#plantbasedpasta

This Sun-Dried Tomato Pesto Pasta is a tasty dish that is both vegan and gluten-free. With its tangy sun-dried tomatoes, fragrant basil, and smooth pesto sauce, it's a meal that's perfect for any event.

Ingredients: 200g gluten-free pasta. 1 cup sun-dried tomatoes packed in oil. 1/2 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 2 tablespoons nutritional yeast. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside. In a food processor, combine sun-dried tomatoes drained from oil, basil leaves, pine nuts, garlic, nutritional yeast, and olive oil. Blend until smooth, scraping down the sides as needed. Toss the cooked pasta with the sun-dried tomato pesto until well coated. Season with salt and pepper to taste. Serve hot, garnished with additional basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

This is a delicious vegan version of the classic four-cheese pasta dish. It has soft zucchini noodles covered in a creamy basil pesto sauce and a melting mix of vegan mozzarella, cheddar, and Parmesan cheeses on top.

Ingredients: 4 medium zucchinis, spiralized. 1 cup vegan mozzarella cheese, shredded. 1/2 cup vegan cheddar cheese, shredded. 1/2 cup vegan Parmesan cheese, grated. 1/2 cup vegan cream cheese. 1/4 cup basil pesto. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large bowl, toss the spiralized zucchini with olive oil, salt, and pepper. Spread the zucchini evenly on a baking sheet and bake for 10-15 minutes, or until just tender. In a small saucepan, heat the vegan cream cheese over low heat until melted. Stir in the basil pesto and nutritional yeast until well combined. In a baking dish, layer half of the baked zoodles, then sprinkle half of each of the vegan cheeses over the zoodles. Pour half of the pesto cream sauce over the cheese layer. Repeat the layers with the remaining zoodles, cheese, and sauce. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes, then serve and enjoy the epic cheese pull!

Prep Time: 15 minutes

Cook Time: 35 minutes

A hearty and tasty vegan take on the famous Italian dish spaghetti Bolognese. In this recipe, ground vegetable is used instead of ground meat, but the taste and texture are the same. Great for a filling dinner during the week!

Ingredients: 1 package vegan spaghetti noodles. 1 cup vegan ground beef substitute. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 1 tablespoon tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper, to taste. Fresh basil leaves, for garnish optional.

Instructions: Follow the directions on the package to cook the spaghetti noodles until they are al dente. Remove the water and set it aside. Diced onion and minced garlic should be cooked in a large skillet until the onions are soft. Put the vegan ground beef substitute in the pan and cook it until it turns brown. It's time to add the tomato paste, dried oregano, and dried basil. Add pepper and salt to taste. Let the sauce cook on low heat for 10 minutes so that the flavors can blend. The vegan Bolognese sauce should be put on top of cooked spaghetti noodles. If you want, you can add fresh basil leaves as a garnish. Have fun with your tasty vegan Bolognese spaghetti!

Prep Time: 10 minutes

Cook Time: 20 minutes

Zucchini, cherry tomatoes, and basil give this vegan pasta dish a lot of fresh flavor. It's easy to make, filling, and great for a quick dinner during the week.

Ingredients: 200g pasta of your choice. 2 medium zucchinis, thinly sliced. 2 cups cherry tomatoes, halved. 1/4 cup fresh basil leaves, torn. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the sliced zucchini in the pan and cook them for about 5 to 7 minutes, until they are soft. After you add the cherry tomatoes, cook for another two to three minutes, until they begin to soften. Add the cooked pasta and the basil leaves that have been torn. Add pepper and salt to taste. Stirring every now and then, cook for another two to three minutes, until everything is hot all the way through. Serve hot, and if you want, top with more fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 15 minutes

This vegan, gluten-free, and oil-free Avocado Pasta is a quick and healthy meal option. Creamy avocado sauce with fresh herbs coats gluten-free pasta for a satisfying dish that can be prepared in just 10 minutes.

Ingredients: 2 ripe avocados. 2 cloves of garlic, minced. 1/2 cup fresh basil leaves. 1/4 cup fresh cilantro leaves. 1/4 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 lemon, juiced. Salt and pepper to taste. 10 oz gluten-free pasta.

Instructions: Follow the directions on the package to cook the gluten-free pasta. Remove the water and set it aside. You can make the avocado sauce while the pasta is cooking. Diced garlic, fresh basil and cilantro leaves, unsweetened almond milk, nutritional yeast, and lemon juice should all be put in a food processor. Mix until it's creamy and smooth. If you need to, add more almond milk to get the consistency you want. Add salt and pepper to taste to the sauce. When the pasta is done, drain it and put it back in the pot. Then, add the avocado sauce. Mix the pasta and sauce together with a fork until everything is well mixed and hot. If you want, you can serve it right away with extra basil leaves and a sprinkle of nutritional yeast on top. Enjoy your 10 minutes of creamy and tasty avocado pasta!

Prep Time: 5 minutes

Cook Time: 5 minutes

Indulge in this creamy vegan tomato basil pasta that's both satisfying and quick to make. A luscious cashew cream sauce pairs perfectly with tangy tomatoes and aromatic basil, creating a comforting dish that's perfect for any occasion.

Ingredients: 250g pasta of your choice. 1 cup raw cashews, soaked in water for at least 4 hours or overnight. 1 1/2 cups water. 1 tablespoon olive oil. 3 cloves garlic, minced. 1 can 400g diced tomatoes. 1/4 cup tomato paste. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Soak cashews in water and put them in a blender. Mix until it's creamy and smooth. Put away. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Put tomato paste, dried oregano, dried basil, and diced tomatoes in the pan. Mix things together well. Add the cashew cream to the pan and stir it around for about 5 minutes, or until the sauce is hot all the way through and has thickened. Add pepper and salt to taste. When you add the cooked pasta to the pan, toss it around so that the creamy tomato sauce covers all of it. Add fresh basil leaves on top and serve hot. How nice is that your vegan tomato basil pasta is creamy

Prep Time: 10 minutes

Cook Time: 15 minutes