Use it up
4 plant-based recipes that use dry pasta, with nutrition for every serving.
Per 100 g, dry pasta has 371 kcal, 13.04 g protein and 3.2 g fiber (USDA).
dinner35 minVegan pasta alla Norma with pan-fried eggplant, a garlicky tomato-basil sauce and salty baked tofu crumbles in place of ricotta salata. On the table in 30 minutes.
dinner90 minVegan stuffed shells filled with lemony tofu ricotta, roasted butternut squash and spinach, baked in a silky squash sauce and topped with crispy sage.
dinner45 minOne pot butternut squash pasta where the squash melts into a silky, dairy-free sauce, finished with spinach, crispy sage and toasted walnuts. Ready in 40 minutes.
dinner45 minEggplant and cherry tomatoes roast until caramelized, then get tossed with rigatoni and a lemony whipped ricotta that turns into a silky sauce with pasta water.
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