Pasta recipes

Pad Thai with chicken, shrimp, rice noodles, bean sprouts, and crushed peanuts in a fish sauce and lime dressing. A classic Thai stir-fry made at home.

Chunky veggie spaghetti sauce with pressed tofu, broccoli, zucchini, mushrooms, carrots, and sunflower seeds in a tomato-herb base. Meaty texture, fully plant-based.

Vegetarian pasta sauce with tomato paste, mushrooms, oregano, basil, and Parmesan. A simple from-scratch marinara for macaroni using pantry staples.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, ground turkey, tomatoes and a variety of spices.

Vegan spinach lasagna layers tender noodles with steamed spinach, broccoli and mushrooms, all bound in a creamy tofu cheese sauce. No dairy, no eggs, just a hearty veggie-packed dairy-free lasagna.

Summer vegetable spaghetti tossed with zucchini, yellow squash and green beans in a light tomato sauce with a pinch of chili powder. Low in fat, no oil needed, and just as good served cold as a pasta salad.

Warm couscous with roasted butternut squash, chickpeas, red pepper, and cumin. A vibrant vegan fall dish that's meal-prep friendly and full of earthy, roasted flavor.

Rich bacon-studded carbonara sauce with creamy Parmesan and silky egg yolks that coat every strand of pasta. Add tender chicken for a hearty twist on classic Italian comfort food.

Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.

This golden, bubbling one-dish wonder transforms boneless chicken breasts into a creamy comfort feast with mushrooms, peas, and sweet red peppers beneath a crunchy saltine crust. Endlessly adaptable for busy weeknight dinners.

Vegan Mediterranean lasagna layers eggplant, tofu ricotta, and a hearty mashed kidney bean tomato sauce between noodles. A dairy-free, protein-packed plant-based lasagna with no meat or cheese.

No-cook spinach pesto pasta sauce with fresh basil, parsley, pine nuts, ripe tomatoes, garlic, and Parmesan. Blender-quick, served at room temperature over hot pasta.

A flavorful homemade spaghetti sauce, it's thick and tasty. Use it to make your spaghetti meatballs or any your favorite dish that uses spaghettis sauce, it certainly will deliver lots of deliciousness.

Savory noodle pudding with sun-dried tomatoes, cheddar, and mozzarella baked in a rich egg custard. A water bath gives it a silky, set-not-rubbery texture that slices beautifully.

Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.