A vegetable-heavy spin on cold peanut noodles.
Unlikely ingredients combine for an unforgettable pasta
Light, satisfying, and ready in just 30 minutes.
A lightly spicy and flavorful sauce made from tomatoes, tuna, and dried mushrooms.
Sounds too simple to be good, but it's among the best.
Hearty vegetable soup, any way you like it.
A light yet flavorful pasta infused with briny clams, garlic, white wine, and chili flakes.
We pulled out all the tricks to make a vegan lasagna that's not only believable but delicious.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
If you didn't know better, you might think it was the real thing.
Think of it as a variation on classic pasta e fagioli, just with a lot more pasta.
Punch up your aglio e olio pasta game with this aged Italian fish sauce.
The new rules for a summertime standby.
Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles.
A warming winter staple.
Slow-cooked broccoli has an entirely different character.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
A flavor-packed vegan pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned breadcrumbs.
No butter and no cheese? No worries.
Layers upon layers of not-what-it-seems.
Creamy mac and cheese, thanks to a sauce made with almonds, potatoes, and plenty of aromatics.