If you're a vegetarian, it's easy to partake in the cheesy goodness of pasta, but if you've taken on a vegan diet, it's a different story. Whether you're looking to lighten up your next meal or add a new dish to your cooking repertoire, these delicious vegan pasta recipes are perfectly fit to fill you and your guests with some loving comfort.
It's hard to believe that fresh pasta dough is made from such humble ingredients as flour, eggs, and a pinch of salt, but it's true. While the task might seem daunting on the outset, keep reading to get the lay of the land — it's easier than it seems — and then dig into a bowl of your favorite dish.
It may sound like a stretch to call this carbonara-inspired pasta "Italian mac and cheese," but hear me out. Carbonara sauce is creamy, cheesy, and garlicky, attributes you'll usually find in a bowl of the classic American dish. If the carbonara is made without cured pork and tossed with elbow noodles — as I did here — then can't one call it mac and cheese?
Still have reservations about making it yourself? If you're squeamish about mixing raw egg into the noodles, there's no need to fret! The heat and steam from the pasta will cook the eggs. Just be sure to transfer the pasta into a separate bowl; otherwise, you'll end up with carbonara that has a clotted, scrambled eggy texture.
Because we're always looking for fresh takes on our favorite comfort food, we turned to our readers for a little Instagram inspiration. From fettuccine alfredo to seafood classics, social media snappers love their pasta. Take a look at a few of the plates that caught our eye, and take a look at some similar recipes we have on our site. Then, snap photos of your own dinners and tag them #savorysight on Twitter and Instagram so we can see what you're cooking up.
If you need a reason, theme, or excuse to celebrate anything, let a pasta party be it. Easy to plan and serve, a pasta bar is a great way to keep a large group happy and satisfied. Loaded with a selection of pastas, sauces, and toppings, our menu will help you create a dinner filled with options that even the pickiest of guests will enjoy. With ideas for sides and (chocolate) desserts too, you'll soon learn that parties are good, but pasta parties are better!
It's time to get over your fear of making ravioli at home. While the process isn't superspeedy, it's not particularly difficult either, and the results are well worth the effort. Read on for a step-by-step explanation of how to make this impressive dish, then get to experimenting with filling and sauce combinations.
Here's what you'll need:
- Pasta dough: either store-bought or homemade (For homemade dough roll it out very thinly; setting six on a KitchenAid pasta roller attachment
- Ravioli filling
- Egg wash
- A ravioli stamp or a cookie/biscuit cutter with a roughly three-inch diameter
Stuck in a pasta rut? Consider these six pasta alternatives to mix things up. While boiling up a pot of the boxed stuff does the job, there are several options that are just as good, if not better. Try turning to veggies like zucchini to create a refreshing pasta salad, or adding some Asian flair to meatless Mondays with soba noodles. Whatever the occasion, these surprising alternatives are sure to add variety and pair well with your favorite sauces.
- Zucchini: This lean, green Summer squash actually makes a good pasta substitute. Great with a variety of sauces, try these long, thin noodles with a creamy avocado sauce or top them with garlic and olive oil).
- Soba noodles: Not just for Asian soups, buckwheat-based soba noodles taste similar to wheat pasta. The next time you have guests over, make a sesame-ginger soba noodle salad that's perfectly tailored for outdoor entertaining. Don't forget to save the leftovers! It's one of those dishes that tastes better the next day.
- Spaghetti squash: Don't let spaghetti squash intimidate you; it's rather easy to prepare and is a great way to add more veggies to dinner. Just like wheat pasta, you can use it in several types of dishes ranging from cheesy bakes to seafood plates. Consider these five spaghetti squash recipes.
For three more ideas, keep reading.
Not to be a downer, but I've become acutely aware that we only have a month or two of the Summer produce season until next year. Every time I smell a buttery, ripe peach, I cry a little inside, then I buy more peaches than I need. The same goes with basil; I'm pretty sure I have more than two bunches of basil in my refrigerator, in the event of an emergency. And each time I think of my next meal, I wonder if it can't be a dish that incorporates the sweet-tart jelly insides of a ripe tomato.
It's been easy to try (and fall for) tomatoes in many iterations, from Southeast Asian salad to pickled farm-stand tomatoes. But I'm convinced that my latest discovery, fusilli with no-cook tomato sauce, has to be the greatest.
Think cooking pasta is as simple as dropping a fistful of noodles in a pot of boiling water? That might get the job done, but for truly stellar results, check out these tips from the likes of Mario Batali, Giada De Laurentiis, Michael Symon, and more on the matter.
Leftover pasta is one of the world's least appetizing leftovers. It never tastes as good the next day, and it's hard to transform it into a delicious new dish. However, one creative and tasty way to make use of it is to put it in a frittata! Although it may sound gross — I was a skeptic at first — leftover spaghetti is an excellent filling for frittata. When cooked with eggs, the pasta simply tastes starchy and similar to potatoes. Read on to learn how to make a leftover pasta frittata.