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Whether you’ve already got Slendier in the pantry or you’re just thinking about trying something new, vegan pasta is one of the easiest ways to enjoy a tasty, feel-good meal.

There’s no need to go full vegan to give it a crack. Plenty of Aussies are simply looking for lighter, plant-based options now and then—especially when it means dinner’s on the table in a flash.

Let’s be honest, we all want something that’s good for us but still tastes like comfort food. And this? It ticks all the boxes.

Why Vegan Pasta is a Winner

• Tasty and satisfying
  You won’t be missing out on flavour. Vegan pasta made with konjac or legumes pairs perfectly with rich sauces, fresh herbs, and roasted veg.

• Easy on the tummy
  Lighter ingredients can leave you feeling full but not stuffed. Great for weeknights, work lunches, or even after a workout.

• A simple swap
  Already loving Slendier? Then you know the drill—plant-based pasta doesn’t need any fancy prep or a long ingredients list.

Your Vegan Pasta Pantry Basics

Already got a few of these? You’re good to go:

• Konjac or bean-based pasta

• Olive oil

• Tinned tomatoes or passata

• Garlic, onion, herbs

• Cashews or nutritional yeast for creamy sauces

• Veggies – whatever you’ve got in the crisper

Keep it flexible—use what you’ve got on hand. That’s how we do it here anyway.

3 Quick Vegan Pasta Recipes (No Fuss, Big Flavour)

🥥 Creamy Mushroom & Spinach Fettuccine

• Cook your Slendier bean fettuccine

• Sauté mushrooms in olive oil

• Add spinach and a splash of coconut cream

• Season well and top with a sprinkle of nutritional yeast (optional)

🍅 Tomato & Olive Konjac Spaghetti

• Rinse and heat konjac spaghetti

• Cook garlic, cherry tomatoes, and olives in olive oil

• Add chilli flakes if you like a kick

• Toss with pasta and finish with fresh basil

🌿 Pesto Veggie Penne

• Blend basil, lemon juice, olive oil, garlic, and cashews

• Stir through hot pasta (edamame or soy works great)

• Add steamed broccoli or roasted capsicum

Dinner sorted—just like that.

Real-Life Tips from Aussie Kitchens

• Always rinse konjac pasta first—it freshens it right up.
• Leftovers? Pop them in the fridge—they’re just as good reheated.
• Keep pesto and tomato sauce jars on hand for quick meals.
• Chuck in whatever veg needs using up—less waste, more flavour.
• 👉 Friendly reminder: Don’t freeze konjac products, as freezing can cause texture changes and make them less enjoyable to eat.

No Pressure, Just Pasta

Trying vegan pasta doesn’t mean changing everything. It’s just an easy way to mix things up. Whether you’re already a Slendier fan or just after something that won’t weigh you down—this is your go-to.

So the next time you’re not sure what to cook, give it a whirl. Quick, tasty, and good-for-you without the hard sell.