Pasta Recipes

Protein-rich spaghetti sauce thickened with chickpea flour instead of meat. Mushrooms, garlic, and Italian herbs in a hearty tomato base that's naturally vegan.

Pumpkin and mozzarella lasagne layered with sage-spiced pumpkin mash, melted mozzarella and Parmesan, topped with chive sour cream and toasted flaked almonds. A vegetarian autumn lasagne with no red sauce.

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.

Rotini with zucchini, ham, and carrots tossed in olive oil with fennel seed. A quick 30-minute weeknight pasta that uses up leftover ham and summer vegetables.

Freezer-friendly lasagna layered with spaghetti sauce, ricotta, mozzarella, and Parmesan in a disposable pan. Assemble ahead, freeze, and bake when needed.

Green and white lasagne with spinach, ricotta, mozzarella, and Parmesan in a creamy white sauce with olives and nutmeg. A meatless lasagna with no red sauce in sight.

Ramen noodles upgraded with cubed chicken, broccoli florets, and cream of mushroom soup for a 30-minute pantry dinner. Cheap, filling, and way better than the packet alone.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Store-bought cheese ravioli smothered in a quick mozzarella and cheddar cream sauce with Italian seasoning. A 35-minute weeknight dinner the whole family will love.

A simple vegetarian pasta dish with butter beans (lima beans) in a light, creamy sauce. Quick, budget-friendly, and ready in 40 minutes with pantry staples.

Paper-thin veal scaloppine seared with crispy prosciutto strips in a garlicky white wine reduction, showered with freshly grated Parmesan. A light, elegant Italian dinner for two in 30 minutes.

Italian no-cook tomato cucumber summer salad with red onion, basil, parsley, and a touch of red pepper flakes. Italian-style topping for bruschetta or tossed cold with pasta.

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

A chilled summer pasta salad of garden vegetable pasta, cooked shrimp, and sweet honeydew melon balls tossed in a tangy vinaigrette. A refreshing, make-ahead sweet-and-savory dish for warm days.

British-style seafood lasagne with haddock, cod, and prawns in a cheddar bechamel sauce with sweetcorn, hard-boiled eggs, and parsley. Baked golden for one hour.

Tuoni e Lampi! This rustic Italian classic pairs tender chickpeas with elbow macaroni, garlic, basil, and good olive oil. A hearty vegetarian pasta that's comfort food at its most elemental.