Cooler evenings and autumn flavors call for pasta that’s rich, comforting, and satisfying. The secret to making these dishes shine? Vegan cheeses that melt, crumble, or bring smoky depth to every bite. Whether you’re planning a weeknight meal or a festive dinner, these five recipes will help you enjoy fall pasta at its finest.
1. Creamy Pumpkin Alfredo with Vegan Mozzarella
Serves 4
Ingredients:
- 12 oz fettuccine (or pasta of choice)
- 1 cup canned pumpkin puree
- 2 cups unsweetened non-dairy milk (soy or oat works best)
- 3 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup vegan mozzarella shreds
- Fresh sage, chopped, for garnish
Instructions:
- Cook pasta according to package instructions. Reserve ½ cup of pasta water.
- In a skillet, heat olive oil and sauté garlic until fragrant.
- Stir in pumpkin puree, nutmeg, and salt. Slowly whisk in non-dairy milk and simmer 5 minutes.
- Blend sauce with an immersion blender until smooth.
- Return to skillet and stir in vegan mozzarella until melted. Thin with pasta water if needed.
- Toss with pasta and top with fresh sage.
✨ Learn about the many health benefits of eating pumpkin posted on Medical News Today.
2. Wild Mushroom Linguine with Vegan Parmesan
Serves 4
Ingredients:
- 12 oz linguine
- 2 tbsp olive oil
- 1 small shallot, minced
- 12 oz mixed mushrooms (cremini, shiitake, oyster), sliced
- ½ cup dry white wine
- ½ tsp salt + black pepper to taste
- ½ cup vegan parmesan, grated
- Fresh parsley, chopped
Instructions:
- Cook linguine until al dente, reserving ½ cup pasta water.
- In a large skillet, heat olive oil and sauté shallot for 2 minutes.
- Add mushrooms, salt, and pepper, cooking until browned.
- Deglaze with white wine and simmer until reduced by half.
- Toss in linguine, pasta water, and half the parmesan. Mix until silky.
- Serve with remaining parmesan and parsley sprinkled on top.
🍄 Learn why mushrooms are considered a top plant-based protein option here.
3. Roasted Butternut Squash Lasagna with Herb-Garlic Vegan Cheese
Serves 6–8
Ingredients:
- 9–12 lasagna noodles (regular or no-boil)
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 2 cups fresh spinach
- 1 ½ cups marinara sauce
- 1 cup herb-garlic vegan cheese (soft spreadable style)
- ½ cup vegan mozzarella shreds
- Salt & pepper to taste
Instructions:
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast 25–30 minutes until soft.
- Cook lasagna noodles if using traditional ones.
- In a baking dish, spread ½ cup marinara, then layer noodles, roasted squash, spinach, herb-garlic cheese, and sauce. Repeat until layers are complete.
- Top with vegan mozzarella.
- Cover with foil and bake at 375°F (190°C) for 35 minutes. Uncover and bake 10 more minutes until bubbly.
- Let rest 10 minutes before serving.
🍴 Need more cozy ideas? Try this roundup of vegan fall soup recipes for inspiration.
4. Smoked Gouda–Style Vegan Mac and Cheese with Roasted Red Peppers
Serves 6
Ingredients:
- 12 oz elbow macaroni
- 1 cup raw cashews (soaked in hot water 20 min, drained)
- 1 roasted red pepper (jarred or homemade)
- 2 tbsp nutritional yeast
- 1 ½ cups non-dairy milk
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 cup smoked gouda–style vegan cheese, shredded
- ½ cup breadcrumbs
Instructions:
- Cook macaroni, drain, and set aside.
- In a blender, combine cashews, red pepper, nutritional yeast, milk, paprika, and garlic powder. Blend until creamy.
- Pour sauce into a saucepan and stir in smoked gouda until melted.
- Mix with pasta and transfer to a baking dish.
- Top with breadcrumbs and bake at 375°F (190°C) for 15 minutes, until golden.
5. Warm Orzo Salad with Root Vegetables and Vegan Feta
Serves 4–6
Ingredients:
- 1 ½ cups orzo pasta
- 2 cups root vegetables (carrots, parsnips, beets), cubed
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt & pepper to taste
- ½ cup vegan feta, crumbled
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions:
- Preheat oven to 400°F (200°C). Toss vegetables with olive oil, thyme, salt, and pepper. Roast 25 minutes until caramelized.
- Cook orzo until tender and drain.
- Toss warm orzo with roasted vegetables, lemon juice, and parsley.
- Top with vegan feta crumbles and serve warm.
Final Thoughts
These five pasta recipes show just how versatile vegan cheeses can be. From creamy mozzarella in a pumpkin alfredo to tangy feta in a root vegetable salad, there’s a perfect cheese for every fall mood. Each recipe is simple enough for a cozy weeknight yet special enough for holiday gatherings.
So, grab a pot, boil some pasta, and let fall’s flavors shine. 🍂
