Pasta and Noodles

Garlicky Greens Pasta with Gomasio

Garlic Greens and Pasta

Garlicky pasta is embellished with heaps of nutrients from greens and gomasio. Gomasio is a condiment used in Japanese cuisine as well as a staple of the macrobiotic diet. It has an earthy, toasty, salty flavor and can be used on almost anything…pasta, rice, popcorn or salads. However, it is more than just added flavor, it provides a plethora of trace minerals essential for health, including thyroid function.  You can even consider gomasio a “remineralizing seasoning.” Recipe and photos contributed by Cristina Cavanaugh, from BeginWithin Nutrition. more→

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Pasta with Vegan Alfredo Sauce

Vegan alfredo sauce recipe for pasta

If you’ve been looking for a healthier Alfredo sauce, here it is! This one, which you can make with either silken tofu or cannellini beans, is mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. While the pasta is tasty in an of itself, what totally makes it for me are the veggie toppings, which can be varied each time. This is delicious with a briny salad like Chickpea and Carrot Salad with Parsley and Olives, as shown, and some tomato wedges. more→

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Lunch Box Pasta Salad

Lunch-box-pasta-salad

This simple pasta salad makes a nice change of pace from sandwich fare. Featuring kid-friendly veggies, you can dress it in a way you think would be most appealing. Vary the vegetables according to your child’s preference. You can make this for dinner, then use leftovers for the lunch box (moisten with additional dressing as needed), or just make it for lunch-packing from the get go, for which it yields a generous number of servings. If you’re looking for more lunch ideas, you might enjoy our post, Healthy School Lunch Recipes and Tips. more→

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Vegan Beanballs (for serving on pasta with marinara sauce)

Vegan beanballs and spaghetti

Made of beans, oatmeal (or quinoa flakes) and walnuts, there’s nothing “fake meat” about these beanballs. They’re super easy to make, too — basically you just throw everything into the food processor. While they’re baking, cook up your favorite kind of pasta. Once it’s done, add the kind of marinara sauce you like best — homemade Classic Marinara Sauce, or or your favorite natural purchased brand. Serve with a colorful salad, and, if you’d like, roast some broccoli and/or cauliflower in the oven at the same time that the beanballs are baking. Tip: set aside some of the marinara to spoon over the beanballs, once you arrange them atop the pasta. more→

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Hoisin-Flavored Cold Asian Noodles with Crisp Veggies

Hoisin-flavored Asian Noodles

Filled with crisp veggies that need only a little prep but no cooking, this is a crisp and colorful presentation for cold Asian noodles. Serve with your favorite tofu or tempeh dish for an appealing, light meal. Look for sweet and pungent hoisin sauce in the Asian foods section of supermarkets. You might find some of the recommended noodles there too, but if not, you’ll surely find them in natural foods stores and Asian markets. Serve with Sweet and Smoky Tofu or Tempeh Strips or Teriyaki Tofu Triangles. Photo by Susan Voisin.

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Savory Mushroom Stroganoff

Mushroom Stroganoff

Yum, yum. Thanks to meaty-tasting portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission. more→

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Chili-Orange Asian Noodles with Crisp Vegetables

Chili-orange noodles recipe

This year-round noodle salad is really more about the veggies than the noodles. Flavored with a citrusy glaze, and spiked with chili oil,  it’s the perfect accompaniment to your favorite tofu or tempeh dish and can be enjoyed all year round as a room temperature noodle dish. Thanks to Boyajian for supplying the chili oil used in this recipe. more→

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Vegan Pasta Bolognese

Vegan Pasta Bolognese

In this vegan adaptation of pasta Bolognese, a classic Italian specialty, the tomato sauce is made meat-free with high-protein quinoa and flavored with wine, garlic, bell pepper, and seasonings. Simple and hearty, this is a perfect weeknight meal served with a colorful salad. Photos by Hannah Kaminsky. more→

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