Artichoke Dip Pasta

This pasta dish has all the things you love about artichoke dip and it’s vegan! Of course if that’s not your jam you can use regular cream cheese.

  • 6 oz pasta
  • 3 oz vegan cream cheese
  • 1 jar marinated artichoke hearts, reserve the marinate
  • 1/4 c pickled jalapeños
  • 1 bag baby spinach

Cook pasta according to package.

Combine cream cheese, artichoke hearts and jalapeños in a food processor and pulse till smooth, use marinate to thin as needed. Heat over low heat, add pasta and spinach cook until spinach is wilted. Season with salt and pepper.

Serves 4.

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Red Pesto Gnocchi

This is the perfect weeknight dish based on pantry staples and fresh herbs! You can use cauliflower gnocchi or regular. You can add cheese or not – it’s all up to you.

  • 10 sun dried tomatoes
  • 1 clove garlic
  • 1/2 tsp crushed red pepper
  • 6 tbsp olive oil
  • 20 salt cured olives, pitted
  • 2 tsp fresh thyme
  • 1 tbsp rosemary
  • 1 package gnocchi

Place all ingredients except gnocchi in a food processor and pulse until chunky and almost smooth.

Cook gnocchi according to package.

Toss with sauce and serve.

Serve 4.

Mushroom Pasta

This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.

The Sauce:

  • 1 1/2 c raw cashews soaked in hot water for 20 min
  • 1 c water
  • 1 tsp Apple cider vinegar
  • 2 tbsp lemon juice

Place in a blender and blend until smooth

The Parm:

  • 2/3 c raw cashews, almonds or pistachios
  • 1/4 c nutritional yeast
  • 1 tsp salt

Pulse in a food processor until it resembles fine meal.

The Pasta:

  • 6 oz pasta
  • 1 onion, sliced thin
  • 2 tbsp olive oil
  • 2 portobellos, sliced thin
  • 10 oz cremini mushrooms, sliced thin
  • 4 cloves garlic, minced
  • Salt and pepper
  • 1/2 c dry white wine or stock
  • 1/4 c chopped basil
  • 1 tsp dried parsley
  • 4 c baby spinach
  • 1/4 c the parm

Cook pasta according to package.

Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.

Add pasta and stir to coat, cook for 2 minutes.

Serve with The Parm.

Serves 4.

Artichoke Walnut Pesto

This is perfect on pasta as a main or crackers as an appetizer.

  • 14 oz jarred artichoke hearts in oil – DO NOT DRAIN
  • 1 c packed parsley
  • 3/4 c walnuts, toasted
  • 3 cloves garlic
  • 2 tbsp lemon juice
  • Salt and pepper
  • 1/4 c water

Dump artichokes and oil into a food processor, add remaining ingredients and pulse until almost smooth.

Toss with pasta or serve on crackers.

Serves 6 – 8.

Tomato Tortilla Soup

This is from Skinny Taste perfect for a chilly fall night!

  • 1 tbsp olive oil
  • 1 c celery finely chopped
  • 1 c carrot finely chopped
  • 1 c onion finely chopped
  • 4 c veggie broth
  • 1 1/2 c milk or nut milk
  • 28 oz can crushed tomatoes
  • 1/4 c chopped basil
  • 2 bay leaves
  • 1 package fresh tortellini
  • 1/3 c Parmesan cheese
  • Salt and pepper
  • 4 c baby spinach

Use sauté function on electronic heat oil and cook onion, carrots and carrots until soft. Add broth, milk, tomatoes, basil and bay leaves.

Seal and cook on high pressure for 20 minutes. Use quick release and open pressure cooker. Discard bay leaf and purée soup with an immersion blender.

Turn on sauté and bring to boil, stir in pasta, cheese and salt and pepper. Add pasta and cook 5 – 7 minutes, add spinach and cook for 2 minutes.

Serves 8.

Pepper Spaghetti Squash Pasta

I used real butter for this, you could use vegan butter to make it vegan. I reduced the pasta to 2 oz and added spaghetti squash so good! I like to roast spaghetti squash in advance and freeze for quick and easy meals.

  • 1/2 roasted spaghetti squash, shredded
  • 2 oz pasta
  • 3 – 4 tbsp butter or vegan butter
  • 3 tbsp olive oil
  • 2 – 4 tbsp fresh ground pepper
  • 1/2 c vegan or grated Parmesan
  • 1/4 c pasta water

Cook pasta according to package.

Add pepper to a large pan and toast over medium heat for 1 – 2 minutes. Add butter and oil and cook 2 minutes. Stir in spaghetti squash and cook till heated through, about 5 minutes. Add pasta and pasta water, stir to coat. Stir in cheese.

Divide amping bowls and top with a little more cheese.

Serves 4.

Mushroom Pasta

This is from Ottolenghi – and it is amazing! This is vegetarian and so good!

  • 2 tbsp olive oil
  • 3 c mushrooms, your choice
  • 1/4 c white wine
  • 1 bay leaf
  • 3 thyme sprigs, leaves picked & chopped
  • 6 oz cream fraiche
  • Grated zest of one lemon
  • 1 garlic clove, minced
  • 3 tbsp chopped parsley
  • 1 c panko breadcrumbs
  • 8 oz broccolini
  • 10 oz pasta
  • Salt and black pepper

Blanch the broccolini in boiling salted water for 2mins before draining the water (I did this in the pasta water before I cooked the pasta).

Cook the pasta according to the package.

Heat the oil in a large saucepan and sauté the mushrooms until they start to take on a lovely golden color. Add the wine, bay leaf and thyme. Bring to the boil, reduce the liquid to a third. Add the cream, stir and cover and set aside.

In a bowl, mix the lemon zest, garlic and parsley

Toast the breadcrumbs until crisp and golden. Add the breadcrumbs to the lemon, garlic and parsley mix.

Drain the pasta reserving a cup of the pasta water. Stir the pasta into the cream sauce.

To serve: divide the pasta among plates, top with broccolini and breadcrumb mixture.

Serves 4.