Most recent results for Pasta in Recipes

You might already have the ingredients in your pantry for this quick and vegan Pasta Puttanesca with Summer Squash from Marco Borges, founder of 22 Days Nutrition.

Your friends won’t believe how easy this dish is to make.

One-pot recipes are so easy and delicious- this Basil and Red Pepper Pasta is a favorite of the PETA office.

Try this plant-based antipasta recipe for a great snack that will fill you up.

Try this plant-based lentil pasta recipe for a delicious protein punch.

This vegan recipe is adapted from “The Ultimate Beer Lover’s Happy Hour” by John Schlimm. Suggested Beer Pairings: Vienna lager, golden ale, American wheat ale.

This vegan variation on a classic is so easy and delicious, it’s sure to become one of your favorites.

1 Tbsp. olive oil 1/4 white onion, diced 2 cloves garlic, minced 1/2 cup white wine 1/2 cup water (or more, if desired) 1 Tbsp. vegan margarine 1 Tbsp. flour 1/2 tsp. salt 1/2 tsp. pepper 1/2 cup cooked spinach 4 cups pasta, cooked •In a medium sauce pan over low heat, add the olive… Read more »

1 package whole-wheat pasta 1 green bell pepper 1 onion Olive oil Creole seasoning, to taste Garlic salt, to taste Crushed red peppers, to taste 2 small cans tomato sauce Veggies of your choice Shredded mozzarella soy cheese • Cook the pasta according to the directions on the package. • Chop the pepper and onion… Read more »

2 cups unbleached flour 4 oz. silken tofu 1 Tbsp. extra virgin olive oil 1 Tbsp. extra virgin olive oil steeped with annatto 2 Tbsp. cold water 1/2 tsp. salt • Combine all the ingredients in a free-standing mixer with a dough hook attachment. Set the mixer on its lowest setting and stir until a… Read more »

1 lb. cooked pasta (linguine or spaghetti works well) 1 cup Italian Ground Around (see recipe) 2 cups Simple Marinara (see recipe) 4 Tbsp. Pumpkin Seed Pesto (see recipe) 1/4 cup chopped fresh parsley Italian Ground Around 1 cup soy bits or flakes 1 cup water 1/4 cup soy sauce 2 Tbsp. olive oil 1/2… Read more »

1/2 lb. tri-colored pasta (or elbow macaroni) 1/2 medium onion, chopped 2 cloves garlic, minced 1 Tbsp. olive oil 1/2 lb. firm or extra-firm tofu, diced 1 (14-oz.) can artichoke hearts, quartered 1 (12-oz.) can diced tomatoes 1 (8-oz.) can tomato sauce • Cook the pasta according to the package directions. • While the pasta… Read more »

2 1/2 cups fresh peas or frozen sweet peas, thawed 2 cups water 1/2 medium onion, chopped 6 Tbsp. extra virgin olive oil 2 tsp. salt 1 tsp. freshly ground black pepper 1 lb. Ditali pasta or your favorite pasta • Purée half the peas in a blender with the water and onion. • Pour… Read more »

16 oz. bowtie pasta 1 cup cubed vegan chicken (try Morningstar Farms Meal Starters Chick’n Strips) 10-12 spears spiced/pickled asparagus, cut into 1-inch pieces 1/4 cup pine nuts 1/2 cup shelled edamame 1/4–1/2 cup Vegenaise (The more Vegenaise you add, the creamier the pasta will be.) Dried oregano, to taste Garlic salt, to taste •… Read more »