This Vegan Pasta recipe makes a rich dish with a unique tomato sauce you will absolutely love! Moist, rich Vegan with wholesome flavor, full of protein, and amazing color.

I think everybody loves Pasta! It gives you the feeling of that comfort food you are looking for. Plus this recipe it’s like you’re eating something healthy. After all, it has veggies on it!

Besides that it’s Vegan!

You can have it as lunch or dinner. It’s no fatty, thus you will not feel guilt while eating it!

For those who are Gluten intolerant, you are free to use gluten-free pasta.

Why this vegan pasta recipe works?

The use of mashed red beans gives the tomato sauce a deep nutty flavor.
Mixing the pasta with the vegan pasta sauce directly on the pan gives this rich flavor to the dish.
Using aromatic spices gives this extra taste kick.
It’s full of protein!

Vegan Pasta recipe with vegan pasta sauce Q&A

Can I freeze it?

Of course. It’s better to freeze only the tomato sauce though as pasta is pretty quick to make. You just let the pasta cool and put it in a sealed container. Keep in the freezer for up to 1 month. Once you wanna use it place it in a pan until it’s fully melted and warm.

Can I replace the beans with chickpeas?

Oh yes! If you don’t like beans, just replace them with cooked chickpeas. Just mix them with paprika to get the same nutty flavor.

So, just to sum up. You will love this recipe because it:

Healthy

Delicious

Moist

Easy to make

It’s full of protein! Mushroom and beans, a great combination!

Step by Step Instructions

For the Vegan Pasta Sauce Recipe:

Cut the red pepper and the mushrooms into very small cubes. If you wish you can blend them in a mixer. Be careful do not to overdo it. Mash in a bowl 1/2 can of red beans. Peel the tomatoes and cut them into small cubes as well (Photo 1)

Heat a pan with a spoon of coconut oil and add the onions and garlic. Saute for 2-3 minutes until its golden in low heat (Photo 1)

Add the red peppers cubes. Saute for 2-3 minutes in low heat (Photo 2)

Add the chopped mushrooms with all your spices and let them simmer for 4 minutes in low heat. Add a little bit of water if needed (Photo 3,4)

Add the chopped tomatoes, 1/4 glass of water, and let it simmer for 5 minutes in low heat until you get a thick consistency (Photo 5,6)

Add the mashed beans and mix. Let it simmer for 1 minute and remove from the heat (Photo 7,8)

Boil a full pack of pasta as per package instructions. Put back to the fire sauce and mix in low heat. Strain the pasta and add it to the sauce. Mix it very well and remove it for the heat. (Photo 9,10)

Serve immediately with the topping of your choice. I added a spoon of Vegan mayonnaise.

So easy! This Vegan Spaghetti sauce with pasta I promise it tastes amazing!

So do you like this gorgeous vegan pasta dish with a vegan pasta sauce recipe? Let me know in the comments and please rate the recipe too, thanks!

Other dishes You’ll love!

Tips:

You can substitute the beans with chickpeas.
Keep it outside the fridge for 1 day or in the fridge for 3 days.
Let it cool completely before putting the sauce on the freezer.
Don’t add oil to your cooked pasta. It will not create very well in the sauce.
You can use any pasta or spaghetti you wish.
Instead of fresh tomatoes, you can use the canned ones (1/2 can)
Regarding spices, you can also use any Asian spices you love.

Print Pin

5 from 1 vote

Vegan Pasta Recipe

This Vegan Pasta recipe makes a rich dish with a unique tomato sauce you will absolutely love! Moist, rich Vegan with wholesome flavour, full of protein, and amazing color.

Cuisine Greek

Keyword Pasta recipe, the best pasta, vegan pasta

Servings persons

Calories 497kcal

Author Pinelopi Kyriazi

Ingredients

1 Tbsp coconut oil
1 onion medium
4 tomatoes medium-size
1 tbsp salt
1 tbsp pepper black
1 tbsp coriander powder
1/4 tbsp cinnamon
1 tbsp basil dried
1/2 can red beans
10 mushrooms medium
1 pack pasta

Instructions

Cut the red pepper and the mushrooms in very small cubes. If you wish you can blend them in a mixer. Be careful do not overdo it.
Mash in a bowl 1/2 can of red beans. Peel the tomatoes and cut them in small cubes as well.
Heat a pan with a spoon of coconut oil and add the onions and garlic. Saute for 2-3 minutes until its golden in low heat.
Add the red peppers cubes. Saute for 2-3 minutes in low heat.
Add the chopped mushrooms with all your spices and let it simmer for 4 minutes in low heat. Add a little bit of water if needed.
Add the chopped tomatoes, 1/4 glass of water and let it simmer for 5 minutes in low heat until you get a thick consistency.
Add the mashed beans and mix. Let it simmer for 1 minute and remove from the heat.
Boil a full pack of pasta as per package instructions.
Put back to the fire the sauce mix in low heat.
Strain the pasta and add it to the sauce. Mix it very well and remove for the heat.
Serve immediately with the topping of your choice. I added a spoon of Vegan mayonnaise.

Notes

You can substitute the beans with chickpeas.
Keep it outside the fridge for 1 day or in the fridge for 3 days.
Let it cool completely before putting the sauce on the freezer.
Don’t add oil to your cooked pasta. It will not create very well in the sauce.
You can use any pasta or spaghetti you wish.
Instead of fresh tomatoes, you can use the canned ones (1/2 can)
Regarding spices, you can also use any Asian spices you love.

Nutrition

Are you planning to make this Vegan Garlic Sauce Recipe? I LOVE to see your creations. Please take a photo and tag @MANINIOPK on Instagram with the hashtag #MANINIOPK.