Vegan Pasta Recipes
If you’re trying to cut the meat and cheese, try these delicious Vegan Pasta Recipes.
But what is it about Pasta that everyone loves? There are so many different shapes and sizes and they all lend a little different taste to the dish. There are as many different flavors to go along with the differing pastas, and these pasta combinations are absolutely endless. You could literally not only have a different pasta recipe every night but also different vegan pasta recipes every night.
In fact, though these weren't vegan pasta recipes, when my parents were growing up, that's ALL they had was Pasta-Every-Which-Way because they couldn’t afford expensive meat dishes.
Tuesday night was Pasta with Broccoli
Wednesday night was Pasta with Garlic and Oil
Thursday night was Pasta with beans
Friday night was Pasta with Peas and tomatoes
and on and on like that.
My father got to the point that when he was able to afford meat, he almost never wanted to see another pasta dish again, especially in the realm of vegan pasta recipes.
I remember when my grandmother made pasta from scratch. She rolled it out and cut it into long strips and laid it out on dishtowels on the bed to dry.
Many traditional pastas are made with refined flour and egg, so being a vegan I usually shy away from these. I have several vegan pasta recipes and when I make pasta at home, I usually opt for Brown Rice Pasta. Made with the whole grain, it is a bit more healthy. I like it even better than Whole Wheat Pasta. It takes a little longer to cook but not really that much longer.
When I was growing up, Sunday wasn’t Sunday unless we had Pasta with Sugo, which we called it. It was the traditional Pasta with Tomato Sauce and Meatballs. Every once in awhile my mother would try to sneak in a roast and oh how disappointed we were.
We would come home from Sunday morning Mass and the house would be alive with the smell of simmering Sugo (Spaghetti Sauce). Mmmmmm! What a divine aroma. We could hardly wait until it was done.
Actually, we couldn’t. So half way through, we would sample the sugo with bread. We’d get a plate, ladle on sugo, layer a slice of bread, ladle sugo over that, another slice of bread, more sugo, and yet another slice of bread and more sugo. At least three or four slices of bread topped with Sugo. It would get very mushy, but it so was delicious. I can still taste it. That would keep us until the meal was ready.
We almost always had the long spaghetti, meatballs, a green lettuce salad with vinegar and oil and of course, Italian bread. And that was our Sunday dinner at least 48 or 49 Sundays of the 52 weeks in a year when my mother tried to make something else. Even if she roasted chicken, there had to be the usual pasta, too. We were nuts over it.
Of course, if we had company for dinner, there had to be another meat dish besides the meatballs: a roast beef, chicken or even a ham sometimes. There was no such thing as vegan pasta recipes or vegan-anything for that matter. Meat was the food of choice at that point.
For the longest time as an adult, I stayed away from pasta, even though it was one of my favorite foods, in an ever and on-going effort to watch my weight. Now, that I finally have my weight in control (by becoming vegan), and with my grandchildren, we have established Sunday night pasta at our house. They love it, too.
This is one of those old family recipes that has really never been written down. Everyone in my family has always just made it by feel.
I have since taken the meat out of it and we all still think it’s pretty good.
So here is my Pasta with Sugo Recipe and a few other vegan pasta recipes for you to enjoy, as well.
Italian Pasta Sauce
Into a large pot (one with enough boiling space), add:
At this point, it will be fairly thin. Turn heat to high and it come to a full rolling boil. If you want to add less water, it will lessen the cooking time and still be just as good.
After it comes to a boil, add:
You can’t tell the difference and the Agave has less of an impact on the glycemic index. Now you might this this is too much sugar, but we Sicilians like it sweet. Besides, it takes the tartness out of the tomatoes. You can use your own judgement as to the amount of sugar you think you will like.
Then, add Sea Salt and Pepper to taste. Lots of pepper gives it a good flavor. After you’ve added all the seasonings, stir well, turn the heat down and let simmer for 2 or 3 hours or until it is thickened to your liking, but not too thick.
This must be stirred often being sure to scrape the bottom of the pan so it doesn’t burn. If it burns, your sauce will be ruined as it will have a very burned flavor. Once you’ve burned the bottom, you will be ever vigilant. It only has to happen once.
When you sauce is done and in another large pot, cook 1 pound of your favorite pasta in boiling, salted water according to package directions. When it is done to your liking, drain pasta very well. Put back into the cooking pot, then ladle several cups of sauce onto the pasta.
Mix until the sauce is well incorporated into your pasta. Turn pasta into a decorative bowl and serve with more sauce if so desired, along with a nice salad and garlic bread.
Serves 6 - 8
Another of the vegan pasta recipes
Elbow Mac with Chickpeas and Brussels Sprouts
Saute carrots, garlic and onion in Dutch oven for about 5 minutes. Add water, vegetable broth and tomatoes. Add seasonings and nutritional yeast. Bring to boil, then turn to simmer and let cook for 30 minutes. Add Brussels sprouts and macaroni and cook for another 10 minutes or until done. Add chickpeas and sea salt and pepper at the end.
Serves 6 - 8
Another of the vegan pasta recipes
Ditalini Pasta with Peas and Tomatoes
Saute onion in a bit of olive oil for about 5 minutes. Fill Dutch oven with water and vegetable broth. Add onion and drained tomatoes. Let come to boil, then simmer for about 30 minutes. Add frozen peas. Add pasta and cook until done. Season with sea salt and lots of freshly ground pepper. The pepper makes this dish.
Serves 6 - 8
And don't forget:
Thought for the day:
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