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Penne Fresca

Ingredients (use vegan versions):

* 2 cups penne
* 3 large roma tomatoes
* 2 cups fresh spinach (pile loosely in measuring cup)
* 1/2 onion
* olive oil
* minced fresh bazil

Directions:

Cook the penne. While it’s cooking, slice the tomatoes into
quarters and then chop the quarters into four pieces; dice
the onion. Drain the penne and return the pan to the stove.

While the penne is draining, heat a little olive oil and
lightly saute the onion. Add the spinach and cook until
just wilted, stirring constantly. Add the tomatoes and cook
until they just begin to give up their juice (be careful not
to overcook).

Add the penne to the vegetable mixture and toss until well
mixed. Sprinkle with basil and serve.

Makes two servings.

Options:
*I like to use garlic-infused olive oil for an extra kick;
you could also saute a little garlic with the onions.

This is a quick, easy, and really good recipe I made up one
night out of the stuff in my refrigerator. It’s very
flexible, easily expandable or with the amounts of
individual ingredients changed to suit the diner’s tastes.
Also fairly low in fat and high in vitamins. The name just
means “fresh,” and it’s important to use fresh vegetables
and basil or the consistency is all wrong.

Serves: 2

Preparation time: 15 min

Black Bean Pasta

Ingredients (use vegan versions):

* Whole wheat spaghetti or other pasta
* Black beans the more spicy the better
* Salsa
* Dairy free sour cream

Directions:

To make this you just layer the ingredients.

1st the pasta.

2nd the Black beans, the spicier the better, I like homemade but canned works.

3rd is the Salsa homemade or canned.

4th sour cream.

Quick Pasta Dish

Ingredients (use vegan versions):

* 200g pasta shapes
* 1 can of ratatouille
* 1 can of chopped tomatoes
* 150g grated veggie cheddar
* 1 teaspoon oregano
* 1 teaspoon bazil
* 1 teaspoon thyme
* 1 teaspoon garlic powder (or fresh garlic)
* salt and pepper

Directions:

Boil pasta. While pasta is cooking, put all the other ingredients in a pot and cook until
cheese melts. Pour sauce over cooked pasta and serve.

Serves: 3 - 4

Preparation time: 10 min

Lemon Pasta with Grilled Vegetables

Ingredients (use vegan versions):

* 1 box pasta
* 1 zucchini
* 15 cherry tomatoes
* 2 green peppers
* 1 large onion
* 5 cloves garlic
* 1 lemon
* 1-2 teaspoon lemon peel
* olive oil

Directions:

Chop the zucchini, onion, and green peppers into chunks and
toss them in olive oil with the cherry tomatoes. Stick all
the vegetables on skewers and place over a grill until
partially cooked (about 10 minutes).

Chop the garlic cloves up into very small cubes and sautee
in oil. Grate the peel of the lemon until you have 1-2
teaspoons of lemon rind, then juice the lemon.

When the pasta is done, toss it in about 1 Tbsp. of olive
oil. Then add the lemon juice, lemon rind, garlic, and
grilled vegetables and toss.

Different but Delicious Spaghetti

Ingredients (use vegan versions):

* 100 grams of spaghetti
* 1/2 can chickpeas
* 2-3 garlic cloves
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon cumin
* 2tablespoon plain soya yogurt
* water
* salt
* squeeze of a lemon

Directions:

Cook spaghetti. While cooking speghetti, add all ingredients in a
blender adding water a little at a time to get a saucy
consistency. Pour over cooked spaghetti! DELICIOUS!

Serves: 1

Preparation time: 15 min

Easy and Delicious Vegan Lasagna

Ingredients (use vegan versions):

* 1 box vegan lasagna noodles
* 1/2 bag frozen spinach, chopped finely
* 2 tubs vegan “cream cheese”
* 1 package vegan soy beef (Yves works best)
* 1 large jar of your favorite spaghetti sauce

Directions:

Pre-heat oven to 350 degrees. Prepare the noodles as read
on the directions. In a large greased frying pan saute the
spinach until it is warm and then take pan off the heat.
Add the two tubs of cream cheese and then mix well. Set
mixture aside. In another greased frying pan cook soy meat
until the moisture is gone, and then pour just enough spaghetti
sauce to make a thick spread. In a 9X13 pan pour a thin
layer of sauce on the bottom. Next, layer the noodles
and spread the spinach-vegan cream cheese mixture. Then spoon a
little more sauce on top of that and layer more noodles on
the top. Next spoon the soy meat-sauce mixture on the
noodles and layer the remaining noodles over the top. Cover
those noodles with sauce and put in the oven at 350
degrees for 45 minutes.

Preparation time: 20 min

Balsamic Bells with Pasta

Ingredients (use vegan versions):

* 1 Red Bell Pepper, sliced
* 1 Green Bell Pepper, sliced
* 1 Yellow Bell Pepper, sliced
* 3-4 cloves of garlic (depends on your taste), minced
* 1 tablespoon Capers
* 1/2-3/4 cup balsamic vinegar
* 1/2 cup Cider vinegar
* 1 pkg. rotini (whatever it’s called–the twisty stuff) pasta

Directions:

Cook the pasta and drain it.

Meanwhile, throw the vinegars in a skillet. Heat it up and saute the garlic
in it for about a minute.

Put the pepper slices in, stir them, bring to a boil.

Reduce heat. Throw in the capers and stir to mix.

Let the whole thing simmer for about 15-20 minutes.

Toss with pasta. It’s really tangy and good!

Pasta Fasoli

Ingredients (use vegan versions):

* 3lbs. celery
* 1 medium-large onion (white)
* 3-4 cloves garlic
* 1 eggplant
* 1-2 Zucchini
* 2-3 cans of Goya Northern Beans
* Italian Seasonings (McCormick)
* 2 bay leaves
* Fresh or dried parsley
* 1-2 teaspoon salt
* pepper
* olive oil
* large can of whole tomatos
* 2 cans of Italian paste
* pasta of choice

Directions:

1. Chop garlic and saute in olive oil (2-3 tsp). Cut and add can of whole tomatos.

2. Sautee eggplant and zucchini in olive oil.

3. Add Italian paste and sauteed veggies to garlic+tomatos

4. Chop celery and onion and add to above

5. Add water if mixture too thick

6. Heat until it boils

7. Add beans and specified spices

8. Cook for 2hours and serve over favorite pasta

Serves: 10 - 12

Preparation time: 30 min to prepare, 2 hours to cook

Lotsa Garlic Linguine and Broccoli Pasta

Ingredients (use vegan versions):

* 1 garlic bulb
* 8-12 oz. whole wheat linguine
* 1 lb. broccoli
* 1/3c. unhulled sesame seeds
* 2T. minced garlic
* 2T. lemon juice
* 1 1/2 tablespoon toasted sesame oil
* 1/2 teaspoon salt
* Bag ‘o mints for dessert

Directions:

-Place whole, unpeeled garlic bulb in
small ovenproof dish & roast at 375F
for 35 minutes. When cool, separate &
peel cloves; set aside.

-Cook linguine according to package;
set aside. Remove broccoli stem & cut
into bite-sized pieces. Steam until
just tender, about 5 minutes.

-While steaming, saute minced garlic &
sesame seeds in sesame oil for 3
minutes. Stir in roasted garlic
cloves, pasta, broccoli, lemon juice &
salt. Toss and serve immediately.

*After meal….bring out the bag ‘o mints!!!

*It’s the lemon juice that pulls this all together, so add more if you like.

Serves: 4 - 6

Preparation time: 45 min - 1 hour

Orzo Mushroom Pasta or Rice

Ingredients (use vegan versions):

* 1 cup orzo pasta (or rice)
* 1/2 cup vegetable stock
* 8 ounces of assorted mushrooms
* 1/3 cup chopped green onions
* 2-3 cloves of garlic (minced)
* 1/8 teaspoon marjoram
* 1 tablespoon olive oil
* salt and pepper to taste

Directions:

Cook pasta according to package
directions. In a separate skillet heat
oil on med high. Add mushrooms onions
garlic salt and pepper. Heat about 5
minutes then add marjoram and vegetable
stock. Cook it down until only a bit
of liquid remains. Mix with pasta and
serve. Vegan “chiken” or tofu may be
added to make a meal. Or pasta can be
replaced with brown rice. Get creative
with this dish!

Serves: 4 - 6

Preparation time: 30 min

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