Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
Sounds too simple to be good, but it's among the best.
Think of it as a variation on classic pasta e fagioli, just with a lot more pasta.
If you didn't know better, you might think it was the real thing.
A warming winter staple.
Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles.
A vegetable-heavy spin on cold peanut noodles.
Slow-cooked broccoli has an entirely different character.
We pulled out all the tricks to make a vegan lasagna that's not only believable but delicious.
No butter and no cheese? No worries.
Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.
Creamy mac and cheese, thanks to a sauce made with almonds, potatoes, and plenty of aromatics.
Layers upon layers of not-what-it-seems.
A flavor-packed vegan pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned breadcrumbs.
The new rules for a summertime standby.
Light, satisfying, and ready in just 30 minutes.
A little cornstarch helps this sauce to perfectly coat pasta.
Cnnelloni stuffed with sauteed wild mushrooms and creamy sweet potato puree.
Tender-crisp veggies and rice noodles in a savory mixture of soy sauce and fermented black bean sauce.