Plant-based recipes inspired by Italian cooking, with comforting pasta and generous flavors.
Warm orzo catches a fresh tomato-and-basil sauce with savory sun-dried tomatoes, crisp-tender asparagus and a little red onion. The uncooked sauce keeps the tomatoes lively while the pasta gives the bowl a comforting, tender bite.
A golden chickpea-flour crust carries fragrant basil pesto, melted vegan mozzarella and juicy cherry tomatoes. The thin crust and bright, generous pesto make a small pizza with crisp edges and plenty of fresh herbal flavor.
Stale ciabatta softens into a thick tomato-and-basil soup, with sliced garlic and olive oil lending a fragrant, savory warmth. This vegan adaptation keeps the bread-thickened character of Tuscan pappa al pomodoro.
Roasted eggplant layers with a peppery tomato sauce and lemony cashew cream beneath a golden breadcrumb crust. Let the bake rest before serving so the soft layers settle together.
Cremini and portobello mushrooms build a savory tomato sauce with a little lentil body. Let it simmer until thick, then spoon it over pasta with fresh herbs and optional vegan Parmesan.
Sweet potatoes, mushrooms and artichokes simmer in a savory tomato sauce with oregano, thyme and a splash of white wine. Zucchini and fresh tomatoes join near the end, keeping the vegetable textures lively in this Italian-inspired supper.
Tender pasta, zucchini, mushrooms and cherry tomatoes come together in an Italian-herb cream sauce beneath a golden vegan cheese topping. Prepare it ahead for a welcoming weeknight supper or portion it for easy lunches.
Chickpea spaghetti meets juicy tomatoes, savory shiitake mushrooms and tender-crisp asparagus, with garlic, basil and lemon zest for an easy supper for two.
Baby potatoes, fennel and artichoke hearts roast under cover until tender, then finish beneath a savory cashew and nutritional yeast topping.
A slow, deeply savory vegan lentil-mushroom ragù tossed with broad pappardelle or the pasta of your choice.