1,901 pasty recipes

No-cook spaghetti with raw tomato sauce, fresh basil, garlic, and extra-virgin olive oil. Served at room temperature, this Italian summer pasta is ready in 40 minutes.

Spaghetti with lentils in a slow-simmered tomato sauce with red wine, basil, oregano, and thyme. A hearty vegetarian pasta dinner with protein-rich lentils instead of meat.

the recipe can be used to make tagliatelle, spaghetti a little bit wider too!!!

Who would have thoughtyou could deliciously combine herring and gin? Well, we've done it...give it a try and tell us what you think!

Spicy sun-dried tomato pasta with garlic, shallots, and jalapenos tossed with broken lasagna noodles and fresh Parmesan. A bold, no-fuss weeknight dinner ready in 45 minutes.

Hearty lentils simmered with fresh tomatoes, onions, marjoram, and savory, spooned over fluffy quinoa. A plant-based, protein-packed stew that's naturally vegan and full of fiber.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Old-fashioned shortening pie crust with just four ingredients. This no-fuss pastry dough cuts together fast, rolls out easy, and bakes up tender and flaky every time.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

Farfalle with Zucchini, Yellow Squash & Mint recipe

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Herbed tofu simmered in a creamy white wine sauce made from a simple roux with milk and a hint of ground cloves. Served over pasta for a quick vegetarian dinner.

Meatless spaghetti sauce with bulgur wheat stirred in for hearty texture, simmered with tomatoes, garlic, oregano, and bay leaf. Serve over pasta or spaghetti squash.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Easy four-ingredient summer veggie sauté with yellow squash, zucchini, tomatoes, and onion. A farmers market side dish that highlights peak-season produce with minimal fuss.