Archive for the ‘Pasta’ Category


Pasta with Mushroom Sauce

Simple but yummy.


Tahini Rotini with Broccoli and Lemon

Not truly fat-free, this delicious pasta dish gets its creaminess from tahini. One of the most popular pasta dishes on this site.

Baked Macaroni and "Cheese"

Baked Macaroni and “Cheese”

You won’t fool non-vegans with this, but if you’re used to nutritional yeast “cheese” sauces, you’ll love this soy-free dish.


Linguini with White Vegetables and Pine Nuts

Make this delectable recipe gluten-free by using brown rice pasta.


Vegi Cous Cous

An easy couscous recipe with peppers, potatoes, and peas


Farmer’s Market Rotini

This delicious pasta dish can be a complete meal if you add some chickpeas or white beans along with the sauce.


Pasta with Kohlrabi-Broccoli-Corn Sauce

if you like you can also add some nutritional yeast or some fat-free vegan cheese (if this is available)


Italian Hot Dog Spaghetti

Adapted From A Potful of Recipes, Joanna Lund


Hot and Sour Noodles

I made this last night and it came out very well. To make it truly fatfree, you need to leave off the peanuts. (But I was bad and ate the peanuts–they added a lot to it!) I served it with some broccoli, carrots, and cabbage that I steam-fried with garlic and ginger and finished off with a splash of soy sauce. The vegetables were a real hit!


Hearty Macaroni Dinner

This recipe is great because it doesn’t require any ingredients you can’t get at a regular grocery store. Even meat eaters like this one, and it’s very hearty.


Hearty Pasta Bean Stew

This is pretty hearty and easier to make than the long list of ingredients implies.


Pasta With Beans and Greens

Source: Vibrant Life Magazine/Oct.


Fresh Tomato and Spinach Pasta Sauce

I invented this recipe last night to use up some of the many tomatoes I have ripening right now. It was yummy!


Pasta Fagiole

“Pasta For All Seasons”

Zucchini and Beans on Pasta

Zucchini and Beans on Pasta

My garden is bursting with zucchini and basil right now, so I thought I’d share a favorite recipe. I’m not sure where it came from, I think a magazine. I jotted it down on a post-it and it became something the whole family loves.

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      I was in graduate school the first time I made bread. Years before I became vegetarian, I was trying on vegetarianism as a weight-loss diet and cooking vegetarian dishes out of a popular cookbook of that era. For some reason, the book’s authors recommended cooking whole wheat bread in 2-quart cans, the kind juice comes […]
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