Zuchini Spaghetti Recipe

Ingredients:
  • 1 zuchini
  • 1 yellow squash
  • garlic, fresh or powder
  • spaghetti sauce
  • mushrooms
  • 1 tomato
  • salt, as desited
  • oregan
  • eggplant, if desired
  • spaghetti noodles
  • olive oil
Directions: 

Cut the veggies into small pieces. Cook the spaghetti noodles. Combine the spaghetti sauce with all the veggies and seasonings in deep saucepan, and let it simmer for 10-15 with the veggies and seasonings or as desired. Lightly add olive oil to the already cooked noodles.
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Quick Pasta Dish Recipe

Ingredients:
  • 200g pasta shapes
  • 1 can of ratatouille
  • 1 can of chopped tomatoes
  • 150g grated veggie cheddar
  • 1 teaspoon oregano
  • 1 teaspoon bazil
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder (or fresh garlic)
  • salt and pepper
Directions: 

Boil pasta. While pasta is cooking, put all the other ingredients in a pot and cook until cheese melts. Pour sauce over cooked pasta and serve.
Serves: 3-4
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Flavor (and bad breath) to the Max Pasta Recipe

Ingredients:
  • 1/2 a handful of spaghetti (or however much you normally eat in one go)
  • 3 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1/2 teaspoon dried chili flakes (adjust to your taste)
  • salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon mixed italian herbs
  • 1/2 teaspoon paprika
  • 1/2 cup of your favorite pasta sauce, or passata
Directions: 

Boil spaghetti according to package instructions in salted water, drain, and set aside.
in a small pan, heat olive oil, and when hot, add the chili and garlic cloves. Saute for just a minute, stirring occasionally to avoid burning. Add the pasta sauce to the flavored oil, and the remaining ingredients and stir until simmering hot.
It won’t look like a lot of sauce, but the oil will make sure all of the pasta gets coated with tons of flavor.
You can top with vegan parmesan if you like, or add vegan minced beef substitute to the sauce, but I find it delicious and flavorful on its own or as a side dish to vegan Eggplant/Aubergine Parmesan.
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Green Spaghetti Recipe

Ingredients:
  • 1 10oz. pkg of chopped spinach
  • 1/2 cup of dairy free grated parmesan cheese
  • 1/2 cup tofu milk
  • 1/4 cup of imitation chicken broth
  • 2 tablespoon dairy free sour cream (optional)
  • 2 tablespoon olive or canola oil
  • 1 lb. medium spagetti
Directions: 

Heat/cook spinach in microwave or on stove top in broth. Add oil to water and cook spagetti until tender. Blend (in vitamix or other blender) the spinach with remaining ingredients. Serve green sauce over spagetti same as you would tomato sauce.
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Black Bean Pasta Recipe

Ingredients:
  • Whole wheat spaghetti or other pasta
  • Black beans the more spicy the better
  • Salsa
  • Dairy free sour cream
Directions: 

To make this you just layer the ingredients.
1st the pasta.
2nd the Black beans, the spicier the better, I like homemade but canned works.
3rd is the Salsa homemade or canned.
4th sour cre
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Zucchini Lasagna Recipe

Ingredients:
  • 1 box lasagna noodles
  • 1 – 2 zucchini
  • 6 baby portobello mushrooms
  • 6 button mushrooms
  • 10 baby carrots
  • 1/2 onion
  • 1 cup frozen spinach
  • 1/2 red, yellow or orange bell pepper
  • shredded vegan mozzarella cheese (optional)
  • 1/4 to 1/2 cup red wine
  • 1/2 bag of vegan crumbles (optional)
  • garlic to taste
  • fresh basil to taste
  • 1 jar (mine was 16 oz) premade marinara
Directions: 

Cook noodles to box specifications. While waiting for water to boil, preheat oven to 350. Chop all veggies "except zucchini" to be bite sized or as small as you wish them. (I like mine a little on the big side so they don’t get lost in the sauce). Set zucchini aside.
In a separate pan, heat the olive oil. Add garlic and onions and cook until onions begin to turn translucent. Add peppers and carrots, cook a few more minutes. Add mushrooms and saut
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