Vegan Pasta Recipes

Ingredients

• One 15 oz. can of navy beans
• ½ cup elbow macaroni, cooked and drained
• 2 cups baby spinach, loosely packed
• 1 c. baby heirloom tomatoes or grape tomatoes, quartered
• 1 green onion sliced in thin diagonal cuts
• 1 celery stalk sliced in thin diagonal cuts
• 5 large fresh basil leaves cut in ribbons
• Additional basil leaves for garnish
• White Balsamic Vinaigrette Dressing
• 2 T. olive oil
• 2 t. white balsamic vinegar
• ½ garlic clove
• Salt and fresh black pepper to taste

Directions

1. Combine all ingredients in large bowl.
2. Toss with vinaigrette.
3. Garnish with additional basil.

Serve.

Ingredients

• 12 ounces spaghetti, cooked, ½ cup cooking water reserved
• 1 small red onion, chopped finely
• 1 pound Beyond Beef, Beef Crumbles
• 1 cup tomato paste + 1 T agave nectar thoroughly mixed, then divided
• 3 T. Flax meal (freshly ground if possible)
• ¾ cup vegan parmesan cheese (recommended brand Go Veg)
• 1 slice Ciao Cheese (Creamy Original) cut in small dice or shreds
• 2 tablespoons vegetable broth or water
• 1 t. olive oil to grease pie pan
• Salt to taste
• 1 cup fresh basil leaves

Directions

1. Preheat oven to 350° F.
2. Thoroughly mix 3 T. flax meal with 9 T. water and put in fridge for 15 minutes. If possible, grind the flax meal by putting whole flax seeds in a high speed blender.
3. In a large skillet, sauté the red onion in the vegetable broth until soft. If it becomes too dry add a few more tablespoons of broth or pasta water.
4. Add beefy crumble mixture and ¾ cup of the tomato/agave mixture.
5. Add half the pasta water and stir well. Consistency will be thick and chunky.
6. In a large bowl, mix together the cooked spaghetti, flax mixture, and parmesan cheese and the remaining tomato paste mixture.
7. Grease a 9 or 10-inch pie pan with 1 t. olive oil. Spread half the beef crumble mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the Ciao cheese on top.
8. Bake the pie in the oven for 30 minutes. Let sit 10 minutes. Cut into six wedges.
9. Serve with a green salad.

Ingredients

• 2 cups dry bow tie (farfalle) pasta (other small pasta can be used as well)
• 6 sun-dried tomatoes
• 1/2 cup boiling water
• 1/2 cup finely chopped green onions
• 1/2 red bell pepper, seeded and diced
• 1 15-ounce can of artichoke hearts, drained and quartered
• 1/4 cup finely chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1 15-ounce can dark kidney beans, drained
• 1 cup fat-free Italian salad dressing

Directions

1. Cook pasta according to package directions. Rinse with cold water, drain, and place in a large bowl.
2. Soften tomatoes by soaking them in 1/2 cup boiling water for 10 to 15 minutes. Drain and chop. Add to pasta along with remaining ingredients.
3. Toss to mix. Serve.

Ingredients

• 16 oz. canned white or lima beans, drained and rinsed
• 1 T. olive oil
• 1 c. chopped onion
• 1 c. chopped carrot (about one large carrot)
• ½ c. diced celery
• 2 cloves garlic, minced
• 6 c. vegetable broth
• 1-28 oz. can of diced tomatoes
• ½ c. elbow macaroni or other small pasta
• 2 sprigs rosemary
• 2 bay leaves
• Vegan Parmesan (recommended brand Go Veggie!)

Directions

1. Heat 1 T. olive oil in soup pot on medium heat. Add onion, celery, and carrot and saute until softened, about five minutes.
2. Reduce heat to low and add garlic, saute an additional 2 minutes.
3. Add vegetable broth, rosemary sprig, bay leaves, and bring to boil.
4. When broth is boiling add pasta. Cook until pasta is al dente (firm to the bite). Add beans and stir until heated through. Remove and discard rosemary and bay leaves.
5. Serve immediately, topped with parmesan.

Ingredients

• 1 pound box of orecchiette (resembles a small ear) pasta or small pasta shells
• 1 c. fresh flat-leaf parsley minced (from 3 bunches)
• 1/2 cup finely chopped fresh mint
• 1.5 cups grape tomatoes, cut in half
• 2 Persian cucumbers diced (any cucumber will do)
• 3 scallions, sliced thinly on bias

Dressing

• 1 T. olive oil
• Juice of 2 large lemons (1/2 cup)
• 3 garlic cloves
• 3 t. salt
• 1 t. fresh cracked black pepper

Directions

1. Cook pasta according to package directions. Do not overcook. Pasta should be firm to the bite. While pasta is cooking, make dressing.

Dressing

1. In blender, combine lemon juice, garlic cloves, salt, and pepper on medium high speed until thoroughly blended. While still blending, drizzle in olive oil. Continue to mix until dressing is fully blended.
2. Drain pasta. Toss with dressing and remaining ingredients and toss thoroughly. Serve at room temperature or chilled. This can be made the night before.

Ingredients

• 2 large heads of broccoli
• 1 lb. large pasta shells
• 2 large cloves of garlic, minced
• 4 T. olive oil
• Salt & pepper to taste
• Vegan parmesan cheese (optional)

Directions

1. Bring 4-6 quarts of water to boil. Add salt to taste and boil pasta shells until firm to the bite.
2. Remove thick stems from broccoli and discard or save for stock. Cut florets into bite-sized pieces. Rinse thoroughly and pat dry.
3. In a large bowl, drizzle olive oil on broccoli with ¼ tsp. salt. When fully coated, saute in large pot over medium heat for approximately 2 minutes until broccoli is bright green and crisp.
4. Drain the pasta, reserving one cup of pasta water.
5. Lower the heat on the broccoli to low. Add pasta water, garlic, and pasta shells and continue to stir for 2-3 minutes until fully incorporated. Add salt and pepper to taste.
6. Ladle mixture into four bowls.
7. Sprinkle with vegan parmesan cheese (optional).

Ingredients

• 12 cups mixed greens
• 3 cups cooked bowtie pasta
• ¾ cup sliced avocado
• 1.5 cups sliced strawberries, blueberries or a combination of both
• 1.5 cups sliced purple cabbage
• 1.5 cups sugar snap peas
• 1 c. balsamic vinegar
• 3 cups garbanzo beans (from can, thoroughly rinsed and drained); or cook 2.25 cups of the dried version
• 1.5 cups watercress

Directions

1. Mix all ingredients except avocado in large bowl and toss.
2. Arrange on six plates, with avocado on top.
3. Drizzle each plate with balsamic vinegar.

Ingredients

• 1 T. olive oil
• ¾ c. chopped onion
• 3 cloves garlic, minced
• 1 28-ounce can diced tomatoes
• 2 bay leaves
• 2 t. dried basil
• 1 t. salt
• 5-10 grinds of fresh black pepper
• 1-2 pinches red pepper flakes
• 1 t. agave nectar or maple syrup (optional)
• ½ c. fresh basil, cut into ribbons
• 16 oz. dried pasta ” any style ” check the label to make sure it does not contain dairy

Directions

1. Heat the olive oil on medium heat. Add onion and cook until translucent, about five minutes. Lower heat and add garlic, being sure not to burn the garlic as it will cause bitterness. Add tomatoes and bay leaf and increase temperature again until simmering. Keep simmering for 20 minutes. Sauce will reduce a bit. If you find the tomato to be too bitter for your taste, add a shredded carrot to add sweetness and reduce the bitterness. You can also add a touch of agave nectar if you like a sweeter sauce.
2. The sauce will be thick and chunky. You can leave it this way, or if you prefer a smoother sauce, use an immersion blender or regular blender to pulse the sauce until it is the desired thickness.
3. Cook pasta according to package directions ” add some salt to the water once it is boiling. Drain pasta (do not rinse with water ” you want the starchiness of the pasta to help the sauce “stick” to it). Top with pasta sauce and mix. Add fresh basil ribbons on top and serve immediately.

Ingredients

• 2 carrots, peeled & diced
• 1 stalk celery sliced in 1/8 inch pieces
• 1 garlic clove, minced
• 1 large shallot, minced
• 1 T. olive oil
• 1 28 ounce can of crushed tomatoes
• 2 cans of water (use the empty tomato can)
• 3 cups kale, stems removed, cut into bite-sized pieces
• 1 yam peeled and cut into 1/4 inch cubes
• 1 bay leaf
• 1/2 c. elbow macaroni (made from corn, gluten free)
• 1 can Navy beans rinsed thoroughly; or cook 3/4 cup of the dried version
• 1 t. salt
• 1/2 t. pumpkin pie spice
• 3-5 grinds of fresh black peppercorns
• 6 T. pumpkin seeds
• lemon for garnish (optional)

Directions

1. Heat olive oil in large soup pot on low. Saute carrots, celery, garlic and shallot until soft about 3-4 minutes.
2. Add canned tomatoes, water and bay leaf. Bring to a boil.
3. Add kale and yam. Reduce heat to medium, keeping a slow boil. Cook for an additional ten minutes, until yam is tender.
4. Add pasta and cook for an additional ten minutes until pasta is tender.
5. Add beans, salt, pepper and pumpkin pie spice. Heat 1-2 minutes until fully incorporated and beans are heated through.
6. Discard bay leaf and serve. Top each bowl with 1 T. pumpkin seeds and a half-slice of lemon.