334 rasta recipes

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

A cozy vegetarian pasta soup loaded with sliced meatless sausage, serrano chiles, red bell pepper, and sweet peas in a lemon pepper broth. Hearty, spicy, and ready in an hour.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Vegan Sicilian lentil pasta sauce simmered with mushrooms, garlic, tomato sauce, and tomato paste. Low-fat, high-protein, and hearty enough to replace any meat sauce over pasta or rice.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Lobster tail pasta in a creamy lemon and sherry sauce with sauteed mushrooms. A rich, elegant dish that comes together in under 30 minutes.

Homemade orecchiette pasta made without eggs using just semolina flour, all-purpose flour, and water. A simple 3-ingredient vegan pasta shaped by hand.

Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.

Easy pasta salad tosses cooked pasta with frozen mixed vegetables, sweet potato, and low-fat dressing for a five-minute brown bag lunch. Pantry-staple weeknight side or work-from-home meal.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

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.

Rotini pasta tossed with chickpeas, broiler-roasted red peppers, roma tomatoes, fresh basil, and balsamic vinegar. A vegetarian Italian pasta dish that travels well for potlucks and picnics.

Pasta salad with chopped spinach, daikon, red grapes, and a guar-gum-thickened raspberry-honey-mustard dressing. A fat-free dressing that coats like oil without the calories.

Chunks of tomatoes and lots of Italian spices make this a real winner.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.