We recently experimented with making a one-pot spaghetti recipe using lentils, mushrooms, and kale, and were pleasantly surprised by how easy and tasty it was! Using wholemeal spaghetti for extra nutrition, we cooked everything in a pressure cooker, and it turned out to be a hearty, wholesome meal with minimal fuss. It's perfect for batch cooking too, making it ideal for quick lunches or dinners throughout the week.
"There's no greater crowd pleaser at dinner time than a hearty, flavour-packed pasta. With this protein packed recipe even your Gluten Free friends and Gym Bro can indulge!" ~ Jan Saunders, The Beet Retreat Vegan BnB
“Once a month I make a pasta dish with Rao's marinara sauce (not a sponsor) and chickpea pasta. It's nutritious, fast and easy. Great for some sizeable training miles the next day or a race that may take you 4 1/2 days. Simply sauté onions, mushrooms, zucchini, olives in a pan and add it to the sauce.” ~ Harvey Lewis, champion ultrarunner
This recipe is inspired by ElaVegan's delicious mushroom stroganoff with some added extras like TVP (textured vegetable protein) and gluten-free legume pasta to up the protein in this meal. Each serve contains 56g of plant-based protein!
We felt like having comfort food today so made this delicious spaghetti in tomato sauce with borlotti beans and added creamy vegan mozzarella that our friends from Damona Dairy-Free Cheese gifted us. Soo good!
This tasty pesto pasta salad combines sweet and earthy flavours that will have you savouring each mouthful.
This pesto pasta salad is nourishing and packed with flavour, tossed in a basil pesto with lentils, cubed tempeh, butternut pumpkin and sweet cherry tomatoes.
This avo pasta by Liz is creamy, fresh and punchy, and loaded with vibrant greens and healthy fats.
Creamy, carby, comfort food, perfect for winter! This vegan version of creamy Tuscany pasta is also lighter on the stomach thanks to the cashew cream. Recipe by Liz.
Enjoy this comforting, creamy pasta dish with delicious umami flavouring by Lenny.