Left-over (Creamy)Pasta Recipe

Ingredients:
  • 1 tablespoon olive oil
  • about 1 cup mushrooms
  • 1/2 onionax
  • 2 to 3 cloves garlic
  • sea salt
  • 2 to 3 tablespoons nutritional yeast
  • fresh ground pepper (to taste)
  • 1 tablespoon Nayonaise (or other mayo substitute)
  • pasta (I used spaghetti)
Directions: 

Saute in the oil until tender mushrooms, onion, and garlic. Seasoned with sea salt. Add Nayonaise and nutritional yeast, and simmer on low.
Cook pasta to your liking. When done, drain but do not rinse. Add the pasta to the sauce that is still simmering in the pan. Mix well and serve.
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Quick Pasta & Peas Recipe

Ingredients:
  • 1 lb (450 grams) medium sized pasta (bow ties, penne, fusilli, etc)
  • 1 med. size can of sweet green peas
  • 1 small onion a bunch of green onions
  • 1-2 tablespoon olive oil
  • 1-2 tablespoon dried bazil (or fresh)
  • salt/pepper to taste
  • Lots of salted water to boil pasta
Directions: 

While water is heating to the boiling point, clean and chop onions. In a small saucepan, over medium heat, gently saute chopped onions in the olive oil. When the onions are soft and transparent, add the can of peas, with the juices, and the crushed or chopped basil, and salt/pepper to taste. Reduce heat to low once the mixture is hot and wait for the pasta to be cooked.
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Angel Hair Primavera Recipe

Ingredients:
  • angel hair pasta
  • green pepperr
  • red pepper
  • 3 to 4 fresh garlic
  • olive oil
  • onions
  • plum tomatoes
  • bazil and pepper to taste
Directions: 

Use the amount of olive oil desired, thinly slice cloves of garlic and sautee in olive oil. Add sliced onion sautee for 5 minutes. Add chopped tomatoes, and peppers along with basil and pepper. Be sure to cook vegetables for short period of time as you want them to be crispy. While you are putting this together, water should be boiling. Turn off pan vegetables are in 5 minutes after you have added peppers and tomatoes. Cook pasta and strain. Add a touch of olive oil to pasta and put on individual plates. Add sauteed vegetables. Sprinkle with a strong, dairy free grated cheese. Serve with Itilian vegan bread and a small salad. Quick and Easy.
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Perfect Veggie Pasta Recipe

Ingredients:
  • 1/4 lb broccoli
  • 1 large portabella mushroom
  • 2 cloves garlic (crushed)
  • 1/2 container tofu (cubed) (optional)
  • hand full of sliverd almonds
  • olive oil
  • “Bragg’s Liquid Aminos”
  • “thia kitchen-green curry paste” (to taste)
  • salt
  • your choice of noodles
Directions: 

Wash and cut broccoli and portabella into 1″ cube size pieces. In a large frying pan add about 2 tbsp olive oil. When the pan gets hot, add the garlic. When the garlic starts to brown, add in the broccoli and a couple dashes of braggs. The broccoli will cook faster in the oil than by steaming, so keep an eye on it. When it becomes soft, add the portabella, and a bit more braggs and the almonds. At this point, start preparing your noodles the usual way. Keep stirring the broccoli, and add in the tofu as well as the green curry. Let this cook on low for a couple minutes. Do not keep it on too long, or the tofu will crumble. When the noodles are finished, put them onto the dinner plates, and then add the broccoli mixture on top. Fast, easy, and delicious!
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Fettucini with Mushrooms and Artichoke Hearts Recipe

Ingredients:
  • 2 tablespoon olive oil
  • 1/2 small bell pepper finely chopped
  • 1/4 soymilk
  • 1/2 jar artichoke hearts drained (approximately 3 oz)
  • 8 oz. sliced mushrooms (canned or fresh)
  • 1/4 cup vegan grated parmesan cheese or substitute
  • 1/2 teaspoon salt
  • 6 oz. fettucini pasta
Directions: 

Cook pasta until al dente, drain.
While pasta is cooking, place canned mushrooms (see *note below) and olive oil in sauce pan. Heat on medium heat for approximately 3 minutes.
Add peppers and cook for 2 more minutes.
Add artichokes, soy milk and vegan cheese or substitute. Simmer together 3 minutes or until hot.
Add salt and pepper to taste.
Toss pasta with sauce. Serve with additional “vegan cheese” if desired. Enjoy.

*Note: if you use fresh mushrooms you will need to saute them in olive oil until tender first.
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Fettucini mmmm Romano Recipe

Ingredients:
  • 1/4 cup soft soybean margarine
  • 2 tablespoons parsley, flaked
  • 1 teaspoon crushed basil
  • 1 (8 oz.) package of vegan cream cheese, softened
  • dash pepper
  • 2/3 cup boiling water
  • 8 oz. vegan spinach fettucini
  • 1 clove garlic
  • 1/4 cup soybean margarine
  • 3/4 cup of your favorite vegan cheese substitute
Directions: 

Combine the soft margarine, parsley flakes and basil. Blend in cream cheese and pepper. Stir in boiling water; blend well. Keep warm.
Cook noodles according to package directions; drain.
Cook garlic in 1/4 cup margarine for one to two minutes. Pour over noodles; toss lightly and quickly to get it nicely coated. Sprinkle with 1/2 cup of the cheese substitute. Toss well.
Pile noodles on warm serving plate. Spoon warm veggie cream cheese sauce over. Sprinkle with remaining 1/4 cup “cheese”. Toss lightly to blend.
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