canneloni - 3 vegan pasta recipes - kitchen -

3 vegan pasta recipes for Veganuary

January 6, 2020

Taking part in Veganuary this month? We’ve got 3 easy vegan pasta recipes that are sure to tickle your tastebuds.

canneloni - 3 vegan pasta recipes - kitchen -

Image: Watercress

These vegan pasta dishes are super yummy and pretty easy, perfect quick and easy recipes to add to your weekday repertoire this Veganuary.

‘Parmesan’ chickpea linguine

chickpealinguine - 3 vegan pasta recipes - kitchen -

Image: Plant-Based Kindness

Whip up this gorgeous pasta recipe in less than 15 minutes!

  • Serves 2


  • 250g linguine
  • 1 tbsp oil or vegan butter
  • 96g chopped red onion
  • 1 tbsp minced garlic
  • 2 tbsp nutritional yeast
  • 1 tbsp salt
  • ½ tbsp pepper
  • ½ tbsp crushed peppers
  • 1 tin garbanzo beans, drained and rinsed
  • ½ tbsp vegan butter
  • 1 tbsp lemon Juice
  • 96g Follow Your Heart Vegan Parmesan Shreds
  • Fresh basil to taste


1. Cook linguine according to package instructions. Once cooked, drain, rinse and set aside.

2. In a large skillet, add the oil (or vegan butter), followed by the onion. Sauté for 5 minutes or until soft on med-low heat.

3. Lower the heat, stir in the minced garlic and cook for 1 minute.

4. Add in the nutritional yeast, salt, pepper, crushed peppers, and garbanzo beans. Stir around and cook for 1 minute.

5. Add in another helping of vegan butter, linguine and lemon juice. Stir to combine.

6. Add in the parmesan shreds and stir to evenly combine.

7. Cook until the cheese and butter have softened up and become creamy.

8. Stir in freshly chopped basil and serve.

Smoked tofu cannelloni

canneloni - 3 vegan pasta recipes - kitchen -

Image: Watercress

Make extra of this delicious cannelloni dish to have the next day for lunch.

  • Serves 4


  • 2 red onions, peeled and diced
  • 2 cloves garlic, finely chopped
  • 225g spinach
  • 225g watercress
  • 2 packs smoked tofu
  • 20 tubes of dried cannelloni pasta
  • 2 tins chopped tomatoes
  • 2 tsps dried thyme
  • Salt and pepper
  • Vegetable oil
  • 1 tsp smoked paprika
  • Optional: 75g melting vegan cheese, grated (we recommend Violife cheddar flavour block)


1. Preheat the oven to 180°C. Take a large frying pan and place it over a medium heat. Pour in a splash of oil before adding in the chopped red onions with a pinch of salt. Fry for a few minutes before adding in the garlic and 1 tsp of thyme and stirring through. Tip the cooked onion and garlic mixture into a large mixing bowl.

2. Return the pan to the heat, add another splash of oil before tipping in the watercress. Cook for 30 seconds/1 minute or until wilted, then add the watercress into the bowl along with the onion mixture. Repeat with the spinach.

3. Drain the tofu and place into a separate bowl. Mash well with a fork then add in the tsp of paprika and a good pinch of salt. Mix.

4. Add the tofu into the bowl with the watercress and spinach mix, then combine thoroughly. Taste and adjust seasoning if necessary.

5. Take a piping bag with no nozzle fitted and spoon in the watercress and tofu filling. Pipe the mixture into each cannelloni tube and then place the tubes in a single layer in a large ovenproof dish (use two dishes if needed). Pour over the tinned tomatoes and sprinkle with the remaining thyme and some black pepper.

6. Scatter over the vegan cheese (if using) and place the cannelloni into the oven for roughly 35 minutes, or until the cheese is bubbling and the filling is hot in the middle. Remove from the oven and leave to rest for a few minutes before serving.

Creamy pea pasta

peapasta - 3 vegan pasta recipes - kitchen -

Image: All Plants

This fresh-tasting pea pasta is the perfect weekday dinner dish.

  • Serves 4


  • 1 tbsp olive oil
  • 2 cups garden peas (fresh or frozen)
  • 1/2 cup oat/soy cream
  • 1/2 tsp salt
  • 2 tbsp mint leaves, chopped
  • 1/2 lemon, juiced
  • 400g conchiglie pasta shells (or other short pasta)


1. Add 1 tbsp olive oil to a saucepan, followed by the 2 cups of peas. Cook for 3-4 minutes.

2. Add your oat cream, salt and mint leaves and cook down for 4-5 minutes, before adding your lemon juice.

3. In the meantime, cook your pasta. Before draining the pasta, reserve 1/4 cup cooking liquid. Toss your cooked pasta into your creamy sauce, stirring to incorporate it into your sauce and adding a little of the reserved water to loosen it up.

4. Serve topped with more fresh mint. Enjoy!


Are you taking part in Veganuary this year? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.



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