Vegan Pasta Dishes
Spaghetti al Ragu
Vegan version of the traditional Italian pasta dish.
This recipe tastes very similar to the traditional version in an Italian restaurant. I've had several meat eating guests and they never knew it was a vegan option.
It's made with store-bought vegan minced meat. There are many options for minced meat. Personally, I prefer the one made with soy, but if you can't eat soy, there are tofu, seitan, lentils, and other options.
The sauce is very versatile. I love stuffing vegetables with it, making lasagna, etc. You can prepare the sauce and either freeze it for two months or keep it in the fridge for up to 3 days.
Pasta Cavolo Nero
Pasta with an Italian variety of kale.
Cavolo Nero is a variety of kale that is widely used in Italian cuisine, particularly in Umbria and Tuscany.
In this recipe we use spaghetti with Cavolo Nero to make it perfectly Italian.
But of course you can have any pasta you like, short or long.
The green of the Cavolo and the red of the tomatoes, the white of the pasta ... yes, these are the Italian colors!
Mushroom Lentil Balls
Pasta with the vegan option of the famous Swedish “Köttbullar.
The vegan version of the famous Swedish “Köttbullar” - served here with mushroom noodle sauce and tagliatelle.
The vegan balls consist of mushrooms, lentils, onions and oats.
They are easy to prepare - even in advance - and easy to store. You can keep them in the refrigerator for 3 days or in the freezer for months.
They also taste great as a snack without a sauce. Easy to take with you for a picnic or garden party. Or for the lunch box for your children.
Pasta with avocado spinach pesto.
If you like vegetables this is the dish for you.
Avocado spinach pesto pasta with mushrooms and pine nuts. The Italian lust of eating. A spectacle for the eyes and tongue.
It boosts your energy levels healthy as it is.
The young spinach is the secret of the seductive green color of the pesto.
A very Italian pasta dish with lots of vitamins. Spiced hot or not - according to your wishes. But garlic should definitely be added, it gives that special kick to the pesto. I wouldn't replace pine nuts either. There is nothing quite like the taste of toasted pine nuts. It's just part of a good pesto.