1,065 pasto recipes

Dried cherry couscous with tri-color bell peppers, carrots, and chives cooked in chicken broth. A colorful, fruity side dish that pairs beautifully with roasted turkey or chicken.

Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.

Classic cheese pierogi filling made with cottage cheese or farmer's cheese, eggs, butter, and sugar. A traditional Polish-style sweet cheese filling with optional raisins and cinnamon.

Vegan garbanzo and oat waffles blended from oat flakes, chickpea flour, and water. Egg-free, dairy-free, and ready in 20 minutes with a nutty, crispy texture.

This quick, easy and delicious tortilla pizza is made with whole wheat tortilla, basil pesto, fresh vegetables, pickled jalapenos and mozzarella cheese. Perfect for breakfast or brunch.

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.

Tagliatelle tossed with golden pan-fried pumpkin, peppery rocket, lemon zest, and a homemade roasted red pepper chili oil. A vibrant autumn pasta with serious kick.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Dairy-free artichoke and tomato sauce over pasta with fresh basil, garlic, and soy milk. A light vegan-friendly twist on classic Alfredo.

British-style sausage stir-fry with chipolatas, courgettes, leeks, apple, and baby corn in a quick cider sauce. A Marguerite Patten classic ready in 30 minutes.

A scrumptious cabbage dish that's made with tasty noodles and a dollop of sour cream.

This cheesy and delicious sauce goes well with any type of noodles to make a scrumptious meal you will remember!

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Fresh tomato sauce with green beans, 6 cloves of garlic, and half a cup of basil tossed over spaghetti. A simple vegetable-forward pasta sauce made from ripe summer tomatoes.

Hazelnut squash ravioli filling made with roasted butternut squash, toasted hazelnuts, and garlic. A smooth, nutty vegan filling for homemade pasta that's rich without any cheese.

Classic savory kugel with egg noodles, butter, and eggs baked until golden and set. Four ingredients, endlessly forgiving, and the ideal side for any roast.