75 whole wheat pasta recipes

Peppery arugula wilted in the pasta water and tossed with a quick tomato sauce made with shallots, garlic, and red pepper flakes. A bright vegetarian spaghetti dinner in 30 minutes.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

This penne with sun-dried tomato pesto is definitely a quick and easy way for you to enjoy a delicious and healthy meal!

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.

Summer basil salad tossed in a sweet rice vinegar and Dijon dressing with fresh veggies, herbs, and golden raisins. Serve it over fusilli, brown rice, or couscous for a light, vibrant side dish.

Whole wheat penne tossed in a creamy spinach sauce made from blended goat cheese, cream cheese, and garlic. Ready in 25 minutes with just 8 ingredients.

Hearty Italian bean soup with dried navy beans, tomato sauce, basil, oregano, and whole wheat macaroni. A filling, budget-friendly one-pot meal that's naturally vegan.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.

A scrumptious and decadent dessert that will have your family asking you to make it everyday!

These Asian inspired cookies are so good, tahini and sesame give the cookies tangy and nutty flavor.

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

Pan-sauteed mushrooms are mixed with a mixture of barbeque sauce, tomato paste, cider vinegar and pickled chipotle pepper, which makes a delicious filling to the quesadillas. An easy, tasty yet wholesome week-night meal.

Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

Vegan broccoli sprout and tofu spread with miso, tahini, and lemon on whole wheat toast. A nutrient-packed open-face sandwich ready in 10 minutes.

Make your own bean burgers with TVP, pinto beans, bread crumbs, and other spicies. They taste a lot more flavorful than the store-bought frozen ones.