Pasta Entrées

Farfalle Piemontesi (Creamy Bow Tie Pasta with Mushrooms and Dried Tomatoes)

In the original version of this simple but elegant dish of bowtie pasta, mushrooms, and dried tomatoes, the ingredients are enveloped in a rich cream sauce. I’ve streamlined and veganized it by making a creamy sauce of low-fat white beans instead. Serve with a colorful salad and fresh crusty bread. more→

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Tortellini or Ravioli with Broccoli and Sun-Dried Tomatoes

Fresh Broccoli in a bowl

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

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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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“Hay and Straw” Linguine with Vegan Alfredo Sauce

“Hay and straw” pasta is mixture of white and spinach linguine and come packaged together. Somewhat easier to find is white and green fettuccine, so substitute these if need be. If you’ve been looking for a healthier Alfredo sauce, you’ve come to the right place. more→

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Slow-Cooker Lasagna Primavera

Fresh from the vegan slow cooker by robin robertsonContributed by Robin Robertson, author of Fresh from the Vegan Slow Cooker * (The Harvard Common Press, 2012). One of the things I like most about using a slow cooker is its versatility.  While it is ideal for cooking beans, stews, soups, and chili, it can also be used to cook some things that may surprise you such as breads, cakes, and other desserts.  It’s also terrific for cooking casseroles and other recipes you normally associate with oven-baking.   more→

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Fettuccine with White Bean Sauce and Chard

Ruby Chard

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.

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Vegan Stuffed Shells with Almond “Ricotta”

Stuffed Shells with Vegan Almond "Ricotta" from Artisan Vegan Cheese by Miyoko Schinner

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→

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Pasta Jambalaya

vegan pasta jambalaya

Here’s one of my favorite uses for vegan sausage. The bold flavor is used to full advantage in this hearty Creole-flavored pasta dish. If you have more time, make a pan of vegan corn bread, it’s a wonderful addition to this meal, as is Creole Coleslaw.  more→

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