I Tried All of Lizzo’s Vegan Pasta Recipes. These Are My Top 5

Lizzo’s TikTok is endlessly entertaining. The Grammy award-winning singer posts everything from dance Duets with fans to “get ready with me” videos—which, if we’re lucky, give us a sneak peak into Yitty launches (her popular line of shapewear). But my favorite are her cooking videos, which are just as refreshingly unfiltered as the rest of her content. 

Lizzo began posting food videos in March 2020, claiming that quarantine “turned [her] into [a] chef,” and adopted a vegan diet shortly thereafter. I appreciate her unpretentious attitude towards the lifestyle, which is similar to how I approach vegetarianism: we’re always down to try new meat substitutes, enjoy creating plant-based versions of fast food favorites, and like to put our own spin on trending food hacks. 

After fangirling for months and saving dozens of her recipes, I finally decided to give them a go. I started with her pasta dishes—mostly because this catchy tune was stuck in my head. Here are my honest reviews of each, counting down from least favorite to most favorite:

5. Vegan Mac and Cheese 

I was pleasantly surprised by how creamy this dish was, but it needed a little more “oomph.” It tasted best after I added a lot of black pepper and nutritional yeast, which helped mask the slightly sweet flavor of the almond milk. I’d love to try the roux again with a more neutral-tasting milk (maybe oat?), and I’d also top the pasta with breadcrumbs for some toasty crunch. 

4. Vegan Instant Noodles

This fragrant soup, which combines Dr. Mcdougall’s instant ramen with garlic, veggies, and spices, was every bit as nourishing as it looks. While the broccoli and kale made it super green and vibrant, it would honestly taste great with whatever’s in your fridge, from cauliflower to collard greens. It’s the perfect antidote to a chilly winter day.

My only qualm: I’d rather save my instant ramen for when I need dinner ASAP and go all-in when I’m making soup from scratch. Next time, I’ll use fresh ramen noodles and season the broth with Not Chick’n Bouillon, which I already know Lizzo keeps on hand. 

3. Vegan Chicken Fettuccine Alfredo

Between its protein-packed sauce, tender broccoli, and vegan chicken crumbles, this dish was the most satisfying of the bunch. The tofu, cashews, and sweet potato made the sauce rich and creamy, and the bouillon cube and nutritional yeast gave it a super savory flavor. Though Lizzo opts for shirataki noodles, I think classic al dente fettuccine is a better match for the heavy sauce. 

2. Lizzo's Take on “The Pasta”

Wow. This tomato-basil pasta was creamy but not too rich, and I loved the addition of honey and red pepper flakes (though in the future I’ll just use hot honey). I’d also be curious to try it with plant-based feta rather than goat cheese, which I imagine would more accurately mimic the tangy quality of the original. Regardless, it’s 100 percent worth trying. 

1. Chickpea Pasta with Avocado Sauce

As you can tell, I really enjoyed all of Lizzo’s dishes—but this bright and herby pasta was undeniably my favorite. The easy blender sauce was ready before the pasta was even done cooking, and I loved the way it coated every nook and cranny. I couldn’t stop eating leftovers straight from the fridge. 

I plan to make this sauce weekly as a versatile flavor booster. In addition to pasta, it would be great spooned into tacos, dolloped onto grain bowls, or spread onto sandwiches. If you, too, want to recreate it, here are the measurements I used: 

In a blender or food processor, combine 1 large ripe avocado, juice from 1/2 lime, 1 cup fresh basil leaves, 1/2 yellow onion, 2 cloves garlic, 1/4 cup oat milk, 1 tablespoon grapeseed oil. Blend until creamy, then season to taste with lots of salt and pepper. 

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