This hearty and creamy pumpkin sage pasta is packed with the savory flavors of Fall and is easy to make, dairy-free, and gluten-free. It’s perfect for curling up on a cozy couch on a cold evening. Use your favorite pasta and top with fried sage leaves, cremini mushrooms, or goat cheese. We will be adding this dish to our favorites for Fall and Winter recipes and making it for a Thanksgiving or Christmas dish!

With a few simple ingredients and just a few minutes of time, this dish comes together in a snap. We have been having a lot of cold and snowy nights recently, and I have been craving something filling and hearty that embraced the season. Enter pumpkin sage pasta!

I used campanelle pasta here because I like the texture, and the noodles hold onto the sauce really well. Feel free to use whatever type of pasta you like! Just cook it according to the package instructions. Most pasta is al dente and ready to eat in about 9-11 minutes.

We enjoyed this pumpkin pasta dish completely plant based and topped it with fresh sage leaves. For those looking for added complexity, this would taste amazing with some cremini mushrooms, goat cheese crumbles, or shredded parmesan on top! For our carnivores, try this with ground sausage for a spicy protein kick!

Ingredients

Let’s take a look at the needed ingredients to make this creamy, dreamy pumpkin sage pasta.

1. 1 16 oz box of campanelle pasta (or your favorite)
2. 1 tbsp dairy-free butter
3. 1/2 yellow onion- chopped
4. 1/2 tbsp minced garlic
5. 5 finely chopped sage leaves plus some extra for garnish
6. 1 tsp onion powder
7. 1 tsp garlic powder
8. 1 cup raw pumpkin puree
9. 1 cup vegan heavy cream or full-fat coconut milk
10. salt and pepper to taste, plus extra salt for pasta water
11. 1/2 cup pasta water for thinning if needed

Instructions

1. Heat a large pot of salted water over high heat until boiling. Add your box of pasta and reduce the heat to medium-high. Boil for 9-11 minutes or according to pasta package directions.
2. Meanwhile, heat a high-sided skillet over medium heat. Add the butter and minced onion and saute for 5-7 minutes until translucent. Add the garlic and saute for one additional minute.
3. Add in the sage leaves and heat until fragrant. Add the onion powder, garlic powder, pumpkin puree, and dairy-free heavy cream. Mix to combine well. Heat for a few minutes to thicken and meld flavors.
4. Add salt and pepper to taste. Use pasta water to thin if needed to the desired consistency. Taste and adjust seasoning to your preference.
5. Drain the pasta and add it to the pumpkin sage sauce. Toss to combine. Serve warm and garnish with extra sage leaves. Top with vegan cheese, goat cheese crumbles, or shredded parmesan if desired.

Storage

This pasta is easy to make ahead of time and bring to potlucks, gatherings, holiday dinners like Thanksgiving or Christmas, or make for meal prep to simplify your weekday evenings.

Store any leftovers in the fridge in an airtight container. Reheat over the stove with a little extra cream or broth, or microwave and top with fresh herbs and cheese.

Alternatively, you can freeze this pasta in an airtight container for up to three months. Thaw in the fridge overnight before reheating.

Try these related recipes:

Black Bean Quesabirria Tacos

Black Bean Sweet Potato Quesadillas

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Pumpkin Sage Pasta

This hearty and creamy pumpkin sage pasta is packed with the savory flavors of Fall and is dairy-free and gluten-free. Perfect for curling up on a cozy couch on a cold evening. Use your favorite pasta and top with fried sage leaves, some cremini mushrooms, or goat cheese.

Course Main Course

Cuisine American

Keyword pasta, Pumpkin, Sage

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 16 oz box of campanelle pasta (or your favorite)
• 1 tbsp dairy-free butter
• 1/2 yellow onion- chopped
• 1/2 tbsp minced garlic
• 5 finely chopped sage leaves plus some extra for garnish
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup raw pumpkin puree
• 1 cup vegan heavy cream or full-fat coconut milk
• salt and pepper to taste, plus extra salt for pasta water
• 1/2 cup pasta water for thinning if needed

Instructions

• Heat a large pot of salted water over high heat until boiling. Add your box of pasta and reduce the heat to medium-high. Boil for 9-11 minutes or according to pasta package directions.
• Meanwhile, heat a high-sided skillet over medium heat. Add the butter and minced onion and saute for 5-7 minutes until translucent. Add the garlic and saute for one additional minute.
• Add in the sage leaves and heat until fragrant. Add the onion powder, garlic powder, pumpkin puree, and dairy-free heavy cream. Mix to combine well. Heat for a few minutes to thicken and meld flavors.
• Add salt and pepper to taste. Use pasta water to thin if needed to the desired consistency. Taste and adjust seasoning to your preference.
• Drain the pasta and add it to the pumpkin sage sauce. Toss to combine. Serve warm and garnish with extra sage leaves. Top with vegan cheese, goat cheese crumbles, or shredded parmesan if desired.

The post Pumpkin Sage Pasta appeared first on The Hungry Carrot.

This oyster mushroom alfredo is super easy to make and packed with healthy veggies and proteins. Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich Alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

It seems I am on a mission to keep cranking through all these oyster mushrooms I can’t stop growing. They are so fun to watch grow and delicious to incorporate into recipes. Hence the inspiration for tonight’s pasta that included pretty much everything I had in the fridge and pantry for a one-pot meal.

When I just want a comforting and filling meal, I usually tend to reach for a pasta box. Beans are also one of my absolute favorite things. They are rich in fiber and are filling and delicious. Combine pasta, beans, mushrooms, and some broccoli and spinach for something green, and viola, dump some Alfredo sauce on and dinner is ready in 20 minutes. I used prepared alfredo sauce here because it’s easy and cheap and I didn’t feel like trying to make my own. Jazz it up with the only spices you really need: onion powder, garlic, salt, pepper, and red pepper flakes, and you’re done!

Ingredients

• 1 package of bowtie pasta, or your favorite noodle
• 1 cup oyster mushrooms-shredded
• 1 can cannellini beans, drained and rinsed
• 1 cup broccoli florets
• 2 cups chopped fresh spinach
• 1 tbsp red pepper flakes
• 1 jar vegan alfredo sauce
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tbsp oil or water for oil-free

Instructions

• Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
• In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
• Toss in cannellini beans and spinach. Saute until spinach is wilted.
• Add in alfredo sauce and spices. Adjust to taste.
• Toss in pasta and serve warm with crusty bread.
• Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

Nutritional Benefits

Broccoli

Broccoli is an excellent source of vitamins C and K, folate, and fiber. Additionally, broccoli has powerful antioxidants that have been linked to reduced inflammation and cancer risk.

Oyster Mushrooms

Oyster mushrooms are rich in protein, fiber, and essential nutrients such as niacin, riboflavin, and pantothenic acid. These mushrooms also contain immune-boosting properties and antioxidants.

Spinach

Spinach is loaded with vitamins A, C, and K, as well as iron, calcium, and magnesium. It is known for its role in promoting bone health, improving blood glucose control, and providing antioxidants that protect against oxidative stress.

Cannellini Beans

Cannellini beans, also known as white kidney beans, are packed with protein, fiber, and micronutrients like iron, magnesium, and folate. They contribute to heart health, support digestive health, and provide a steady source of energy.

So let’s get cooking! Let us know what you think of this recipe and check out some others you might like as well…

Try these other related recipes:

Ravioli with Arugula and Asparagus

Lentil Shepherd’s Pie

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Oyster Mushroom Alfredo

Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

Course Dinner, Main Course

Cuisine American

Keyword alfredo, oyster mushroom, pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 package bowtie pasta, or your favorite
• 1 cup oyster mushrooms-shredded
• 1 can cannellini beans, drained and rinsed
• 1 cup broccoli florets
• 2 cup chopped fresh spinach
• 1 tbsp red pepper flakes
• 1 jar vegan alfredo sauce
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tbsp oil or water for oil-free

Instructions

• Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
• In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
• Toss in cannellini beans and spinach. Saute until spinach is wilted.
• Add in alfredo sauce and spices. Adjust to taste.
• Toss in pasta and serve warm with crusty bread.
• Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

The post Oyster Mushroom Alfredo appeared first on The Hungry Carrot.

I was craving a very specific combination of cheesy ravioli but Summer style with a light lemony sauce and lots of greens. This dish was perfect. The arugula makes it feel like you’re eating a salad instead of a dish of pasta and the asparagus adds such a wonderful texture and rich flavor. The nutty crunch of pecans and parmesan are the perfect additions to balance the flavors.

Delicious Variations

The beauty of vegan ravioli lies in its versatility. You don’t need to be a vegan or vegetarian to enjoy this ravioli. Make it your own by swapping out ingredients or adding your favorites.

1. Seasonal Vegetables: While asparagus is a popular choice, other seasonal vegetables can be used. Spinach, kale, artichokes, and mushrooms are excellent alternatives or additions. Each vegetable brings its unique flavor profile, enriching the dish in different ways.
2. Alternative Fillings: Beyond the standard cheese filling, variations include pumpkin, mushroom, or butternut squash puree for a sweeter note, or roasted red peppers for a smoky flavor.
3. Herbs: Fresh herbs can also be added to the lemon sauce or used as a topping like basil, chives, thyme, or even dill.
4. Nutritional Add-Ins: To boost the nutritional value, ingredients such as ground flaxseeds, chia seeds, or hemp seeds can be mixed in. These additions increase the protein and omega-3 content, making the dish even healthier.

Instructions

1. Prepare your ingredients. Wash your produce, chop the onion, and trim the asparagus.
2. Boil your pasta according to the package directions.

3. Saute your onion and asparagus. Then add in your garlic.
4. Make the buttery lemon sauce by melting the butter, adding the lemon juice, and throwing in the pecans.

5. Serve on a bed of arugula and top with lemon zest and vegan parmesan.

Customizations

Have an allergy or dietary preference? Here are some options to make this fit your needs.

1. Gluten Free: Substitute gluten-free ravioli, noodles, or other grains.
2. Nut allergy: Just remove the pecans. Add in other veggies or other toppings for a crunch factor.
3. Soy: Make sure to check the labels of the ravioli to ensure the pasta is soy-free. Swap for noodles if needed.
4. High Protein: Feel free to add in tofu, tempeh, or more nuts if you need a protein boost.

Storage

• Store leftovers in the fridge in an airtight container for up to 3 days. Store the arugula separately or it will wilt.
• Reheat gently in the microwave or on the stove with a bit of butter or broth/water to prevent drying out.
• I don’t recommend freezing this. You can freeze the ravioli separately, but once prepared with the sauce and the veggies, the texture would change quite a bit.

Try these other recipes:

Roasted Red Pepper Pasta

Thai Udon Peanut Noodles

Vegan Alfredo with Peas

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Ravioli with Asparagus and Arugula

A deliciously light ravioli pasta dressed in a buttery lemon sauce, crunchy asparagus, and sweetened pecans served on a bed of fresh peppery arugula. In less than 15 minutes, you have a deliciously filling meal perfect for Spring or Summer.

Course Main Course

Cuisine American, Italian

Keyword arugula, asparagus, ravioli

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 16 oz package dairy-free ravioli
• 1 bunch asparagus-tough ends trimmed
• 1 tbsp olive oil
• 1/4 onion-diced
• 4 tbsp vegan butter
• 1 tbsp minced garlic
• 2 tbsp lemon juice plus zest
• salt and pepper to taste
• 4 cups arugula
• 1/4 cup roasted pecans-chopped
• vegan parmesan for topping (optional)

Instructions

• Start a large pot of salted water to boil. Once boiling, add the ravioli and cook according to package directions. Drain and set aside.
• Add the olive oil to a skillet and cook the onion and asparagus for 5-7 minutes until softened. Add the garlic and cook for one more inute.
• Add in the butter and heat until melted. Toss in the chopped pecans and roast for 1-2 minutes. Add the lemon juice, salt, and pepper. Cook for another two minutes.
• Toss the ravioli in the butter sauce with the asparagus.
• Prepare a plate with one cup of fresh arugula, top with a serving of ravioli and asparagus, and finish with some lemon zest and a sprinkling of vegan parmesan cheese.
• Serve warm. Store leftovers in the fridge for 2-3 days.

The post Ravioli with Arugula and Asparagus appeared first on The Hungry Carrot.

This vegan homestyle lasagna with zucchini is soul food at its finest. Rich homemade tomato sauce, chewy noodles, freshly chopped basil, savory seared zucchini, and melty gooey vegan cheese. You can make this ahead of time and freeze it for a fast weeknight dinner, or speed up the cooking time by buying premade pasta sauce instead of making your own, but I promise it’s so worth it if you do!

This dish is bursting with flavor and despite its comfort food vibes, it’s actually packed with nutrients. Zucchini is a little powerhouse with vitamins and minerals like vitamin C, vitamin A, and potassium, while basil adds antioxidants and anti-inflammatory properties. The nutritional yeast contains all nine of the essential amino acids making it a complete protein like those of its animal counterparts. The cashews used in the ricotta are heart-healthy nuts rich in monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease. By using cashew ricotta instead of traditional dairy ricotta, you’re cutting out saturated fats and cholesterol, making this lasagna a lighter and healthier option.

You can easily make this gluten-free by using gluten-free noodles, or swap out the noodles entirely for a lower-carb option and just use the zucchini. Eggplant is another delicious option for a noodle replacement. For those needing more protein, add a heartier punch by incorporating cooked lentils, tofu, or vegan sausage into the marinara sauce or between the layers for an extra filling and satisfying meal.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, our Vegan Homestyle Lasagna with Zucchini is a must-try. Bursting with flavor, packed with nutrients, and customizable to suit your needs, it’s the perfect dish for any occasion. Gather your ingredients, preheat your oven, and happy cooking!

Instructions

1. Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent.
2. Add the minced garlic and sauté for another 2 minutes or until fragrant.
3. Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add the Italian seasoning and red pepper flakes. Mix well.
4. Stir in the tomato sauce, diced or crushed tomatoes, brown sugar, basil, and salt and pepper to taste. Bring to a simmer and then turn the heat down to low. Simmer for about 10-15 minutes to allow the flavors to develop. If you used diced tomatoes, you may want to use an immersion blender to smooth out the sauce or leave it chunkier if that is your preference. Once done, set aside.
5. While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna and a little olive oil to prevent sticking. Boil until al dente or about 7 minutes. Drain and set aside.
6. Preheat the oven to 350 degrees and grease a 9×13 baking pan.

7. Slice the zucchini lengthwise with a mandolin slicer or a sharp knife. Pat them dry and add a little salt and pepper to each slice. Heat a skillet over medium heat and add just enough zucchini so the strips don’t overlap. Sear for 3-4 minutes on each side. Work in batches until all the zucchini has been cooked.
8. To the same pan you cooked the zucchini in, add the chopped spinach and heat until wilted. Remove and set in a large mixing bowl. Add the ricotta cheese, half the mozzarella, nutritional yeast, salt, pepper, onion, and garlic powder. Mix well. Add additional basil if desired.

9. Assemble the lasagna. Place a cup of sauce on the bottom of the pan. Lay down one layer of noodles, one layer of zucchini, and then half the ricotta mix. Repeat the layers a second time. Top with the final layer of noodles, another cup of sauce, and top with the remaining mozzarella cheese.
10. Bake for 50-60 minutes until the top is nicely browned. Let sit for 10-15 minutes before serving.

11. Store leftovers in an airtight container in the fridge for 3-5 days. Alternatively, you can freeze the lasagna before baking. Once assembled, wrap the lasagna in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. When ready to bake, preheat to 350 and remove the plastic wrap. Recover with foil. Bake for 40 minutes, remove the foil, and continue baking for another 15 minutes until the cheese is browned and bubbly.

Try these other recipes:

Homemade Vegan Spaghetti Sauce

Summer Squash Ricotta Rigatoni

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Vegan Homestyle Lasagna with Zucchini

This vegan homestyle lasagna with zucchini is soul food at its finest. Rich homemade tomato sauce, chewy noodles, freshly chopped basil, savory seared zucchini, and melty gooey vegan cheese. Make it ahead of time and freeze for a fast weeknight dinner.

Course Dinner

Cuisine Italian

Keyword lasagna, vegan cheese, zucchini

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 8

Author Allison Crawford at The Hungry Carrot

Ingredients

• 12 lasagna noodles
• 1 tbsp olive oil
• 1/2 yellow onion-diced
• 1 tbsp garlic-minced
• 1 6 oz can tomato paste
• 1 15 oz can tomato sauce
• 1 28 oz can crushed or diced tomatoes
• 1 tbsp Italian seasoning
• 2 tbsp brown sugar
• 1 handful fresh basil chopped
• 2 tsp red pepper flakes (optional)
• 3 medium zucchini
• 2 cups fresh chopped spinach
• 1 15 oz container vegan ricotta cheese
• 1 16 oz container vegan mozzarella shredded
• 2 tbsp nutritional yeast
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• additional basil, salt and pepper to taste

Instructions

• Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent.
• Add the minced garlic and sauté for another 2 minutes or until fragrant.
• Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add the Italian seasoning and red pepper flakes. Mix well.
• Stir in the tomato sauce, diced or crushed tomatoes, brown sugar, basil, and salt and pepper to taste. Bring to a simmer and then turn the heat down to low. Simmer for about 10-15 minutes to allow the flavors to develop. If you used diced tomatoes, you may want to use an immersion blender to smooth out the sauce or leave it chunkier if that is your preference. Once done, set aside.
• While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna and a little olive oil to prevent sticking. Boil until al dente or about 7 minutes. Drain and set aside.
• Preheat the oven to 350 degrees and grease a 9×13 baking pan.
• Slice the zucchini lengthwise with a mandolin slicer or a sharp knife. Pat them dry and add a little salt and pepper to each slice. Heat a skillet over medium heat and add just enough zucchini so the strips don't overlap. Sear for 3-4 minutes on each side. Work in batches until all the zucchini has been cooked.
• To the same pan you cooked the zucchini in, add the chopped spinach and heat until wilted. Remove and set in a large mixing bowl. Add the ricotta cheese, half the mozzarella, nutritional yeast, salt, pepper, onion, and garlic powder. Mix well. Add additional basil if desired.
• Assemble the lasagna. Place a cup of sauce on the bottom of the pan. Lay down one layer of noodles, one layer of zucchini, and then half the ricotta mix. Repeat the layers a second time. Top with the final layer of noodles, another cup of sauce, and top with the remaining mozzarella cheese.
• Bake for 50-60 minutes until the top is nicely browned. Let sit for 10-15 minutes before serving.
• Store leftovers in an airtight container in the fridge for 3-5 days. Alternatively, you can freeze the lasagna before baking. Once assembled, wrap the lasagna in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. When ready to bake, preheat to 350 and remove the plastic wrap. Recover with foil. Bake for 40 minutes, remove the foil, and continue baking for another 15 minutes until the cheese is browned and bubbly.

The post Vegan Homestyle Lasagna with Zucchini appeared first on The Hungry Carrot.

Vegan summer squash ricotta rigatoni is bursting with bright fragrant flavors and is light enough to enjoy all summer long. This dish celebrates vibrant seasonal flavors by marrying the lightness of summer squash with the creamy richness of vegan ricotta, all crowned with the aromatic freshness of basil, cracked pepper, and chili flakes.

Why This Recipe Rocks:

• Seasonal Produce: Utilizing summer squash ensures you enjoy peak-season produce, bursting with flavor and nutrients.
• Creamy Vegan Ricotta: The vegan ricotta adds a creamy texture and richness to the dish without any dairy, perfect for those following a plant-based lifestyle or with dietary restrictions.
• Quick and Easy: With just a few simple steps, this recipe comes together in less than 30 minutes, making it ideal for busy weeknight dinners or lazy weekend lunches.
• Versatile and Customizable: Feel free to customize this dish to suit your taste preferences. Add some red pepper flakes for a spicy kick, toss in some cherry tomatoes for extra sweetness, or sprinkle with nutritional yeast for a cheesy flavor boost. Make this gluten-free by using gluten-free pasta.

Health Benefits:

• Nutrient-Rich Summer Squash: Packed with vitamins A and C, as well as fiber, summer squash promotes healthy digestion and supports immune function.
• Plant-Powered Protein: Vegan ricotta provides a protein boost without the cholesterol and saturated fat found in dairy-based cheeses, promoting heart health and aiding in muscle repair and growth.
• Herbal Goodness: Fresh basil not only adds a pop of color and flavor but also delivers a dose of antioxidants and essential nutrients like vitamin K and manganese.

Instructions

1. Heat a large pot of salted water over medium-high heat. Slice the zucchini, squash, basil, and onion, and mince the garlic.
2. Heat a large skillet over medium heat and add the olive oil. Saute the onion for 5-7 minutes until translucent. Add the garlic and saute for 1 minute until fragrant.
3. Add the zucchini and squash to the skillet and cook until softened or about 5 minutes.
4. Once the pot of water is boiling, add the rigatoni. Cook until al dente or about 5-7 minutes.

5. To the skillet, add the reserved pasta water, parmesan, lemon juice, zest, 1/4 cup of the ricotta, and the basil reserving some for garnish. Reduce heat and stir until creamy. Simmer for a few minutes to infuse flavor and let the sauce thicken slightly. Salt and pepper to taste.
6. Add the cooked rigatoni back to the skillet and toss to coat. Remove from heat and top with dollops of ricotta cheese, more cracked pepper, chili flakes, and additional basil and parmesan. Serve warm.
7. Store any leftovers in an airtight container in the fridge for up to 5 days.

Try these other recipes:

Vegan Alfredo With Peas

Roasted Cauliflower with Tahini

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Vegan Summer Squash Ricotta Rigatoni

A fresh and vibrant celebration of summer with hearty squash, rich vegan ricotta and parmesan, and bright lemon zest. Top with fresh basil, cracked pepper, and chili flakes.

Course Dinner, Lunch

Cuisine Italian

Keyword dairy-free, pasta, ricotta, rigatoni, squash

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 zucchini-sliced
• 1 yellow squash-sliced
• 1/2 tbsp garlic-minced
• 1/4 yellow onion-diced
• 16 oz rigatoni or pasta of choice
• 1 tbsp olive oil
• 1/4 cup reserved pasta water
• 2 tbsp lemon juice
• 1 tsp fresh lemon zest
• 16 oz vegan ricotta
• 1 handful of fresh basil plus some for garnish
• 1/4 cup vegan parmesan-shredded plus some for garnish (optional)
• cracked pepper and sea salt to taste
• 1 tsp chili flakes (optional)

Instructions

• Heat a large pot of salted water over medium-high heat. Slice the zucchini, squash, basil, and onion, and mince the garlic.
• Heat a large skillet over medium heat and add the olive oil. Saute the onion for 5-7 minutes until translucent. Add the garlic and saute for 1 minute until fragrant.
• Add the zucchini and squash to the skillet and cook until softened or about 5 minutes.
• Once the pot of water is boiling, add the rigatoni. Cook until al dente or about 5-7 minutes.
• To the skillet, add the reserved pasta water, parmesan, lemon juice, zest, 1/4 cup of the ricotta, and the basil reserving some for garnish. Reduce heat and stir until creamy. Simmer for a few minutes to infuse flavor and let the sauce thicken slightly. Salt and pepper to taste.
• Add the cooked rigatoni back to the skillet and toss to coat. Remove from heat and top with dollops of ricotta cheese, more cracked pepper, chili flakes, and additional basil and parmesan. Serve warm.
• Store any leftovers in an airtight container in the fridge for up to 5 days.

The post Vegan Summer Squash Ricotta Rigatoni appeared first on The Hungry Carrot.

This roasted red pepper and tomato pasta combines the rich sweetness of roasted red peppers with the tanginess of juicy tomatoes and heavenly roasted garlic to create a mouthwatering sauce that pairs perfectly with your favorite pasta.

There is something magical about homemade pasta sauce. The aromas of all the fresh ingredients mingling together and the burst of fresh flavors dancing on your palate, it’s a culinary experience not to be missed. With just a handful of simple ingredients and a little love, you can create a vegan pasta sauce that’s bursting with flavor. This sauce elevates your pasta game to new heights. Try it with our garlic bread or go all out and make your own homemade pasta too!

In this recipe, we bring together the richness of roasted red peppers, the tanginess of tomatoes, earthy garlic, and the sweetness of roasted onion to create a delicious plant-based sauce that pairs perfectly with penne pasta. Whether cooking for yourself or others, this dish is sure to impress. Bon Appetit!

Instructions

1. Preheat oven to 400 degrees.
2. Prepare a baking sheet with parchment paper, foil, or a silicone mat.
3. Slice peppers, tomatoes, onion, and garlic in half. Remove seeds from tomatoes and peppers. Wrap the garlic in foil. Arrange peppers, tomatoes, garlic, and onion on the baking sheet.

4. Drizzle the prepared vegetables with olive oil and sprinkle the salt and pepper.
5. Roast for 45-50 minutes until slightly charred.
6. While the veggies are roasting, boil and cook your pasta according to the package directions.

7. Once the veggies are roasted, add them to a blender along with their roasting juices and fresh basil. Squeeze the garlic cloves into the blender. Blend until smooth.
8. Heat the blended veggies over medium heat and add the soy milk, onion powder, garlic powder, and sugar. Taste and adjust seasoning as needed. Add additional milk to thin the sauce if it’s too thick.

9. Add the drained and cooked pasta to the sauce and toss well. Serve warm with grated vegan parmesan and chopped basil.
10. Store leftovers in a covered container in the fridge for 4-5 days.

Try these other recipes:

Butternut Squash Ravioli

Vegan Alfredo

Mushroom and Spinach Pasta

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Roasted Red Pepper and Tomato Pasta

This roasted red pepper and tomato pasta combines the rich sweetness of roasted red peppers with the tanginess of juicy tomatoes and heavenly roasted garlic to create a mouthwatering sauce that pairs perfectly with your favorite pasta.

Course Main Course, Side Dish

Cuisine Italian

Keyword dairy-free, pasta, plant-based cheese, red pepper tomato sauce, roasted red pepper

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 package penne pasta or pasta of choice
• 8 Roma tomatoes
• 2 red bell peppers
• 1 yellow onion
• 2 heads of garlic
• 2 tbsp olive oil
• 1/2 cup fresh basil, plus additional for garnish
• 1/2 cup soy milk, plus some for thinning if needed (substitute with vegan cream or preferred plant-based milk)
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• shredded vegan parmesan for garnish
• additional salt and pepper to taste

Instructions

• Preheat oven to 400 degrees.
• Prepare a baking sheet with parchment paper, foil, or a silicone mat.
• Slice peppers, tomatoes, onion, and garlic in half. Remove seeds from tomatoes and peppers. Wrap the garlic in foil. Arrange peppers, tomatoes, garlic, and onion on the baking sheet.
• Drizzle the prepared vegetables with olive oil and sprinkle the salt and pepper.
• Roast for 45-50 minutes until slightly charred.
• While the veggies are roasting, boil and cook your pasta according to the package directions.
• Once the veggies are roasted, add them to a blender along with their roasting juices and fresh basil. Squeeze the garlic cloves into the blender. Blend until smooth.
• Heat the blended veggies over medium heat and add the soy milk, onion powder, garlic powder, and sugar. Taste and adjust seasoning as needed. Add additional milk to thin the sauce if it's too thick.
• Add the drained and cooked pasta to the sauce and toss well. Serve warm with grated vegan parmesan and chopped basil.
• Store leftovers in a covered container in the fridge for 4-5 days.

The post Roasted Red Pepper and Tomato Pasta appeared first on The Hungry Carrot.

There is something about this creamy vegan alfredo pasta with peas that screams comfort food. Curl up on the couch with a bowl of this pasta next time you need a warm, hearty, and satisfying dish. Fresh peas are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it’s plant-based and dairy-free.

Instructions

1. Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
2. While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
3. Add the garlic and saute for another minute until fragrant. Toss in the frozen peas and let them heat for a minute or two.
4. Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
5. When the pasta is done, drain and add to the sauce mixture along with the reserved pasta water if your sauce is too thick.
6. Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
7. Store leftovers in an airtight container in the fridge for 3-5 days.

Try it with this fresh homemade garlic bread for the perfect combination.

Try these other recipes:

Butternut Squash Ravioli

Bruschetta

Vegan Spaghetti

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Creamy Vegan Alfredo Pasta

Fresh peas are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it's plant-based and dairy-free.

Course Dinner, Main Course, Side Dish

Cuisine Italian

Keyword alfredo, fettuccine, pasta, peas, plant-based, vegan, vegan cheese

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 9 oz bowtie pasta or pasta of your choice
• 1 tbsp olive oil
• 1/2 yellow onion-diced
• 1 tbsp garlic-minced
• 1 cup frozen peas
• 1 cup vegan cream
• 1/4 cup pasta water-reserved
• 1/4 cup vegan parmesan-grated (plus extra for garnish)
• 1 tbsp vegan butter
• salt and pepper to taste

Instructions

• Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
• While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
• Add the garlic and saute for another minute until fragrant. Toss in the frozen peas and let them heat for a minute or two.
• Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
• When the pasta is done, drain and add to the sauce mixture along with the reserved pasta water if your sauce is too thick.
• Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
• Store leftovers in an airtight container in the fridge for 3-5 days.

The post Vegan Alfredo Pasta with Peas appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. This post may contain affiliate links.

This creamy vegan mushroom spinach pasta screams comfort food. Earthy mushrooms and fresh spinach are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it’s plant-based and dairy-free. Curl up on the couch with a bowl of this next time you need a warm, hearty, and satisfying dish.

I can’t tell you how many stores I have been to looking for the right type of wide eggless noodle. I finally found them! When I have the time and patience I also make my own from this homemade pasta recipe. However, the wide noodles just add something special.

There is something about the ability of a warm bowl of pasta that gives me the coziest of vibes. I can even tell myself it’s healthy with the addition of fresh spinach and mushrooms. Pair it with this homemade garlic bread for the best partner in crime.

Instructions

1. Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
2. While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
3. Add the garlic and saute for another minute until fragrant.
4. Add the sliced mushrooms and saute for 3-4 minutes until they soften.
5. Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
6. When the pasta is done, drain and add to the sauce mixture. Toss to coat. Add the spinach and cook until wilted.
7. Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
8. Store leftovers in an airtight container in the fridge for 3-5 days.

Try these other recipes:

Garlic Toast

Bruschetta

Vegan Spaghetti

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Creamy Vegan Mushroom and Spinach Pasta

Earthy mushrooms and fresh spinach are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it's plant-based and dairy-free.

Course Dinner, Main Course

Cuisine Italian

Keyword creamy, eggless pasta, mushrooms, pasta, plant-based, spinach, vegan, vegan cheese

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 9 oz Pappardelle or Tagliatelle pasta nests
• 1 tbsp olive oil
• 1/2 yellow onion-diced
• 1 tbsp garlic-minced
• 8 oz baby bella mushrooms-sliced
• 2-3 cups fresh spinach
• 1 cup vegan cream
• 1/4 cup pasta water-reserved
• 1/4 cup vegan parmesan- grated (plus extra for garnish)
• 1 tbsp vegan butter
• salt and pepper to taste

Instructions

• Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
• While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
• Add the garlic and saute for another minute until fragrant.
• Add the sliced mushrooms and saute for 3-4 minutes until they soften.
• Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
• When the pasta is done, drain and add to the sauce mixture along with the reserved pasta water if needed to thin the sauce. Toss to coat. Add the spinach and cook until wilted.
• Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
• Store leftovers in an airtight container in the fridge for 3-5 days.

The post Creamy Vegan Mushroom Spinach Pasta appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

This dairy-free butternut squash ravioli is rich, creamy, and surprisingly easy to make. It’s so rewarding making homemade pasta, and it’s an activity the whole family can enjoy. These delicious little squash pockets pair perfectly with a savory brown butter sage sauce and garlic toast.

Equipment

There are a few things we recommend to have on hand to make this process easier. The first one is a pasta maker. It’s a real lifesaver when it comes to getting a uniform thickness on your dough. You don’t need to go crazy and get a super fancy one, this one works great for me and I’ve used it for a few years.

The next piece of equipment I highly recommend is a ravioli press. This one is awesome and has served me well. It sure beats having to form each ravioli by hand.

The last piece of equipment that is recommended is a pastry wheel. It makes the most perfect ravioli and gives you the option of a round or square pasta shape. The wheel is amazing to cut the dough with so you don’t end up with the weird straight edges like I have in this recipe (I lost my pasta wheel last month and haven’t replaced it yet, and yes, I regret it.)

Okay, let’s make some pasta!

Instructions

Pasta Dough

1. In a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer on low speed, add the oil, and then water a little at a time until fully incorporated. You can also mix this in a mixing bowl and knead by hand if you don’t have a stand mixer.
2. Knead for about ten minutes until the dough is elastic and smooth. Cover the dough with a towel or plastic wrap and let it rest for 20 minutes.

3. Lightly flour a work surface and cut your dough into 4 equal pieces. Using a pasta maker or rolling pin, roll out your dough to the desired thickness. To do this with a pasta maker, take one piece of dough and flatten it slightly. Flour it well and feed it through the pasta maker on the thickest setting. Turn the dial to the second thickest setting and feed your dough through again. Repeat this until the dough is the desired thickness. You don’t want to go all the way to the thinnest setting for pasta. Dust the pasta sheets with flour.

Butternut Squash Filling

1. Preheat your oven to 425 degrees.
2. Prepare a baking sheet with a silicone mat. Add the squash, 1 tbsp olive oil, and salt and pepper to taste to a mixing bowl and toss to coat the squash evenly.
3. Roast the squash for 20-25 minutes until soft in the middle with crispy edges.

4. In a blender or food processor, blend the squash, 2 tbsp oil, vegan parmesan, sage, salt, pepper, garlic, onion powder, and dairy-free milk until smooth. Taste and adjust seasoning as necessary. If it’s too thick, add a little more milk.

Assemble the Ravioli

1. Flour a ravioli press well. Lay one sheet of dough on the press and make the indentations for the filling. Place about a tbsp of filling in each well.

2. Dip a finger in water and moisten all the edges of the ravioli. Lay a second sheet of dough on top and dust with flour. Use a rolling pin to gently press the sheets together.

3. Carefully turn over the press and remove the ravioli sheet. Cut with a sharp knife or a pastry wheel.

4. If cooking them fresh, bring a salted pot of water to a boil. Cook the ravioli for 2-3 minutes until they float to the top, and enjoy them in your favorite sauce.
5. You can also freeze these to enjoy for later. Place the ravioli on a lined baking sheet in a single layer. Place in the freezer for an hour. Once frozen, they can be placed in a freezer-safe container and will stay fresh for up to 3 months. Cook them right from frozen.

Try these other recipes:

Fried Vegan Burrata Cheese

Homemade Vegan Pasta

Stuffed Tofu and Veggie Pancakes

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Dairy-Free Butternut Squash Ravioli

This dairy-free butternut squash ravioli is rich, creamy, and surprisingly easy to make. It's so rewarding making homemade pasta, and it's an activity the whole family can enjoy. These delicious little squash pockets pair perfectly with a savory brown butter sage sauce and garlic toast.

Course Main Course

Cuisine Italian

Keyword butternut squash, eggless pasta, ravioli, vegan

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

Pasta Dough

• 1 cup semolina flour
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 1 cup warm water
• 1/2 tsp salt

Butternut Squash Filling

• 1 lb butternut squash-diced
• 2 cloves garlic-minced
• 3 tbsp olive oil
• 1/2 cup vegan parmesan-grated
• 1 tsp dried sage
• 2 tsp salt
• 1/2 tsp cracked pepper
• 1 tsp onion powder
• 2 tbsp dairy-free milk

Instructions

Pasta Dough

• In a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer on low speed, add the oil, and then water a little at a time until fully incorporated. You can also mix this in a mixing bowl and knead by hand if you don't have a stand mixer.
• Knead for about ten minutes until the dough is elastic and smooth. Cover the dough with a towel or plastic wrap and let it rest for 20 minutes.
• Lightly flour a work surface and cut your dough into 4 equal pieces. Using a pasta maker or rolling pin, roll out your dough to the desired thickness. To do this with a pasta maker, take one piece of dough and flatten it slightly. Flour it well and feed it through the pasta maker on the thickest setting. Turn the dial to the second thickest setting and feed your dough through again. Repeat this until the dough is the desired thickness. You don't want to go all the way to the thinnest setting for pasta. Dust the pasta sheets with flour.

Butternut Squash Filling

• Preheat your oven to 425 degrees.
• Prepare a baking sheet with a silicone mat. Add the squash, 1 tbsp olive oil, and salt and pepper to taste to a mixing bowl and toss to coat the squash evenly.
• Roast the squash for 20-25 minutes until soft in the middle with crispy edges.
• In a blender or food processor, blend the squash, 2 tbsp oil, vegan parmesan, sage, salt, pepper, garlic, onion powder, and dairy-free milk until smooth. Taste and adjust seasoning as necessary. If it's too thick, add a little more milk.

Assemble the Ravioli

• Flour a ravioli press well. Lay one sheet of dough on the press and make the indentations for the filling. Place about a tbsp of filling in each well.
• Dip a finger in water and moisten all the edges of the ravioli. Lay a second sheet of dough on top and dust with flour. Use a rolling pin to gently press the sheets together.  
• Carefully turn over the press and remove the ravioli sheet. Cut with a sharp knife or a pastry wheel.
• If cooking them fresh, bring a salted pot of water to a boil. Cook the ravioli for 2-3 minutes until they float to the top, and enjoy them in your favorite sauce.
• You can also freeze these to enjoy for later. Place the ravioli on a lined baking sheet in a single layer. Place in the freezer for an hour. Once frozen, they can be placed in a freezer-safe container and will stay fresh for up to 3 months. Cook them right from frozen.

The post Dairy-Free Butternut Squash Ravioli appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. When you purchase through links on this site, we may earn an affiliate commission.

Homemade vegan pasta is easier to make than you think and tastes so much better than store-bought. You only need a few ingredients, all of which you probably already have on hand. Top with your favorite veggies and sauce and you have a delicious meal. It is so satisfying and fun to make homemade pasta!

Instructions

1. In a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer on low speed, add the oil, and then water a little at a time until fully incorporated. You can also mix this in a mixing bowl and knead by hand if you don’t have a stand mixer.
2. Knead for about ten minutes until the dough is elastic and smooth. Cover the dough with a towel or plastic wrap and let it rest for 20 minutes.
3. Lightly flour a work surface and cut your dough into 4 equal pieces. Using a pasta maker or rolling pin, roll out your dough to the desired thickness. To do this with a pasta maker, take one piece of dough and flatten it slightly. Flour it well and feed it through the pasta maker on the thickest setting. Turn the dial to the second thickest setting and feed your dough through again. Repeat this until the dough is the desired thickness. You don’t want to go all the way to the thinnest setting for pasta. Dust the pasta sheets with flour.

4. Once you have rolled out all 4 sheets of dough, now it’s time to cut it into the desired shape. You can cut the noodles by hand or use the pasta-cutting attachment on your pasta maker. For this recipe, I used the fettuccine setting and ran the sheets of pasta through the cutting attachment until all my dough was cut.

5. Dry your noodles on a pasta rack or in a traditional nest shape. You can also flour your noodles to prevent them from sticking and scatter them on a baking sheet to dry.
6. Let the noodles dry for about 15 minutes. While you are waiting, set a pot of salted water to boil.
7. Boil your pasta for about 3-5 minutes. Fresh pasta only needs a few minutes to cook and will lighten in color when al dente.
8. Drain, add your favorite sauce, and enjoy your homemade pasta!

Try these other recipes:

Vegan Burrata Cheese

Vegan Bread Bowls

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Homemade Vegan Pasta

Homemade vegan pasta is easier to make than you think and tastes so much better than store-bought. You only need a few ingredients, all of which you probably already have on hand. Top with your favorite veggies and sauce and you have a delicious meal. It is so satisfying and fun to make homemade pasta!

Course Main Course

Cuisine Italian

Keyword eggless pasta, fettuccine, pasta, vegan

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup semolina flour
• 1 cup all-purpose flour
• 2 tbsp olive oil
• 1 cup water, room temp
• 1/2 tsp salt

Instructions

• In a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer on low speed, add the oil, and then water a little at a time until fully incorporated. You can also mix this in a mixing bowl and knead by hand if you don't have a stand mixer.
• Knead for about ten minutes until the dough is elastic and smooth. Cover the dough with a towel or plastic wrap and let it rest for 20 minutes.
• Lightly flour a work surface and cut your dough into 4 equal pieces. Using a pasta maker or rolling pin, roll out your dough to the desired thickness. To do this with a pasta maker, take one piece of dough and flatten it slightly. Flour it well and feed it through the pasta maker on the thickest setting. Turn the dial to the second thickest setting and feed your dough through again. Repeat this until the dough is the desired thickness. You don't want to go all the way to the thinnest setting for pasta. Dust the pasta sheets with flour.
• Once you have rolled out all 4 sheets of dough, now it's time to cut it into the desired shape. You can cut the noodles by hand or use the pasta-cutting attachment on your pasta maker. For this recipe, I used the fettuccine setting and ran the sheets of pasta through the cutting attachment until all my dough was cut.
• Dry your noodles on a pasta rack or in a traditional nest shape. You can also flour your noodles to prevent them from sticking and scatter them on a baking sheet to dry.
• Let the noodles dry for about 15 minutes. While you are waiting, set a pot of salted water to boil.
• Boil your pasta for about 3-5 minutes. Fresh pasta only needs a few minutes to cook and will lighten in color when al dente.
• Drain, add your favorite sauce, and enjoy your homemade pasta!

Notes

• Fresh pasta is best enjoyed the same day it is made. It can sit at room temp for up to 1-2 hours until you are ready to cook it, or you can refrigerate it before cooking for up to twelve hours.
• To freeze your pasta, let it dry for at least an hour and place it in a freezer-safe bag or container. It can be frozen for up to 6 months. 
• Don’t have semolina flour? No big deal! Just substitute regular all-purpose flour instead. 

The post Homemade Vegan Pasta appeared first on The Hungry Carrot.