Recipezaar: Vegan,Pasta recipes

Chile Noodles (Stir-Fry)

Fri, 08 Dec 2006 16:10:58 -0500

From a 1997 issue of Cooking Light magazine. This uses soba (buckwheat noodles) that can be found in the asian aisle of many supermarkets, whole foods markets, and asian markets. This is said to pair well with grilled meats and seafoods because of its hot-and-sour dressing. -- posted by the_cookie_lady

Spicy Citrus Couscous

Sat, 13 Jan 2007 20:58:26 -0500

A flavorful sidedish for fish or chicken. Thai red curry paste can be quite "hot", so adjust amount according to tastes. -- posted by mikekey

Romantic Garlic Tomato Sauce

Tue, 16 Jan 2007 22:50:48 -0500

This is my signature sauce. The aroma will waft through your house and make everyone anticipate the meal! It's light but REALLY delicious! I have added meatballs or sausage to this recipe, but it's wonderful as is! -- posted by ms.susan

Barbara's Chinese Noodle Salad

Tue, 16 Jan 2007 22:59:03 -0500

I received this recipe from my best friend. It's so simple and tastes SO good! I serve it as a side to "Recipe #93520" -- posted by rickoholic83

Hazelnut Butternut Squash Ravioli Filling

Thu, 18 Jan 2007 16:20:55 -0500

I had a version of this from the company Rising Moon....it is fabulous....so I am looking for a recipe similar to this and plan to try it soon...didn't want to lose it. Apparently this one originally comes from "Vegetarian Gourmet" Spring 1994. -- posted by DogAndCatDoc

Butternut Squash Pasta

Thu, 18 Jan 2007 16:21:57 -0500

This looks like a great pasta to make for ravioli...will be making this soon. Comes from "Vegetarian Gourmet", Spring 1994. -- posted by DogAndCatDoc

Easiest Lentil Soup of All Time

Mon, 22 Jan 2007 20:31:54 -0500

This could probably be sold in a jar as "Insta-Lentil Goodness: Add Water and Boil." I think it would cost $3. Any variety of spices can be used...sometimes I'm lazy and just buy a can of diced tomatoes that is already flavored with Italian spices or Zesty Chili flavor, or whatever. I also throw in a tablespoon of cumin and/or chili powder from time to time. Sometimes I don't add any spices and enjoy the simple flavors by themselves. -- posted by Serah B.

Veggies and Rice Noodles Starring a Spicy Peanut Sauce

Sun, 28 Jan 2007 16:29:46 -0500

The spicy peanut sauce makes a fantastic dip for anything, including sweet potato wedges if you leave it a little thicker (use less hot water). You can also use the sauce just to top steamed veggies, or in a stir fry. -- posted by Chef #437797

Szechuan Green Beans and Soba

Wed, 07 Feb 2007 16:28:21 -0500

This is my most favouritest noodle dish. I love it just as it is but it makes a great side dish to many meals. To make it a veggie main add some cubed tofu or Quorn in with the green beans. This originally came from "Three bowls" cookbook by Seppo Ed Farrey. -- posted by PinkCherryBlossom

Confetti Couscous Salad

Mon, 12 Feb 2007 22:47:45 -0500

I've been making this recipe for years for potlucks. It's very easy and everyone seems to LOVE it. Even those picky eaters. This can be made a day in advance, and is actually better the next day. (you may want to add extra salad dressing the next day due to absorption) -- posted by Nenny

Double-Bean Pasta With Tomatoes

Fri, 16 Mar 2007 23:23:46 -0400

On Sundays I cook with weekday lunches in mind, favoring big pots of tasty dishes that reheat well in the microwave at work. This low-fat, whole grain, high-fiber and vegan pasta dish is full of some of my favorite foods - Green beans, chickpeas and pasta. Mmm. Nutritional yeast adds B-12 and other vitamins and a slightly cheesy taste, though folks who love cheese can try parmesan or Romano instead. Bob's Red Mill and Red Star brands of nutritional yeast are both gluten-free. I use a Tinkyada's Gluten-Free Spirals, but you can use regular rotelle / fusilli if you prefer. -- posted by What's Cooking?

Sopa De Pasta or Sopa De Fideos

Thu, 26 Apr 2007 13:38:25 -0400

A nice meatless soup for a change of pace. It's thick like stew and popular with kids. Great Mexican comfort food. From the Vegetarian Journal for Summer 2007 -- posted by That is Dr House to you

Tampopo Vegetable Noodle Soup

Fri, 27 Apr 2007 22:47:24 -0400

Inspired by MeatlessMonday.com -- posted by Making Stuff

Vegan Sauerkraut and Tomato Pasta

Tue, 01 May 2007 11:44:27 -0400

I never thought that sauerkraut would be good in a pasta dish, but after trying this out, I proved myself wrong! This is a great, heardy, tangy dish that any kraut-lover will surely enjoy. -- posted by tendollarwine

Vegan Mushroom Stroganoff

Tue, 01 May 2007 13:00:46 -0400

I whipped this up one night just to try it and it's become one of the best comfort foods I can imagine--pasta, delicious seasonings, warm, creamy--nothing better! (Sub. the bag of crumbles for 1 pound of roughly ground seitan) -- posted by tendollarwine

Ravioli in Tomato Mushroom Sauce

Thu, 10 May 2007 22:42:43 -0400

From Time Life Great Taste Low Fat -- posted by That is Dr House to you

Quick Bulgur Bolognese

Thu, 17 May 2007 15:11:49 -0400

Scrummy way to make your pasta sauce HUGELY filling! Quantities can be flexible depending on taste, and the contents of your fridge. -- posted by Nattymummy

Red Couscous

Mon, 28 May 2007 22:38:08 -0400

There will be no falling asleep at dinner with this on your plate! Something different from Miraval Resort & Spa chef Cary Neff. -- posted by ~Jen~

Pasta Shells With Lentils and Spinach

Mon, 04 Jun 2007 21:24:19 -0400

This is a very filling vegetarian dish with a delightful variety of colors, textures and flavors. It is from "The One-Dish Vegetarian" cookbook. I prepared it for my husband and his cousin (who is a nutritionist) and they both liked it. -- posted by Prose

Macaroni and Cheesy Sauce

Sat, 09 Jun 2007 22:56:54 -0400

This is a vegan version of Macaroni and Cheese adapted from the book, Breaking The Food Seduction by Neal Barnard, M.D. I prefer it over low-fat versions of real Macaroni and Cheese. I make several batches of the dry ingredients in baggies to have on hand. I like to serve it with steamed broccoli. -- posted by Netgirl's Healthy Cookbook

Seitan and Mushroom Stroganoff (Vegan)

Mon, 02 Jul 2007 22:52:23 -0400

This is the best vegetarian or vegan stroganoff I've tried yet. It came from Farm Sanctuary's Guide to Vegan Living and I've only slightly changed it. One way I improved it for our taste is by using Mckay's Chicken Seasoning broth instead of Vegetable Broth or water and adding 3 Tablespoons of Vegan Sour Cream. We will be making this often from now on. Hope you enjoy it! -- posted by Enjolinfam

Cold Sesame Noodle Salad

Wed, 11 Jul 2007 00:16:14 -0400

Simple but very delicious! Holds great at room temperature--the perfect potluck salad! -- posted by Battle in Seattle

Creamy Vegan Pesto Pasta With Broccoli

Thu, 19 Jul 2007 22:01:29 -0400

This is something I just put together today. I was craving something creamy, but wanted to keep it vegan and this is what I came up with. I got some of the ideas for the sauce from other recipes in the Micheff Sister's Cookbook. I think next time I will use this pasta mixture in a casserole baked with bread crumbs covering the top. -- posted by Enjolinfam

Fettuccine Pasta With Mushroom & Cashew Sauce

Mon, 23 Jul 2007 22:03:11 -0400

This recipe which I found in a 'Healthy Eating' magazine, can be a main dish or a side dish with a simple meat dish eg. grilled steak or chicken breast. Serve as soon as cooked or the sauce will thicken too much on standing and will need thinning with a splash of hot water. Use more garlic if you like :) I do !! -- posted by Jen T

Quick Vegan Pesto Alfredo Sauce

Wed, 15 Aug 2007 14:20:23 -0400

Healthiest alternative to alfredo and it's easy to make. Just blend ingredients together and heat. I adapted this from my Creamy Vegan Pesto Pasta with Broccoli (Recipe #241451) to a simpler recipe. Tried it today with my Walnut Meatballs (Recipe #239125) and it tasted terrific! My husband has always been an alfredo lover and we both love the added taste of pesto in this creamy sauce (I don't think it would taste as good without the pesto). Hard to believe it's as good for you as it is! My husband also likes to sprinkle some parmesean cheese in the sauce. Though not vegan anymore it does taste great with it still being much healthier than most creamy sauces. -- posted by Enjolinfam

Israeli Couscous Risotto With Shiitakes

Thu, 23 Aug 2007 12:40:53 -0400

This is from Vegetarian Times. March 2007 -- posted by dicentra

Vegan "tuna" Mushroom Casserole

Mon, 27 Aug 2007 18:10:01 -0400

I was in the mood for the tuna casseroles that I had as a kid. Now that I'm vegan I wanted to try something similar, meat and dairy free! Chickpeas stand in for the tuna for protein. -- posted by kimmouse

Acini Di Pepe With Lemon Butter and Zucchini

Sat, 15 Sep 2007 21:46:39 -0400

This is from 365 Ways to Cook Pasta. Simple and delicious! -- posted by dicentra

Vermicelli and Paprika Soup (Dweda Zaara)

Mon, 08 Oct 2007 22:25:14 -0400

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Tunisia region. See my recipe#206852 for the hreesa. -- posted by Engrossed

Chickpea & Cranberry Couscous

Sun, 21 Oct 2007 00:47:34 -0400

This is just a great side saladish dish; sometimes I'll cook up some greens (swiss chard or kale or something) for dinner with a side of this! -- posted by Emily the Vegan

Vegan Artichoke and Tomato Alfredo

Fri, 09 Nov 2007 02:40:37 -0500

Hey it rhymes! (butterless) Non vegans, try adding some parmesan to each plate. -- posted by hipbonez

Avocado and Ginger Pasta

Sun, 11 Nov 2007 09:20:39 -0500

A wonderful recipe from an Australian cooking show "The Cook and The Chef". Got off the website ww.abc.net.au/tv/cookandchef. To make it vegan use non-egg pasta. -- posted by Wendys Kitchen

Pasta Sauce With a Heart <3

Thu, 15 Nov 2007 19:56:13 -0500

I LOVE artichokes, and this is a wonderful vegan pasta sauce that makes great use of these delicious little thistles. I usually have canned artichoke hearts on hand instead of jars of the marinated ones. For this recipe, I simply added 1/4 cup or so of my favorite Italian salad dressing with a shake or two of crushed red pepper and some dried italian spices in place of the reserved marinade. Non-vegans, feel free to top your servings of pasta with grated cheese. I spinkled the top of ours with some nutritional yeast which is a nice vegan alternative to parmesan cheese. -- posted by Kozmic Blues

Pasta Sauce of Fire Roasted Tomatoes, Artichokes and Kalamata Ol

Mon, 19 Nov 2007 21:45:47 -0500

An unbelievable symphony of flavors and textures to accompany penne or angel hair pasta. -- posted by Geoffrey

Saffron Scallion Couscous

Wed, 26 Dec 2007 19:44:54 -0500

This is from Food to Live By. Everyone loves this side dish. I noticed there is one other recipe posted on recipezaar that is very similar to this one. There are a slight change of ingredients and the preparation is a bit different. -- posted by theAmateurPastryChef

Light Pasta E Fagioli

Thu, 27 Dec 2007 18:40:32 -0500

This soup is light but still hardy and vegan to boot. Would be great served with a peppery salad and crusty bread to sop up the juices. -- posted by Elle_mnop

Fettuccini With Artichoke, Seitan, and Sun-Dried Tomato

Fri, 28 Dec 2007 19:00:15 -0500

This is a yummy dish I came up with after I found out how tasty seitan and sun dried tomatoes are. -- posted by VeganKitten

Gnocchi and Spinach Tomato Soup

Mon, 07 Jan 2008 23:53:24 -0500

Very quick and easy. The servings arent super huge, but there very filling. -- posted by hipbonez

Vegan Mushroom Sage Pasta

Mon, 07 Jan 2008 23:59:11 -0500

A scintillating vegan pasta dish. Good as a main course. -- posted by yogicdancer

Tofu Basil Ricotta

Wed, 16 Jan 2008 17:42:46 -0500

From my new FAVORITE cookbook: Veganomicon. This is an amazing vegan filling for stuffed shells, manicotti, lasagna or topping pizza or pasta. Simple to make, possibilities are endless!! The best tools for this one are clean hands. They are the most effective for squishing the tofu to "ricotta-like" consistency. The recipe listed below is enough for one(1) layer in a 9x13 lasagna pan. Can be doubled if you like more "cheese" in your lasagna layers. -- posted by Kozmic Blues

Artichoke, Sun-Dried Tomato & Fusilli

Sun, 03 Feb 2008 13:56:46 -0500

Divine if you like strong flavors my partner isn't a fan so i should really make smaller quantities -- posted by Princapessa

Sesame Noodles With Napa Cabbage

Tue, 05 Feb 2008 22:49:19 -0500

From Vegetarian Times. Good hot or cold. I use Bragg's Liquid Amino Acids for the soy sauce. It's a lot lower sodium. -- posted by WI Cheesehead

Fragrant Tofu Soba Noodle Soup

Sat, 22 Mar 2008 17:54:00 -0400

This is a veg-friendly adaptation of a recipe from fitness magazine. To make the original version, replace the tofu with scallops and the veg broth with chicken broth. Enjoy! -- posted by BusyBeeHoneyBee

Orecchiette With Chickpeas and Broccoli Rabe

Mon, 24 Mar 2008 17:45:18 -0400

A rustic but healthy pasta dish. Can be made vegan, or with a bit of grated parmesan on top for good measure. -- posted by BusyBeeHoneyBee

Cauliflower Ragu

Fri, 28 Mar 2008 17:46:31 -0400

Because there are so few ingredients, quality makes the difference. So try to use sea salt, good olive oil and high-quality tomatoes. We sometimes add Quorn meatballs toward the end of cooking. The original, from Deborah Madison's Savory Way, called for a few tablespoons of sun-dried tomato purée with canned tomatoes as an option. -- posted by fluffernutter

Tuscan Sun Pasta

Thu, 03 Apr 2008 16:42:51 -0400

A simple, quick and tasty pasta inspired by my meals in Tuscany. -- posted by Acoustic Indigo

The Best (And Easiest!) Tomato Sauce Ever!

Sun, 20 Apr 2008 19:35:17 -0400

I love to make this in the summer when I can use fresh tomatoes from the backyard. So sweet and delicious! We eat it with brown rice pasta - fusilli is our preferred shape. The measurements are approximate, since I don't really measure when I make this. -- posted by Little Vegan Devil

Spicy Coconut Noodles

Tue, 29 Apr 2008 00:44:18 -0400

From Real Simple -- posted by Mary M.

Soy-Mirin Tofu & Veggies over Peanut Noodles

Mon, 16 Jun 2008 09:17:12 -0400

An easy Asian-inspired peanut noodle dish that comes together with minimal fuss. I got the original recipe from Veganyumyum.com, but it's been modified a bit and I wanted to post it here so I don't lose it! Great for a quick supper on a hot summer night! Add any veggies you like--it's very versatile. -- posted by damienducks

Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free)

Mon, 14 Jul 2008 22:29:11 -0400

My Mom's Eggplant Parmesan is delicious, but it practically takes all day to make, so she hardly ever makes it. This version is simplified for delicious weeknight suppers. Although, if you have time and you want to make your own sauce from scratch, knock yourself out. This recipe is also tailored for my my vegan diet and my husband's gluten allergy (no cheese or breadcrumbs). However, non-vegans can top with cheese to their hearts' delight. -- posted by Prose

Basic Tomato Sauce

Wed, 30 Jul 2008 20:24:18 -0400

This is a basic Tomato Sauce that can be used for pasta, pizza or as a base for soups. This can made in a slow cooker or on the stove top and freezes well -- posted by shalene7

Vegan Pad Thai

Fri, 01 Aug 2008 14:31:35 -0400

A vegan version of a popular dish from Thailand. -- posted by Vegan Dave

Peperonata

Wed, 03 Sep 2008 19:17:42 -0400

This is an adapted recipe from one posted in GOURMET - the original recipe title is "Gemelli with Creamy Red Pepper sauce and Fresh Mozzarella" I warmed this red pepper sauce up - tossed with hot cooked pasta and fresh mozzarella (a 4oz ball diced per 1/4 lb pasta) - I also added 1 tbsp balsamic vinegar - enjoy! I frequently use a combination of red and yellow bell peppers - it's such a vibrant sauce - This sauce is vegan - without the mozzarella and makes a wonderful spread!!!! NOTE: Prep time does not include roasting and cooling peppers - because my hunch is that most of you will use the jarred ones, and that's completely fine :-) -- posted by gohogsgirl

Cilantro Noodle Bowl With Cilantro Pesto

Thu, 11 Sep 2008 15:54:42 -0400

This is a fabulous salad. Serve it as a light meal. The dressing is very refreshing. Cilantro makes a tasty pesto variety. I found the recipe at www.101cookbooks.com. -- posted by Reddyrat

Asian Noodle Salad With Toasted Sesame Dressing

Wed, 17 Sep 2008 16:36:08 -0400

Very yummy. My toddler was suspicious at first but now she loves it. From "Feeding the Whole Family" -- posted by sammos

Acorn Squash With Apple Couscous Stuffing

Fri, 26 Sep 2008 16:16:40 -0400

Great lunch or dinner, if you're craving something on the sweet side and hearty. And, this is good for you! Serve with a small salad or steamed vegies. -- posted by VickyJ

Soba Salad With Miso Vinaigrette

Tue, 14 Oct 2008 00:49:45 -0400

Vegetarian Times -- posted by dicentra

Udon Noodles With Citrus Vinaigrette

Sun, 19 Oct 2008 16:33:49 -0400

Food and Wine. October 1999. -- posted by dicentra

Homestyle Noodle Soup (Vegan/Vegetarian)

Tue, 21 Oct 2008 18:15:48 -0400

I'd been looking for a while for a good, wholesome and tasty chicken noodle soup without the chicken. Many of my friends are vegans and vegetarians, and since soup is my favorite comfort food, I thought that that having some dishes in my repertoire to cook for them was important. This is one of the best chicken noodle soup recipes, in my opinion, and the great thing about it is that it can easily be enjoyed by both vegetarians and meat-eaters alike. I made it by blending a couple old-fashioned chicken noodle and vegetarian noodle recipes with my own and doing multiple taste-tests. See my original Homestyle Noodle Soup recipe for the poultry-lovers version! -- posted by Lady Danio

Sesame Noodle Soup With Vegetables

Mon, 27 Oct 2008 17:20:59 -0400

From 1001 Low Fat Vegetarian Recipes. -- posted by dicentra

Udon Noodles With Walnuts and Pomegranates

Thu, 04 Dec 2008 01:48:00 -0500

From the October 2006 issue of Vegetarian Times. -- posted by VegSocialWorker

Spicy Tomato Sauce/ Arrabbiata

Tue, 13 Jan 2009 20:35:44 -0500

A simple spicy tomato sauce made with 5 ingredants. Use whatever tomatos you have on hand. -- posted by Chef #939796

Ginger Noodles

Thu, 22 Jan 2009 15:44:49 -0500

This comes from Turn off the Fat Genes by Dr. Neal Barnard. I love cold soba noodles, so this doesn't feel like a diet recipe to me...just really yummy food. Try to eat this on the same day you make it, as cooked soba will be a bit mealy on day two, not very yummy. Note: I have never used the optional cilantro, so I have no comment on how this tastes with that added. -- posted by drbecca26

Pasta With Tofu Ricotta and Tomato Sauce

Sat, 21 Feb 2009 10:05:11 -0500

Mmmmmm. This recipe is a combination of Joanne Stepaniak's "Unstuffed Shells" from Vegan Vittles and Isa Chandra Moskowitz & Terry Hope Romero's "Cashew Ricotta" from Veganomicon. The cheese is a non-dairy dream. Creamy and rich. -- posted by His daughter

Fettuccine With Roasted Peppers

Sun, 08 Mar 2009 00:44:37 -0500

A tasty recipe from Barilla that can be a vegetarian main course or a side dish for a meat entree. -- posted by KissKiss

Fresh Vegan Pasta

Thu, 12 Mar 2009 17:34:30 -0400

Title explains it all :) -- posted by Matteo.

Engine 2 Raise the Roof Sweet Potato Vegetarian Lasagna

Sun, 22 Mar 2009 03:21:50 -0400

If you've heard about the Engine 2 Diet and want to try an Engine 2 approved recipe, here's a sample recipe to try. This is Rip Esselstyn's "Raise the Roof" sweet potato vegetarian lasagna. It's so good, he says, that he served it at his own wedding! It's also low in fat and cholesterol-free. Recipe courtesy of The Engine 2 Diet, by Rip Esselstyn. When I made this recipe, I only needed one box of lasagne noodles because the veggie mixture was so plentiful that I couldn't fit in another layer. The flavor is great, and I think you could use rotini noodles and bake it in a casserole dish for an easier preparation. (Leave the sweet potatoes in chunks if you do that.) Notice that the recipe doesn't call for any oil. If you use a non-stick wok, just add a little water to the bottom and it works just fine. -- posted by Wish I Could Cook

Green Tea Broth With Udon Noodles (Mark Bittman)

Mon, 23 Mar 2009 15:04:37 -0400

From Mark Bittman's cookbook, "How to Cook Everything Vegetarian". With its somewhat savory taste, the resulting soup is elegant in both simplicity and speed; and the list that follows shows the ways to embellish and intensify the flavor. Some are garnishes to serve over the noodles; others are cooked in the broth to give it more character. And some can go either way. Makes 4 first-course or 2 lunch servings -- posted by blucoat

Fusilli in Broccoli and Pine Nut Sauce

Thu, 26 Mar 2009 12:10:14 -0400

This recipe is from our newspaper. "This pasta in broccoli and pine nut sauce is richly flavored, yet healthy. The broccoli stalks are pureed with garlic and pine nuts to create a pesto-like sauce, which is then tossed with the florets, pasta, and fresh basil. If you like, top each serving with a sprinkling of grated parmesan cheese." (For vegan option don't add cheese.) -- posted by JoyceJoann

Joel's Vegan Angel Hair Pasta Dinner

Mon, 13 Apr 2009 18:11:34 -0400

This vegan spaghetti dinner is simple and quick. I'm a pretty picky vegetable eater and this meal was great. I ate every bite! It doesn't contain any oils, refined foods, or animal protein so it's heart healthy and great for anyone on the RAVE diet. My husband had a similar dish at Johnny Carino's and wanted to try to replicate it. This was the tasty result. 100% whole wheat pasta is not necessary but to maintain the full health benefit I advise using it. This excludes multigrain and wheat blend pasta as well. Vegetable amounts are subjective meaning you can add or reduce the amounts used. -- posted by Stiprulz

Spring Noodle Stir-Fry With Asparagus and Walnuts

Thu, 16 Apr 2009 02:13:15 -0400

A great vegan recipe from Rachael Ray's March 2009 magazine; states it is originally from cookbook author Mollie Katzen and it is supposed to satisfy even the most serious carnivore! -- posted by JanuaryBride

Sunflower Crunch Salad (With Ramen!)

Wed, 22 Apr 2009 00:45:15 -0400

Ok - this is one of those recipes that sounds questionable & becomes more appealing when the budget closes in. We used to make this a hundred years ago when we were in college on tight budgets... Time passed, the recipe was lost & today it showed up in an email from The Witchita Eagle! It's cheap, not entirely bad for you with the fresh vegies (& nuts) & tastes unbelievably good! LOL - am adding cabbage to the shopping list because mine in the garden are just too small! There was no serving size listed so I opted for 4 to 6 - you'll see. Awesome potluck or picnic dish - just mix vegies, ramen & dressing on site & serve. -- posted by Buster's friend

Mideast Minestrone Soup (Shurbat Al-Khudar)

Thu, 23 Apr 2009 01:56:25 -0400

A delicious and hearty soup from Faye Levy's cookbook, "Feast From the Mideast: 250 Sun-Drenched Recipes from the Lands of the Bible". Makes 6 first-course or 3 or 4 main-course servings. -- posted by blucoat

Pasta Salad With Peppers, Basil, and Mushrooms

Mon, 27 Apr 2009 00:27:33 -0400

Adapted from Barnes and Noble Vegetarian cookbook. Also great with lime juice instead of vinegar. -- posted by RubyEveryday

Corn and Black Bean Macaroni Salad - Tex Mex

Wed, 29 Apr 2009 12:23:11 -0400

Chill a beer for this nice and spicy dish! The elbows should be cooked al dente in well salted water to prevent broken mushy noodles. Do salt the water liberally. (2 teaspoons is not a lot once mixed with the rest of the ingredients) Seasons the pasta and avoids father salting in the recipe. This can be eaten as a side or a main balanced meal. I opted for yogurt and smart balance for better health. But you can use sour cream and mayo. -- posted by ~Rita~

Curried Vermicelli With Chickpeas

Fri, 15 May 2009 00:59:53 -0400

From "The PDQ Vegetarian Cookbook" by Donna Klein. The chickpeas can be omitted if desired. If you want the dish a little milder, halve the curry powder and chili paste amounts. I used regular canola oil in place of the peanut oil and the recipe seemed to turn out fine. I didn't use the pimiento -- posted by Chef #1109421

Japanese Vermicelli in Peanut Sauce

Fri, 15 May 2009 01:02:02 -0400

From "The PDQ Vegetarian Cookbook" by Donna Klein. -- posted by Chef #1109421

Mushroom Sauce for Pasta (Low-Sodium)

Wed, 27 May 2009 22:37:23 -0400

Cookbook author Frances Levine created this recipe for her husband, who needed to follow a low-sodium diet. She suggests serving this over pasta with a sprinkling of Parmesan. I also like a little fresh chopped parsley. Add garlic, thyme or other seasonings, as you please, or enjoy the pure goodness of mushrooms. I use whatever dried mushrooms I have on hand. -- posted by duonyte

Mashed Potato Gnocchi

Thu, 28 May 2009 23:32:53 -0400

Although this recipe calls for whole wheat flour, white flour can be easily substituted for a smoother texture. This recipe takes quite some time to prepare, but the finished product is well worth it. Note: You may need more or less flour depending on the size of the potatoes. The dough should be very heavy and sticky, but holds its shape. -- posted by TerribleCook1017

Quick and Easy Fettuccini "alfredo" With Veggies

Tue, 09 Jun 2009 01:59:26 -0400

From VegWeb : I am in Looove with this recipe, it is so easy, yummy and the sauce can be used for a multitude of other recipes. -- posted by Dusty&Sarah

Columbian Rice

Mon, 15 Jun 2009 12:19:07 -0400

from debbie whos husband is columbian this rice rocks -- posted by Dienia B.

Eggless Semolina Pasta Dough (From Bob's Red Mill)

Wed, 01 Jul 2009 11:42:38 -0400

Will be attempting this tonight. Per the Bob's Red Mill website:This recipe can be made without the unbleached white flour, producing a very good pasta, but it is harder to work with. To create an eggless pasta with any type of flour, substitute about 2/3 cup water for every two eggs. Personal note: the olive oil in this makes it more workable for filled pastas than would be a fat-free dough. -- posted by ZoeB

East Meets West Vegetable Soba Stir-Fry

Tue, 07 Jul 2009 02:34:50 -0400

I came with this one afternoon whilst in the mood for a stir-fry & the taste of soy. I used butter instead of oil to give it a creamier, almost cheesy taste that still allows it to maintain its Eastern background, but with an Italian perk. It can easily be doubled & you can add tofu for more protein & bell peppers for more of a zip. -- posted by SamiBTX

Cool California Sesame Shiitake Noodles

Fri, 10 Jul 2009 11:39:32 -0400

"California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Heres a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but its delish as is!" Recipe from Whole Foods website. NOTE: I just made this delicious recipe. I only used 4 oz of noodles and then added WAY more veggies (cooked broccoli slaw and sliced baby bella mushrooms). I also added 2 T of peanut butter which I highly recommend. Served ours WARM (instead of cool) with some shrimp on top. -- posted by JanuaryBride

Mary's Savory Marinara Sauce

Tue, 14 Jul 2009 02:33:40 -0400

This is my mom's delicious marinara sauce recipe that she kindly provided to me. I have fond memories of her making this sauce often and filling the entire house with its wonderful aroma. It has a savory tomato-y taste, a nice hint of basil, and goes well with all types of pasta (including lasagna). I also like to use it for homemade meatball heroes. I hope that you all will enjoy it as much as we do! -- posted by someone named antoine

Vegan Spag Bol (Spaghetti Bolognase)

Sun, 19 Jul 2009 15:57:31 -0400

This is a yummy, easy to make and healthy meal. You could add extra ingredients, experiment with different seasonings.. make an extra big pot and freeze some for another day! I 'invented' this today, and it is so good I had to post the recipe before I forget it! -- posted by Tamarisk

Low-Fat Black Bean-Pasta Salad (Vegan)

Thu, 23 Jul 2009 01:42:35 -0400

This colorful creation has a lot more flavor and a lot less fat than traditional pasta salad. It's easy to throw together, and with lots of vegetables and vegetarian protein it can be served as a light entree or a hearty side dish, perfect for potlucks, picnics or packed lunches. It can easily be made gluten-free by subbing gluten-free pasta. -- posted by Prose

Pasta & Bean Soup

Fri, 04 Sep 2009 10:15:30 -0400

This is a dollar stretcher. The actual recipe calls for dried beans, but I prefer using canned ones just out of time saved. Whatever you like best should work. Prep time does not include soaking the beans. -- posted by lazy gourmet

Vegan Spaghetti Casserole

Thu, 10 Sep 2009 01:45:34 -0400

This is a nice change from the typical burger or parmesan topped spaghetti sauce. Easy, tasty and the kids like it! I also like that it is a one dish meal. You can use any small pasta in place of the wheat. I use home canned tomato puree but you can replace that with two 28 ounce cans of tomato sauce and 2 cups of water. Serve on top or on the side with frozen corn that is steamed. -- posted by RussianMama

Asparagus Pasta

Mon, 14 Sep 2009 13:38:07 -0400

Another yummy pasta dish! -- posted by Kozmic Blues

Golden Mushroom, Pea, and Asparagus Risotto (Vegan)

Thu, 24 Sep 2009 14:54:58 -0400

Recipe from The Vegan Chef and placed here for safe keeping. . .have some nutritional yeast to use up and this sounds great!! Serves 4 as a main dish or 6 as a side dish. -- posted by JanuaryBride

Vegan Spaghetti

Sun, 04 Oct 2009 01:21:46 -0400

A delicious vegan spaghetti using Smart Options' Veggie Sausage (it's vegan). None of the following ingredients contain meat and meat byproducts in them. I actually thought of this recipe myself. -- posted by Cassie Lackey

Lemon Chive Noodles

Wed, 14 Oct 2009 14:20:15 -0400

This makes a great side dish, or add veggies and/or meat of your choice and turn it into a nice dinner, with maybe a salad. Adapted from Rachael Ray's Big Orange Book cookbook! -- posted by Sharon123

Gemelli With Asparagus and Pine Nuts

Sun, 25 Oct 2009 20:49:34 -0400

This recipe is from Vegan Italiano. "Gemelli is a short braided pasta, ideal for tossing with inch-long asparagus, but any tubular variety--penne is a good choice--will work in this appealing springtime recipe." -- posted by Eat Your Vegetables!

Bachelor's Bounty

Mon, 26 Oct 2009 13:10:36 -0400

Found by my DD while looking for a vegan recipe to serve for dinner at www.fatfreevegan.com. -- posted by I hate coming up with handles :)

Macaroni With Artichokes and Olives

Mon, 26 Oct 2009 13:42:10 -0400

This recipe is from Vegan Italiano. "This versatile recipe from Calabria can be served warm as a main-dish or pasta-course, or chilled as a salad." -- posted by Eat Your Vegetables!

Green Goddess Pasta

Tue, 03 Nov 2009 11:26:21 -0500

This is a vegan pasta dish out of The Skinny B*tch in the Kitch. Easy and yummy, -- posted by Jeannette 108

Gourmet Pearl Couscous Salad With Vegetables and Cashew Nuts and

Tue, 03 Nov 2009 12:06:48 -0500

Blu Gourmet Pearl Couscous (GI 52) now carries the GI Symbol. Unlike traditional couscous, pearl couscous which takes its name from its pearl-like shape and size is often described as a toasted pasta specialty. Like regular pasta, it is made from hard (durum) wheat and water. But instead of being dried, it is toasted in an open flame oven. It has a rich, nutty flavour and a chewy texture, with a smooth, almost buttery mouth feel. It makes a perfect side dish to meat, poultry, or fish instead of potatoes, rice, or traditional pastas or couscous. It cooks in around 10 minutes by the absorption method just like rice and you can also use it in a variety of dishes just like rice and other pastas. Product ambassador, chef Gabriel Gate, has developed a number of recipes using pearl couscous. Youll find it will serve around 10 people at a barbecue and is a great way to use up leftover vegetables. Serves 6. -- posted by Kiwi Kathy

Three Bean Vegan Chili

Thu, 05 Nov 2009 01:54:20 -0500

A quick and simple spicy vegetarian/vegan chili with beans and pasta. I grew up loving my mom's chili with beef. When I gave up red meat, I switched to ground turkey, and adjusted the recipe slightly. I later increased the bean ratio and cut out the meat entirely. -- posted by jenms

Spaghetti With Braised Kale (Bon Appétit)

Wed, 11 Nov 2009 23:59:38 -0500

An easy vegetarian (or vegan) recipe from Molly Wizenberg printed in Bon Appétit (October 2009). Lacitano kale is also called Tuscan kale or dinosaur kale. This recipe is very adaptable. You can add shallots, red pepper flakes, or other herbs and spices. Season with salt and pepper. -- posted by blucoat