This vegan pasta sauce is easy to make, full of flavor, and perfect for everyday meals. You don’t need any dairy or meat to enjoy a rich and satisfying sauce. It works well with pasta, rice, or even roasted vegetables. You can make it in under 30 minutes with simple ingredients from your kitchen.
Why We Love This Vegan Pasta Sauce Recipe
You’ll love this vegan pasta sauce because it’s more than just easy—it’s versatile and packed with flavor. The combination of herbs, spices, and fresh ingredients gives the sauce layers of taste without needing complicated steps. It’s a go-to for weeknights and also works for weekend dinners when you want to impress. What really makes this recipe shine is how easily it adapts. You can use fresh or canned tomatoes, change up the herbs, or throw in extra veggies. The recipe lets you make a nourishing meal with minimal fuss and ingredients you likely already have.
This isn’t just sauce; it’s a reliable kitchen essential. You’ll reach for this again and again—not only because it tastes amazing, but because it makes plant-based cooking feel effortless and rewarding.
Ingredients for Vegan Pasta Sauce
- 3 tablespoons olive oil
- 2 small red onions, diced
- 2 cloves fresh garlic, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried cilantro
- 1/4 teaspoon ground cinnamon
- 1 dash clove spice
- 1 teaspoon vegetable stock paste or 1 vegetable stock cube
- 2 red tomatoes, chopped
- 1 (400ml) can Roma tomatoes
- 1 cup baby sweet peppers
- 1/4 cup fresh parsley
- 2 sprigs fresh oregano
- 1/2 cup reserved pasta water
How to Make Vegan Pasta Sauce Directions
To start, grab your favorite large saucepan and heat up the olive oil. You don’t need much—just enough to coat the bottom. Let it warm gently for about 30 seconds, which helps bring out the oil’s aroma and sets the base for building flavor.
Once the oil is warm, toss in your chopped red onions and garlic. Keep the heat on medium and stir occasionally. You want the onions to become soft and slightly translucent, not brown or crispy. This usually takes around 5 minutes. These two ingredients are the foundation of the sauce’s flavor, so don’t rush this part.
Next, stir in the dried herbs and spices: cumin, salt, black pepper, basil, oregano, cilantro, cinnamon, and that small dash of clove. Adding them now allows the dry spices to bloom in the oil, enhancing their flavor. Mix everything well to coat the onions and garlic, and let it cook for about 2 minutes. Don’t forget to add your vegetable stock paste or cube at this point. It brings umami and depth to the sauce without any need for meat or dairy.
Now it’s time for the tomatoes. Add both the fresh chopped tomatoes and the canned Roma tomatoes. They’ll soften into the sauce beautifully. Toss in the baby sweet peppers and fresh parsley along with the oregano sprigs. Stir it all together and bring the mixture to a gentle boil. Once it’s bubbling, lower the heat and let it simmer for 15 minutes. Keep an eye on it and stir occasionally so nothing sticks.
After the simmering, you’ll notice the tomatoes have softened and everything has broken down a bit. Use a fork to smash the tomatoes into the mixture. This helps release even more flavor and thickens the sauce. Add half a cup of pasta water—reserved from boiling your pasta—and mix until everything is smooth and slightly creamy.
Let the sauce cool for just a few minutes. Then, carefully pour it into a high-speed blender. Blend until the texture is completely smooth. If you prefer a chunkier sauce, blend just part of it and stir it back in. The choice is yours, depending on how you like your sauce.
Once blended, your vegan pasta sauce is ready to serve. Spoon it generously over your favorite pasta, grain, or roasted veggies. This simple process transforms a few basic ingredients into a rich, vibrant, and satisfying sauce.
How to Serve Vegan Pasta Sauce
You have lots of options when it comes to serving this sauce. Start with the basics: pour it over freshly cooked pasta. It pairs beautifully with spaghetti, penne, fusilli, or any noodle shape you like. Toss it well to coat the noodles evenly and top with fresh herbs for added freshness.
If you’re going low-carb, this sauce works perfectly over spiralized zucchini or spaghetti squash. It also adds bold flavor to cooked grains like quinoa or brown rice. Try spooning it over a baked potato for a hearty lunch, or use it as a filling layer in a vegan lasagna.
For added texture, mix in cooked lentils, chickpeas, or crumbled tofu before serving. This turns your sauce into a complete meal in one bowl. You can also use it as a base for vegan pizza or as a dip for roasted vegetables and flatbread. However you serve it, the flavor holds strong and makes the whole dish come alive.
Expert Tips: Vegan Pasta Sauce
- Use fresh herbs when you can. While dried herbs are great, adding fresh parsley and oregano brings brightness and balances the spices. Tear them with your hands instead of chopping for more aroma.
- Don’t skip the pasta water. It contains starch that helps the sauce bind to your noodles. This small step makes a big difference in the final texture.
- Control the spice. If you like a little heat, add a pinch of crushed red pepper with the other spices. Want it milder? Leave out the clove or cinnamon and focus on herbs like basil and oregano.
- Blend with care. Always let the sauce cool slightly before blending to avoid splashes. If you don’t have a blender, a food processor or even an immersion blender will work.
- Double the batch. This sauce freezes beautifully. Make extra and store in smaller containers for quick meals later. Just defrost and reheat when you need it.
How to Store Vegan Pasta Sauce
After you’ve made your sauce, let it cool completely before storing. Place it in an airtight container or a clean glass jar. In the refrigerator, it will keep fresh for up to 5 days. You can reheat it gently on the stove or in the microwave whenever you’re ready to use it.
For longer storage, freeze the sauce in freezer-safe containers or silicone bags. You can also portion it into ice cube trays and freeze, then transfer the cubes to a bag once frozen. This way, you can thaw just what you need. It keeps well in the freezer for about 3 months.
Make sure to label the date before freezing so you always know how fresh it is. When reheating, warm it slowly and stir often to keep the texture smooth and consistent.
Variation of Vegan Pasta Sauce
You can switch up this recipe to match your taste or whatever ingredients you have. Try these ideas:
- Add vegetables: Carrots, mushrooms, or zucchini blend right into the sauce and add extra nutrients. Sauté them with the onions for the best flavor.
- Make it spicy: Add a chopped chili pepper or a spoon of chili paste for heat. Adjust to your spice level.
- Creamy twist: Stir in a bit of coconut milk or unsweetened plant-based cream for a smooth, creamy texture.
- Protein boost: Mix in cooked lentils or crumbled tofu at the end. This makes the sauce heartier and great for meal prep.
- Herb change: Swap cilantro for thyme or rosemary for a different profile. Use what you have on hand and experiment with combinations.
These variations help you create a new flavor every time you make it. It’s a flexible recipe that grows with your preferences.
FAQ about Vegan Pasta Sauce Recipe
Can I make this vegan pasta sauce without a blender?
Yes, you can. Simply mash the ingredients with a fork or potato masher after simmering. The texture will be more rustic but still delicious.
How can I thicken the sauce if it’s too runny?
Simmer it for a few more minutes without a lid to let extra liquid evaporate. You can also add a spoon of tomato paste or blended cooked lentils for more body.
Is this vegan pasta sauce gluten-free?
Yes, all the ingredients are naturally gluten-free. Just make sure the vegetable stock cube or paste you use is labeled gluten-free as well.
Can I freeze this sauce in glass jars?
You can, but leave at least an inch of space at the top of the jar. Liquids expand when frozen, and this space prevents cracking.
What pasta shapes go best with this sauce?
This sauce works with nearly any pasta shape. Try spaghetti, linguine, penne, or fusilli. The sauce clings well, so even ridged noodles are a great match.
Is this sauce good for meal prep?
Absolutely. Make it on Sunday, store it in the fridge, and enjoy easy meals throughout the week. It’s perfect for batch cooking.
Vegan Pasta Sauce
Ingredients
- 3 tablespoons olive oil
- 2 small red onions (diced)
- 2 cloves fresh garlic (chopped)
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried cilantro
- ¼ teaspoon ground cinnamon
- 1 dash clove spice
- 1 teaspoon vegetable stock paste (or 1 vegetable stock cube)
- 1 can Roma tomatoes (400ml)
- 1 cup baby sweet peppers
- ¼ cup fresh parsley
- 2 sprigs fresh oregano
- ½ cup reserved pasta water
Instructions
- Heat olive oil in a large saucepan over medium heat. Add diced red onions and garlic and cook until soft (about 5 minutes).
- Stir in cumin, salt, black pepper, basil, oregano, cilantro, cinnamon, and clove. Cook for 2 minutes to bloom the spices.
- Add fresh chopped tomatoes, canned Roma tomatoes, baby sweet peppers, fresh parsley, and oregano. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Smash tomatoes with a fork and mix in reserved pasta water until smooth.
- Let cool slightly, then blend until smooth or leave it chunky as preferred.
- Serve over pasta, grains, or roasted vegetables.
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