Hearty Pasta Dishes
Pasta combined with greens and beans is a classic combo, and this one featuring spinach and chickpeas, embellished with sun-dried tomatoes, is a tasty take on this trio. You need only a salad and some crusty bread to accompany this hearty pasta dish that’s welcome all year around. Photos by Hannah Kaminsky. more→
I almost named this “The World’s Easiest Lasagna” because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this at a party once and it was a huge hit, so I can attest to it’s omnivore friendliness. This tastes even better reheated the next day. Contributed by Dianne Wenz, from VeggieGirl.
After being asked where I get my protein, I’m usually asked where vegans get their calcium. From beans and greens, of course! This recipe fits my at-least-4-colors at every meal rule (green kale, brown mushrooms, white shallots, red sun-dried tomatoes, and black olives), but it also follows Dr Fuhrman’s G-BOMBS plan (greens, beans, onions mushrooms – berries and seeds will have to wait for another meal). I didn’t make it with any plan in mind though – I just knew the combination would taste good! Contributed by Dianne Wenz, from VeggieGirl. Photos by Hannah Kaminsky.
Pasta and veggie combos are always welcome, no matter what time of year. Though not a traditional combination, I long ago discovered that pasta marries well with curry. With the addition of cauliflower and chickpeas, it’s a tasty Italian/Indian fusion that’s ready in 30 minutes or so. Use a whole-grain or even a gluten-free pasta. This tastes just as good at room temperature as it does warm (or even hot!). Serve with fresh corn during the summer; or any green vegetable for cooler weather meals. Add a big salad and you’re all set. Photos by Evan Atlas. more→
Chard is a beloved kitchen-garden vegetable in Italian cuisine, from which this pasta dish is inspired. Combined with beans and fresh tomatoes, this stick-to-your-ribs late summer pasta dish will satisfy the heartiest of appetites. A big salad and fruity dessert complete the meal. more→
I like to use penne pasta in this recipe, but any bite-sized pasta will work well. This dish is best if eaten immediately after prepared since the sauce may begin to turn brown if made in advance. Use gluten-free pasta to make this gluten-free. From Nut Butter Universe* by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.
This easy and delectable dish combines roasted eggplant, peppers, and broccoli with pasta. It’s perfect for cool weather months, when you want something comforting yet not too heavy, with plenty of flavorful veggies. Serve with a big salad to which chickpeas or beans have been added, and a crusty bread. Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. more→
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.