How to make vegan vegetable pasta – with step-by-step instructions
Brighten up your dinner table with a plateful of vibrant vegan vegetable pasta. Here’s how to make your own from scratch.
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This colourful vegan vegetable pasta is made with fresh vegetable purées for a vibrant colour and amazing flavour.
Top with your favourite sauce, stir through vegan pesto, or serve with a simple drizzle of olive oil and cracked black pepper for an impressive and enjoyable meal.
Pick your favourite flavour, or make a batch of each for a vegan vegetable tricolore pasta.
Step-by-step guide to making vegan fresh vegetable pasta
First, make your vegetable purée.
Simply boil or steam the beetroot or carrot or wilt the spinach in the microwave.
Add to a blender with a splash of water (spinach may not need any at all) and puree until very smooth.
Then, follow this step-by-step guide to make impressive vegan fresh vegetable pasta from scratch:
Step 1
Place 120g of ’00’ pasta flour in a mound on a clean board or worktop, and make a small well in the centre.
Step 2
Add half a teaspoon of salt and two tablespoons of vegetable puree to the well in the flour and begin to draw the surrounding flour into the middle, mixing as you go using your hands or a fork.
Step 3
Keep mixing until the ingredients are almost all incorporated and then begin to knead with your hands.
Step 4
Dust the surface with some more flour and continue to knead gently for a few minutes until the dough comes together and is not sticky.
Step 5
Once your dough has been kneaded into a smooth ball, wrap the dough in cling film and refrigerate for 30 minutes.
Step 6
After it has rested, unwrap the dough and flour the work surface once more. If using a pasta machine begin rolling out the dough from the largest setting downwards, until you have the thickness you would like.
Alternatively, roll out with a rolling pin as evenly and thinly as possible.
Step 7
Cut the pasta, using a sharp knife or roller, into tagliatelle, ravioli, lasagne sheets or any shape of your choice and leave for 30 minutes or so to dry slightly. This will make it less delicate during cooking.
Step 8
When ready to cook the pasta, bring a large pan of salted water to a boil and add the pasta.
Cook for a couple of minutes until tender, drain and serve with your favourite sauce, some pesto or simply with a drizzle of good olive oil and some black pepper.
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 2 minutes
Calories: 449
Servings: 1
Rating:
Nutritional information per serving:
Serving size
150g
calories
449
fat
2.9g
saturates
0g
carbs
94.5g
sugars
5.2g
fibre
4g
protein
9.1g
salt
0.4g
Total Time: 1 hour 15 minutes
Calories: 449
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- For beetroot pasta
- 120 120 g '00' pasta flour, plus extra for dusting
- 2 2 Tbsp beetroot purée (see tip)
- 0.5 0.5 tsp sea salt flakes
- For spinach pasta
- 120 120 g '00' pasta flour, plus extra for dusting
- 2 2 Tbsp spinach purée (see tip)
- 0.5 0.5 tsp sea salt flakes
- For carrot pasta
- 120 120 g '00' pasta flour, plus extra for dusting
- 2 2 Tbsp carrot purée (see tip)
- 0.5 0.5 tsp sea salt flakes
Method
- Place the flour in a mound on a clean board or worktop, and make a small well in the centre.
- Add the salt and vegetable purée to the well in the flour and begin to draw the surrounding flour into the middle, mixing as you go using your hands or a fork.
- Keep mixing until the ingredients are almost all incorporated and then begin to knead with your hands.
- Dust the surface with some more flour and continue to knead gently for a few minutes until smooth.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- After it has rested, unwrap the dough and flour the work surface once more. If using a pasta machine begin rolling out the dough from the largest setting downwards, until you have the thickness you would like. Alternatively, roll out with a rolling pin as evenly and thinly as possible.
- Cut the pasta, using a sharp knife or roller, into tagliatelle, ravioli, lasagne sheets or any shape of your choice and leave for 30 minutes or so to dry slightly. This will make it less delicate during cooking.
- When ready to cook the pasta, bring a large pan of salted water to a boil and add the pasta. Cook for a couple of minutes until tender, drain and serve with your favourite sauce, some pesto or simply with a drizzle of good olive oil and some black pepper.
TOP TIP: To make the vegetable purées, simply boil or steam the beetroot or carrot or wilt the spinach in the microwave.
Add to a blender with a splash of water (spinach may not need any at all) and purée until very smooth.
Pair your freshly made vegan vegetable pasta with one of these flavoursome vegan pasta recipes
