- 1/2 package spaghetti
- 2 fresh tomatoes, cut up in cubes
- 1 avocado, cut up in cubes
- 3 garlic cloves, minced
- 1/4 cup olive oil
- vegan parmesan cheese, optional
Cook pasta as directed and drain. Place all ingredients in a bowl and stir. Serve.
Pasta with Avocado and Tomatoes Recipe
Cook pasta as directed and drain. Place all ingredients in a bowl and stir. Serve.
Eggplant Penne with Fresh Tomato and Olives recipe
- 1/3 eggplant
- 1 ripe plum tomato
- 8-10 black olives
- 1 cup penne (whole wheat or flour)
- fresh garlic cloves or garlic powder
- salt and pepper to taste
- pinch of red pepper flakes (optional)
- olive oil
- lemon (optional)
Cut the eggplant into rounds, then 1/2- inch slices. Toss with salt and pepper. In a pan, heat olive oil on high and then toss in the eggplant. Crush a few cloves of garlic and saute them with the eggplant, or use a little garlic powder. Cook on medium for about 10-15 minutes, or until tender and browned. (I prefer the eggplant a little blackened, it lends a smokier taste to the dish.)
Bring water to a boil for pasta. Slice the tomato and put it in a coriander. Submerge the tomato slices in boiling water for about 10 seconds. Remove and set aside. Pit and tear the olives.
Boil penne until tender. Remove eggplant and pasta. Put tomato, eggplant, pasta, and olives in a bowl together, tossing with a little olive oil, pepper, and red pepper flakes. Squeeze a little lemon juice over the dish.
Pasta Fresca Recipe
- 1 lb dry penne (or other favorite pasta)
- 4-5 medium tomatoes
- 1 (good size) bunch of fresh basil
- a few tablespoons (or more) of olive oil
- salt and pepper to taste
Boil the penne as directed on the package.
Cut the tomatoes into fourths and squeeze them with your hands into your serving bowl to release all the seeds and juice (the whole mushy tomato AND the juice and seeds should go into the bowl). Tear the basil leaves and add to the tomatoes. Add a good bit of olive oil (at least a few tablespoons) and season well with salt and pepper.
Mix your tomato-basil sauce with the cooked, drained pasta and serve either warm or chilled.
Hollys Pasta Greens Recipe
- 1 lb of organic wheat pasta (I use angel hair)
- 2 tablespoons of chopped basil
- 1/4 cup of olive oil
- 2 cups chopped spinach
- 2 cans of mushrooms
- 4 quarts water
Bring pasta to a boil with 4 qts of water, add in 1/4 cup of olive oil & chopped basil. Let cook until pasta is not hard, then add in chipped spinach and mushrooms. Drain and top with chopped walnuts and/or vegan “vegan cheese”. I added wheat bread with vegan margarine and sprinkled garlic for a side.
Orzo Mushroom Pasta Recipe
- 1 cup orzo pasta (or rice)
- 1/2 cup vegetable stock
- 8 ounces of assorted mushrooms
- 1/3 cup chopped green onions
- 2-3 cloves of garlic (minced)
- 1/8 teaspoon marjoram
- 1 tablespoon olive oil
- salt and pepper to taste
Cook pasta according to package directions. In a separate skillet heat oil on med high. Add mushrooms onions garlic salt and pepper. Heat about 5 minutes then add marjoram and vegetable stock. Cook it down until only a bit of liquid remains. Mix with pasta and serve. Vegan “chiken” or tofu may be added to make a meal. Or pasta can be replaced with brown rice. Get creative with this dish!
Vegan Baked Macaroni & Cheese Recipe
- 2 cups elbow macaroni
- 1/2 cup olive oil
- 1/4 cup flour
- 3/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 tablespoon tamari
- pinch of salt (to taste)
- pinch of black pepper (to taste)
- 1 3/4 cups boiling water
- 3/4 cup vegan Japanese panko bread crumbs
Cook the elbow macaroni according to its directions. Drain and rinse well. set aside.
Make a roux by whisking together the flour and 1/4 cup of olive oil in a sauce pan over low-medium heat. When the roux is thick, add the 1 3/4 cups boiling water, spices, tamari, and nutritional yeast. Whisk well, and when the mixture is thoroughly mixed, add the remaining 1/4 cup of olive oil (or to desired consistency). Give it a taste, and add salt or pepper accordingly.
