629 pasto recipes

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.

Herb-packed chicken spaghetti sauce with oregano, basil, marjoram, and rosemary simmered in tomato paste and sauce. Make it in the microwave for a quick dinner or on the stovetop for deeper flavor.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.

Refreshing and packed with goodness. This easy sandwich is a great breakfast to start up a new day or a quick-fixing lunch.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

Golden vegetable noodle soup: a turmeric-tinted vegan broth with split peas, noodles, carrots, and nutritional yeast for cheesy umami. Fat-free, plant-based comfort in one bowl.

Classic almond macaroons made with almond paste and stiff egg whites. Chewy centers with crisp edges, these gluten-free cookies release easily with a wet towel trick.

Quick shortcut Chicken Alfredo with jarred sauce, peas, bacon bits, and crispy French-fried onions over pasta. A weeknight crowd-pleaser ready in under 45 minutes.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Five ingredients and zero fuss: angel hair pasta tossed with canned tomatoes, diced ham or pepperoni, and a mountain of melted mozzarella. This is the weeknight dinner that gets a 5-star rating from the whole family.

Fun science experiment for kids using spaghetti, baking soda, and vinegar. Watch noodle pieces bob and dance in a fizzy reaction. Add food coloring for extra wow factor.

Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.

Roasted red pepper sauce blends sweet roasted peppers with fresh basil, parsley, and garlic into a smooth, no-cook pasta sauce. Bright, light, and ready in about five minutes, with no cream or stovetop required.

Bow tie pasta tossed with honey-soy marinated chicken, red bell peppers, and scallions. A quick Asian-inspired weeknight dinner with a sweet, tangy, savory glaze.

Thick and spicy spaghetti sauce gets its character from an unconventional spice rack: basil, paprika, cinnamon, curry powder, hot sauce, and burgundy wine simmered slow into a deep, complex pasta sauce.