If you are accustomed to cooking classic pasta dishes such as spaghetti Bolognese or carbonara fettuccine, you’ll be pleased to know that there exist endless vegan alternatives that still allow for a hearty, comforting meal! These recipes may not contain added minced meat or smoked fish to sublimate them, though the copious amounts of colourful, vegan produce are guaranteed to satisfy your taste buds just the same (or more!). Easy to prepare and be a hit amongst family and friends- check out our favourite cozy winter vegan pastas that are sure to get you through the winter.
VEGAN LENTIL BOLOGNESE SPAGHETTI
SERVINGS: 2 persons
PREPARATION TIME: 10 min
COOKING TIME: 25 min
Ingredients
- 50g raw green lentils
- 150 g wholemeal or gluten-free spaghetti
- 1 C. olive oil
- 1 onion
- 2 cloves garlic
- 1 carrot
- 2 tomatoes
- 125 grams of tomato sauce
- salt and pepper
- fresh parsley
Instructions
- Cook lentils according to package instructions.
- Meanwhile, heat the olive oil in a skillet over medium heat and add minced garlic and onion. Sauté until translucent.
- Add the chopped tomatoes and carrot and cook until the vegetables are tender (5-7 minutes).
- While the sauce cooks, cook the pasta according to package directions.
- Once lentils are fully cooked, drain and add to the pan with the vegetables. Mix well and add the tomato sauce.
- Add salt and pepper and lower the heat. Llet simmer.
- Drain the pasta and serve onto plates with bolognese sauce and fresh parsley.
- Taste and enjoy!
RED WINE RAGU PAPPARDELLE with VEGAN COCONUT BACON
SERVINGS: 4 persons
PREPARATION TIME: 10 min
COOKING TIME: 30 min
Ingredients
- 400g pappardelle pasta
for the sauce:
- 2 diced carrots
- 1 block of extra firm tofu
- 1 cube vegetable bouillon
- 1 whole can peeled tomatoes
- 2 tbsp tomato paste
- 200ml good quality red wine
- 5 large button mushrooms
- half a red onion
- 1 garlic clove
- 1 tbsp fresh rosemary
- 1 tbsp thyme
- 1 tsp dry chili flakes
- 2 tbsp vegan butter
- salt and pepper, to taste
- olive oil
for the vegan bacon:
- 60g coconut flakes
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp liquid sweetener (maple syrup, agave…)
- 2 tbsp smoked paprika
- salt and pepper, to taste
Instructions
- In a large dutch oven, heat a drizzle of olive oil with the butter and caramelise the onion and garlic.
- Add the carrots, cook for 5 minutes. Add the other ingredients (other than the pasta).
- Crumble the tofu and add to your vegetables. Season with salt, pepper and cover with water.
- Stir, cover with a lid on and cook until most of the liquid has evaporated.
- Meanwhile, cook your pasta.
- (for the bacon:)
- Pour all the vegan bacon ingredients into a large bowl and mix.
- Place on a baking sheet lined with baking paper and bake at 180°C for 5 mins.
- Stir and continue cooking for 5 mins.
- Remove from the oven, the bacon will continue to cook and harden.
- Mix the pasta with the vegetables and modify seasoning accordingly.
- Sprinkle on vegan bacon and enjoy!
CREAMY PEPPER SAUCE LINGUINE
SERVINGS: 2 persons
PREPARATION TIME: 5 min
COOKING TIME: 10 min
Ingredients
- 150g linguine
- 1 jar of roasted red peppers in brine (about 300g drained)
- 2 tbsp. tablespoon nutritional yeast
- 2 cloves garlic
- salt pepper
- fresh parsley or basil
Instructions
- Heat a pot of water over high heat. When the water is boiling, cook the pasta according to package instructions.
- Meanwhile, prepare the sauce:
- in a blender, place the drained peppers, nutritional yeast, garlic, salt and pepper and mix until you obtain a homogeneous and creamy sauce, adding a little cooking water to dilute if necessary
- once the pasta is cooked, drain it and return it to the pan
- add the sauce and stir well.
- Serve on plates with chopped fresh parsley or basil on top. You can also add extra parmesan or mozzarella/burrata. Taste!
