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Vegan Pasta Recipes

Noodles with Season's Savory Vegetable Sauce
by Meredith McCarty

This vegan pasta recipe makes 3-4 servings

Noodles: Makes about 3 1/4 - 6 cups, less with somen, more with udon

1/2 pound (8 ounces) any kind whole-grain noodles
2 quarts (8 cups) water

Vegetables:

1 onion (yellow, white, or red, or equivalent amount leeks, halved lenghtwise to clean between leaves, or green onions), thinly sliced
1 carrot (or all or part other root vegetables) halved lengthwise, each half thinly cut in diagonals
4 cups broccoli, tops separated into flowerets, hard outer portion of stems peeled and discarded, insides thinly sliced in diagonals, or other green vegetable(s) such as Brussels sprouts, bok choy, cabbage, kale, and/or watercress, cut in bite-size pieces, or large sprouts such as sunflower, mung, or soybean.
2 quarts (8 cups) water

Season's Savory Vegetable Sauce:
Makes 2 2/3 cups

2 cups vegetable cooking broth or water
3-inch piece kombu sea vegetable
4-6 tablespoons natural soy sauce
1/4 cup kuzu root starch (about 2 table-spoons per cup liquid)
1/4 cup cool water

Optional sauce ingredients -- Add 1 or more of the following:

1 large clove garlic, minced
1 teaspoon ginger, freshly grated, or ginger juice (ginger root grated and squeezed)
2 teaspoons red shiso leaf, freshly chooped, or 1 teaspoon, powdered
1 teaspoon green nori flakes
2 shiitake mushrooms
1/4 cup nuts or seeds, toasted
1/2 pound prepared tempeh or tofu (see recipes pages 153 and 151), or green beans or peas (snow, sugar snap, or English)

Directions:

  1. Bring water for both noodles and vegetables to boil in separate pots. Meanwhile, cut vegetables.
  2. Cook noodles until done, tender but firm, about 5-15 minutes depending on kind. Drain and run under cool water to prevent sticking if not serving immediately.
  3. To cook vegetables, add all of them, except softer greens if used, to boiling water and cook until just tender, about 5-8 minutes. (If dry shiitake mushrooms are included, soak 10 minutes then cook with vegetables, cutting off and discarding hard stems after cooking.)
  4. Add softer greens to pot during last 2 minutes of cooking time. Drain, reserving broth for sauce. Drain, reserving broth for sauce.
  5. To prepare sauce, place broth and kombu in saucepan, with optional ingredients if desired, and bring to boil. Turn heat low and remove kombu. Thoroughly dissolve kuzu in cool water, and add it to pot.
  6. Stir until mixture becomes shiny and thick, about 1 minute.
  7. To serve, gently mix noodles with vegetables (adding nuts, seeds, or prepared tempeh or tofu at this point) and pour sauce over all. Serve and enjoy this delicious vegan pasta!

Variations: Easy Dinner Rice with Summer Vegetable Sauce

Substitute cooked rice (or other grains) for noodles. To celebrate the colorful excitement of summer, include sweet corn, carrot, red radish, brocoli, red onion, yellow summer squash, fresh green beans or peas. Cut vegetables in similar sizes and shapes. If including tempeh in dish, add 1 tablespoon wet mustard to sauce.

 

Pasta Primavera
by Meredith McCarty

This vegan pasta recipe makes 5 servings or 10 cups

Pasta:
Makes 4 cups

1/2 pound whole-grain pasta (corkscrew or spirals, small shells, ribbons, spaghetti, or green spinach pasta, or green mugwort soba [Japanese buckwheat noodles])
2 quarts (8 cups) water

Vegetables:

1/2 pound asparagus, about 1 1/2 cups
1/2 pound of broccoli, about 3 cups
1/2 cup whole sugar snap or snow pea pods, threads removed, or English peas, shucked
1/2 carrot
1/2 stalk celery
1/2 cup mushroom, sliced
1/2 small red onion, thinly sliced in rings
1 tablespoon nori sea vegetable flakes
1 tablespoon parsley, minced

Italian Herb Dressing No. 2
Makes 1/2 cup

1/4 cup extra virgin olive oil
1/4 cup apple cider or red wine vinegar, or slightly less balsamic vinegar
2 gloves garlic, minced
1 tablespoon dry basil, or 2 tablespoons fresh, minced (or a combination of Italian herbs -- basil, oregano, and rosemary)
1 teaspoon unrefined sea salt

Directions:

  1. Mix dressing ingredients and set aside.
  2. Snap off and discard bottom portion of asparagus. Cut asparagus, broccoli, carrot, and celery in 2-inch lengths, then cut broccoli, carrot, and celery in 1/4 inch slices lengthwise, leaving broccoli flowerets whole.
  3. In a 3-quart pot, bring water to boil and cook vegetables except last 3 until done, about 5 minutes. Transfer to bowl of cool. Add 1 cup more water and when boiling resumes, add pasta and cook until done, 8-20 minutes, depending on the kind. Rinse under cool water and drain.
  4. Toss dressing ingredients with pasta and vegetables. Garnish with raw onion rings, nori, and parsley and you've got a delicious vegan pasta treat.

Variations: Add marinated and sliced tofu or tempeh cutlets, or cooked beans, and/or cooked sea vegetables such as arame, hijiki, or sea palm to the salad.

 

Mustard-Lemon Pasta
by Deepa Deshmukh, R.D.

The serving size for this vegan pasta recipe is 1½ cups that serves 1.

2 oz (or ¼ cup) pasta
1½ cups baby spinach
½ cup red kidney beans, canned or cooked, rinsed
1 Tablespoon roasted red peppers
½ teaspoon capers or crushed garlic
1 teaspoon dried cherries or cranberries
1 teaspoon mustard
1 teaspoon oil
1 Tablespoon lemon juice
1 teaspoon sunflower seeds, roasted

Directions:

  1. Make vinaigrette by whisking the mustard, lemon and oil. Set aside.
  2. Cook pasta according to package directions.
  3. Drain pasta when cooked, add spinach, red pepper, beans, cherries, capers or garlic.
  4. Toss it while hot.
  5. Season with salt and pepper.
  6. Add vinaigrette and allow to set for thirty minutes before serving.
  7. Serve with roasted sunflower seeds sprinkled on top.
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Vegan Lasagna
by Meredith McCarty

This luscious Italian vegan pasta recipe is based on whole-grain pasta with a seasoned tofu "cheese" sauce and a vegetable sauce based on carrots and beets instead of tomatoes. Italian Red Sauce resembles tomato sauce in texture, appearance, and even flavor. Italian White Sauce really satisfies the desire for dairy foods, especially cheese, and for rich Italian flavors.

2 1/2 - 3 cups Italian Red Sauce (recipe follows)
3 cups Italian White (recipe follows)
1/2 pound whole-wheat lasagna noodles, broken in thirds
4 quarts (16 cups) water
2 tablespoons parsley, minced for garnish

Italian Red Sauce:

1 pound (about 4 cups) carrots and/or winter squash, cut in 1-inch chunks
1 small beet, cut in 1-inch chunks
1/2 cup water
1 bay leaf
2 tablespoons natural soy sauce or miso or 3 tablespoons sauerkraut juice
1 teaspoon each oregano or basil

Italian White Sauce:

2 large onions, thinly sliced
1 tablespoon extra virgin olive oil
2 tablespoons water
4 large cloves garlic, finely sliced
1 pound tofu, fresh
2 tablespoons natural soy sauce
1 teaspoon unrefined sea salt
1 tablespoon each oregano and basil

Directions:

  1. Carrots and/or sweet winter squashes such as sweetmeat or buttercup have the best flavors for the red sauce. (This is a nice way to use pumpkin, but the flavor is milder.) To prepare red sauce, pressure cook vegetables in water with bay leaf for 5 minutes.
  2. Discard bay leaf and transfer ingredients to food processor, blender, or food mill with soy sauce, salt, and herbs. Puree until smooth. There is no need to remove the skin from soft-skinned squashes (or pumpkins), but doso for those with dark green or hard skins after cooking. To double recipe, keep water at 1/2 cup. For larger volumes, figure 1 cup water.
  3. To make white sauce, heat oil in a large skillet and saute onions briefly. Add water and cook, stirring occasionally, until onions are almost soft, about 5 minutes. Add garlic, crumble tofu over garlic, and add remaining ingredients.
  4. Cover to cook for about 5 minutes more. Puree ingredients until creamy smooth, or blend just half the mixture for a chunkier effect.
  5. To cook noodles, in a large pot (5 quart capacity) bring water to a rolling boil, add noodles and boil until soft yet firm or al dente, about 15-20 minutes. Pour off water and run noodles under cool water. Drain and set aside until you are ready to assemple lasagna.
  6. Preheat over to 350 degrees. To assemble lasagna, spread little red sauce over the bottom of a standard 8-inch square baking dish.
  7. Layer one thickness of lasagna noodles over sauce, side-by-side, cutting off any extra from ends. Follow pasta with white sauce.
  8. Repeat this order (red sauce-pasta-white sauce-pasta) ending with red sauce. In all, there will be 4 layers of pasta, 3 of red sauce, and 2 of white sauce.
  9. Bake casserole for 1/2 hour. Garnish with parsley to serve.
  10. This hearty vegan pasta treat is complete. Buon Appetito!


Macaroni & Cashew Cheez Sauce
by Jo Stepaniak

Create instant cheesy noodles or au gratin dishes with this rich and remarkable dairy-free sauce. It’s also great served chilled over salads or fresh tomatoes wedges.

This vegan pasta recipe makes about 2 cups.

Ingredients:

½ cup cashew butter
2-3 Tablespoons freshly squeezed lemon juice
3 Tablespoons nutritional yeast flakes
1½ Tablespoons light or chickpea miso
1 teaspoon onion powder
Pinch garlic powder
1 cup water, more or less as needed
Salt, as needed

Directions:

  1. Put all the ingredients in a blender or food processor. Process until very smooth and creamy, using just enough water to make a thick but pourable sauce.
  2. Alternatively, combine the cashew butter, lemon juice, nutritional yeast, miso, onion powder, and garlic powder in a bowl. Mix until smooth.
  3. Then, using a whisk, gradually beat in just enough water to make a thick but pourable sauce.
  4. Serve chilled, at room temperature, or warm. To serve warm, transfer to a saucepan and heat over low heat, stirring almost constantly. Do not boil. Add more water if the sauce becomes too thick.
  5. Serve and enjoy this yummy vegan pasta recipe.

 

Citrus Pasta
by Deepa Deshmukh, R.D.

An exotic spin on a traditional vegan pasta recipe. This one is sure to wow your tastebuds!

2 ounces (or ¼ cup) of pasta
2-3 Tablespoons orange juice (squeeze 2-3 orange slices)
1 teaspoon herb of choice (such as rosemary or sage)
1 teaspoon orange zest (wash the orange peel, use a peeler to scrape off part of the orange peel)
1 teaspoon olive oil
1 cup shitake mushrooms
1 cup spinach
1 cup kidney beans, cooked
½ cup orange segments
1-2 teaspoons sunflower seeds

Directions:

  1. Boil pasta according to the package directions.
  2. In a bowl, combine orange juice, olive oil, herbs, and orange zest. Whisk.
  3. Add mushrooms, spinach, kidney beans and pour hot pasta over it.
  4. Mix immediately. Be sure that everything is coated with the dressing.
  5. Top with sunflower seeds and orange segments and serve.
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