Great Vegan Pasta RecipesI come from an Italian family and love my vegan pasta recipes. I think I ate pasta all the way back to when I was in the womb! Pasta has gotten a bad reputation from the low-carb diets afficionados out there recently, but it's unwarranted. The easiest way to combat this is to look for whole grain pastas. There are tons of whole wheat pastas on the market at any supermarket. Nowadays, at Whole Foods you can find pasta made out of just about any grain you can think of. These ARE GOOD FOR YOU!!! I hope you enjoy these vegan pasta recipes. Asian Sesame Noodle Salad This sesame noodle salad is a healthy go-to meal for me when I don't have a lot of time and don't feel like thinking about what to make. It's been adapted from several vegan pasta recipes. You can always add sauteed tofu or tempeh instead of the edamame beans.
Ingredients: 1 package buckwheat soba noodles Directions: Cook soba noodles according to instructions. When they are almost done, add the edamame and corn and cook until they are warmed through. When done, rinse the noodles, edamame, and corn until cooled. Combine soy sauce, sesame oil, agave nectar, and rice vinegar with a wisk. Put all the vegetables in a large bowl and cover with the sauce,
stirring until combined. Spread sesame seeds over the top and serve. Serves 4. Pasta La Caprese Eating this vegan pasta recipe is like putting summer in your mouth. I absolutely love it. This pasta la caprese is my mom's recipe, and when I was younger I would request it on my birthday. I probably still would if I lived near my mom. Her recipe actually includes a package of mozzarella cheese, so nowadays I either leave that out or add a high-quality fake cheese instead. Note: I use whole grain pasta, but you could use basic semolina. It's important to get the penne rigate, which has ridges, because they allow the sauce to stick to the pasta. Yum! Ingredients: 1 lb. whole grain penne rigate pasta Directions: Cut the tomatoes and pepper into very tiny strips, julienne style. Crush and mince the garlic and basil. Combine the tomatoes, pepper, garlic, basil, olive oil, salt, and pepper in a large bowl. Cover with plastic wrap and leave on the counter to marinate for
several hours. I like to make this around lunch time when I am planning to eat it at dinner because it ripens and livens up over the day. Every time you go in the kitchen it will smell better. It's important not to put this in the fridge (unless it's very hot in the house) because the tomatoes will get mealy. When you are ready to eat, cook the pasta, drain it, and pour over the top. If you are adding cheese, this is the time to do it. It will melt from the heat of the pasta. Serves 4. YUM YUM! Summer in a bowl! Enjoy this great vegan pasta recipe! Vegan Lasagna with Kale My gramma made a killer lasagna when I was younger and I have worked for years to get a recipe that rivals hers. This one does! It's so tasty and healthy. You could make this vegan pasta recipe quicker by buying sauce at the store and filling it with vegan cheese, but if you want to go all out, this recipe is worth it, and it really doesn't take very long to make. Ingredients: 1 recipe of "Meat" Sauce Directions: Preheat oven to 375°F. Cook lasagna noodles in boiling salted water until very el dente. Remove the noodles with a tong and then add the kale into the pasta water. Cook the kale for 2 minutes, just until it is limp, but still very green, then remove from the water. Put a layer of sauce on the bottom of your casserole dish. Then cover the sauce with the lasagna noodles, and add more sauce over the noodles. Layer the kale, and then the ricotta cheese. Continue until ingredients are gone. Typically I make three total layers of lasagna noodles, but it depends on the size of your dish. Finish with a thin layer of sauce on top of the last layer of
noodles. Bake for about 20-30 minutes, until the top starts to get crispy. Serves 6. Done with Vegan Pasta Recipes? Return to Vegan Recipes
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