Hearty Pasta Dishes
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.
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→
Though this dish calls for only a half-pound of pasta, it’s so chock-full of vegetables (as well as beans) that it makes a heaping quantity. It’s a great way to serve pasta in the fall, but you can enjoy it in the winter as well. Photos by Evan Atlas. more→
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.
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→
Chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans and tomatoes, this stick-to-your-ribs dish will satisfy the heartiest of appetites.
Serve this tasty cold pasta salad, flavored with traditional eggplant caponata, for a family dinner, potluck, or buffet. more→
This quick and easy dish is a favorite in my cooking classes. Pasta stuffed with light and fluffy Almond Ricotta and liberally doused with marinara sauce is a truly satisfying entrée. Although this recipe calls for large pasta shells, feel free to substitute other large stuff able shapes, such as manicotti or cannelloni. Recipe adapted from Artisan Vegan Cheese* by Miyoko Schinner, ©2012 Book Publishing Company, reprinted by permission. more→