Looking for a quick and easy vegan pasta recipe? Search no further. This vegan pasta staple is a regular default in our house. This recipe closely resembles something we would make in college. It’s seriously so simple, we are confident anyone can make it. Are you trying to squeeze in a home cooked meal on a late evening? Tired of cooking everyday? Inspired to start cooking but not sure where to start? All things we are familiar with. Trust us, this is your gem. With Greg’s Italian heritage, pasta is always his go-to option. This is a perfect dish to make quickly and also get in some healthy vegetables to your diet. We find that sometime the simpler the recipe, the more tasty it is. We hope this quick, easy vegan pasta recipe serves you well tonight.
The measurements and recipe specifics for our Quick & Easy Vegan Pasta can be found in the recipe card below.
Quick & Easy Vegan Pasta Ingredients
Pantry Spices: salt, pepper, parsley
Key Elements: pasta noodles, chopped tomatoes, sliced mushrooms, a can of sliced black olives (fresh spinach would also be great in this dish if you had some on hand as well)
The Other Stuff: olive oil, minced garlic, nutritional yeast
How to Prep
Cook the pasta: everyone has lots of theories on the best way to cook pasta. We always use our largest pot and fill it with water while leaving lots of extra space for the noodles to grow. A dash of salt and few drops of olive oil are always in the pot as the water boils. Once the noodles are done, drain them and set them to the side.
Chop the tomatoes
Slice the mushrooms
Open your can of olives
In a large saucepan, heat up the olive oil over medium heat.
Once warm, add in the minced garlic and other spices. Stirring until fragrant and slightly browned.
Add mushrooms and cook until browned and softer.
Add in the tomatoes
Once tomatoes have softened, add in olives.
Add in desired amount of noodles to pan.
Cook until warm.
Top with parsley and nutritional yeast (a yummy alternative to parmesan cheese).