ziti with brasciole-inspired tomato sauce
serves 4
This Sicilian-style pasta dish was inspired by my mother’s brasciole recipe which contained lots of garlic, parsley, and raisins for a zesty and deliciously different tomato-based sauce. If anyone in your family is averse to raisins in a savory dish, you can leave them out.
12 ounces ziti or other bite-size pasta
1 tablespoon olive oil
5 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, well drained
¼ cup golden raisins
¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground fennel seed
½ teaspoon red pepper flakes
½ teaspoon sugar
¼ teaspoon freshly ground black pepper
¼ cup toasted panko or other bread crumbs
¼ cup minced fresh parsley
Cook the ziti in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, 1 minute. Stir in the crushed tomatoes, diced tomatoes, raisins, salt, oregano, fennel, red pepper flakes, sugar, and black pepper. Cook, stirring occasionally, for 10 minutes until the sauce is hot and the flavors are well blended.
Drain the cooked pasta well and return to the pot. Add the sauce and toss to combine. Serve hot topped with the bread crumbs and parsley.
rotini with creamy avocado–herb sauce
serves 4
Luxuriously creamy and delicious, this sauce is also simple to make. If you don’t have a high-speed blender, you might want to soak the cashews in water for several hours or overnight to soften them for a smoother sauce. I like to make this with springy rotini, but any small pasta shape is fine.
12 ounces rotini or other bite-size pasta
½ cup cashews
3 cloves garlic
½ teaspoon salt
½ cup fresh basil leaves
¼ cup fresh parsley leaves
1 tablespoon snipped fresh chives
1 teaspoon fresh thyme leaves
¼ teaspoon freshly ground black pepper
2 ripe avocados
2 tablespoons freshly squeezed lemon juice
¾ to 1 cup vegetable broth
2 tablespoons olive oil
Cook the rotini in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, combine the cashews, garlic, and salt in a blender or food processor and process until finely ground. Add the basil, parsley, chives, thyme, and pepper and pulse to chop well. Halve and pit the avocados, spoon out the flesh, and chop. Add the avocados, lemon juice, broth, and olive oil and process until smooth and creamy. Add a little more broth if the sauce is too thick. Taste and adjust the seasonings. Drain the cooked pasta and return to the pot. Add the sauce and toss to combine. Serve immediately.
note: Try to eat the sauce immediately as it will begin to turn brown if made in advance—a good excuse not to have any leftovers!
linguine with cannellini pesto
serves 4
Lots of basil and garlic and a little miso or nutritional yeast combine with cannellini beans for a satisfying pesto that is lower in fat and higher in protein than a typical pesto, without sacrificing any of the great flavor. The pesto can also be stirred into vinaigrette or minestrone for added flavor. It’s also good mixed with vegan mayonnaise to spread on a roasted vegetable sandwich. Another pasta may be used instead of the linguine, if desired.
12 ounces linguine
5 cloves garlic, crushed
½ teaspoon salt
1 cup home-cooked cannellini beans, or canned beans, drained and rinsed
1 tablespoon white miso paste or nutritional yeast
1½ cups fresh basil leaves
2 tablespoons olive oil
½ cup hot pasta water
Cook the linguine in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, combine the garlic and salt in a blender or food processor and process until finely minced. Add the beans, miso, basil, and oil and process until smooth. Add as much of the hot pasta water as needed to reach the desired consistency. Drain the cooked pasta and return to the pot. Add the pesto and toss to combine. Taste and adjust the seasoning, adding more salt if needed. Serve hot.
orecchiette with puttanesca pesto
serves 4
It’s no secret that puttanesca sauce is my favorite way to enjoy pasta. But I also like pesto. With this lush puttanesca pesto, now I can enjoy them both at the same time, and in the time it takes to cook the pasta, the pesto is finished and the food processor is cleaned. If orecchiette (little ears) are unavailable, use your favorite pasta instead. For a saucier pesto, add up to ½ cup of the hot pasta water to the pesto after processing.
12 ounces orrechiette
5 cloves garlic
½ cup pitted kalamata olives
⅓ cup pitted green olives
1 fresh ripe tomato, coarsely chopped
¼ cup oil-packed sun-dried tomatoes
¼ cup chopped fresh parsley
¼ cup fresh basil leaves
2 tablespoons capers
2 tablespoons olive oil
Salt and freshly ground black pepper
Cook the orecchiette in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, place the garlic in a blender or food processor and process until finely minced. Add the kalamata olives, green olives, fresh tomatoes, sun-dried tomatoes, parsley, basil, capers, and oil and process until smooth. Season to taste with salt and pepper. Drain the cooked pasta and return to the pot. Add the pesto and toss to combine. Serve hot.
note: This flavorful pesto can be used beyond pasta: try it on baked potatoes, mixed into cooked couscous or rice, spread on a baguette, added to scrambled tofu, baked in puff pastry, to name just a few. I have it on good authority that it can also be mixed into mashed avocado and used as a dip for olive and caper tortilla chips.
skillet lasagne
serves 4 to 6
This is a quick way to get lasagne on the table without having to heat up the oven. I usually take the extra step of softening the noodles a bit in some boiling water. While that step isn’t absolutely necessary, you may need to cook the lasagne a few minutes longer if you omit it. When Linda Evans tested this recipe, she admits she was skeptical and was pleasantly surprised how well the noodles cooked this way and how easy it was to make. The optional kalamata olives add flavor and texture to the filling.
8 ounces lasagna noodles broken into thirds
1 pound firm tofu, drained
3 tablespoons nutritional yeast
1 tablespoon freshly squeezed lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons minced fresh parsley
⅓ cup pitted kalamata olives, chopped (optional)
½ cup water
3 cups marinara sauce, bottled or homemade
Vegan Parmesan or mozzarella cheese (optional)
Place the lasagna noodles in a shallow heatproof container and cover with boiling water. Set aside while you make the filling.
Mash the tofu in a bowl. Add the nutritional yeast, lemon juice, garlic powder, onion powder, basil, oregano, ½ teaspoon salt, ¼ teaspoon pepper, parsley, and olives, if using. Mix well and set aside.
Heat a large nonstick skillet over medium heat. Add the water and 1 cup of the marinara sauce, stirring to blend. Remove the lasagna noodles from the hot water and arrange half of them on top of the sauce. Top with the reserved tofu mixture, then top with the remaining noodles. Pour the remaining marinara sauce over the noodles. Cover and bring to a simmer. Reduce the heat to medium-low and cook until the noodles are tender, 15 to 20 minutes. Remove the lid and top with the vegan cheese, if using. Remove from the heat and let stand, covered, until the lasagne is set and the cheese is melted, 5 minutes. Serve immediately.
southwestern pasta toss
serves 4
Pasta, pinto beans, and corn join forces with the flavors of the Southwest in this quick and delicious meal. Grape tomatoes, cilantro, and avocado add color and refreshing flavors. If you prefer a saucy pasta, stir in ½ cup of salsa a few minutes before serving. Or, you could drizzle on a little olive oil when ready to serve.
12 ounces rotini or other bite-size pasta
1 ripe avocado
1 tablespoon olive oil
5 scallions, minced
3 cloves garlic, minced
1 serrano chile, seeded and minced (optional)
1½ cups home-cooked pinto beans, or 1 (15-ounce) can, drained and rinsed
1 cup cooked fresh or frozen corn kernels
¼ cup canned chopped mild green chiles, drained
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
Freshly ground black pepper
1 cup grape tomatoes, halved
3 tablespoons chopped fresh cilantro
Cook the rotini in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, halve and pit the avocado, spoon out the flesh, and chop. Set aside. Heat the oil in a skillet over medium heat. Add the scallions, garlic, and serrano chile, if using, and cook until softened, about 1 minute. Stir in the beans, corn, mild chiles, chili powder, cumin, salt, and pepper to taste. Cook until the flavors are blended, 5 minutes. Add the tomatoes and cilantro and stir to combine. Drain the cooked pasta and return to the pot. Add the bean and vegetable mixture and toss to combine. Serve immediately topped with the reserved avocado.
farfalle with sesame cabbage
serves 4
Tahini, sesame oil, and soy sauce add a flavorful nuance to this reimagining of halushki, a favorite comfort food dish I enjoyed as a child. The original version contained little more than meltingly soft cabbage and onions combined with chewy pasta. I think this new interpretation takes it to the next level.
12 ounces farfalle or other bite-size pasta
1 tablespoon neutral vegetable oil
1 (10-ounce) bag shredded cabbage (4 packed cups)
2 carrots, shredded
5 scallions, minced
2 cloves garlic, minced
¼ cup tahini
2 tablespoons soy sauce
2 tablespoons freshly squeezed lemon juice
1 teaspoon toasted sesame oil
1 cup hot pasta water
Salt and freshly ground black pepper
2 tablespoons toasted sesame seeds
3 tablespoons chopped fresh parsley
Cook the farfalle in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, heat the oil in a skillet over medium heat. Add the cabbage and carrots. Cover and cook until softened, 5 to 7 minutes. Stir in the scallions and garlic and cook, stirring occasionally, until softened, 3 minutes longer.
In a bowl, combine the tahini, soy sauce, lemon juice, sesame oil, and pasta water. Stir to blend. Add the sauce to the cabbage mixture, tossing to coat. Drain the cooked pasta, then return it to the pot. Add the cabbage mixture and toss to combine. Season to taste with salt and pepper. Serve hot, sprinkled with sesame seeds and parsley.
curried cavatappi with chickpeas and chutney
serves 4 to 6
One doesn’t usually think of pasta and curry in the same dish. After you try this recipe, you may wonder why you didn’t think of it sooner. Coconut milk combines with chutney for a rich creamy sauce that can be hot or mild, depending on the spiciness of the chutney you use. A savory (not sweet) chutney works best in this dish.
12 ounces cavatappi or other bite-size pasta
1 tablespoon neutral vegetable oil
1 small yellow onion, minced
1 small carrot, thinly sliced
2 tablespoons curry powder, hot or mild
1 teaspoon ground coriander
½ teaspoon ground cumin
1½ cups home-cooked chickpeas, or 1 (15-ounce) can, drained and rinsed
½ cup frozen peas, partially thawed
1 (13-ounce) can unsweetened coconut milk
⅓ cup chutney, hot or mild (not sweet)
3 tablespoons minced fresh cilantro or parsley
Cook the cavatappi in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, heat the oil in a skillet over medium heat. Add the onion and carrot. Cover and cook until softened, about 5 minutes. Stir in the curry powder, coriander, and cumin. Add the chickpeas, peas, and coconut milk. Simmer until hot and the flavors have blended, 3 minutes. Stir in the chutney and keep warm over low heat.
Drain the cooked pasta and return to the pot. Add the reserved chickpea mixture and toss to combine. Serve hot topped with the cilantro.
spicy peanut–hoisin noodles with tofu and broccoli
serves 4
The sauce for this flavorful noodle dish is so delicious you may want to eat it with a spoon. But you’ll be glad if you wait and toss it with the other ingredients and serve it for a fast and fantastic one-dish meal.
12 ounces linguine
¼ cup creamy peanut butter
2 tablespoon hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sriracha sauce
1 tablespoon agave nectar or maple syrup
1 teaspoon toasted sesame oil
1 cup vegetable broth
1 tablespoon neutral vegetable oil
1 pound extra-firm tofu, drained and diced
Salt and freshly ground black pepper
3 scallions, minced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3 cups small broccoli florets
1 carrot, thinly sliced
2 tablespoons chopped peanuts
Cook the linguine in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, in a small saucepan, combine the peanut butter, hoisin sauce, soy sauce, rice vinegar, sriracha, agave, and sesame oil, stirring to blend. Stir in as much of the broth as needed to make a smooth sauce. Keep warm over very low heat.
Heat the oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown all over, 8 to 10 minutes. Season to taste with salt and pepper. Add the scallions, garlic, and ginger, and cook until softened, about 1 minute.
About 3 minutes before the pasta is cooked, add the broccoli and carrot to the pasta water. Drain the cooked pasta and vegetables and return them to the pot. Stir in the tofu and the reserved sauce and toss gently to combine. Serve hot sprinkled with the peanuts.
primavera-style coconut–cashew noodles
serves 4
Colorful vegetables and chewy noodles merge deliciously in a creamy and fragrant sauce. Use Thai basil if at all possible, although cilantro or regular basil can be used if necessary. Instead of cashew butter, you can substitute peanut butter or a Thai curry paste (red or green are both good here) for different flavor sensations. Add some sautéed tofu or tempeh for extra protein, and swap out the veggies according to your preference or what’s on hand.
12 ounces linguine
1 tablespoon neutral vegetable oil
5 scallions, minced
1 carrot, shredded
1 teaspoon grated fresh ginger
1 cup snow peas
⅓ cup fresh Thai basil, cilantro, or regular basil
2 tablespoons cashew butter
1 tablespoon sriracha sauce
1 tablespoon soy sauce
1 teaspoon light brown sugar
1 (13-ounce) can unsweetened coconut milk
Cook the linguine in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the scallions, carrot, ginger, and snow peas and cook until the snow peas are softened, 2 to 3 minutes. Add the basil and cook, stirring gently, until hot.
In a small bowl, combine the cashew butter, sriracha, soy sauce, and sugar. Stir in the coconut milk until well blended. Stir the mixture into the vegetables and keep warm. Drain the cooked pasta and return to the pot. Add the sauce and vegetable mixture and toss to combine. Serve hot.