World Pasta Day – a day I never even knew existed until recently. I guess you could say we kind of like pasta, so it would only make sense for us to compile our recipes in celebration. Did you know, Italy exports 1.7 million tons of pasta per year? Not only that, but Italians themselves eat, on average, over sixty pounds of pasta per year!* Whether we come close to that personally is hard to say, but we for damn sure give it our best effort.
Below is a roundup of pasta recipes we’ve made so far since we started this blog. We love pasta especially because it’s so versatile, and can easily be made for big families. We hope you have a chance to try some of these and love them as much as we do!
Creamy Vegan White Wine Lemon Alfredo With Roasted Asparagus And Grape Tomatoes
If you like a little lemon zing in your food, this is definitely for you. The wine cooks down to add sweetness and the cashew cream really rounds out the acid from the lemon. If asparagus is not in season or expensive, broccoli or brussels sprouts would make an excellent substitute.
Basil Pesto Pasta with Vegan Sausage and Roasted Brussels Sprouts
Fresh. Herby. Creamy. Hearty. Vibrant. Addicting! This recipe uses our original basil pesto (or you can sub the avocado pesto) and is one of our favorite, go-to dinners. We use orecchiette pasta and Field Roast Italian sausage.
Easy Homemade Vegan Potato Gnocchi
Gnocchi is one of those foods you have once in a while, and you almost forget how simple and delicious it is. Our favorite part about it is how well it pairs with all different sauces and flavor profiles, it’s even good without sauce!
Easy Vegan Orzo Salad
Orzo Salad – a quintessential summer salad. This recipe includes orzo pasta with grape tomatoes, kalamata olives, green bell pepper, and homemade tofu feta tossed in a Dijon Mustard Vinaigrette.
Vegan Spaghetti and Meatballs
The first recipe we posted on our blog and one of our absolute favorites. You can’t go wrong with a traditional spaghetti & meatballs dish. We put our own spin on Italian meatballs to make them plant-based. This recipe uses lentils for the bulk and mushrooms for the savory flavor. For binding, we used a ground flax + water mixture – which is an awesome substitute for egg. The recipe comes together so easily and is perfect for a traditional Italian plant-based Sunday dinner.
Vegan Penne Alla Vodka with Tempeh “Pancetta”
This Vegan Penne alla Vodka is super creamy and packed with protein from the smoky tempeh “pancetta.” Liquid smoke is like magic in a bottle. If you haven’t tried it yet, buy a small bottle – it’s worth it – it’s so versatile and it lasts foreverrrrr. The tempeh “pancetta” substitutes the pancetta bacon that’s usually found in a more traditional Vodka Sauce. Perfect for adding additional veggies like peas, broccoli, spinach, or mushrooms– do it up! Also, don’t forget to top it with red pepper flakes and vegan parmesan.
Avocado Pesto
Avocado is the perfect substitute for olive oil in pesto. Make this easy vegan oil free pesto, with only six ingredients, in less than 10 minutes. Packed with antioxidants. Creamy. Herby. Vegan.
Homemade Vegan Ravioli
VEGAN Ravioli. Homemade. Fresh. Filled with Almond Tofu Ricotta Cheese. Easy to make. Can be frozen for later. Smothered in marinara sauce.
The BEST Vegan Lasagna
The vegan lasagna consists of four layers: our homemade lentil bolognese sauce, cooked lasagna noodles, homemade almond ricotta cheese and roasted vegetables (eggplant, zucchini, and red pepper). Layer them up a few times until you reach the top and bake to deliciousness.
Pumpkin Curry Pasta
This recipe for Pumpkin Curry Pasta is easy to make, uses minimal ingredients, and comes together in just fifteen minutes. It’s creamy, flavorful, cozy and perfect for fall.
