Vegan Pasta Recipe from Scratch (with Homemade Tomato Sauce!)

homemade vegan pasta recipe

Mains, Recipes | January 24, 2016 | By

homemade tomato sauce ingredientsI finally did it! I made vegan pasta and sauce completely from scratch. I’ve had the itch for sometime now, but have heard plenty of stories of how pasta-making turns into an all-day nightmare. Ain’t nobody got time for that! 

A vegan pasta recipe as simple as it should be!

homemade vegan pasta doughWe decided, instead, to go with the Kitchenaid route*! We already had the unit, and the attachment set isn’t that expensive.
After using, I can honestly say it is completely worth it. I was shocked at how much time it shaved off of the process. Not only does the attachment roll the dough, it kneads along the way! I absolutely recommend for anyone wanting to make homemade pasta dough.
(*Not a paid-link, simply an honest review!)

fork twirling vegan pasta from scratch

peeled vegan tomato sauce recipeFresh ingredients produce a tastier homemade vegan pasta!

Why cook a homemade vegan pasta recipe and top it with store-bought sauce! Adorn that beauty with a flavorful homemade tomato sauce that pairs wonderfully.
I had grown so accustomed to using canned tomatoes for sauces, I was fearful to try anything new. It makes such a difference! Using fresh tomatoes honestly took my partner’s classic recipe to the next level!  It hardly takes any more time and is absolutely worth the extra effort.
I also added turmeric powder to the pasta dough not only for its countless health benefits, but for the vibrant yellow hue! Makes for a healthy and visually stunning pasta recipe.

Serves 8 Servings

Vegan Pasta Recipe from Scratch (with Homemade Tomato Sauce!)

30 minPrep Time

5 hrCook Time

5 hrTotal Time

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Ingredients

    For the Sauce
  • 10 medium vine-ripened tomatoes
  • 1/2 yellow onion, finely diced
  • 3-5 cloves of garlic (depending on size and preference)
  • 2 tablespoons loosely packed oregano
  • 3 large basil leaves
  • 2 teaspoons sea salt (I used Himalayan pink salt)
  • 1/2 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 3/4 teaspoon sugar
  • 1 6oz can of organic tomato paste
  • 1 bay leaf
  • For the Pasta Dough
  • 2 cups semolina flour
  • 3/4 cup whole-wheat flour
  • 3/4 cup + 2 Tbsp warm water
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1/4 teaspoon grond turmeric (optional)

Instructions

    Let's start with Sauce
  1. Cut small X's into the top of tomatoes
  2. Place in boiling water for 45-50 seconds, the skin may begin to peel back already
  3. Immediately transfer to ice bath and peel the tomatoes (the skins will remove effortlessly!)
  4. Transfer 2 of the now peeled tomatoes to a food processor (or similar blender) and process until smooth
  5. Roughly dice the rest of the tomatoes
  6. Combine tomatoes into a large crock pot set on "high"
  7. Add the onion, garlic, oregano, and basil and gently stir with spatula to incorporate
  8. Continue to cook on "high" for 2.5 hours (great time to make pasta!)
  9. After waiting, start to incorporate the rest of the sauce ingredients
  10. Gently stir with spatula while also gently pressing larger chunks of tomatoes to encourage softening
  11. Finish by adding the tomato paste and bay leaf
  12. Leave to cook for another 1.5-2.5 hours
  13. We prefer to scoop straight from the crock pot, now set on "Warm", straight onto the freshly cooked pasta!
  14. The Pasta!
  15. Whisk the dry ingredients to quickly incorporate
  16. Transfer to a stand-mixer and use the dough hook to work in rest of ingredients
  17. Mix on medium for 6-8 minutes, stopping often to scrape down the sides of the bowl
  18. If the dough isn't pulling away from the sides, or seems too dry, add a tiny bit more water
  19. Dough should be very slightly sticky, and semi-tacky. If it seems too wet, and a tad of flour
  20. On the other hand, if it is too firm and un moldable, add a tiny bit of water
  21. Allow the dough to sit uncovered for 10-20 minutes
  22. Separate dough into 1/4ths and gently coax into the pasta roller on setting "1"
  23. Fold dough in half, crosswise, to "knead" as it rolls back together through setting "2"
  24. Fold again for roller setting "3"
  25. And fold one last time for setting "4"
  26. Repeat this folding/rolling technique for each section of dough
  27. Run flattened dough through spaghetti cutter
  28. I fed mine through a wire-hanger as you quickly realize how long and unmanageable the spaghetti strands become
  29. Either boil for 1-3 minutes to eat or let dry uncovered for 12-24 hours
Cuisine: Italian | Recipe Type: Pasta

Notes

Most recipes advise to cook for 5 minutes, but these seem to become way too starchy if cooked very long, keep the cook time short!

7.6.5
26
ESHA Logo
Calories
213 cal
Fat
1 g
Carbs
43 g
Protein
7 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

A homemade pasta recipe goes amazingly well with this quick lemon pesto sauce!
vegan pesto recipe with spoon

Quick Vegan Pesto!

What’s your favorite way to eat pasta?

Quick and Easy Vegan Pesto Recipe

vegan pesto recipe with spoon

I have a confession.. I’ve never actually made a vegan pesto recipe before. It wasn’t even until I started working at a vegan restaurant that I had a taste! I fell in love immediately. The way lemon sensually pairs with basil is almost too perfect. Known for being notoriously easy to make, I dove right into the recipe-writing and testing!

vegan pesto recipe featured

vegan pesto recipe on pasta

Fresh ingredients for a simple and delicious vegan pesto recipe.

I wanted to keep things simple, but also felt compelled to experiment (of course!). Nutritionally, hemp seeds and pine nuts are both powerhouses. I went with a blend for the base of the pesto. They get along perfectly, both having a semi-neutral flavor and extremely similar texture. Hemp seeds also happen to be way cheaper per pound! Yay!

(Feel free to substitute the hemp seeds for more pine nuts, as needed. It should turn out similar!)

pesto on pasta

Whole cloves of garlic, fresh basil, lemon juice, and nutritional yeast combine for a taste surprisingly similar to the non-vegan style! My partner couldn’t believe how much it tasted like parmesan, and was shocked to find out it was nutritional yeast based! (he practically hates nooch!)

A vegan pesto recipe for every occasion!

I purposefully lessened the sometimes overwhelming lemon flavor for a multipurpose pesto sauce. This is perfect on pasta (duh!), but also goes amazingly well on toast, bread, veggies, or even as sauce on pizza! The options are virtually endless! Even better, it takes less than 15 minutes to prepare, so you can throw it together last-minute.


Serves 1.5 cups

Quick and Easy Vegan Pesto Recipe

Fresh and delicious, simply combine in food processor and is ready to serve. Packs an impressive 9 grams of protein per serving!

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 2 cloves of garlic
  • 2 cups basil
  • 3 tablespoons pine nuts
  • 2 tablespoons hemp seeds (or more pine nuts)
  • Salt and pepper to taste
  • 2-3 tablespoons lemon juice
  • 1/2 cup olive oil (or more)
  • 1/3 cup nutritional yeast

Instructions

  1. Pulse garlic in food processor until diced
  2. Add rest of ingredients (save the nutritional yeast) and pulse a couple more times to pulverize
  3. While on lowest speed, slowly pour in olive oil and combine until desired consistency. (I prefer a thicker pesto, if you would rather a smoother consistency experiment with adding more oil)
  4. Stir in nutritional yeast by hand and serve!
Cuisine: Italian | Recipe Type: Sauces/Spreads

Notes

Keeps in airtight container in fridge for up to a week.

7.6.5
52
ESHA Logo
Calories
48 cal
Fat
1 g
Carbs
6 g
Protein
5 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

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