add tomato paste and cook for 1–2 minutes.
5. Deglaze with vodka, cooking for 2–3 minutes. Pour in red pepper-cashew sauce and red pepper flakes, simmering for 5 minutes.
6. Toss cooked pasta in the sauce until evenly coated. Garnish with fresh basil before serving.

This roasted red pepper vodka pasta is creamy, flavorful, and entirely dairy-free.

Its elegant sauce makes it a perfect dish for dinner parties or cozy nights in.

Vegan Gnocchi with Tomato Basil Sauce

Soft, pillowy vegan gnocchi tossed in a vibrant tomato basil sauce creates a simple yet indulgent Italian pasta dish.

This recipe is completely dairy-free and highlights fresh, classic Italian flavors.

Ingredients:

• 1 lb vegan potato gnocchi
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• Salt and black pepper, to taste
• ½ cup fresh basil leaves, chopped
• Nutritional yeast (optional, for cheesy flavor)

Instructions:

1. Cook gnocchi according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant, about 1 minute.
3. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10–12 minutes, stirring occasionally.
4. Toss cooked gnocchi in the sauce until well coated. Add fresh basil and stir gently.
5. Sprinkle with nutritional yeast if desired and serve hot.

This vegan gnocchi with tomato basil sauce is comforting, fresh, and dairy-free.

Its simple yet bold flavors make it an ideal weeknight meal or a cozy weekend dinner.

Spicy Vegan Arrabbiata Pasta

Arrabbiata pasta is known for its spicy tomato sauce, and this vegan version is just as fiery and flavorful without any dairy.

It’s a simple, bold, and satisfying Italian pasta dish.

Ingredients:

• 12 oz penne pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp red pepper flakes (adjust to taste)
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook penne pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Sauté garlic and red pepper flakes for 1 minute.
3. Add crushed tomatoes and oregano. Simmer for 10–12 minutes, stirring occasionally. Season with salt and pepper.
4. Toss cooked pasta in the sauce until evenly coated.
5. Garnish with fresh parsley and serve immediately.

This spicy vegan arrabbiata pasta is bold, tangy, and completely dairy-free.

Its fiery, robust flavor makes it a perfect dish for spice lovers seeking a quick and satisfying Italian meal.

Vegan Spinach and Lemon Orzo Pasta

This light and zesty pasta features tender orzo tossed with fresh spinach, garlic, and lemon juice.

It’s a refreshing, dairy-free Italian-inspired dish perfect for spring or summer meals.

Ingredients:

• 12 oz orzo pasta
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach
• Juice and zest of 1 lemon
• Salt and black pepper, to taste
• 2 tbsp pine nuts, toasted, for garnish

Instructions:

1. Cook orzo according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic for 1 minute.
3. Add spinach and cook until wilted.
4. Toss cooked orzo with spinach mixture, lemon juice, and zest. Season with salt and black pepper.
5. Garnish with toasted pine nuts before serving.

This spinach and lemon orzo pasta is light, fresh, and completely dairy-free. It’s ideal for a quick, healthy, and flavorful Italian-inspired meal.

Creamy Vegan Spinach Artichoke Fettuccine

Inspired by the classic dip, this creamy fettuccine combines cashew cream with spinach and artichokes for a rich, dairy-free pasta dish.

It’s comforting, indulgent, and full of Italian flavors.

Ingredients:

• 12 oz fettuccine pasta
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• ½ cup unsweetened almond milk
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 2 cups fresh spinach
• 1 cup artichoke hearts, chopped
• ¼ cup nutritional yeast
• Salt and black pepper, to taste

Instructions:

1. Cook fettuccine according to package instructions. Drain and set aside.
2. Blend soaked cashews with almond milk until smooth to create a creamy sauce. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
4. Add spinach and artichokes, cooking until spinach is wilted.
5. Pour in cashew cream and nutritional yeast, simmer for 3–5 minutes. Toss in pasta until evenly coated.
6. Serve immediately.

This creamy spinach artichoke fettuccine is rich, satisfying, and entirely dairy-free, offering a comforting Italian-inspired meal for any occasion.

Roasted Garlic and Cherry Tomato Spaghetti

This simple yet flavorful pasta combines roasted garlic and cherry tomatoes for a naturally sweet and savory sauce.

Entirely dairy-free, it’s a classic Italian-inspired dish that’s quick and satisfying.

Ingredients:

• 12 oz spaghetti
• 3 tbsp olive oil
• 1 bulb garlic, roasted
• 2 cups cherry tomatoes, halved
• Salt and black pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Roast garlic bulb wrapped in foil for 30–35 minutes.
2. Cook spaghetti according to package instructions. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add cherry tomatoes and roasted garlic, cooking for 5–6 minutes until tomatoes are soft.
4. Toss pasta in the garlic-tomato mixture, seasoning with salt and black pepper.
5. Garnish with fresh basil before serving.

This roasted garlic and cherry tomato spaghetti is sweet, savory, and completely dairy-free.

Its simple ingredients create a fresh, authentic Italian pasta dish.

Vegan Broccoli and Lemon Penne

A bright, flavorful pasta featuring tender broccoli and a lemony olive oil dressing.

This dairy-free Italian-inspired dish is light yet satisfying and perfect for a quick weekday dinner.

Ingredients:

• 12 oz penne pasta
• 2 cups broccoli florets
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and black pepper, to taste
• Red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook penne according to package instructions. During the last 3 minutes, add broccoli florets to the boiling water. Drain together.
2. Heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute.
3. Add cooked pasta and broccoli to the skillet. Toss with lemon juice, zest, salt, pepper, and red pepper flakes if using.
4. Garnish with fresh parsley before serving.

This broccoli and lemon penne is light, zesty, and dairy-free. Its fresh flavors make it a simple yet elegant Italian-inspired pasta dish.