2,148 pasteli recipes

A simple but delicious pasta dish that is perfect for lunch on a hot summer day.

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

Four-ingredient ranch pasta primavera with rotelle, frozen vegetables, olive oil, and ranch dressing mix. A pantry-raid dinner ready in under 30 minutes.

Pasta Napolitana with a quick homemade tomato sauce from plum tomatoes, garlic, oregano, and a touch of honey to cut the acidity. Simple Italian comfort ready in 20 minutes.

Fettuccine with red lentil sauce simmered with canned tomatoes, garlic, and a surprising pinch of cinnamon. A high-protein, plant-based pasta dinner ready in under an hour.

Leftover pasta frittata made with egg whites fried like an omelet. A fast, low-fat way to turn last night's pasta into a crispy, golden breakfast or lunch.

Crisp-fried pasta nibbles boiled until almost tender, then deep fried until golden and crunchy. Sprinkled with garlic salt for an addictive party snack.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Marachichi pasta with anchovies, black and green olives, tomato, and a heavy hand of Italian herbs. Sicilian-style puttanesca riff with bold, salty Mediterranean flavor.

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

A very clean and fresh traditional middle-eastern salad.

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Cold macaroni and pea salad with sweet red peppers, dill pickles, and pimentos in a creamy mayo dressing. Classic potluck side dish that's better the next day.

Pasta with creamy bechamel white sauce, sliced red bell peppers, and oregano. A simple five-ingredient organic pasta dish tossed in olive oil and ready in 30 minutes.

Marinated artichoke hearts, warm pasts, crunchy cucumber, and juicy tomatoes are tossed together with the marinade juice from artichoke hearts, some red pepper sauce, and fresh cilantro. Quick, easy, and refreshing.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.