Prep Time: ~10 minutes each
Cook Time: ~10 minutes each
When considering vegan pasta, it can be difficult for some to imagine pasta without its characteristic cheesy and meaty focus; however, with a bit of creativity and a desire for better health, you can make delicious pasta that is 100% vegan as well as delicious and filling.
For genuine vegan pasta, make pasta from scratch. Vegan pasta has only three ingredients: vegan flour like sorghum, semolina or coconut; water, and salt. Knead all three together, roll it out on a floured board, and cut it into the shape you want for your dish. You can use a pizza cutter to make spaghetti, lasagna or linguini, or a biscuit cutter to make ravioli.
With the basic pasta dough down, you can try these three delicious recipes!
Summertime Pasta Salad Using vegan pasta from scratch, create a delicious summertime pasta salad. For the salad, feel free to be creative with the pasta’s shape. Though it may be hard to mold ruote wagon-wheel shapes, you can pinch circles of dough to make bowtie-style pasta or shell-like pasta pieces with some experimentation.
- 2 lbs. vegan pasta, cut in whatever shape you desire
- 8 ounces frozen snow peas
- 1½ cups fresh raw broccoli florets
- ½ cup cauliflower florets
- 1/3 cup carrot shavings
- 1/4 cup kale diced
- ½ cup diced red onion
- 3/4 cups orange sections
- ½ cup grapefruit sections
- 1 garlic clove
- Balsamic vinegar to taste
- Cook vegan pasta until it is al dente.
- Briefly blanch frozen peas.
- Drain pasta and allow to cool.
- Oil a large salad bowl (preferably with olive oil, peanut oil or walnut oil). Coat oil with the garlic clove around the entire inside surface.
- Add in pasta and other ingredients. Blend well.
- Drizzle with Balsamic vinegar and add more oil if desired. Serves four.
Vegan Gnocchi a la Faggioli This recipe is also fast and easy to make. Gnocchi is made from a cup of boiled potatoes, drained, cooled, and mashed. Add potatoes to your vegan pasta dough and knead it until fully combined before beginning.
- 2 lbs. vegan pasta/potato dough
- 16 ounces cooked cannellini beans (canned or freshly prepared)
- 1 tomato, seeded and diced
- 1 bunch fresh cilantro (about ½ cup)
- 2 cloves garlic, crushed
- Dash balsamic vinegar
- Cut gnocchi dough into three sections.
- Hand roll each section into long 1/2 inch wide "logs."
- To form gnocchi, cut the logs into small "pillows" and boil them until they float.
- Drain and add olive oil and crushed garlic.
- Add in beans, tomato, coriander and vinegar.
- Toss until well blended. Serves four.
Sweet Vegan Ravioli You might not normally think of pasta as a possible means for dessert, but ravioli isn't just a main entree. With berries stuffed inside, ravioli can also be served as a sweet treat.
- Vegan pasta dough
- Blanched berries sweetened with agave
- Powdered sugar
- Cut dough with a biscuit cutter to make ravioli.
- Fill half of the pasta circles with sweetened berries.
- Fold over the pasta and seal.
- Fry the ravioli lightly in walnut oil, then drain.
- Dust with powdered sugar and enjoy!
You can always go to a restaurant like Ynot Italian to eat pasta the way you like it, but these recipes are a delicious and healthy way to add heartiness to your vegan dinner table without much effort.