Orrechiette W/Broccoli Rabe, White Beans, and Mushrooms Recipe

Ingredients:
  • 2-3 Portobello mushrooms or 7-8 Crimini mushrooms
  • garlic
  • broccoli rabe
  • Veggie broth
  • cannelini (white) beans
  • orrechiette pasta (or any other is fine)
  • vegan red wine
  • red pepper
Directions: 

Ingredient amounts may vary; use whatever amount you desire. Saute cut mushrooms in veggie broth and vegan wine – approx 10 min. Add fresh garlic (to taste, I used 2 cloves). When mushrooms are cooked add more broth and broccoli rabe – cover and steam till wilted. Add white beans and red pepper to taste.
Add pasta and serve!
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Balsamic Bells with Pasta Recipe

Ingredients:
  • 1 Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 1 Yellow Bell Pepper, sliced
  • 3-4 cloves of garlic (depends on your taste), minced
  • 1 tablespoon Capers
  • 1/2-3/4 cup balsamic vinegar
  • 1/2 cup Cider vinegar
  • 1 pkg. rotini (whatever it’s called–the twisty stuff) pasta
Directions: 

Cook the pasta and drain it.
Meanwhile, throw the vinegars in a skillet. Heat it up and saute the garlic in it for about a minute.
Put the pepper slices in, stir them, bring to a boil.
Reduce heat. Throw in the capers and stir to mix.
Let the whole thing simmer for about 15-20 minutes.
Toss with pasta. It’s really tangy and go
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Artichoke Tomato Alfredo Recipe

Ingredients:
  • one can artichokes (not packed in oil)
  • 4-5 fresh tomatoes, chopped into large chunks
  • 1 medium onion, chopped fresh garlic (or 1 tablespoon garlic powder)
  • 1/2 cup fresh bazil, chopped (or 3 tablespoon chopped dried
  • 2 tablespoon whole wheat flour
  • 1/2 cup (or more) non-fat Soy Moo or low-fat soy or rice milk
  • fettucini, macaroni or spaghetti noodles
Directions: 

Prepare fettucini, macaroni or spaghetti noodles al dente. Place onion, tomato, garlic and basil in a non-stick pan and saute in a little the of the liquid from the can of artichokes. Cut the artichokes into small pieces. Add the artichokes (and liquid) into the saute with a little flour to thicken. Mix thoroughly, adding soy or rice milk and flour to desired thickness. Don’t cook the artichokes for long, just enough heat all ingredients and to blend sauce to desired thickness. Top the pasta with the artichoke sauce. (Pasta is about 100 calories/cup.)
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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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