Brown Girl Vegan

Category: Pasta under 30

  • Gochujang Rose Pasta with Mushrooms

    Gochujang Rose Pasta with Mushrooms

    This silky, smooth and creamy gochujang pasta paired with smoky, spicy oyster mushrooms is the ultimate pasta that comes together in under 30 minutes!

    Korean food trends are an absolute must try in my opinion. This creamy gochujang pasta is delicious and comes together in just under half an hour. This pasta is inspired by rose shrimp pasta and we’ll use king oyster mushrooms to substitute the shrimp!

    What Do I Need?

    • pasta: you can use any type of pasta for this recipe, I used Fusilli Corti Bucati because it absorbs the flavours so well!
    • gochujang: this is a korean spicy paste, and it’s pretty spicy with some notes of sweetness. You can reduce the amount of gochujang if you are sensitive to spice – you could also substitute with ssamjang paste which is a less spicy korean paste similar to gochujang.
    • tomato paste: adds a nice red hue to the sauce!
    • cream: using cream gives it that nice pink colour, but you can also use full-fat coconut milk for a delicious .
    • vegan ‘shrimp’ alternative: king oyster mushrooms are perfect for a shrimp substitute and they taste amazing in the smoky, spicy marinade
    Print Recipe

    Gochujang Rose Pasta with Mushrooms

    This silky, smooth and creamy gochujang pasta paired with smoky, spicy oyster mushrooms is the ultimate pasta that comes together in under 30 minutes!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: gochujang, pasta, pasta recipes
    Servings: 2

    Ingredients

    Rose Pasta

    • 2 cups dry pasta
    • 1 tbsp olive oil
    • 2 tbsp gochujang paste
    • 1 tsp gochugaru
    • 1 tbsp tomato paste
    • 1/2 veggie boullion cube
    • 1/2 cup vegan cream (sub with full fat coconut milk)
    • 1/2-1 cup pasta water
    • 2 tsp garlic powder
    • salt (if needed)

    Vegan Mushroom 'Shrimp'

    • 2 king oyster mushrooms
    • 1 tbsp gochugaru
    • 1 tbsp soy sauce
    • 1/4 tsp liquid smoke (optional)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp black pepper
    • salt (as needed)
    • olive oil
    • splash of water

    Garnish

    • fresh parsley or coriander
    • gochugaru

    Instructions

    • Slice your mushrooms into circular pieces. Make your marinade with the ingredients listed above. Add a splash of water if the mixture is too thick.
    • Heat up a pan with olive oil. Place mushrooms and pan fry them until they release all water and are cooked.
    • Brush the marinade on both sides of the mushrooms and cook until they are browned.
    • Boil pasta according to the package instructions. Keep the pasta water.
    • On another pan, add some oil and add in your gochujang paste, gochugaru and tomato paste. Stir for a few minutes on a low flame.
    • Add paste water to the mixture, followed by the boullion cube and garlic powder.
    • Mix well and add in your vegan cream before giving it a good mix. Add in your pasta.
    • Give it a good mix and serve with mushrooms and chopped parsley, sprinkle of gochugaru and coriander. Enjoy!
  • Creamy Beet Pink Pasta

    Creamy Beet Pink Pasta

    What’s better that eating pasta, and knowing it has hidden protein and vegetables? This creamy beet barbie pink pasta tastes AS GOOD as it looks!

    This ultra creamy, tangy, earthy and spicy pink pasta with a subtle sweetness from the beets is a pasta you’ll want to make to pack in your protein and veggies. And it looks absolutely gorgeous (almost too pretty to eat!).

    What You Need to Make This

    • pasta – you can use any pasta shape, but I love using curly ones. I used Sfoglini in this recipe.
    • beets – use cooked beets to shorten the process of making this pasta. I used Love Beets!
    • beet powder – this is optional, but it adds a nice pink colour + adds nutrition!
    • protein – silken tofu adds creaminess to this dish
    • lemon zest and juice – to add acidity and tanginess to this pasta
    • nutritional yeast – for the cheesy flavour!
    • spices – garlic & onion powder, chili flakes, cayenne pepper. Note: you can substitute garlic powder with 5-6 roasted garlic cloves!
    • pasta water – ALWAYS save your pasta water!

    Tips to Make the Perfect Pasta

    1. Cooked beets saved a lot of time in this recipe, but you can also use fresh beets for a brighter colour. In this case, you may not even need the beet powder. Drizzle some olive oil, salt and pepper on your peeled beets. Bake them at 200C for about 30 minutes and bake them for a few extra minutes if they don’t feel soft and tender.
    2. You can substitute walnuts with pine nuts or soaked cashews.
    3. You can substitute dill for spring onion, roasted leeks or chives.
    4. Garnish is everything: garnish the pasta with fresh herbs, lemon juice/slices, olive oil, chili flakes and even some extra chopped roasted nuts if time allows.
    Print Recipe

    Creamy Beet Pink Pasta

    What's better that eating pasta, and knowing it has hidden protein and vegetables? This creamy beet barbie pink pasta tastes AS GOOD as it looks!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion, Western
    Keyword: pasta, pasta recipes
    Servings: 2

    Ingredients

    • 2 cups dry pasta (I used Sfoglini)
    • 2 small cooked beets
    • 150 g silken tofu
    • 1/4 cup walnuts
    • 1/8 cup fresh dill
    • 1 tsp lemon zest
    • 1/2 tbsp lemon juice
    • 3 tbsp nutritional yeast
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp chili flakes
    • 1/4 tsp cayenne pepper
    • 1/2 tsp salt
    • 1/4 cup pasta water
    • 2 tbsp beet powder (optional, but adds a vibrant pink colour)r

    Garnish

    • lemon slices
    • fresh dill
    • olive oil (optional)

    Instructions

    • Preheat oven to 220C. Roast cooked beets for about 10 minutes for better flavour.
    • Cook the pasta according to package instructions.
    • To a blender, add silken tofu, roasted beets, walnuts, dill, spices, salt, beet powder and pasta water. Blend until smooth.
    • Pour the pasta sauce over the pasta and give it a good mix.
    • Garnish with olive oil, dill and lemon slices. Serve!
  • Vegan Pesto Pasta Salad

    Vegan Pesto Pasta Salad

    Try this easy pasta salad with shitake mushrooms, tofu, juicy cherry tomatoes, zesty olives and creamy avocado tossed together in an unique curry leaf pesto dressing. You won’t regret it.

    Forget plain pasta salads with basic dressings and try this spruced up pesto pasta salad with a mix of raw and cooked vegetables dressed in a herby, zesty pesto sauce. We’ve also added in a secret ingredient to make it more nutritious!

    I love using fusilli for pasta salads as they are able to soak up the flavour of the dressing really well. For the toppings, I went with store-bought tofu for my protein – you can try my 5-minute Vegan Feta Cheese here as well. Or keeping it plain still does the trick as you’ll be eventually coating it with the pesto sauce.

    I find that shitake mushrooms also bring a lovely umami flavour and depth to the salad so I added some
    sautéed shitake mushrooms to the salad. For the raw vegetables, I went with juicy cherry tomatoes, green olives and creamy avocado. They worked so well for the salad.

    For the dressing, the ingredients are very similar to my regular vegan pesto – basil leaves, pine nuts, nutritional yeast, lemon juice and garlic powder. This time round I also added toasted curry leaves. I drew inspiration from my mum’s signature green chutney (indian dip) that she makes for us to eat with rice for healthy skin and hair. Curry leaves are super aromatic when toasted and it blends right in with the taste of pesto!

    Print Recipe

    Pesto Pasta Salad

    Try this easy pasta salad with shitake mushrooms, tofu, juicy cherry tomatoes, zesty olives and creamy avocado tossed together in an unique curry leaf pesto dressing. You won't regret it.
    Prep Time15 minutes
    Cook Time5 minutes
    Total Time20 minutes
    Course: Main Course, Salad
    Cuisine: Fusion, Western
    Keyword: pasta, pasta recipes, pasta salad
    Servings: 3

    Ingredients

    Curry Leaf Pesto

    • 30 g basil leaves
    • 20 g curry leaves
    • 3 tbsp pine nuts
    • 2 tbsp nutritional yeast
    • 1 tbsp lime juice
    • 1 tbsp olive oil
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tbsp vegan yogurt / cream cheese (optional)

    Pasta Salad

    • 2 cups dry fusilli
    • 1 cup shitake mushrooms
    • 1/2 cup diced tofu
    • 5-6 cherry tomatoes
    • 1/4 cup green olives
    • 1/2 avocado

    Garnish

    • chilli flakes
    • more olives

    Instructions

    • Boil pasta according to package instructions. Drain and rinse the pasta with cold water. Save the pasta water.
    • Toast the curry leaves on pan until crispy. Toss in all the ingredients needed for the curry leaf pesto dressing into a blender.
    • Blend until you get a smooth paste. If the paste is too thick, add some pasta water and blend again.
    • Saute some shitake mushrooms until they are fully cooked. Season with salt and pepper.
    • Chop your vegetables into cubes – slice olives into half, cherry tomatoes into quarters and avocado, tofu into cubes.
    • Assemble the pasta salad – add your pasta into a bowl, followed by your different toppings. Pour over pesto dressing, give it a good mix.
    • Sprinkle chili flakes, drizzle with olive oil and serve!
  • Creamy Pink Sauce Pasta

    Creamy Pink Sauce Pasta

    And yes – it’s completely vegan and can by made gluten free! This perfect blend of tomato and cream sauce comes together in just 20 minutes for the perfect weeknight meal.

    The first time I had this ‘pink’ pasta, it was called ‘pink and white’ pasta and came underneath a thick layer of melted cheese in the form of baked rice. I wasn’t too impressed until I tried making it at home – with an extra dash of flavour and love.

    So if you are lost on what to make for your next meal, you need to try this creamy pink pasta. It’s absolutely easy to make and uses all the ingredients you would probably have at home.

    I also learnt that this dish is popular in the Middle East – with a blend of tomato and cream, the sauce gives a nice pinkish hue and has a slight tanginess from the tomato and creaminess from vegan cream or thick coconut milk. All in all, I truly loved this one.

    What You Need for this Pink Pasta

    • pasta – I used wheat spaghetti but you can use any pasta you like. Penne and fusilli work really well to contain the sauce.
    • tomato paste – this thick tomato paste gives it that bright red colour at the beginning but turns into a pinkish hue once the cream is mixed. You can use passata as well but the proportion would be different.
    • vegan cream – you can substitute this with coconut milk!
    • spices – I like to use garlic powder, onion powder (you can use fresh ones as well) and nutritional yeast.
    • herbs – this is optional. I added some chopped coriander towards the end but you can season with italian seasoning, dried basil or dried parsley!
    Print Recipe

    Creamy Pink Sauce Pasta

    And yes – it's completely vegan and can by made gluten free! This perfect blend of tomato and cream sauce comes together in just 20 minutes for the perfect weeknight meal.
    Cook Time20 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Italian
    Keyword: pasta, pasta recipes
    Servings: 1

    Ingredients

    • 60 g dry pasta
    • 1 tbsp olive oil
    • 2 tbsp tomato paste (sub 1/2 cup passata)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 3/4 cup vegan cream
    • 1 cup pasta water
    • 1 cube no-chicken bouillon
    • 1 tbsp nutritional yeast
    • freshly cracked black pepper
    • salt (to taste)
    • coriander (for garnish)

    Instructions

    • Boil your pasta to al dente according to package instructions.
    • To a pan, add olive oil and tomato paste. Add your onion and garlic powder and saute until fragrant.
    • Add 1/2 cup cream and 1/2 cup pasta water with your bouillon cube. Let simmer for 5 minutes.
    • Add your remaining cream, pasta water followed by nutritional yeast and freshly cracked black pepper. Do a taste test and add salt at this stage if required.
    • If your sauce is too watery, don't worry – as time goes the pasta becomes very dry. Serve pasta and spoon some sauce over it!
    • Finally, garnish with chopped coriander. Serve!
  • Vegan Creamy Miso Mushroom Pasta

    Vegan Creamy Miso Mushroom Pasta

    The umami pasta of your dreams is made with staples like mushrooms and miso for a flavour-packed dinner in just 20 minutes!

    This will be your next weeknight dinner hit!

    This creamy miso pasta tastes out of this world with bursts of umami flavours from mushroom, miso and a slight cheesy flavour from nutritional yeast. It’s definitely a weeknight win if you’re planning to cook up something.

    What do I Need?

    And this dish doesn’t require any cream or nuts!

    This recipe mostly uses pantry staples but if you like making creamy pasta, I would definitely recommend stocking up with pasta (obviously and gluten free if required), various herbs, spices and nutritional yeast. But here’s a deeper breakdown:

    • pasta – you can use any kind but spaghetti, linguine and fusilli are great options I have tried with. Gluten free brown rice pasta works too.
    • mushrooms – I used three different types of oyster mushrooms but I find shitake is pretty flavourful as well. I’ve also experimented with a mix of oyster mushrooms, king oyster mushrooms and shimeji mushrooms. The umami flavour is unreal!
    • miso paste – you can find this in most Asian stores. Do check if it’s vegan and gluten free, the organic ones should be.
    • condiments – light soy sauce, rice wine vinegar or mirin (you can substitute this with lemon or lime juice)
    • for extra protein – silken tofu, blended!
    • aromatics -shallots, garlic
    • cheesy flavour – nutritional yeast
    • toppings – chili crisp and spring onion
    Print Recipe
    5 from 1 vote

    Creamy Miso Mushroom Pasta

    The umami pasta of your dreams is made with staples like mushrooms and miso for a flavour-packed dinner in just 15 minutes!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta, pasta recipes
    Servings: 1

    Ingredients

    • 150 g dry pasta + 1 tbsp salt
    • 3 cups mushroom mix take your pick (oyster, king oyster, shiitake, shimeji mushrooms)
    • 1 tbsp soy sauce
    • 1/2 tbsp miso paste (for mushrooms)
    • 2-3 tbsp olive oil
    • 5 cloves garlic
    • 8 small shallots
    • 1 tbsp light soy sauce
    • 1 tbsp mirin
    • 1 tbsp miso paste
    • 150 g silken tofu 300g if you want to up your protein!
    • 2 tsp chili crisp
    • 1/2 cup pasta water
    • 3 tbsp nutritional yeast

    Garnish

    • 2 tsp chili crisp
    • spring onions

    Instructions

    • Boil pasta according to package instructions. Drain and rinse the pasta. Keep aside pasta water.
    • Meanwhile, slice or shred your mushrooms.
    • Add olive oil to a pan on a medium flame. Once heated, add mushrooms and saute. Once they're browned, add 1 tbsp soy sauce and watered down miso paste (1 tbsp miso paste mixed with 1-2 tbsp water).
    • Remove the mushrooms from the pan. Add olive oil, and saute sliced onions and minced garlic. Add soy sauce, mirin and add back in the mushrooms.
    • Add blended silken tofu, watered down miso paste, chili crisp and pasta water. Mix well.
    • Lower the flame and reduce the heat. Add in the cooked paste and stir in nutritional yeast.
    • Serve with more chili crisp and spring onions. Enjoy!
  • Vegan Cacio E Pepe

    Vegan Cacio E Pepe

    Cacio E Pepe directly translates to “cheese” & “pepper” but we’ll be making a dairy free version that’s simple but delicious!

    Vegan Cacio E Pepe

    Eventhough we need more ingredients to replace the ‘cheese’ in this vegan version, it comes together in just 15 minutes to give a beautifully creamy sauce. What’s better, the sauce only needs 5 INGREDIENTS!

    The gamechanger though is the freshly cracked black pepper that elevates the flavour profile like no other.

    Ingredients You Need

    • silken tofu – base for the creamy sauce
    • miso – for the aged flavour (replacing the cheese)
    • nutritional yeast – for extra umaminess
    • lemon juice – acidity
    • freshly cracked black pepper

    If you use a gluten free pasta, this entire recipe is gluten free too! Also ensure the miso paste and nutritional yeast you use are gluten free too. Below is the miso paste I use.

    Organic and gluten free low sodium miso paste I use
    Print Recipe

    Vegan Cacio E Pepe

    Cacio E Pepe directly translates to "cheese" & "pepper" but we'll be making a dairy free version that's simple but delicious!
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Fusion, Italian
    Keyword: italian, pasta, pasta recipes
    Servings: 1

    Ingredients

    • 75 g dry pasta
    • 150 g silken tofu
    • 2 tbsp nutritional yeast
    • 1 tbsp miso paste
    • 2 tsp lemon juice
    • 1/3 cup pasta water
    • freshly cracked black pepper

    Instructions

    • Boil pasta according to package ingredients. Drain and remember to save the pasta water in a bowl.
    • Blend these ingredients until smooth – silken tofu, nutritional yeast, miso paste, lemon juice, pasta water and a pinch of freshly cracked black pepper.
    • Add the pasta sauce to the pasta and stir until mixture thickens for a few minutes.
    • Transfer to a plate and garnish with freshly cracked black pepper.
  • 10-min Spicy Sesame Noodles

    10-min Spicy Sesame Noodles

    If you’re looking for yet another easy noodle recipe, these spicy sesame noodles are the best for week night dinners and meal prep. It’s also vegan AND gluten free.

    These simple sesame noodles is really a simple dish that uses only pantry staples. It also made me realize that we are always finding ways to simplify what we eat because firstly:

    1. We are always pressed for time.

    Whether it’s going to work everyday or managing your workload with family commitments or simply because we fall prey to the hustle culture that we tend to ignore what our body needs to function and give us an optimal amount of energy. Eating a simple home cooked meal always hits the spot!

    2. More ingredients = more expensive!

    Okay, I’m definitely someone who spends on groceries because well…I do lots of recipe testing! But if a meal can be made with staple ingredients and I don’t have to go out of the way to get an important ingredients that the dish just won’t taste good without, I’m happy.

    For this recipe, feel free to add on any vegetables or protein for a more balanced meal and for it to be extra filling. I find that having plain ramen noodles in your pantry really helps when you find yourself too tired to cook. I also make sure the ramen noodles don’t contain any preservatives and are made with wheat flour, water, salt only.

    Pantry Staples You Need

    This recipe is really pantry friendly. If you cook Asian recipes often, you must have these ingredients already.

    Here are some staples I use for many dishes:

    • Soy Sauce (Gluten Free Options below)
    • Vegetarian Mushroom Sauce (Substitute for Oyster Sauce) – not needed for this recipe though!
    • Rice Wine Vinegar / Mirin / White Vinegar
    • Chinese Sesame Paste or Tahini
    • Toasted Sesame Oil
    • Toasted Sesame Seeds
    • Spring Onions
    • Chili Oil

    Gluten Free Option

    For a gluten free option, swap out regular wheat-based ramen for brown rice ramen or rice noodles.

    Remember to use a gluten free alternative to soy sauce, such as a gluten free version. The rest of the ingredients are naturally gluten free.

    I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    Lee Kum Kee Gluten Free Soy Sauce | Image Credits to Fairprice Online
    Meridian Tamari Soya Sauce
    Coconut Secret Coconut Aminos

    Print Recipe

    10-min Spicy Sesame Noodles

    If you're looking for yet another easy noodle recipe, these spicy sesame noodles are the best for week night dinners and meal prep. It's also vegan AND gluten free.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: chinese, noodles, sesame
    Servings: 1

    Ingredients

    • 1 tbsp sesame paste (or tahini)
    • 1 tsp mirin
    • 1/2 tbsp gluten free soy sauce
    • 2 tsp chili oil
    • 1 tsp maple syrup
    • 1/3 cup noodle water
    • 1 serving ramen noodles

    Garnish

    • spring onions
    • white sesame seeds
    • black sesame seeds
    • more chili oil

    Instructions

    • Boil ramen according to package instructions, drain and SAVE the noodle water.
    • Rinse the noodles in cold water to ensure the noodles don't stick to one another while you're preparing the sauce.
    • Combine sesame paste, mirin, soy sauce, chili oil, maple syrup and noodle water until it forms a smooth paste. Add more starchy noodle water if required.
    • Add the noodles to the sesame sauce, give it a good mix and garnish with spring onions and sesame seeds.
  • 15-min Vegan Zucchini Pesto Pasta

    15-min Vegan Zucchini Pesto Pasta

    I’m not kidding when I say – this is one of the easiest and creamiest pesto pasta recipe! You can make this gluten free and oil free without compromising on bursting flavour from roasted zucchini and fresh basil.

    You can make this gluten free and oil free!

    Made with traditional pesto ingredients like basil, lemon juice, and pine nuts, this vegan version includes roasted zucchini and nutritional yeast for that extra oomph. This recipe also uses garlic powder but if you are tolerant, you can substitute it with 1 to 2 fresh cloves of garlic.

    The pesto can be considered raw vegan if you don’t toast the pine nuts. I like toasting them for a stronger flavour profile but this is completely up to you!

    Ingredients You Need

    • Fresh Basil Leaves – both sweet basil or thai holy basil will work for this recipe.
    • Zucchini – roast chopped zucchini on a pan or in the oven for 15-20 minutes at 200C.
    • Pine nuts – these are a little expensive but if you’re looking to make a more authentic pesto, the flavour of these nuts are unmatched.
    • Lemon Juice – for acidity
    • Nutritional Yeast – a vegan’s holy grail substitute for parmesan cheese.
    • Pasta – you can use any type of pasta, including a gluten free version.
    I like toasting my pine nuts for a stronger flavour!

    Substitutes

    You can also substitute roasted zucchini with 1/2 an avocado to make avocado pesto. See my 15-min Vegan Avocado Pesto.

    You can substitute pine nuts with cashews or walnuts as well.

    I use a wheat-based pasta for this recipe but a gluten free version tastes almost exactly the same. For gluten free pasta options, I love anything that is made with brown rice due to the similarity in texture and taste. You can opt for your favourite gluten free pasta for this recipe.

    I also heard that some nutritional yeast brands contain gluten. The one I use by Bob’s Red Mill doesn’t, but do be extra careful if you are gluten intolerant.

    You can substitute pine nuts with cashews or walnuts as well.
    Print Recipe

    Vegan Zucchini Pesto Pasta

    I’m not kidding when I say – this is one of the easiest and creamiest pesto pasta recipe! You can make this gluten free and oil free without compromising on bursting flavour from roasted zucchini and fresh basil.
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Fusion, Italian, Western
    Keyword: pasta recipes, pesto
    Servings: 1

    Ingredients

    • 150 g dry pasta
    • 250 g zucchini
    • 35 g basil leaves
    • 2 tbsp pine nuts
    • 2 tbsp nutritional yeast
    • 1 tsp garlic powder
    • 1 tbsp lemon juice
    • 1/4 tsp black pepper
    • salt
    • splash of olive oil (optional)
    • pine nuts (to top)

    Instructions

    • Boil pasta according to package instructions until al dente. Rinse with cold water to prevent it from sticking.
    • Roast the zucchini on a pan until they are roasted. You can opt out of using oil for this step.
    • Lightly toast pine nuts until they are light brown.
    • Add all ingredients to a blender – roasted zucchini, basil, pine nuts, nutritional yeast, garlic powder, lemon juice, salt, black pepper and olive oil.
    •  Pulse 5-8 times until you get the desired consistency – blending causes a more creamier consistency compared to pulsing. 
    • Combine with pasta and top with toasted pine nuts.
  • Cheesy Pumpkin Pasta with Chili Baked Tofu

    Cheesy Pumpkin Pasta with Chili Baked Tofu

    This 30-min caramelized pumpkin pasta sauce is creamy, tangy, spicy with a subtle hint of sweetness – and pairs perfect with fiery baked tofu bites!

    30-min Cheesy Pumpkin Pasta

    When I made this around 2 years ago, I never realized that this recipe would become popular. I was experimenting something with leftover pumpkin (we always ending up having those during pumpkin season) and I was like wait…I need to use this in a pasta sauce!

    What makes this pasta sauce special is that we’re not just adding pumpkin puree – but we’re caramelizing pumpkin cubes over stovetop before adding it to the blender. The creaminess comes from tahini and cheesiness from the nutritional yeast.

    Crispy spiced bake tofu bites are a perfect accompaniment!

    Not forgetting the chili tofu bites – with this slightly sweeter sauce, I needed something with a spicy kick to offset it. Add spices to the tofu and bake them until they’re crispy. Then, simply top it off on the pasta (kind of like croutons but they’ve got more texture!)

    What You Need

    • Pumpkin – you definitely need a butternut squash pumpkin for this recipe. Cut them up into cubes and roast them on a pan with some oil until they are caramelized.
    • Bells Peppers – to add a depth of flavour. You can roast them or not – roasted means more flavour but without roasting, you still get a good pasta sauce.
    • Spices – nutritional yeast, chili flakes, garlic & onion powder
    • Creaminess Factor – tahini or cashew butter
    Caramelized your pumpkin for a greater flavour

    For gluten free option, simply swap out the pasta for your favourite gluten free version. The rest of the ingredients are naturally gluten free.

    Print Recipe

    Cheesy Pumpkin Pasta with Chili Baked Tofu

    This 30-min caramelized pumpkin pasta sauce is creamy, tangy, spicy with a subtle hint of sweetness – and pairs perfect with fiery baked tofu bites!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta recipes, pumpkin, tofu recipes
    Servings: 2

    Ingredients

    Cheesy Pumpkin Pasta

    • 2 servings pasta
    • 1 cup cubed butternut squash pumpkin
    • 1/2 red bell pepper
    • 2 tbsp nutritional yeast
    • 1 tsp chili flakes
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tbsp tahini
    • 2 tbsp pasta water
    • salt

    Chili Baked Tofu

    • 200 g firm tofu
    • 1 tsp smoked paprika
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp chili powder
    • 1/4 tsp turmeric
    • salt
    • olive oil

    Instructions

    • Preheat over to 220C. Boil pasta according to packet instructions.
    • Cut the tofu into cubes. Coat them in the seasonings and spray some oil on top. Bake for about 15 minutes until crispy.
    • Drain pasta and keep the pasta water aside.
    • On a pan, add some oil and pan fry the cubes pumpkin until it's fully cooked and caramelized.
    • Combine these into a blender – pumpkin, red bell pepper, nutritional yeast, spices, tahini, and pasta water. Blend until smooth.
    • Add the pasta sauce to the pasta and top with the crispy chili baked tofu. You can add some coriander on top too!
  • 20-min Creamy Pink Pasta

    20-min Creamy Pink Pasta

    This creamy, vegan, dairy-free pink pasta is an easy way to sneak in vegetables and is rich in protein. Gluten free option.

    For veggie haters, the best way to sneak in veggies into your food is by making an awesome PASTA SAUCE! This creamy pink pasta is versatile and comes together in 20 minutes literally blending together a few pantry-friendly ingredients.

    Dairy Free Pink Pasta (20 minutes!)

    Ingredients Needed

    • Pasta: I used linguine, but you can also use any other gluten-free pasta option.
    • Pink Pasta Sauce base: silken tofu, cashews
    • Spices: nutritional yeast, spices and beetroot powder from Organicule.

    Organicule is a superfood brand that I trust and use often because most of their products are raw, vegan and gluten free. As someone who is conscious of the ingredients found in most of these labelled ‘superfoods’, they have done a pretty amazing job in making sure their products are clean and ethically sourced.

    Raw vegan and gluten free beetroot powder from Organicule

    You can shop their whole range HERE.

    *This was a paid partnership on Instagram but my review is genuine!

    Gluten Free Option

    You can use a gluten-free brand of pasta and you’re good to go! Remember to also check if the nutritional yeast you use is gluten free – apparently there are some brands that contain gluten. The rest of the ingredients are naturally gluten free.

    Print Recipe

    15-min Creamy Pink Pasta

    This creamy, vegan, dairy-free pink pasta is an easy way to sneak in vegetables and is rich in protein. Gluten free option.
    Prep Time15 minutes
    Cook Time4 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Western
    Keyword: beetroot, pasta
    Servings: 1

    Ingredients

    • 150 g dry linguine
    • 150 g silken tofu
    • 1/4 cup soaked cashews
    • 1 tbsp nutritional yeast
    • 1 tbsp lemon juice
    • 1 tsp beetroot powder
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 2 tbsp pasta water
    • salt
    • black pepper

    Toppings

    • vegan parmesan or feta
    • fresh parsley

    Instructions

    • Soak cashews in boiling water for 15 minutes. Drain excess water and water the plants (when the water cools down).
    • Boil pasta according to package instructions until al-dente. Keep the pasta water aside & rinse the pasta in cold water so it doesn't clump together.
    • Meanwhile, add these to a blender – silken tofu, cashews, nutritional yeast, spices, beetroot powder and blend until creamy.
    • Pour over noodles and serve with vegan parm and parsley.