This easy Vegan Pasta Sauce is protein-packed and SUPER easy to whip up after a long day in the water or at work. Use whatever you have in your pantry to make this delish quick meal.
This is hands-down one of my favorite quick vegan pasta recipes. It’s clutch when time is tight (aka always), and it’s a budget-friendly way to feed a crowd without skimping on flavor. Plus, the creamy sauce is a game-changer—no fancy ingredients, just simple, delicious goodness.
Feeling like switching it up? This recipe was inspired by this butternut squash alfredo sauce. More in the mood for pesto?
Check out this creamy vegan pesto pasta. If you’re craving a tomato-based sauce, try my 30-minute vodka sauce or lentil bolognese.
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Why This Recipe Works
- Quick & Easy – Ready in under 20 minutes, minimal effort required.
- Budget-Friendly – Uses pantry staples to keep things simple.
- Super Creamy & Flavorful – Without any dairy!
- Protein-Packed – Thanks to white beans, making this extra satisfying.
📋 Ingredients
- Pasta of Choice – Fettuccine, linguine, spaghetti, or whatever you have.
- White Beans – Chickpeas, cannellini, or any white beans are perfect for extra protein and creaminess.
- Garlic & Onion – The dynamic duo adds depth of flavor.
- Tahini – Adds creaminess and a slight nuttiness which makes this sauce stand out.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions
This easy vegan pasta sauce is naturally vegan, dairy-free and egg free and you can also try the following swaps.
- Gluten-Free? Use gluten free pasta.
- Need a nut-free option? Skip the almonds and use a seed-based alternative.
- No pasta water? If you don't have any pasta water, some warm plain unsweetened coconut milk (or soy milk, or almond milk) will work. The warmth helps the sauce fully blend.
- Feeling lazy? Skip the sauce and coat pasta in hummus mixed with pasta water. Surprisingly good! Try our butternut squash hummus here!
🔀 Variations
It's easy to customize this vegan pasta sauce to make it your own. Start with the base recipe and change it up with the following suggestions:
- Want it spicy? Add some roasted red pepper and ¼ teaspoon red pepper flakes to the sauce.
- For a Mediterranean vibe, add lemon zest and dill.
- Craving something pink? Blend in a cup of roasted beets or try this beet hummus and pasta water.
- Cheesy Flavor? If you want something a little cheesy, add some nutritional yeast, ½ teaspoon of garlic powder, and ½ teaspoon of tomato paste for acidity. Or try this mac and cheese (sauce made with vegan cheese).
Need some extra veggies in your life? Try this next time:
- Top with some fresh grape or cherry tomatoes, roasted tomatoes or red peppers.
- For some greens, add spinach or kale to the pasta before mixing in the sauce (so it has time to wilt).
- Add some steamed broccoli florets
- Garnish with fresh basil, pine nuts, and other fresh herbs like rosemary and thyme, depending on the season.
Looking for a red sauce instead? Check out the tomato sauce from this vegan lasagna.
🔪 How To Make This Recipe
- Step 1: First things first - boil water for pasta and cook according to package instructions for al dente (don't forget to salt the water). Al dente means the pasta has a slight "bite".
- Step 2: Slice the garlic and dice you're onion. Place diced onion into a large skillet on medium heat with a splash of cooking oil. Cook for 3-5 minutes, or until onions are soft and slightly translucent.
- Step 3: Once onions are cooked, add garlic and cook for 1-2 minutes, stirring frequently to prevent burning. Then add beans and cook for another 1-2 minutes. To make the creamy vegan pasta sauce, add the bean/onion mixture, tahini, lemon zest, lemon juice, a pinch of salt and pepper, and ladle or two of pasta water to a blender.
- Step 4: Blend for 2-3 minutes or until smooth. Add pasta water as needed to keep the sauce moving in the blender. In a mixing bowl, add pasta and a generous dollop of sauce, Mix gently with tongs, and serve with almond slivers, parsley, and/or thyme.
If you're feeling fancy, saute some mushrooms. Now, go enjoy your bowl of pasta!
Top tip: Try to blend ingredients while warm. The onion/bean mixture should be warm from the skillet, and pasta water should also be hot.
👩🍳 Expert Tips
Go slow: Add the pasta water a little bit at a time. It's warmth helps the sauce blend fully, while thickening at the same time.
Watch the heat! This recipe was cooked using stainless steel pans. Cooking with nonstick or ceramic? Lower the temp slightly.
Use a high-speed blender – If using an immersion blender, blend for longer.
💭 FAQs
Starchy pasta water is perfect for thinning out a pasta sauce without making it watery. Add a tablespoon at a time, until you're satisfied with the texture.
If your blended sauce is too thin, add another tablespoon or two of tahini, and offset the bitterness with a small squeeze of lemon.
Hummus is a great vegan pasta sauce option, especially if it's already in your fridge. Mix with a tablespoon or two of pasta water to thin, and toss gently with al dente pasta of choice.
Store the pasta in a sealed container in the refrigerator for up to 3 days.
Reheat in the microwave for 2-3 minutes, or in a frying pan with a tablespoon of water for 5-7 minutes on medium heat, stirring regularly.
Be gentle when stirring so the pasta doesn't break!
Refrigerate leftover sauce in a jar for 3-5 days. These ingredients don't stand up well to freezing.
🍜 Related Recipes
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Serving Suggestions
- Serve with roasted cherry tomatoes or pickled mushrooms.
- Toss in some spinach or kale for extra greens.
- Pair with simple roasted butternut squash.
Easy Vegan Pasta Sauce
Ingredients
- 1 lb Pasta
- 2 12 oz Cans Of White Beans Chickpeas, White beans and Cannelloni beans all work
- 2 cloves Garlic Minced or Sliced
- 1 Large Onion Diced
- ⅓ cup Tahini
- 1 Lemon Zested and Juiced
- 2-3 tablespoon Olive Oil Or Cooking Oil of choice
- Pinch Salt and Pepper To taste
- 1 tablespoon Slivered Almonds Optional
- 1 tablespoon Thyme Optional
- 1 tablespoon Parsley Optional
Instructions
- Boil water for pasta and cook according to package instructions for al dente. Don't forget to salt the water.
- Meanwhile, slice garlic and dice onion (see post for help). Saute diced onion in a large skillet on medium heat with a splash of cooking oil. Cook for 3-5 minutes, or until onions are soft and slightly translucent. Once onions are translucent, add garlic and cook for 1-2 minutes, stirring frequently to prevent burning. Then add beans and cook for another 1-2 minutes.
- To make the creamy vegan pasta sauce, add the bean/onion mixture, tahini, lemon zest, lemon juice, a pinch of salt and pepper, and ladle or two of pasta water to a blender. Blend for 2-3 minutes or until smooth. Add pasta water a tablespoon at a time to keep the sauce moving in the blender.
- In a mixing bowl, add pasta and a generous dollop of sauce, Mix gently with tongs, and serve with almond slivers, parsley, and/or thyme.
Angela Milnes says
So easy, so fast, so many flavor combinations! Also, the hummus trick is 10/10, that's my new go-to weeknight hack.