Get four of your 5-a-day with this healthy vegan puttanesca. Try this easy version of vegan pasta alla norma, which uses roast aubergine instead of fried.
Enjoy this healthy, vegan version of mac ‘n’ cheese. A star rating of 0 out of 5. Make your own hummus in this family pasta salad. Add to your five-a-day with this red lentil pasta. Try our hearty vegan bolognese for a quick, healthy and satisfying dinner. This healthy, vegan pasta dish is ready in under 20 minutes. It’s low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.
A star rating of 4 out of 5. Try a vegan version of meatballs, made with mushrooms, oats and black beans and topped with a delicious tomato sauce. Make this vegan soup in the slow cooker for a super-easy, healthy supper. Use guacamole ingredients to make this low-calorie vegan linguine which can also be served cold as a pasta salad.
Whizz up kale, pumpkin seeds, basil and garlic to make this easy kale pesto. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. In a medium-sized pot or large frying pan, sauté garlic and onion in olive oil for 3 to 5 minutes. Add sage and heat for another minute.
Reduce heat to low, and add soy milk and pumpkin. Allow mixture to simmer until flavors are well-combined, about 8 to 10 minutes. Add salt, pepper, and walnuts or pine nuts if using, stirring to combine, and then remove from heat. Sprinkle top of the pasta with breadcrumbs or a vegan Parmesan cheese substitute. Serve over cooked pasta and enjoy.