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Pasta and Noodles

Greek-Flavored Pasta Salad

Greek flavored pasta salad

This recipe uses pasta in place of the customary lettuce in a Greek salad. Mixed with veggies, this makes a substantial and lively main dish for warm-weather meals, as well as a great vegan potluck dish for summer gatherings. Take along some extra vinaigrette to moisten the salad if it is to stand for a substantial amount of time. Leftovers are great to pack into containers for the next day’s lunch. Photos by Evan Atlas. Continue Reading…

Creamy Vegan Macaroni Salad

Creamy Macaroni Salad by Zsu Dever

Cooking pasta for a cold salad is radically different from cooking pasta for a hot dish. Going against the grain, you cook it not to al dente, but to tenderness. Overcooking it will leave you with a soggy mess instead of a salad, and undercooking it will produce hard-as-nails pasta once cool. Cooking the pasta just right will render this a perfect American staple.

And being vegan doesn’t mean you have to miss out on delicious, creamy macaroni salads. This recipe uses vegan mayonnaise to keep it dairy-free. Use gluten-free pasta to make it gluten-free.

Recipe and photo from Everyday Vegan Eats* by Zsu Dever © 2014, reprinted by permission of Vegan Heritage Press. Continue Reading…

Everyone’s Favorite Pesto Pasta

Basil and pine nut pesto

I often cook for friends with a range of varied dietary needs and tastes. With vegan, vegetarian, and non-vegan friends all at my table and wanting food, I can always rely on this dish! My pesto pasta recipe is a happy medium for everyone—it fills the vegan and vegetarian requirements and keeps my omnivore friends feeling full and satisfied; it tastes delicious and doesn’t contain ingredients that can put-off non-vegans taking that first bite. Contributed by Anne Davies. Continue Reading…

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 shells stuffed with light and fluffy (and vegan!) 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.  Continue Reading…

Pasta with Two Beans and Escarole

Pasta with two beans and escarole

Pasta, beans, and greens are a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty. This recipe uses escarole, 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. Continue Reading…

Soba Noodles with Green Beans and Almonds

Soba Noodles with Green Beans and Almonds

Perfect green beans seem to be available only for a month or two in the summer. This tasty salad is a nice way to highlight them during that brief window. However, I’m so fond of them, that I use frozen green beans so I can make this easy soba noodle recipe regularly. I highly recommend using organic, whole, baby green beans.

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Pasta with Greens, Chickpeas, and Olives

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

This quick and nourishing pasta recipe combines greens with chickpeas and olives for a tasty, healthy dish. Specifically, this 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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Udon Noodles with Spinach-Miso Pesto

Udon Noodles with Spinach-Miso Pesto

In this recipe, the Asian flavor of miso fuses with the peppers, tomatoes, and olives of Italian cuisine. This fusion pasta dish makes a luscious meal all year round. It’s good served warm or even at room temperature. Serve these Udon Noodles with Spinach-Miso Pesto with a bountiful salad of greens and tomatoes. Photos by Evan Atlas. Continue Reading…

Vegan Bolognese Sauce

This recipe for Vegan Bolognese Sauce is a meat-free version of the classic Italian pasta sauce. The secret ingredient? Lentils! You can prepare the sauce in advance, then let it cool down and put it in airtight containers. It will keep for up to 3 days in the refrigerator or up to 3 months in the freezer.

Vegan Bolognese Sauce
Serves: 8 cups
  • 1 tbsp olive oil
  • 1 onion, cubed
  • 1 clove garlic, crushed
  • 1 cup dried red lentils, rinsed
  • 1 (28 oz / 796 mL) can crushed tomatoes
  • 1 cup tomato sauce
  • 1 cup water
  • 2 tbsp tomato paste
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh oregano, chopped
  • 1 tbsp fresh parsley, chopped
  1. In a large saucepan, heat oil over medium heat.
  2. Add onion and garlic. Cook, stirring, for about 3 minutes or until softened.
  3. Add pepper and cook, stirring, for 5 minutes.
  4. In the saucepan, add lentils, tomatoes, tomato sauce, water, tomato paste, salt, and pepper. Mix well.
  5. Bring to a boil. Reduce to low heat, cover and simmer, stirring occasionally, 40 to 50 minutes or until sauce has thickened.
  6. Stir in oregano and parsley and continue cooking for 10 minutes.


Vegan Asian Veggie Noodles

Vegan Asian Veggie Noodles

This Vegan Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepare—perfect for a busy weeknight dinner.


Vegan Asian Veggie Noodles
Serves: 4
  • 1 tsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tsp ginger powder
  • ½ tsp curry powder
  • salt
  • 3 carrots, chopped in small cubes
  • 250g vermicelli
  • 3 tbsp sesame oil
  • 1 red pepper, chopped in small cubes
  • ½ cup peas
  • 1 can baby corn
  • 1 clove garlic, finely chopped
  • pepper
  1. Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt.
  2. Peel the carrots and cut them in julienne.
  3. Cook the noodles as indicated on the package.
  4. Heat the sesame oil in a wok.
  5. Add vegetables and cook for 10 minutes over medium heat. They must be cooked, but still a little firm.
  6. Add the sauce to the wok and continue cooking for 2–3 minutes.
  7. Add the well-drained noodles into the wok, mix gently, and cook another 3 minutes.
  8. Taste and rectify the seasoning.


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. Continue Reading…

Tomato Tortellini or Ravioli Salad

Tomatoes with Ravioli

There’s something really satisfying about filled pastas like tortellini or ravioli, especially now that there are several vegan varieties to choose from. Combined with summer’s ripe tomatoes and basil, they are the basis of a delicious main dish salad in this recipe. Look for them in the freezer section of natural foods stores. Continue Reading…

Vegan Fettuccine with Peas and Alfredo Sauce

Vegan Fettuccine with Peas and Alfredo Sauce

Discover this recipe for Vegan Fettuccine with Peas and Alfredo Sauce without delay! The “Parmesan” cheese is replaced by nutritional yeast. As for the creamy alfredo sauce, it is made with vegetable broth and plant based milk.


Vegan Fettuccine with Peas and Alfredo Sauce
Serves: 4
  • 1 onion, finely chopped
  • 4 large cloves garlic, minced
  • 2 tbsp flour
  • 1 cup vegetable broth
  • 1 cup unsweetened soy milk
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp lemon juice
  • ¼ cup nutritional yeast
  • 1 cup peas
  1. Combine the onion, garlic, and flour in a saucepan and cook over medium heat for 2 minutes.
  2. Add the vegetable broth, milk, salt, pepper, and lemon juice. Bring to a boil and heat for 8 to 10 minutes over medium heat or until the sauce is creamy.
  3. Pour this mixture into your blender and add the nutritional yeast. Blend until a smooth sauce is obtained. Adjust seasonings to taste.
  4. Pour the sauce back into the saucepan and add peas. Warm the sauce for few minutes.
  5. Serve sauce over the pasta of your choice.


Spicy Vegan Singapore Noodles

Spicy Vegan Singapore Noodles

This Spicy Vegan Singapore Noodles recipe is crazy good. Spicy to perfection and filled with good ingredients, everyone will ask for a second plate!

Spicy Vegan Singapore Noodles
Serves: 3-4
  • 9 oz rice vermicelli
  • 1 tbsp vegetable oil
  • 1 small onion, cut into thin slices
  • ½ red pepper, cut into thin slices
  • 2 garlic cloves, finely chopped
  • 2 green onions, chopped
  • 2 tsp curry
  • 1 tsp turmeric
  • 1 tsp sugar
  • salt and pepper, to taste
  1. Place vermicelli in a heat-proof bowl. Cover noodles with boiling water and let soak for 1 to 2 minutes or until softened. Drain well and rinse under cold water. Set noodles aside.
  2. In a wok, heat the oil over medium-high heat. Add the onion, pepper, and garlic. Cook, stirring, for 2 minutes or until the pepper is tender but still slightly crunchy.
  3. Add cooked vermicelli, green onions, curry, turmeric, and sugar. Mix well to combine everything.
  4. Serve.


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Vegan recipes by VegKitchen