5 Easy Delicious Pasta Vegan Recipes

Today we will share some pasta vegan recipes for you vegans. You can enjoy the delicious pasta after you practice these recipes. Have a good cook trying this recipe. we also have some easy salad recipes that you might like too. after you read this recipe, you can try it.

 

First Pasta Vegan Recipes:

Pasta Dough Egg Free

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pasta vegan recipes main seasoning Pasta Dough Egg Free

Makes about 1 pound

This is an all-purpose pasta dough that can be used to make the ravioli and tortellini recipes later in this chapter (Pumpkin Ravioli With Peas And Caramelized Shallots, Artichoke-Walnut Ravioli With Sage And Walnut Sauce, and Tortellini With Orange-Scented Tomato Cream Sauce), or other handmade pasta shapes such as farfalle and papardelle. You can also crank this dough through a pasta maker to make your own linguine and fettuccine. The olive oil gives the dough a rich texture and flavor.

2 cups all-purpose flour

1 teaspoon salt

2 tablespoons olive oil

1⁄2 to ¾ cup hot water

  1. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the olive oil. Pour in 1⁄2 cup of the water and, stirring with a fork, gradually incorporate the flour into the liquid. Add additional water if needed to make a stiff dough.
  2. When the dough is pliable, and not sticky, knead it on a lightly floured work surface until smooth, 2 to 3 minutes. If the dough is sticky, sprinkle it with a small amount of flour. Shape the dough into a disk and wrap it in plastic wrap and let it rest unrefrigerated for 15 minutes. The dough is now ready to roll out and cut per recipe instructions.

Food Processor Variation

To save time, you can make this dough in the food processor instead of by hand. Place the flour and salt in the food processor and pulse to distribute evenly. With machine running, add the oil and then the water in a slow steady stream until incorporated. The dough should form into a ball. If the dough is too sticky, add more flour a tablespoon at a time and pulse until dough holds together. Remove dough from machine, knead for about 5 minutes, then cover and rest unrefrigerated for 15 minutes before rolling out.

Fresh Pasta Shapes

The Egg-Free Pasta Dough  can be used to make the tortellini and ravioli recipes in this book. It can also be used to make a variety of other fresh pasta shapes, even without benefit of an extrusion machine or other equipment. Some examples of hand-crafted fresh pasta include:

fusilli—Shape fusilli by winding cut pasta strips around a floured thin wooden dowel or knitting needle—just slide them off the stick and let them dry.

maltagliati—Even if you think you’re all thumbs, you can make pasta: maltagliati, which means “badly cut,” is made by cutting uneven and lopsided triangles from the rolled-out dough.

farfalle—Known as butterflies or bow-ties, farfalle are surprisingly simple to shape: cut pasta into 11⁄4 x 21⁄2-inch rectangles, then pinch together in middle and let dry.

fazzoletti—To make these elegant herb-pressed pasta squares (“handkerchiefs”), simply lay leaves of soft herbs between two very thin strips of rolled-out fresh pasta dough and then roll out again to sandwich the herbs between the pasta sheets.

Making Fresh Pasta

One of my earliest memories is helping my mother make homemade pasta, a weekly ritual in my Italian household. When Mom cooked, she never referred to a recipe and she used her cupped hands or a small glass instead of measuring spoons or cups. The pasta always turned out perfectly. My mother’s pasta dough contained eggs, so when I went vegan, it was important to me to develop a recipe for a good egg-free fresh pasta dough.

Because most fresh pasta is made with eggs, vegans are usually limited to using the dried pasta varieties. However, certain regions of Italy are famous for their delicious egg-free pasta dough recipes, including the one used to make orecchiette (little ears) in the Puglia region and the soft Ligurian dough enhanced with white wine that is used to make thin pasta squares called fazzoletti (“handkerchiefs”). A versatile egg-free pasta dough recipe is provided later in this chapter (Egg-Free Pasta Dough). It is easy and can be made in advance. Just keep the dough tightly wrapped in plastic wrap in the refrigerator overnight or frozen for up to two weeks. Before rolling it out, bring the dough to room temperature.

Use this dough to make your own ravioli, tortellini, and other stuffed pasta recipes in this book, as well as other handcrafted pastas such as papardelle, trofie, trenette, and crozetti. If you have a pasta machine, you can crank out your own linguine and fettuccine as well. Also in this chapter is a recipe for homemade orecchiette, although dried orecchiette is generally available in supermarkets, if you don’t want to take the time to make it from scratch.

Uncooked homemade stuffed pastas such as tortellini and ravioli can be refrigerated overnight if not using right away or frozen for up to two weeks. To freeze, arrange the individual pieces in a single layer on baking sheets (spaced so they do not touch) and place them in the freezer. Once frozen, carefully remove the pieces from the baking sheets and place them in freezer bags until needed. To prevent the pasta pieces from sticking together, lightly dust them with flour. When ready to use, do not thaw the frozen pasta shapes—they are best when cooked frozen and not defrosted.

 

Second pasta vegan recipes:

Creamy Pasta With Vegetable Salad

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pasta vegan recipes main seasoning Creamy Pasta

Makes 4 to 6 servings

Curry isn’t usually the first thing that comes to mind when we think of pasta salads, but this combination is so flavorful, you may find yourself thinking about (and making) it more than once.

8 ounces radiatore or other bite-size pasta

2 cups cauliflower, cut into 1-inch florets

1 small red bell pepper, cut into 1⁄4-inch dice

1⁄2 cup minced red onion

1 cup ripe grape tomatoes, halved

1⁄2 medium English cucumber, peeled and cut into 1⁄4-inch dice

2 tablespoons minced fresh cilantro

2 tablespoons fresh lemon juice

2 teaspoons Madras curry powder

1⁄2 teaspoon sugar

1⁄2 teaspoon salt

1⁄8 teaspoon ground cayenne

1⁄3 cup grapeseed oil

Chopped unsalted roasted cashews, for garnish

  1. In a pot of boiling salted water, cook the pasta, stirring occasionally, until al dente, about 10 minutes. About halfway through the cooking time, add the cauliflower. Drain, rinse with cold water, and transfer to a large bowl. Add the bell pepper, onion, tomatoes, cucumber, and cilantro. Set aside.
  2. In a small bowl, combine the lemon juice, curry powder, sugar, salt, and cayenne. Stir in the oil and blend well. Pour the dressing onto the salad and toss gently to combine. Sprinkle the salad with chopped cashews. Serve chilled or at room temperature.

 

Third Pasta Vegan Recipes Pasta:

Salad Pasta With Grilled Vegetables

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pasta vegan recipes main seasoning Salad Pasta With Grilled

Makes 4 servings

Pasta salads are perfect for summer: the make-ahead convenience, great flavor and texture combinations, and the ability to serve it at room temperature for casual dining. This delicious salad combines all those elements with another summer love: grilled vegetables. Add chickpeas or diced baked tofu for a heartier dish. If a grill basket is unavailable, grill the vegetables whole or halved and cut them into bite-size pieces after they are cooked.

8 ounces radiatore or other small pasta

1⁄2 cup plus 2 tablespoons olive oil

3 tablespoons cider vinegar

1⁄2 teaspoon sugar

1⁄4 teaspoon dry mustard

1⁄2 teaspoon salt

1⁄8 teaspoon freshly ground black pepper

1 cup halved ripe cherry tomatoes

1⁄4 cup minced fresh parsley

1 small zucchini, cut into 1⁄4-inch slices

1 small yellow squash, cut into 1⁄4-inch slices

1 medium red bell pepper, seeded and cut into 1⁄2-inch dice

1 medium red onion, cut into 1⁄2-inch dice

1 cup white mushrooms, lightly rinse, patted dry, and quartered

  1. In a large pot of boiling salted water, cook the pasta, stirring occasionally, until al dente, about 10 minutes. Drain well and transfer to a large bowl.
  2. Preheat the grill. In a small bowl, combine the 1⁄2 cup oil, vinegar, sugar, mustard, salt, and black pepper. Pour enough dressing onto the pasta to coat. Add the tomatoes and parsley and toss to combine. Set aside.
  3. In a large bowl, combine the zucchini, yellow squash, bell pepper, onion, and mushrooms. Add the remaining 2 tablespoons oil and season with salt and black pepper to taste. Toss to coat. Transfer the vegetables to a lightly oiled grill basket. Place the basket on the hot grill, and cook until the vegetables are grilled on the outside and slightly tender on the inside, 12 to 15 minutes.
  4. Add the grilled vegetables to the pasta mixture and toss to combine. Serve warm or at room temperature.

 

Fourth Pasta Vegan Recipes:

Baked Shells Broccoli Pasta

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pasta vegan recipes main seasoning Baked Shells Broccoli

Makes 6 servings

Broccoli is believed to have originated in Rome, so pairing it with pasta seems like a natural fit in this homey casserole. Broccoli is a tremendous source of calcium and vitamin C— a half cup of broccoli contains about 40 milligrams of calcium and as much vitamin C as an orange. If you have trouble getting your kids to eat broccoli, this dish may do the trick.

1 medium bunch broccoli, trimmed and cut into small florets

8 ounces small shell pasta

3 cups Mornay-Style Cheeze Sauce

Salt and freshly ground black pepper

1⁄2 cup dry unseasoned bread crumbs

1 teaspoon sweet paprika

  1. Steam the broccoli until just tender, about 5 minutes. Run under cold water to stop the cooking process and set aside. Preheat the oven to 375°F. Lightly oil a 9 x 13-inch baking dish and set aside.
  2. In a pot of boiling salted water, cook the pasta over medium-high heat until al dente, about 8 minutes. Drain well and return to the pot. Add the steamed broccoli, the Mornay sauce, and salt and pepper to taste. Mix gently to combine, then spoon the mixture into the prepared baking dish and top with the bread crumbs and paprika.
  3. Cover with foil and bake for 30 minutes. Uncover and bake until the top is lightly browned, about 10 minutes longer. Serve immediately.

 

Fifth Pasta Vegan Recipes:

Gratin Pasta Provençal Vegetables

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pasta vegan recipes main seasoning Gratin Pasta Provençal

Makes 4 to 6 servings

Inspired by the vegetables for which the southern region of France is known, this light and delicious gratin mingles bite-size penne pasta with a tantalizing sauce studded with zucchini, bell peppers, artichokes, and tomatoes.

2 tablespoons olive oil

3 medium shallots, minced

2 garlic cloves, minced

1 medium red bell pepper, chopped

1 medium zucchini, chopped

1 (28-ounce) can crushed tomatoes

1⁄2 teaspoon dried thyme

1 tablespoon minced fresh flat-leaf parsley

Salt and freshly ground black pepper

12 ounces penne or other small pasta

1 cup canned artichoke hearts, drained and rinsed

1⁄2 cup dry unseasoned bread crumbs

  1. In a large skillet, heat the oil over medium heat. Add the shallots and garlic and cook until softened, about 3 minutes. Add the bell pepper and zucchini and cook until tender, about 10 minutes. Stir in the tomatoes, thyme, parsley, and salt and black pepper to taste. Finely chop the artichokes and add to the skillet. Reduce heat to low and simmer 10 minutes to blend the flavors. Preheat the oven to 350°F. Lightly oil a 2-quart gratin dish or casserole and set aside.
  2. In a pot of boiling salted water, cook the penne, stirring occasionally, until al dente, about 10 minutes. Drain and return to the pot. Add the vegetable mixture to the pasta, mix well to combine, then transfer to the prepared dish.
  3. Top with the bread crumbs, cover with foil, and bake until hot, about 30 minutes. Uncover and bake 10 minutes longer to brown the crumbs. Serve immediately.

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