EASY VEGAN PANTRY PASTA RECIPES | quarantine cooking
3 delicious and easy vegan pantry pasta recipes! Made with all pantry ingredients but packed with flavor and comfort.
FULL RECIPES
*Red Lentil Bolognese:
*Creamy Pantry Pasta:
*Italian White Bean and Pasta Stew:
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$9 vs. $39 Vegan Bolognese
You can find both vegan bolognese recipes below!
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PANTRY-FRIENDLY LENTIL BOLOGNESE:
FANCY PANTS BOLOGNESE
- 1 ½ TBSP olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Kosher salt + freshly ground black pepper
- 4 TBSP tomato paste
- 1 package Beyond Beef
- ¾ cup dry red wine (check that it's vegan-friendly!)
- 1 (28-ounce) can whole peeled tomatoes
- 2 to 3 tsp good-quality balsamic vinegar
- 1 pound egg-free tagliatelle, pappardelle, or fettuccine; or rigatoni or penne; or gnocchi
Cashew Cream
- 1 cup raw cashews, soaked overnight, or in boiling water for 1 hour
- ¾ cup water
- 2 TBSP lemon juice
- 1 tsp kosher salt
- 2 tbsp nutritional yeast
- ½ to ¾ cup fresh basil, slivered
- ½ cup vegan parmesan cheese
1. Heat a 12-inch saute pan or Dutch oven over medium-high heat. Add olive oil, and once shimmering, add onions and season with a pinch of salt. Stir occasionally and cook for 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and nicely browned, 9-10 minutes.
2. Add the garlic, thyme, and oregano. Stir frequently and cook for 60-90 seconds.
3. Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring frequently, until darker red in color.
4. Add the Beyond Beef, 1/2 tsp kosher salt, and pepper to taste. Break up into small pieces with a wooden spoon. Cook until lightly browned and liquid has evaporated, 6 to 8 minutes.
5. Pour in the wine and simmer until completely reduced, 1 to 2 minutes. Pour in the juice from the canned tomatoes; add the tomatoes with your hands, crushing them as you add them to the pot (or crush in a separate bowl). Bring to a simmer and cook until thickened and the flavors have married, about 15 minutes.
6. Meanwhile, cook your pasta in a large pot of salted boiling water until just al dente. Drain.
7. Meanwhile, make the Cashew Cream. Drain soaked cashews and add to a high-powered blender or food processor, along with water, lemon juice, salt, and nutritional yeast. Blend until uniformly creamy and smooth, scraping down the sides as you go.
8. Add ¼ to ½ cup of the cashew cream to the bolognese and gently simmer for another 3 to 5 minutes, stirring occasionally to prevent sticking, and adding a bit of water as needed.
9. Taste for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar and stir to combine. Add cooked pasta to the bolognese and toss until well coated in the sauce. Finish with slivered basil and vegan parmesan.
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*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
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Lentils 2 Ways - Lentil Soup & Pasta e Lenticchie
This is my recipe for delicious home made Lentil Soup & Pasta e Lenticchie. Enjoy! - Hedy
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Recipe: How to Make Lentil Soup (Serves 4)
½ lb. lentils
2 tablespoons of olive oil
1 stalk of celery chopped
1 carrot chopped
1 medium onion chopped
1 large clove of garlic minced
4 cups of chicken broth or 4 cups water with a chicken bouillon
Salt and pepper to taste
1 cup of tomatoes (crushed, sauce, or puree) Optional (I like it without the tomatoes).
Rinse lentils in cold water and pick out any that are black or look bad. Heat oil and saute celery, carrot, onion and garlic until translucent. Add chicken broth, lentils, salt and pepper.
Bring to boil, then lower and cook on medium/low heat for about 30 minutes or until the lentils are tender. You can also add pasta to the soup if you like.
How to Make Pasta e Lenticchie - Serves 4
5 cups water
3/4 cup lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup chopped canned plum tomatoes (blended if you don’t like chunks), or you can use tomato sauce or puree
2 teaspoons salt
1/4 teaspoon hot red pepper flakes (optional)
1/2 pound small tubular pasta, or pasta of your liking
Few sprigs of parsley (optional)
1. In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes.
2. In a separate pot I sauté the garlic in the oil, add the tomatoes, the salt, and the red pepper (optional). Add the lentils that you have cooked with the water to the pot with the garlic and oil. Reduce the heat, cover, and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender.
3. I usually use Ditalini, small shells or similar pasta. Cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, sprinkle with parsley (if using) and simmer to finish cooking the pasta.
4. When pasta is cooked to taste, remove the pot from the heat, cover the pot, and let stand about 5 minutes before serving.
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PASTA WITH LENTILS
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Veggie Spaghetti Bolognese | Super Food Family Classics | Jamie Oliver
Jamie’s taken this family favourite and given it a veggie twist! Porcini mushrooms and plump lentils create a ragu that’s as rich and full of flavour as a meaty version. It’s packed with protein, contains three of your five a day and by choosing wholewheat spaghetti you’re also upping your fibre intake - spag bol the healthy choice? We’ll take that!
For more healthy recipes perfect for sharing with family grab a copy of Jamie’s latest book Super Food Family Classics:
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Italian Bean Soup |
Spaghetti Vongole |
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