2,988 rasta recipes

Pasta rings tossed in cool, spiced cucumber raita with mint, cumin, and lemon. A summer pasta salad with Indian roots: tangy yogurt, crunchy cucumber, and warm cumin against tender anellini pasta.

Pasta quiche with a vermicelli crust, Gruyere and Parmesan custard, and your choice of steamed vegetables. A clever twist on classic quiche that's endlessly customizable.

Pasta Giovanni tosses fettuccine with garlicky sautéed mushrooms, chopped pecans, parsley, sliced black olives, and pimientos in olive oil, finished with grated Romano. A vegetarian pasta with Mediterranean ingredients and crunchy textural surprise.

Pasta e fagioli: Italian bean and pasta soup with white kidney beans, canned tomatoes, sun-dried tomato, basil, and oregano. A rustic vegetarian one-pot that thickens into a hearty meal.

Italian pasta e fagioli with navy beans, ditalini, and a tomato-rosemary broth. The classic peasant soup made one-pot, thick, hearty, and ready for grated cheese on top.

Homemade buckwheat pasta made with semolina and buckwheat flour using a pasta machine. A nutty, earthy fresh pasta with rustic Italian character in just a few ingredients.

Pasta e Fagioli alla Veneziana is Venetian white bean and pasta soup enriched with cotechino or pancetta, tomatoes, wine, and potato, topped with Parmigiano. A hearty northern Italian classic.

Two-ingredient durum semolina pasta made with a home pasta machine. Just flour and water, extruded into any shape you like. The real deal, Italian nonna style.

This savory dish made with ground beef, sour cream and a variety of cheeses is bound to become one of your crockpot favorites.

This cheesy and scrumptious dish is the perfect dinner if you are late getting home from work.

Pasta e fagioli simmers tender navy beans, canned tomatoes, and macaroni in a basil-and-oregano broth, with onions sautéed in balsamic instead of oil. A naturally lean Italian peasant soup.

Hearty pasta e fagioli with ground beef, red and white kidney beans, and tender vegetables simmered in a rich tomato-beef broth with shell pasta.

Pasta e fagioli the proper Italian way: dried red kidney beans slow-baked with sage and garlic, then simmered with pancetta and a sofrito of carrot, celery, and onion. Half the beans get pureed for that signature silky, stew-thick body.

Palak raita with wilted fresh spinach stirred into cool yogurt with green chile, black pepper, and cayenne. A classic Indian condiment that pairs with any curry.

Pasta e fagioli with pinto beans, pork chops, elbow macaroni, and tomatoes in beef broth. Half the beans get pureed to thicken the broth into a hearty Italian soup.

Pasta e fagioli with cranberry beans, tubetti pasta, white wine, and Parmesan. Half the beans are pureed for a thick, creamy broth with no cream needed.