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Pasta on the lighter side

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…

Pennsylvania Dutch Corn Noodles

Pennsylvania Dutch Corn Noodles

This simple, tasty pasta dish is traditional to the “plain and simple” Pennsylvania Dutch cuisine. It’s a perfect way to use fresh summer corn and tomatoes when they’re at their peak of flavor and abundance. In its original form this Pennsylvania Dutch Corn Noodles recipe is made with egg ribbons; to make it vegan, I recommend substituting ribbons made of hearty whole grain flours like spelt or quinoa. Photo by Hannah Kaminsky. Continue Reading…

Whole Wheat Pasta with Broccoli Pesto

Broccoli pesto pasta

This quick recipe comes together in as little as 15 minutes, and makes a tasty vegan pasta dish. The flavorful Broccoli Pesto sauce coats whole wheat spaghetti (or pasta of your choice) for a rich, meatless main course. It’s fast and foolproof, and tastes so good, it will please even the most stubborn broccoli skeptics. Recipe and photos contributed Andrea Soranidis of The Petite Cook. Continue Reading…

Healthy Pasta with Vegan Alfredo Sauce

Vegan fettuccine Alfredo

If you’ve been looking for a healthier alfredo pasta sauce recipe (that’s also vegan!), here it is. This one, which you can make with either silken tofu or cannellini beans, is mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. While the pasta is tasty in an of itself, what totally makes it for me are the veggie toppings, which can be varied each time. This is delicious with a briny salad like Chickpea and Carrot Salad with Parsley and Olives and some tomato wedges. Photos by Hannah Kaminsky. Continue Reading…

Kale Pesto Pasta with Cherry Tomatoes

Kale Pesto Pasta recipe

Creamy, rich kale pesto pasta perfection gets a pop of flavor from fresh cherry tomatoes. This easy recipe is sure to become a regular, ideal for a quick weeknight dinner — it only takes about 20 minutes to prepare. For a splurge, use walnuts instead of sunflower seeds. Recipe from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking by Katie Koteen & Kate Kosbee, Page Street Publishing Co. © 2017, reprinted by permission. Photos at top and bottom by Allie Lehman. Continue Reading…

Olive Angel Hair with Seared Brussels Sprouts

Olive Angel Hair With Seared Brussels Sprouts by Isa Moskowitz

I know it’s easy to run out of pasta ideas or fall into a pasta rut. But just a little produce and a few pantry items can pull you out! Salty olives and perfectly cooked Brussels sprouts, with their delicate layers and caramelized outer leaves, make this a totally satisfying dish that isn’t exactly run–of–the–mill. Chopped–up walnuts add some texture and help get the flavors to cling to the pasta. Recipe and photos from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week*  by Isa Chandra Moskowitz. © 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company.

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Pasta Puttanesca (Pasta with Olive Sauce)

Puttanesca - Pasta with Olive Sauce

The simplicity of this Neopolitan recipe belies its luscious flavor. Studded with green and black olives and a generous helping of ripe tomatoes, this is a quick pasta dish that’s perfect for a summer evening. You can enjoy it any time of year, though, so long as you can use flavorful tomatoes. Serve with a green vegetable and a big salad of mixed greens tossed with chickpeas or other beans. Use good olives that come pre-pitted from your market’s olive bar. Photos by Hannah Kaminsky.

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Pasta Arrabiata

Pasta arrabiata

Arrabiata is an Italian term for “mad” or “enraged.” I imagine that the name of this pasta dish must have been inspired by its bold red sauce and seasoning. Pepperoncini (pickled Italian hot peppers, available in jars from most any supermarket) and red pepper flakes are its signature flavorings. Use the amounts given here as a guideline—for a spicier effect, taste the sauce, then slowly step up the quantity of these two key ingredients. Photos by Hannah Kaminsky of Bittersweet. Continue Reading…

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Vegan recipes by VegKitchen