Hearty Pasta Dishes

Pasta with Greens, Chickpeas, and Olives

pasta with greens, chickpeas, and olives from Wild About Greens

This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens* by Nava Atlas.

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Ravioli with Broccoli and Sun-Dried Tomatoes

Ravioli with broccoli and dried tomatoes

Here’s a simple pasta dish featuring ravioli and broccoli, enlivened with dried tomatoes. Look for vegan ravioli in the frozen foods section of natural foods stores. They come stuffed with tofu, spinach, or even sweet potato. This dish gives equal billing to the pasta and the veggies. Try serving this with a salad and Mediterranean Spinach with Pine Nuts and Raisins.

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Curried Pasta with Spinach and Lentils

Pasta curry with lentils and spinach

Spinach and lentils often paired Indian cuisine. Here, they are given an unusual context when combined with pasta. For a delicious meal, serve with a fresh flatbread and sliced cucumbers in coconut yogurt, embellished with cilantro. Photos by Hannah Kaminsky.

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Ravioli in Sweet Potato Sauce

Ravioli in sweet potato sauce

Sweet potato sauce for pasta? Try it and see! Serve with colorful sautéed bell peppers and zucchini for a more colorful, veggie-packed meal. This is a nice company dish, so if you’d like more servings, simply double the recipe. Photos by Hannah Kaminsky. more→

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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

Vegan mixed mushrooms stroganoff

Mushroom lovers will revel in this earthy yet elegant vegan presentation of stroganoff, featuring a multitude of mushrooms in a creamy sauce, served over pasta. Consider looking for morels, which contribute a particularly “meaty” texture to the dish. Not that we want to imitate meat, but morels are delicious in their own right.

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Mixed Vegetable Lasagna

Vegan tofu and vegetable lasagna

Lasagna has a timeless appeal, and is always such a hit, whether you make it for your family or company. For this vegan version, you can vary the vegetables used below —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. Note that not all no-boil brands are vegan; some contain egg. So read the label carefully if that’s a concern! more→

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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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