Hearty Pasta Dishes

Fettuccine “Carbonara” with Broccoli

Vegan Fettuccine Carbonara with Broccoli

Carbonara refers to a pasta dish made with bacon. To make this dish vegan, a bacon substitute in the form of smoky tempeh is used to augment this Italian classic. It’s made even tastier with lots of broccoli, and some optional asparagus. Photos by Evan Atlas. more→

Creamy and Rich Vegan Alfredo Sauce for Fettucine

It is hard to believe that something that can be whipped up in a matter of minutes can be so good, but it really is!  Makes enough for 1 pound of pasta. With additional nutritional yeast, this can be used as a cheese sauce for lasagna. You can vary this by sautéing onions, mushrooms, diced red bell peppers or other vegetables first, then adding the other ingredients. Contributed by Miyoko Schinner. Make sure to view the related video demonstrating how to make this delicious sauce. more→

Pasta with Red Beans and Broccoli

Pasta with red beans and broccoli

This hearty pasta dish featuring broccoli and red beans, flavored with miso, is a sturdy, everyday dish, fusing Italian and Asian flavors. You can use any kind of small red bean, but adzuki beans are especially good in this. You’re less likely to find them in cans, but they don’t take as long as other bean varieties to cook. Photos by Evan Atlas. more→

Pasta with Two Beans and Escarole

Pasta with two beans and escarole

Pasta, beans and greens is a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty. Escarole is a sturdy green whose slight bitterness is tempered by cooking. You’ll find it near the lettuces in the produce section. If you’d like, you can substitute an equal amount of curly chicory, or a medium-sized bunch of chard. Photos by Hannah Kaminsky. more→

Mom’s “Tofuna”-Noodle Skillet

Tofuna noodle skillet or casserole

Here’s a vegan version of the vintage tuna-noodle casserole that evokes 1950s TV moms in shirtwaist dresses, wearing pearls. Firm and chewy baked tofu stands in for the tuna. The first few time I made this, I baked it, which tends to dry it out quite a bit. No really reason to bake it, as all the ingredients are cooked and ready without the extra time in the oven. However, if you’d like to make this more casserole-like, simply transfer to a cute casserole dish and serve from there. Or, you can make it ahead of time, and then reheat briefly in the oven in a casserole dish. Serve this mild dish with plenty of green veggies. more→

Tuscan-Style Rotini with White Beans

This pasta dish, combining rotini with white beans, needs only a tossed salad and a steamed green veggie to complete the meal. Try this with whole-grain or spelt pasta for an even heartier result. more→

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