Ingredients:
4 oz whole-wheat pasta
3/4 cup low sodium vegetable broth
3/4 cup canned pure pumpkin
1 to 2 tbsp minced fresh sage
1/8 tsp pumpkin pie spice
pinch of dried oregano
pinch of red pepper flakes (optional)
salt and pepper, to taste
vegan Parmesan for garnish (optional)

Directions:

1. Cook pasta according to package instructions.

2. Meanwhile, combine remaining ingredients together in a small saucepan and heat over low until thoroughly warm, about 5 minutes.

3. Taste, adding more sage if desired plus salt and pepper to taste.
 
4. Cover and let sauce rest for 5 to 10 minutes, allowing the flavor to merge and sauce to thicken slightly.
 
5. Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper, if needed.

6. Garnish with vegan Parmesan if desired.

onegreenplanet.org

Ingredients:
2 zucchini per person, give or take, spiralized or julienned
grape tomatoes, sliced in half
almond parmesan, for topping
salt & cracked pepper

Pesto
1 bunch kale, about 3-4 cups, stems removed and roughly chopped
3-4 tablespoon extra virgin olive oil, more as needed
1 or 2 cloves garlic
1 – 2 tablespoons nutritional yeast
1/2 teaspoon himalayan salt, or to taste
pinch or two of red pepper flakes
juice of 1 small lemon, optional

Directions:

1. Start with the pesto, place ingredients in food processor and blend until desired consistency. Add more olive oil if desired and taste for seasoning, set aside. (Serves two)

2. You can use a spiralizer to get the curly noodle effect. You can also use a julienne tool or julienne them by hand creating a straight noodle.

3. Combine the kale, tomatoes and noodles together in a medium size bowl and transfer to individual serving dishes. Top with almond parmesan.

Notes: To create a creamy pesto, you may also like to add 1/2 cup walnuts or pine nuts. Or try 2-3 tablespoons tahini instead.

onegreenplanet.org

Ingredients:
serves 4
8 ounces soba noodles
3 large carrots
1 bunch (about 6) scallions
2 tablespoons sesame oil
1/4 cup rice vinegar
2 tablespoons soy sauce, or to taste
2 tablespoons sesame seeds, toasted

1. Cook the noodles for 6-8 minutes, or according to package directions. Drain and toss with just a drizzle of cooking oil to keep them from sticking together. Put in the refrigerator to cool.

2. Peel the carrots and shave with a peeler or mandoline. You should have about 2-3 cups of loose carrot shavings. Chop the green parts of the scallions and set the white parts aside for another recipe.

3. Whisk the sesame oil, vinegar, and soy sauce together and taste. Adjust for taste. Toss the carrots, scallions, chilled noodles and sesame seeds together and serve.


thekitchn.com

Ingredients:
Your Favorite Pasta

Guacamole:
3/4 avocado - peeled, pitted, and mashed
1/4 lime, juiced
1/4 teaspoon salt
2 tablespoons diced onion
2-1/4 teaspoons chopped fresh cilantro
1/2 roma (plum) tomatoes, diced
1/4 teaspoon minced garlic

Directions:

1. Boil pasta to your liking

2. Guacamole instructions: In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. 

3. Scoop guacamole onto pasta and mix as you eat.

Note – this makes 1 serving of guacamole. Adjust the guacamole for the number of people.

Ingredients:
4 1/2 Cups Zucchini, Spiralized, Julienned or Grated into noodles
1 1/2 Cups Fresh Tomato, Chopped
3/4 Cup Sun-Dried Tomatoes (dry, not in oil), Soaked in water for 1 hour
1/2 Cup Raw Cashews, Soaked in water for 1-2 hours
1 Clove Garlic
1/2 tsp. Dried Basil (fresh is preferred, 1 1/2 tsp.)
1/4 tsp. Sea Salt
1/8 tsp. Black Pepper
1/8 tsp. Crushed Red Pepper
 
Directions:
 

1. Place the zucchini noodles into a strainer and press lightly on them with a clean towel or cheesecloth to take out a little of the excess moisture.
   
2. Drain the sun-dried tomatoes and cashews, but save 3/4-1 Cup of the tomato water in a cup for blending.


3. In a high-speed blender, or food processor, puree together the fresh/dried tomatoes, tomato water, cashews, garlic and spices until completely smooth.


4. Add  in more salt and/or pepper to taste. Serve over the zucchini noodles, and top with a sprinkle of vegan Parmesan or Nutritional Yeast.


5. If  you would like the dish warm, place it in a dehydrator at 115°F for 30  minutes, stirring every 10 minutes or so.

veganyackattack.com

Ingredients:
1 large ripe tomato, sliced into thin rounds
2 cups marinara sauce (or homemade recipe)
16 oz. extra firm tofu, sliced into thin strips
1 cup mushrooms, sliced thin, any variety
1/4- 1/2 cup non-dairy cheese, (The Girls Gone Green love Daiya)
2 cups fresh leafy greens like kale, spinach, or mustard greens
1 box vegan lasagna noodles
optional: 1/2 cup fresh chives, chopped - chopped basil
1 1/2 cups Chive Nut Cheese Ricotta (see recipe here)

Zesty Garlic Marinade
1 Tbsp garlic powder OR 5 chopped garlic cloves
3-4 Tbsp extra virgin olive oil
1/2 cup red wine, apple cider or balsamic vinegar
2-3 Tbsp dried Italian herb seasoning blend
1 tsp black pepper
optional: 1/4 cup fresh basil - chiffonade
optional: a pinch of sea salt rubbed on tofu before placing in marinade

*vinegar
note: if using apple cider or red wine vinegar you may want to add a
splash of agave/maple syrup to sweeten your marinade up a bit. The balsamic
vinegar should have enough sweetness on its own.

Directions:

1. Gather your ingredients.

2. Make your marinade by combining all ingredients in a large bowl.

3. Prep your veggies. Slice you ingredients very thin so that the marinade absorbs quickly.

4. Place your sliced ingredients (tofu, mushrooms, tomatoes, greens) into your marinade bowl. Toss gently. Add  more oil/vinegar if needed to cover ingredients. Allow to marinate at least 20 minutes. Otherwise you can prep this part for overnight marination.

5. If you haven't made your Chive Ricotta Lasagna in advance - do it now. Set aside.

6. Begin building your lasagna. See the step-by-step pics for the best "building" details. But basically, sauce,
noodles, sauce, greens, tofu, sauce, noodles, sauce, mushrooms, noodles, ricotta, noodles, sauce, cheese, fresh tomatoes, chives, black pepper. And done! You can really build a lasagna however you'd like though. There are very few rules.

Before Baking:
IMPORTANT TIP: Be sure to put a sauce layer on at least one side of each noodle layer - since you are using the no-boil noodles you want your lasagna to be extra extra moist before baking.

7. Cover your lasagna and store in fridge until ready to bake that day. Or bake in a preheated 400 degree oven for 45-60 minutes. Note: if baking lasagna from a chilled fridge, your baking time will be longer.

lunchboxbunch.com

vegan, makes 4 hefty servings
Ingredients:
about 6 cups of cooked pasta (shells, elbows..)

Spicy Cheesy Sauce:
1 can cannellini beans, drained
5-7 Tbsp vegan butter, Earth Balance (melted)
1 1/2 cups sweet potato, baked/peeled
1/2 cup chunky roasted spicy salsa (bottled) OR 1/4 cup hot sauce
1/2 cup plain soy creamer
3 Tbsp apple cider vinegar
2 Tbsp Dijon Mustard
1/8 tsp garlic salt
1/2 cup+ nutritional yeast
black pepper to taste

topping:
2 Spicy Chipotle Field Roast Vegan Sausages, diced
1 small white onion, diced
1/2 cup mushrooms, chopped (optional)
1 Tbsp safflower oil
fine pepper

garnish: fresh cilantro

Directions:

1. Start off by boiling your pasta water and cooking your pasta.

2. While the pasta is boiling you can be baking your sweet potato in the microwave (or bake ahead of time in oven) and start you stove top sauté.

3. To saute pan, add oil and heat on med-high. Add the diced onion and sausage - and optional mushrooms. Saute until the sausage browns and edges become crispy. Turn off heat and let sauté rest in pan.

4. Blend up your sauce. Add all the sauce ingredients to a blender or food processor and blend until smooth.

5. Add your sauce to the steaming hot pasta. Fold well. The hot pasta will warm the sauce.

6. Add the sausage and onion mix to the top of the pasta and garnish with fresh cilantro. Serve immediately or keep in warm oven until ready to serve.

note: For extra cheesy pasta, toss the warm pasta in an extra scoop of nutritional yeast before adding sauce.

note: Add more hot sauce over top the serving platter for extra spicy pasta. You could even serve with an extra spoonful of salsa over top each plate of pasta.

lunchboxbuch.com

Ingredients:

Pasta + Veggies:
2 cups dry bow tie pasta
2 cups broccoli florets (cut from one large head of broccoli, thick stem removed)
1 bell pepper, chopped
1 red onion, chopped
2 medium carrots, sliced or diced
2 ounces black olives, sliced (or kalamata olives)
2 Tbsp capers (optional)
1/4 cup nutritional yeast (optional)

Lemon Pepper Tahini Dressing:
3 lemons, juices + 1/2 tsp lemon zest (organic)
2 tsp maple or agave syrup (optional, adds hint of sweetness)
2-3 Tbsp tahini
3 Tbsp extra virgin olive oil (use more or less according to tastes for richness)
1/4 tsp dried bell pepper
1/4 tsp dried onion or garlic
1/2 tsp fine black pepper
1/2 tsp chili pepper
1/2 tsp salt (to taste)
*all the spices in this dressing are adjustable to taste as well

Avo-Spinach Walnut Pesto:
1/2 cup raw walnuts
1 small avocado
1/3 - 1/2 cup pasta water (or warm water)
1/2 tsp chopped garlic or roasted garlic
1 tbsp extra virgin olive oil
1 cup baby spinach (1 large handful)
1-2 Tbsp nutritional yeast (optional)
salt to taste OR add 2 tsp white miso paste which is naturally salty

Directions:

1. Start out by boiling some salted water on your stove and dropping your bow tie pasta.

2. While your pasta cooks, you can prep all your veggies and mix up your dressing in a side bowl.

3. About 2 minutes before your pasta is tender, drop the broccoli into the boiling water. This will blanch the broccoli to a tender state, but not overcook it. This is also easy because you do not have to cook it separately.

4. Drain your pasta and broccoli and transfer to a large mixing bowl. I like to now add in my nutritional yeast and toss a bit. Also add in your fresh veggies: peppers, onion, carrots. Also fold in the olives and optional capers.

5. Next you want to gently fold in the tahini dressing. Be careful to toss gently so you do not break apart all the bow-ties. After you have tossed the pasta and veggies and dressing do a taste test and salt to taste. You can also add more seasonings and nutritional yeast if you'd like. Cover bowl and allow the flavors to settle and marinate while you prep the pesto.

6. Pesto: Add all the ingredients to a high-speed blender or food processor. Blend until smooth. Taste test and salt to taste. As you blend - add more or less water to thin out the blend.

7. You have two options, serve the pasta now slightly warm with the warm pesto OR chill everything. Then you can serve both chilled or serve re-heated pasta with chilled pesto or re-heat both. Both the pasta and pesto taste yummy warm and cold - so you cannot really go wrong here.

lunchboxbunch.com

Serves 2-4. (Shown with Garlicky Thyme Tempeh.)

Ingredients:
1/2 pound spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
2 1/2 pounds tomatoes, roughly chopped
1/2 teaspoon salt
Several dashes fresh black pepper
8 large basil leaves, torn into pieces (plus extra for garnish)

Directions:

1. First bring water to a boil for the pasta. Prep everything while it’s boiling. Once boiling, cook your spaghetti.

2. Meanwhile, preheat a 4 quart pot over medium low heat. Saute garlic in the oil for about a minute, being careful not to burn.

3. Add the tomatoes, salt, black pepper and basil leaves and stir. Cover pot and turn the heat up to medium high. Let cook for about 15 minutes, stirring often.

4. The tomatoes should be broken down and saucy. Toss in the spaghetti and toss to coat. Turn off heat and let sit for 10 minutes or so, to let flavors meld. Serve topped with extra basil.

 theppk.com

Ingredients:
6-7 Tbsp nutritional yeast flakes
1 1/2 cups plain soy milk
1 cup sweet potato, mashed
1 tsp garlic powder
1 tsp black pepper
1 tsp apple cider vinegar (optional)
1/2 cup onion
8 oz pasta

Directions:

* For a ultra-rich n creamy sauce, use half soy milk/half soy creamer as liquid.
* You can bake this pasta and add a thin layer of vegan cheese on top.
* 1 Tbsp of Vegenaise - adds a sweet creamy accent.

 1. Heat your sweet potato - about small to medium sized - in the microwave or oven. Heat until cooked through.

2. Boil some salted water on the stove and drop your pasta for cooking as directed on box/bag.

3. While your pasta is cooking, add your nutritional yeast flakes, garlic powder, pepper, vinegar and soy milk to a large mixing bowl. Stir well. 

4. Finely chop your onion and add it to the mixing bowl. Mix.

5. When your sweet potato is ready, peel off the skin and mash it well. Scoop about 1 cup of the mashed sweet potato into your mixing bowl. Mash it well into the liquid. You should get a nice thick creamy orange sauce. You can always add more liquid if you'd like a thinner sauce. And you can add more sweet potato if you'd like it super thick and a tad sweeter. You can even add in more nutri-yeast flakes for an extra strong nutty 'cheese' flavor.

6. Drain your cooked pasta and drop it right into you mixing bowl and fold in the sauce. You won't need to heat the pasta 'cheese' sauce separately because the warm pasta will provide heat. However, you can keep the pasta warm in a 180 degree oven, or re-heat in oven or microwave as needed.

Serve and enjoy some easy vegan comfort pasta!