Tag Archives: pasta

Spaghetti Bolognese


2 tbsp oil
1 large yellow onion, diced

3-6 cloves of garlic, minced
1/4 c dry white wine, sake or vodka
2 can crushed or diced fire roasted tomatoes
salt and pepper
1 tbsp dried basil 
1 tbsp dried oregano
1 package of Trader Joe’s meatless ground beef

Heat the oil and margarine in the same pan, on medium, while you prepare the onions and garlic. Toss them in the pan and saute till translucent and soft. Deglaze the pan with the wine/alcohol then add both cans of tomatoes, as well as the basil and oregano. Add salt and pepper now and season again at the end after tasting. Reduce heat to med-low and leave uncovered – but I recommend a splatter-guard. Simmer for about 30 mins.

Add meatless meat to the pan (crumbled first) and let simmer for for about 8 minutes. Serve over spaghetti with lots of rice-based fake parmesan.


Basic Alfredo Sauce


This is a Chloe Coscarelli recipe, via Your Vegan Mom, and is a great staple sauce. I initially planned to make exactly to the recipe, but realized at the last minute I had no miso on hand. So instead I subbed in 2 tbsp nutritional yeast, a splash of Braggs’, and I used white pepper instead of black. It tasted rich and comforting.

One note – don’t add the sauce to the pasta till ready to serve, as the pasta will absorb it really quickly and you’ll have gluey mess on your hands.

Kale and Sausage in a Creamy Lemon Sauce


A veganized version of this.

Serves 4

1/4 c oil
1 yellow onion, finely diced
4-6 cloves of garlic, minced
red pepper flakes to taste

Heat the oil in pan, add the above and cook till golden, stirring every few minutes (about 10 mins).

4 Field Roast italian sausages, diced or crumbled
1 bunch of kale, washed in salted water, rinsed, drained, torn into pieces

Add the sausage and fry till golden (about 5 mins), then add the kale and cook down for a few minutes.

2.5 c cashew cream
1 tsp fake chicken boullion 
ground nutmeg to taste (about 1/4 tsp at least)
zest and juice from 1 lemon
1/2 c vegan parmesan (nutritional yeast would probably do)
salt and pepper

Add the cashew cream, boullion, nutmeg, parmesan. Mix well and add the lemon gradually, tasting as you go. Season and serve over pasta.

Baked Pasta and Vegetables


This is only slightly adapted from Smitten Kitchen’s recipe – I didn’t have orzo, so I directly subbed the same amount of penne pasta (with the same amount of stock).

This makes enough for 3-4 generous servings.

1 large eggplant, diced about 1/2″ chunks

Douse the eggplant in lots of salt and set aside in a colander to drain while you prep everything else.

1 medium carrot, diced very fine
1 small onion, diced very fine
1 rib celery, diced very fine
4 cloves garlic, minced
1/4 c oil

8 oz of pasta or orzo, try using penne or fusili 
1 tsp tomato paste
1.5 c good vegetable stock
3 tbsp fresh oregano, finely chopped
zest of one whole lemon
4 oz Daiya mozzarella
1/2 c of Galaxy parmesan
3 fresh tomatoes diced
plenty of salt and pepper

The eggplant needs to sit for about 30 mins, and then rinse and dry the pieces well. Heat a large frying pan on medium high and add the oil (olive oil or canola is fine), heat for no more than 30 seconds and toss in the eggplant. Fry for about 8 mins, stirring just a few times. Remove from the pan and drain on paper towels, then add the carrot to the remaining oil and sautee for a couple of mins. Next, add the onion, celery and garlic and cook another 5 mins. Add the pasta (uncooked!) and the tomato paste and cook another couple mins. Remove from the heat and stir in the eggplant, oregano, cheeses, tomato, lots of black pepper and couple good pinches of sea salt and lemon zest, plus all of the stock. Line a deep-ish baking dish or casserole dish with parchment (this is optional, but it makes cleanup a lot easier) and pour in the pasta mix. Cover with foil and bake for about 30 mins at 350 F. Uncover and bake another 15 mins. Check the pasta is cooked enough.

Easy Avocado Pesto Pasta


A super quick and tasty dinner from Oh She Glows.

Serves 2.

1 large ripe avocado
3-4 tbsp of prepared pesto*
juice from half a lemon
salt and pepper
1 tbsp nutritional yeast

Whiz together in a food processor and toss with 4 oz of your favourite pasta, serve with Gardein Chicken Tenders and a simple green salad dressed with balsamic vinaigrette.

*I make very large batches of pesto, freeze it in ice cube trays, then transfer to ziploc bags – it’s already pretty easy and quick to make pesto, and making a large batch takes no longer than a small batch. A couple of spoonfuls of good homemade pesto can really liven up a meal when your cupboards are bare and you don’t really feel like cooking.

Smokey Vegan Alfredo


This is hands-down one of my favourite meals: it’s super creamy, not totally bad for you (probably half the calories of any alfredo you’d get at a restaurant) and very very easy to make. Meet The Shannons do incredible comfort food, and this is another recipe I have them to thank for!

1 tbsp Earth Balance
1 large shallot, finely diced or minced
1 tbsp flour
1 c soy milk/almond milk

Melt the marg in a medium saucepan on medium heat, then add the diced shallot and sautee for a few minutes, until the shallot is very soft. Whisk in the flour really well, then SLOWLY pour in the milk, continuously stirring. Bring to a boil and then add:

1/2 c vegan sour cream
3 cloves of garlic, minced
1/4 c of vegan parmesan
1/4 c of nutritional yeast

Whisk until smooth and then add:

1/2 tsp garlic powder
1/2 tsp sea salt
2 tsp white wine
a couple of dashes of liquid smoke, to taste

Whisk well, and check for taste – add more salt, milk, pepper to your liking.

This makes about 4 servings of sauce: serve over linguine or fettuccine with veges and vegan chicken strips.

Eggplant Parmesan


Inspiration from Oh She Glows: Eggplant Parmesan and Cheeze Sauce. This recipe looks more complicated than it is, and it is super effing delicious – highly rep this is you want to feed eggplant to eggplant haters.

serves 2


2 japanese eggplant (or about 2 cups of eggplant – you can also do this with summer squash/zucchini)

peel and slice lengthwise, about 1/4″  thick. Lay a couple of paper towels on a microwave-safe plate, lay the eggplant over, sprinkle with salt and cover with more paper towels, then place a heavy plate on top. Microwave for 5 mins.

1 c unsweetened almond milk
1/2 c AP flour
1/4 c chickpea flour
1 tsp apple cider vinegar
1/2 tsp salt
black pepper
1 tsp dried basil
1 tsp dried oregano

Whisk the above in a bowl till smooth and lump-free.

2 c panko crumbs
1 tsp italian seasoning

Mix together the above.

Heat your oven to 450 F. Line a tray with parchment paper. Dip each piece of eggplant in the batter, then in the breadcrumbs. Bake for 9-12 mins each side, till crispy and brown.


1 yellow onion, finely diced
3 cloves garlic, minced
1.25 c pureed San Marzano tomatoes
1 tsp dried basil
1 tsp dried oregano
splash of balsamic
2 tbsp pesto
1/2 veggie broth
salt and pepper

Saute the onion for about 10 mins on med-low. Add the garlic and saute another few minutes. Add everything else, stir and season with salt and pepper.


3/4 unsweetened almond milk
1 tbsp flour
3 tbsp nutritional yeast

whisk the above till smooth.

1 tbsp Earth Balance

Heat the margarine in a small pot on med-low till melted. Add the milk mix, then whisk in:

1 tsp dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder/granulated onion
salt and pepper

Keep whisking till thick (about 5 mins) and then remove from heat.


Pile your plate with cooked fettuccine, spoon over the pseudo-marinara, then some of the cheeze sauce, then top with the eggplant fries.

We’re kind of on a diet right now (I know, sigh), so I did a rough estimate of the calories on this dish – it comes out to about 750 calories, including a decent serving of pasta.

UPDATE: i found a nutritional label maker. The actual calories are probably much less, because you don’t use all the batter or the breadcrumbs.

UPDATE ii: a more accurate info label. It’s pretty calorie-dense, but it’s also super rich in minerals and vitamins. and it tastes amazing.