Pasta and Noodles

Pasta alla Norma

Pasta Alla Norma recipe

Pasta alla Norma is one of those great classic Italian recipes that’s simple and healthy. Its basic embellishments are eggplant, onion, garlic, and basil. It’s quick, too — in the time it takes to boil the water and cook the pasta, the sauce is started and finished. Be generous with the red pepper flakes if you like a little spice to your pasta dishes— they really give the flavor a boost. Serve with a colorful salad to which chickpeas are added for extra protein. more→

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6 Fantastic Vegan Pasta Salads for Summer

israeli couscous salad

Israeli couscous is one fun little pasta. It’s round and quick-cooking, and has a very pleasant mouth feel. Combined with herbs, raw veggies, and lush stone fruit, this Israeli Couscous Summer Pilaf is a light and refreshing foil to grilled foods or well-seasoned plant-based protein dishes. 
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Sesame Noodles with Asparagus Tips

bunch of asparagus

Whenever people ask what they can make a lot of easily and ahead of time for a party, this is what I suggest. It’s endlessly versatile-you can vary the vegetable to go with the season, using, for example, snow peas, roasted peppers, grilled eggplant, carrot, mung bean sprouts, and fresh or dried shiitake mushrooms. Reprinted with permission from The New Vegetarian Cooking For Everyone by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. more→

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Olive Angel Hair with Seared Brussels Sprouts

Olive Angel Hair With Seared Brussels Sprouts by Isa Moskowitz

I know it’s easy to run out of pasta ideas or fall into a pasta rut. But just a little produce and a few pantry items can pull you out! Salty olives and perfectly cooked Brussels sprouts, with their delicate layers and caramelized outer leaves, make this a totally satisfying dish that isn’t exactly run–of–the–mill. Chopped–up walnuts add some texture and help get the flavors to cling to the pasta. Recipe and photos from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week* by Isa Chandra Moskowitz. © 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company.

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Veggie Lo Mein

Veggie Lo Mein recipe

It’s so easy to make vegetable lo mein, a Chinese take-out favorite, at home—and it’s lighter and less heavy on the oil than its restaurant counterpart. Serve this with a simple combo of corn and edamame as shown in the photo; or with a tofu dish. Either way, round out the meal a simple crisp salad.  Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.

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Pasta with Hearty Lentil and Spinach Sauce

Pasta with hearty spinach and lentil sauce

This recipe, satisfying combination of pasta, lentils, and spinach (or other greens) is a longtime family favorite. Easy and substantial, this can easily become your go-to plant-powered pasta dish. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.   more→

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Creamy Macaroni Salad

Creamy Macaroni Salad by Zsu Dever

Cooking pasta for a cold salad is radically different from cooking pasta for a hot dish. Going against the grain, you cook it not to al dente, but to tenderness. Overcooking it will leave you with a soggy mess instead of a salad, and undercooking it will produce hard-as-nails pasta once cool. Cooking the pasta just right will render this a perfect American staple. Use gluten-free pasta to make it gluten-free. Recipe and photo from Everyday Vegan Eats* by Zsu Dever © 2014, reprinted by permission of Vegan Heritage Press. more→

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Mom’s Meatless Meatballs

Mum Mums Vegan Meatballs by Christina Cavanaugh from Begin Within Nutrition

My mom created the most delicious vegan meatballs! I almost spit out the first bite I took because I thought she was playing a horribly mean joke on me, they tasted so meaty! The original recipe uses eggs and parmesan cheese. To veganize the recipe we used a “chia egg” instead and omitted the cheese. To make them gluten-free, use gluten-free breadcrumbs and gluten-free pasta.  You can use store-bought marinara sauce or make your own. This recipe is a bit involved, as you need to prepare the ingredients and let them sit over night.  It’s worth the wait…trust meRecipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition. 

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