15-minute easy vegan pasta sauce

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 one of my favorite easy vegan pasta recipes. It's great any time of year, but is especially clutch when you have limited time (aka always). The creamy sauce uses simple ingredients and pantry staples.

It's a great way to feed the whole family and friends on a budget AND a timeline. Can you say easy weeknight meal?

This recipe was inspired by this butternut squash alfredo sauce. Looking for pesto instead? I've got you covered right over here.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Frequently asked questions
• Top tip
• Easy vegan pasta sauce
• Food safety

Ingredients

• 1 lb of your favorite pasta (ideally fettuccine, linguine, or spaghetti, but whatever pasta shape you have will work)
• White beans (chickpeas, white beans and cannelloni beans all work)
• Garlic
• Large onion
• Tahini
• Lemon
• Olive oil or cooking oil of choice
• Salt
• Pepper
• Slivered almonds (optional)
• Thyme (optional)
• Parsley (optional)

See recipe card for quantities.

Instructions

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"

Meanwhile, slice garlic and dice onion.

To mince garlic, carefully crush with knife to remove skin. Slice carefully, or use a garlic press to mince.

To dice onion, remove the bottom (opposite the hairy part), then place onto cut side and slice down the middle (hairy side up).

Place onto largest flat surface (see image) and carefully slice almost all the way thru the onion.

Now make a few slices along the lines of the onion...

Now make thin slices perpendicular to your last cuts. Stop when you run out of space for your fingers.

Pro tip: getting the last couple slices of onion isn't worth a trip to the emergency room.

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.

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. 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.

Substitutions

This easy vegan pasta sauce is naturally vegan, dairy-free and egg free.

Use gluten-free pasta for a gluten-free meal.

Chickpeas, canneolini beans and other white beans all work in this sauce.

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...

If you're feeling EXTRA lazy, skip the sauce and coat pasta in hummus mixed with some pasta water - store bought or homemade. Promise, it's better than you think.

Variations

If you're into spice, add some roasted red pepper and ¼ tsp red pepper flakes to the sauce.

For a Mediterranean vibe, add lemon zest and dill.

For something pink, add a cup of roasted beets, or try this beet hummus and pasta water.

If you want something a little cheesy, add some nutritional yeast, ½ tsp of garlic powder, and ½ tsp 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.

Equipment

There are a couple key pieces of equipment for this easy recipe.

This recipe was written with stainless steel pans. If you're using ceramic or nonstick, reduce heat slightly. E.g. medium low instead of medium

You'll also need a blender. I use a high-speed blender. If you have another blender, you may need to blend for longer, or stop to scrape down the sides. An immersion blender also works if you use a small or medium saucepan instead of a flat bottomed pan.

You could make this recipe with a food processor or immersion blender as well, though it may take longer.

As always, use extra caution when blending hot liquids.

Storage

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.

Frequently asked questions

Top tip

Add the pasta water a little bit at a time. It's warmth helps the sauce blend fully, while thickening at the same time (counterintuitive, I know).

Love this easy vegan pasta sauce? You also might like...

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Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Use extra caution when blending hot liquids
• Do not use the same utensils on cooked food, that previously touched raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds - I love grapeseed oil
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.