Pasta Entrées

Harvest Medley Pasta

Though this dish calls for only a half-pound of pasta, it’s so chock-full of vegetables (as well as kidney beans) that it makes a heaping quantity. It’s a great dish to make in very late summer or early fall. Have all the vegetables cut and ready to cook before beginning to cook the pasta.  more→

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Mixed Mushrooms Pasta Stroganoff

Mushroom lovers will revel in this simple yet elegant preparation of ribbon noodles and creamy sauce.

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Mixed Vegetable Lasagna

Mixed vegetable lasagna

Lasagna has a timeless appeal, and is always such a hit, whether you make it for your family or take it to gatherings. It almost goes without saying that you can vary the vegetables you use here—eggplant, broccoli, and chard are all good substitutions. Any vegetables used should be lightly steamed or sautéed first. Because I’m lazy, I use no-boil lasagna noodles, which makes the whole enterprise a snap.

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Farfalle Piemontesi (Creamy Bow Tie Pasta with Dried Tomatoes)

In the original version of this simple but elegant dish, the pasta is enveloped in a rich cream sauce. I’ve streamlined it by making a creamy sauce of low-fat white beans instead. more→

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Tortellini or Ravioli with Broccoli and Sun-Dried Tomatoes

Look for vegan tortellini or ravioli in the frozen foods section of natural foods stores. They come stuffed with tofu, spinach, or even sweet potato. Try serving this with Mediterranean Spinach with Pine Nuts and Raisins.

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Pasta Primavera

Though this uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping. Serve with a salad of fresh greens with chickpeas for a complete and hearty meal.

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“Hay and Straw” Linguine with Vegan Alfredo Sauce

“Hay and straw” pasta is mixture of white and spinach linguine and come packaged together. Somewhat easier to find is white and green fettuccine, so substitute these if need be. If you’ve been looking for a healthier Alfredo sauce, you’ve come to the right place. more→

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Slow-Cooker Lasagna Primavera

Fresh from the vegan slow cooker by robin robertsonContributed by Robin Robertson, author of Fresh from the Vegan Slow Cooker * (The Harvard Common Press, 2012). One of the things I like most about using a slow cooker is its versatility.  While it is ideal for cooking beans, stews, soups, and chili, it can also be used to cook some things that may surprise you such as breads, cakes, and other desserts.  It’s also terrific for cooking casseroles and other recipes you normally associate with oven-baking.   more→

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