This is another quick and easy recipe creation, I make this dish whenever I’m busy, and it is also great to bring to a potluck or any large gathering! It is especially popular with children, but the entire family loves it served with a huge salad! Perfect dish for fall and winter!

Check out my Vegan Mac and Cheese, Vegan Bolognese, and One Pot Taco Spaghetti. 

Easy Vegan Rotini Pasta

How To Prepare Easy Vegan Rotini Pasta Recipe

To prepare this Easy Vegan Rotini Pasta Recipe, I cooked brown rice rotini according to the package directions, drained it, tossed with olive oil and set it aside. In the meantime, I cook onions, garlic with Italian seasonings. Use a plant-based meatless ground meat substitute or Tofu Crumbles.

You can also substitute with cooked lentils or your favorite protein here, I then stirred in pasta sauce, followed by cooked pasta and vegan cheese.  For the cheese, I used DAIYA SHREDS, but you can also substitute with my CHEESE SAUCE recipe in my vegan mac and cheese recipe. This is so easy to prepare and it will be a huge hit with your family!

Vegan Rotini Pasta


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Easy Vegan Rotini Pasta Recipe on white plate

Easy Vegan Rotini Pasta Recipe

The Delicious, Easy Vegan Rotini Pasta Recipe is mouthwatering and comforting! It is also easy to prepare, perfect for a weeknight dinner with a salad.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: vegan rotini pasta
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 326kcal


  • 8 ounces rotini pasta (I used brown rice pasta)
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 3 cloves garlic chopped
  • 1 teaspoon Italian seasoning
  • 1 cup beefless grounds or tofu crumbles
  • 1 teaspoon paprika
  • 1 28- ounce jar pasta sauce
  • 1 tablespoon Bragg’s liquid aminos
  • 1 1/2 cups shredded vegan cheese (I used Daiya)
  • Pinch of Cayenne pepper (optional)


  • Bring a large pot of water to boil on medium-high, add pasta and cook according to package directions. Drain using a colander, toss with olive oil and set aside.
  • Heat oil in a large skillet on medium-high. Add onions and cook until soft, about 2 minutes, stir in garlic and Italian seasoning cook for 30 seconds. Stir in beefless grounds and cook stirring to coat, add pasta sauce and Bragg’s liquid aminos.
  • Add pasta and stir to thoroughly coat with sauce. Stir in cheese and season with salt and cayenne pepper if needed.


Calories: 326kcal | Carbohydrates: 45g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 934mg | Potassium: 522mg | Fiber: 5g | Sugar: 6g | Vitamin A: 763IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 3mg