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Plant-Based Spinach Lasagna
By Robin AsbellChickpea flour, nondairy milk, and nutritional yeast bring a creamy "cheesy" element to this vegan lasagna.
Ingredient: Pasta
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Plant-Based Butternut Mac and Cheese
By Robin AsbellThis creamy — and vegan — macaroni and cheese gets a tangy kick from nutritional yeast, Dijon mustard, and lemon juice.
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One-Pot Pasta
By Laurie DavidDry pasta is cooked right in the sauce, a timesaving and delicious trick Italian grandmothers use to infuse the pasta with lots of flavor. Choose a favorite variety (such as shells, penne, or fusilli) that cooks in about eight to 12 minutes. After the pasta has cooked, you may choose to fold in a spoonful of pesto, top the meal with a fried egg for added protein, or drizzle it with balsamic vinegar.
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Sicilian Pasta With Sardines, Cauliflower, and Raisins
By Betsy NelsonIt may sound like a strange combination, but this earthy version of the traditional Sicilian dish Pasta con le Sarde has a delightful flavor and texture. It can also be prepared with fresh fennel bulb instead of cauliflower, or by adding crushed tomatoes, tomato paste or pine nuts.