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…
Mellow asparagus and bold arugula contrast nicely in this simple yet delicious pasta recipe. It’s perfect springtime fare, though you can enjoy it year round. Complete the meal simply with a big salad (add chickpeas or beans for protein) and a fresh whole grain bread. Continue Reading…
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…
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…
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…
This easy pasta dish with a very green sauce (made of pureed green peas and broccoli) is great for kids who don’t mind a bit of green on their plate. Simple and tasty, you don’t have to be a kid to enjoy it! Photos by Lori Maffei. Continue Reading…
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…
This super-simple pearl (Israeli) couscous side dish gets its flavor from dried mushrooms. This goes with just about any kind of meal and serves 8 as a side dish. Recipes and photos from Fusion Food in the Vegan Kitchen by Joni Marie Newman, ©2013 Fair Winds Press. Reprinted by permission. Continue Reading…
This quick Italian-style vegan pasta dish features fresh asparagus, which gives it a springtime touch, and portabella mushrooms, which makes it substantial. Try a flavored variety of linguine or fettuccine to further jazz up this dish. Photos by Evan Atlas. Continue Reading…
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.
Sometimes simple can be sublime, and if you’re a broccoli fan, you’ll love this classic combo with pasta, embellished with sun-dried tomatoes and lots of garlic. Complete the meal with a colorful salad that includes some chickpeas or any kind of bean. Continue Reading…
The preparation of this tasty Slavic-inspired dish can be greatly simplified by using pre-shredded coleslaw cabbage, but for flavor, I prefer a fresh green cabbage. For a complete, easy meal, serve with a simple bean dish and a salad of mixed greens, tomatoes, peppers, and carrots. Photos by Rachael Braun.
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.
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…
Here’s a summer pasta dish that’s perfect for using all those ripe, juicy tomatoes from the garden or farm market. Teamed with artichokes, this makes a quick and tasty dinner. Serve with Summer Squash, Green Bean, and Chickpea Salad and fresh corn. Photo by Hannah Kaminsky. Continue Reading…
Fresh ingredients and pantry staples create a beautiful and nutritious dinner on the fly. This dish is equally delicious – if not more so – the next day. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (© 2011, Vegan Heritage Press). Continue Reading…
Gremolata is a mess of chopped herbs, lemon zest, olive oil, breadcrumbs or nuts, with a nubbly texture somewhere between a relish and sauce. Here it’s tossed with nutrient-rich kale, celery and whole wheat angel hair for a summer dish bright with flavor, color and crunch. Recipe and photo by Ellen Kanner. Continue Reading…
This simple summer dish of pasta with tomatoes and basil will get you out of the kitchen quickly. Make sure to use summer tomatoes at the peak of their flavor, as that’s what this dish is all about! This is a good accompaniment to grilled vegetables; it’s also good with a colorful bean salad. Try it with Mediterranean Bean Salad with Pickled Beets. Continue Reading…
The traditional pasta dish called aglio olio (garlic and oil) gets a fresh twist with fresh and dried tomatoes, lots of parsley and a sprinkling of toasted nuts. It’s a perfect summer pasta dish, but ou can enjoy it all year round. Continue Reading…
This simple pasta dish, filled with flavorful asparagus and artichokes, is sure to please in late spring and early summer. This can be served warm or at room temperature. Serve with a salad featuring chickpeas (I especially like this with Chickpea Salad with Roasted Peppers, Tomatoes, and Basil) and fresh corn on the cob. Photos by Rachael Braun. Continue Reading…
