Results for "pasta"

Green Tea Pesto Pasta

Celebrate St. Patrick’s Day and National Nutrition month with this colorful springtime dish, which gets a nutrient boost not only from green peas and basil, but from green tea as well! This recipe comes to us from Jackie Newgent, RDN, The Natural Culinary Nutritionist.

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Winter Harvest Citrus Pasta

Cinnamon, citrus, maple, mushroom, chickpea, almond, garlic and rosemary sing in this creamy, yet hearty-textured pasta. With all the light citrus and cinnamon flavors this pasta can be easily served for brunch, lunch or dinner.

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Very Green Spring Pasta

This Very Green Spring Pasta uses both whole wheat pasta and zucchini noodles, making it full of heart-healthy fiber but lighter and lower on the carbs.

This recipe comes to us from Parsnips and Pastries.

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Creamy Porcini Pasta

You’ll never guess this pasta dish is made without dairy; the ultra-smooth blend of tofu, lemon juice, honey, dill and smoked paprika create a velvety sauce, with only a fraction of the fat in traditional cream sauce. If you can’t find dried porcini mushrooms, substitute any dried mushroom

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Butternut Squash Pasta

How better to enjoy seasonal winter squash than with pasta! Make this dish rich by using heavy cream in the sauce, or lighten it up with almond milk. This recipe comes to us from Christopher Mohs of Pumpernickel&Rye.


Serves 4

1 1/2 lbs. butternut squash (cubed) 1 lb. trottole pasta 1/4

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Healthy Pumpkin Pasta with Spinach and Mushrooms

This pumpkin pasta is vegan and packed with veggies and whole grains. It’s sure to become a fall favorite thanks to its short cooking time and the combination of flavors: sweet and creamy pumpkin, chewy spinach and mushrooms, whole grain fettuccine and a little crunch from the chopped walnuts.

This recipe comes to us from

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Beet Green Pesto Pasta with Zucchini and Chickpeas

Don’t discard the leafy green tops when you buy a bunch of beets from the farmers market. Instead, use them to make pesto. Beet greens are an excellent source of fiber, vitamins and iron. This recipe comes to us from the Oldways Whole Grains Council, courtesy of Kelly Toups.

Serves 4

1 large zucchini,

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Pasta Primavera

Spring is in the air and pasta is on the table! Show off spring’s seasonal produce like asparagus and peas with this simple pasta primavera, which uses coconut milk and vegan parmesan to keep the dish 100% plant-based. This recipe comes to us from Aimee of The Veg Life.

Serves 4

1 tbsp. oil

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Miso Morel Pasta with Peas

Red miso paste isn’t the first thing we’d usually associate with pasta, but this dish makes a delicious creamy sauce from the Japanese soup base. Morel mushrooms bring a delicate earthiness while peas add their own springtime sweetness

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Golden Pepper & Parmesan Zucchini Pasta

This unique spin on pasta uses thinly sliced zucchini for noodles and switches up the sauce by featuring golden peppers rather than the traditional tomatoes. The result is a burst of summery flavor in a bowl. This recipe comes to us from Maria of Bean a Foodie.

Serves 2

2 yellow peppers

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Avocado Pasta

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. This recipe is the Chicago regional winner and comes from Azary Madrigal of Curie Metropolitan High School.

Serves 6

24 ounces dry pasta 3 medium tomatoes,

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Butternut Squash Pasta with Sage Mushrooms

Full with fall flavors of butternut squash and sage, this orecchiette pasta dish will provide a comforting, nutritious lunch for the whole family. This recipe comes to us from Gina Matsoukas on behalf of Pasta Fits.

Serves 4 – 6


1pound whole wheat orecchiette pasta 1 medium butternut squash,

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Almond Pesto Pasta with Zucchini

Zucchini and carrots are shaped into strips to match linguine in this summer veggie pasta medley. An almond basil pesto sauce perfectly counters the savory zucchini and sweet carrots

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Banza Co-Founders on Creating a Chickpea-Powered Pasta

We here at Meatless Monday love chickpeas. And what’s not to love?  A great source of protein and high in fiber, magnesium and folate, these naturally gluten-free legumes are loved across the globe for their nut-like taste and buttery texture. In its newest rendition, the versatile chickpea is used to make pasta, and we sat down with

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