Capellini with Palm-Heart Scampi Sauce
Penne with White Beans and Olivada
Rotini with Creamy Pumpkin Sauce
Italian pickled mixed vegetables, called giardiniera, can be quite tart, so it’s best to drain and rinse before using. You can make this mac and cheese without the gardiniera or with the addition of cooked vegetables, frozen, thawed green peas, or marinated artichoke hearts. You can also make this ahead and then cover and pop it in the oven to reheat.
8 ounces fiore pasta or other bite-sized pasta shape
2 1/2 cups giardiniera vegetables, drained and coarsely chopped
1 tablespoon olive oil
1/3 cup panko crumbs
2 cups unsweetened almond milk
1/2 cup raw cashew pieces, soaked and drained
2 tablespoons cornstarch or tapioca flour
1/4 cup nutritional yeast flakes
1 tablespoon mellow white miso
1 heaped tablespoon tomato paste
2 teaspoons apple cider vinegar or lemon juice
3/4 teaspoon mustard powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 small clove minced garlic
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
Cook the pasta in a pot of boiling salted water until it is al dente. About 3 minutes before the pasta is done cooking, stir in the giardiniera. Drain and leave in the strainer.
Heat the oil in a small skillet over medium-high heat. Add the panko crumbs, stirring to coat with the oil. Cook, stirring for a few minutes until the crumbs are toasted. Remove from the heat and set aside.
In a blender, combine all of the remaining ingredients and blend until smooth and creamy. Pour the sauce into the pot in which the pasta was cooked and cook stirring, over medium-high heat, until the sauce is hot, bubbly, and thickened, about 4 minutes. Add the pasta and vegetables to the sauce, stirring gently to combine and heat through. Transfer to a casserole dish and sprinkle with the reserved panko. Serve hot.
Makes 4 servings
The name of this piquant pasta sauce means “streetwalker style,” because ladies of the evening prepare it quickly at the end of a long night’s work. It is redolent of garlic, olives, and capers and can have as much heat as you like.
8 to 12 ounces of your favorite pasta
Salt
2 tablespoons olive oil
5 large garlic cloves, finely chopped
1 (28-ounce) can crushed tomatoes
1/2 cup pitted and sliced Kalamata olives
1/4 cup pitted and sliced green olives
2 tablespoons capers, drained and chopped
1/2 teaspoon red pepper flakes, or to taste
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Ground black pepper
Cook the pasta in a pot of boiling salted water until it is just tender. Drain well and return to the pot.
While the pasta is cooking, heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, black and green olives, capers, red pepper flakes, and parsley. Season with salt and pepper to taste. Reduce heat to low and simmer for 10 minutes to blend flavors, stirring occasionally. Taste and adjust the seasonings if needed.
To serve, transfer the hot cooked pasta to a large serving bowl or individual shallow bowls and top with the sauce.
Makes 4 servings
Capellini with Palm-Heart Scampi Sauce
Chopped hearts of palm stand in for seafood in the garlicky “scampi” sauced pasta dish.
8 ounces capellini or angel hair pasta
Salt
2 tablespoons olive oil
4 garlic cloves, minced
1 (14-ounce) jar hearts of palm, drained and chopped
1 tablespoon dulse flakes
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Ground black pepper
1 cup grape or cherry tomatoes, halved lengthwise or 1/3 cup oil-packed or reconstituted sun-dried tomatoes, cut into strips
2 tablespoons dry sherry or white wine
2 tablespoons fresh lemon juice
1/4 cup packed finely chopped parsley
Cook the pasta in a large pot of boiling salted water until it is just tender, about 5 minutes. Drain and return the pasta to the pot. Add 1 tablespoon of the oil and toss to coat. Set aside.
While the pasta is cooking, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the hearts of palm, dulse, oregano, basil, red pepper flakes (if using), and salt and pepper to taste. Cook, stirring, for 3 minutes to heat through and blend the flavors. Stir in the tomatoes, sherry, lemon juice, and parsley, then taste and adjust the seasonings if needed. Add the sauce to the cooked pasta and toss to combine and heat through. Serve hot.
Makes 4 servings
East meets West in this tasty use of ramen noodles in the popular Tuscan bean and pasta dish. If you prefer, you can use elbow macaroni or other bite-sized pasta in place of the ramen.
4 ramen noodle bricks
1 (28-ounce) can crushed tomatoes
1 (15.5-ounce) can pinto or cannelini beans, drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 to 1/2 teaspoon crushed red pepper
Salt and ground black pepper
Break the noodle bricks into small pieces and transfer to a saucepan with enough boiling water to cover. Stir to break up the noodles as they soften.
Add the remaining ingredients. Cook, stirring, over medium heat for 7 to 9 minutes, or until the ingredients are well blended and the mixture is hot. Taste and adjust seasonings, adding a bit more water or seasonings, if needed. Serve hot.
Makes 4 servings
Penne and Broccoli withRed Bell Pepper-Walnut Sauce
Pomegranate molasses adds an exotic flavor to the luxurious red pepper walnut sauce, but the dish is still delicious without it if you don’t have any on hand. I like this dish with penne but you can use any pasta shape you like. You can also substitute another vegetable for the broccoli (frozen green peas are good here).
8 to 12 ounces penne
Salt
3 cups small broccoli florets
2 garlic cloves, minced
1/2 cup walnut pieces
1 (12-ounce) jar roasted red bell peppers, drained
2 tablespoons tomato paste
2 tablespoon olive oil
1 tablespoon pomegranate molasses or agave
2 teaspoons sherry vinegar or lemon juice
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/2 teaspoon onion powder
1/4 teaspoon allspice
Ground black pepper
Cook the pasta in a large pot of boiling salted water until just tender. About 4 minutes before the pasta is done cooking, add the broccoli. Drain the pasta and broccoli and return to the pot, reserving 1/2 cup of the hot pasta water.
While the pasta is cooking, combine the walnuts and garlic in a food processor and process until finely ground. Add the roasted bell peppers, tomato paste, olive oil, pomegranate molasses, vinegar, cumin, red pepper flakes, onion powder, allspice, and salt and pepper to taste. Add the reserved pasta water and process until smooth and well mixed. Add the sauce to the pasta and broccoli and toss to combine and heat through. Serve hot.
Makes 4 servings
As the name implies, there’s everything but the kitchen sink in this delicious pasta dish, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation.
8 ounces capellini or angel hair pasta
Salt
2 tablespoons olive oil
3 garlic cloves, finely minced
2 (14-ounce) cans fire-roasted diced tomatoes, undrained
1 (16-ounce) can cannellini beans, drained and rinsed
1/3 cup oil-packed or reconstituted sun-dried tomatoes, cut into thin strips
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup Kalamata olives, pitted and halved
4 cups baby spinach or 1 cup chopped frozen spinach, thawed and squeezed (optional)
2 tablespoons fresh chopped basil or 1 teaspoon dried
Ground black pepper
1/4 cup toasted pine nuts or chopped walnuts
Cook the pasta in a pot of boiling salted water until just tender, about 4 minutes. Drain the pasta in a colander. Drizzle with 1 tablespoon of the olive oil, toss to coat, and set aside.
In the same pot in which you cooked the pasta, heat the remaining 1 tablespoon of the oil over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in the diced tomatoes, cannellini beans, artichoke hearts, olives, spinach (if using), basil, and salt and pepper to taste. Cook over medium heat until hot and well combined, about 5 minutes. Add the reserved pasta and toss gentle to combine and heat through. Serve hot sprinkled with the pine nuts.
Makes 4 servings
White beans and artichokes are sautéed with onion, capers, and lemon juice to make a sparkling picatta-inspired sauce for pasta.
8 ounces linguine or other pasta
Salt
2 tablespoons olive oil
1 (14-ounce) can artichoke hearts, drained and blotted dry
Salt and ground black pepper
2 tablespoons vegan butter
1/4 cup minced yellow onion
3 garlic cloves, minced
3 tablespoons dry white wine
1 (15-ounce) can cannellini beans
2 tablespoons capers
1/2 teaspoon red pepper flakes, optional
3 tablespoons lemon juice
2 tablespoons fresh chopped parsley, optional
Cook the pasta in a pot of boiling salted water until it is just tender.
While the pasta is cooking, heat the oil in a skillet over medium-high heat. Add the artichokes and cook until nicely browned all over. Remove from the skillet. Season lightly with salt and pepper and set aside. Put the skillet back on the stove over medium heat. Add the vegan butter and allow to melt. When the butter is melted, add the onion and garlic and cook for 4 minutes or until the onion softens. Add the wine, beans, capers, and red pepper flakes, if using. Continue to cook for 2 to 3 minutes, stirring to heat through. Return the artichokes to the skillet and heat through. Taste and adjust the seasonings, if needed.
When the pasta is done cooking, drain it and transfer it to a large serving bowl or divide it among individual shallow bowls or plates. Top with the artichoke and bean mixture. Serve hot, sprinkled with parsley, if using.
Makes 4 servings
Penne with White Beans and Olivada
Olivada is a rich Mediterranean olive paste that goes great with pasta. I like to make it myself so I can add as much garlic and other ingredients to my own taste but you can instead buy it ready-made or substitute a jar of black olive tapenade. Be advised: This recipe is for card-carrying olive-lovers.
8 ounces penne or other bite-size pasta
Salt
1 1/2 cups brine-cured black olives, pitted
2 garlic cloves, smashed
1 tablespoon chopped capers
1/2 teaspoon crushed red pepper
1 1/2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
1 teaspoon dried basil
1 (15.5-ounce) can Great Northern or other white beans, drained
2 tablespoons chopped fresh parsley, optional
Cook the pasta in a pot of boiling salted water until it is al dente. Reserve 1/2 cup of the hot cooking water.
While the pasta is cooking, pulse the olives and garlic in a food processor until finely chopped. Add the capers, basil, vinegar, oil, and process to a paste. Add the reserved pasta water and process to incorporate. Set aside.
When the pasta is done cooking, place the beans in a colander and drain the pasta into the colander. This will heat and rinse the beans at the same time. Place the drained pasta and beans in a large serving bowl or return to the pot. Add the reserved olivada and toss gently to combine. Serve hot, sprinkled with parsley, if using.
Makes 4 servings
Rotini with Creamy Pumpkin Sauce and Walnuts
Pasta tossed with a creamy sage-infused sauce sprinkled with walnuts is good enough to make you forget this is pantry cuisine.
8 to 12 ounces rotini or other bite-sized pasta
Salt
1 tablespoon olive oil
1 small onion, minced
3 cloves garlic, minced
1 teaspoon ground sage
1/4 teaspoon red pepper flakes
1/4 cup dry white wine
1 (15-ounce) can solid-pack pumpkin
2 cups vegetable broth
1 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper
1 cup plain unsweetened almond milk
1/2 cup chopped toasted walnuts
1/4 cup chopped fresh parsley
Cook the pasta in a pot of boiling salted water until just tender.
While the pasta cooks, heat the oil in a saucepan over medium heat. Add the onion, cover and cook for 4 minutes. Stir in the garlic, sage, and red pepper flakes and cook for 30 seconds, then stir in the wine, pumpkin, broth, salt, and pepper. Cook over medium heat, stirring, until smooth and hot, then stir in the almond milk. Taste and adjust the seasonings, if needed
When the pasta is done cooking, drain it and return it to the pot. Add the reserved sauce and toss to combine. Serve hot sprinkled with the toasted walnuts and parsley.
Makes 4 servings
I always keep a jar or two of prepared marinara sauce in the pantry, but when I have time, I prefer to make it myself using good quality canned tomato products. (I only use fresh tomatoes in sauce when they are in peak season in the summer.) This is a good basic sauce that benefits from additions such as sautéed sliced mushrooms, roasted diced eggplant, vegan burger crumbles, or cooked vegan meatballs.
Tip: If you put the pasta water on to boil at the same time you start cooking the sauce, the pasta and sauce will be ready at the same time.
1 tablespoon olive oil
4 garlic cloves, minced
1 tablespoon dehydrated minced onion
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup dry red wine
1 (28-ounce) can crushed tomatoes
Pinch of sugar
Salt and ground black pepper
8 to 12 ounces of your favorite pasta
Heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, 30 seconds. Add the onion, basil, oregano, and red pepper flakes. Stir in the red wine and simmer for 1 minute. Add the tomatoes, sugar, and salt and pepper to taste. Simmer over low heat while you cook the pasta.
Cook the pasta in a large pot of boiling salted water until just tender. Drain well. Serve the pasta topped with the sauce. Serve hot.
Makes 4 servings
One taste of this easy and elegant dish will convince you that black is the new pasta. Look for black bean pasta in natural food stores or online – it’s even available at Costco as of this writing. Low in carbs, high in protein, with a sturdy texture and hearty flavor, black bean pasta is best with an assertive sauce and nothing says assertive like Manchurian sauce. Here, I combine the sauce with black beans for even more protein. Serve with a green salad or make it a one-dish meal and top it with roasted cauliflower florets or other cooked veggie of choice. Of course, if you don’t have black bean linguine, you can substitute any noodles you may have on hand.
1 (8-ounce) package black bean linguine (or other pasta)
1 tablespoon safflower oil
5 cloves garlic, minced
1 tablespoon grated ginger
2 1/2 tablespoons soy sauce
2 tablespoons sambal oelek
1 1/2 tablespoons ketchup
2 teaspoons rice vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1 (15-ounce) can black beans, rinsed and drained
1/2 cup water
2 tablespoons chopped scallion, optional
2 tablespoons chopped cilantro, optional
Cook the pasta according to package directions.
While the pasta is cooking, heat the oil in a skillet over medium heat. Add the garlic and ginger, and cook until fragrant, 30 seconds. Stir in the soy sauce, sambal oelek, ketchup, vinegar, sugar, onion powder, and cayenne. Add the black beans and water and bring just to a boil, stirring to mix well. Partially mash the beans while stirring to make a thicker sauce.
When the pasta is cooked, drain it and transfer to a large serving bowl or individual shallow bowls. Top with the sauce and garnish with scallions and cilantro, if using. Serve hot.
Makes 3 to 4 servings
When you soften the lasagna noodles in boiling water, you eliminate the need to precook them. Using a jarred marinara sauce makes for a quicker assembly, but you can use the sauce (here), if you prefer.
9 lasagna noodles
1 (15.5-ounce) can white beans, drained
14 ounces firm tofu, drained
1/3 cup nutritional yeast
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
1 (28-ounce) jar marinara sauce
Arrange the lasagna noodles in a large shallow baking dish and cover with boiling water. Set aside to soften while you make the filling.
In a bowl, combine the white beans, tofu, nutritional yeast, basil parsley, oregano, onion powder, garlic powder, and salt and pepper to taste. Use a potato masher with small hole to mash the mixture until smooth and well combined. Taste and adjust the seasonings, if needed.
Remove the softened noodles from the baking dish and pour off the water. Spread a thin layer of marinara sauce in the bottom of the baking dish and place 3 of the softened noodles on top. Spread half of the tofu and bean mixture on top of the noodles, and top with 3 more noodles. Spread a small amount of sauce on top and spread the remaining filling mixture over it.
Top with the remaining 3 noodles and spread the remaining sauce over the noodles. Cover tightly and bake for 20 minutes or until the filling is hot. Remove from oven and let stand for 5 minutes before serving.
Makes 4 to 6 servings
Noodles with Spicy Peanut Sauce
The operative words here are “noodles” and “peanut sauce” – other additions only add the the deliciousness, so plan to make this when you have veggies you want yo use up or leftover veggies. Bulk up the protein by adding some seitan, tempeh, tofu, or reconstituted Soy Curls. If you don’t have thin rice noodles (that require soaking rather than cooking in boiling water), you can use ramen noodles instead or use leftover cooked spaghetti or linguine.
8 ounces very thin rice noodles
1/2 cup peanut butter
3 tablespoons tamari or other soy sauce
2 teaspoons lime or lemon juice
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes, or to taste
1 cup water
2 cups cooked vegetables or other add-ins (see headnote)
2 tablespoons chopped roasted peanuts
Soak the noodles in boiling water until soft, about 15 minutes. While the noodles are softening, prepare the sauce.
In a bowl, whisk together the peanut butter, tamari, lime juice, sugar, red pepper flakes, and 1/2 cup of the water. Blend until smooth.
Transfer the peanut sauce to a large pot and stir in as much of the remaining water as needed to give it a desirable consistency. Heat the sauce over low heat, stirring until it is hot. Drain the softened noodles and add to the pot.
Stir in the cooked vegetables (or other add-ins) and heat through until hot, tossing gently to combine. Serve sprinkled with the peanuts.
Makes 4 servings
If you are using leftover cooked pasta, steam the broccoli for 3 to 5 minutes. If you don’t have fresh vegetables on hand for this recipe, substitute frozen stir-fry vegetables, cooked according to package directions.
8 ounces spaghetti
Salt
2 cups small broccoli florets
2 tablespoons tamari or other soy sauce
3 tablespoons cup hoisin sauce
1 teaspoon toasted sesame oil
1 teaspoon sriracha (optional)
1/4 cup water
2 tablespoons dry sherry (optional)
1 tablespoon safflower oil
3 cloves garlic, minced
1 red bell pepper, cut into strips
2 cups sliced mushrooms
1 carrot, shredded
1/3 cup sliced scallions
2 teaspoons grated fresh ginger
1 cup reconstituted Soy Curls (optional)
Cook the spaghetti in a large pot of boiling salted water until just tender. About 3 to 5 minutes before the pasta is done cooking, add the broccoli. Drain the pasta and broccoli and set aside.
While the pasta is cooking, combine the tamari, hoisin, sesame oil, and sriracha, if using. Add the water and sherry, if using. Mix well and set aside.
Heat the safflower oil in a large skillet or wok over medium-high heat. Add the garlic, bell pepper, mushrooms, carrot, scallions, and ginger. Cook, stirring frequently, until tender, about 3 minutes. Add the Soy Curls, if using and stir to combine. Stir in the reserved noodles and the sauce mixture, and gently toss to combine until heated through. Taste and adjust the seasonings, if needed. Serve hot.
Makes 4 servings
