Vegan Pasta Recipes
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Vegan Pasta Recipes

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Ingredients

Adjust Servings:
Braised Brussels Sprouts
1 cup Brussels Sprouts
1 teaspoon Olive Oil
1/2 teaspoon Salt
Pasta
1 lb Rigatoni Pasta My preferred choice is De Cecco. Use a high quality semolina pasta
2 teaspoons Salt
Dish
1/2 cup Olive Oil
1 tablespoon Garlic - Minced
1 tablespoon Fresh Thyme
2 lbs Cremini Mushrooms
1 teaspoon Salt
1/2 cup Flat Parsley

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Bon appetit, vegan style, the Vegan Chop House way. Omnivore approved. The home of crazy good food.

  • 30 mins
  • Serves 8
  • Easy

Ingredients

  • Braised Brussels Sprouts

  • Pasta

  • Dish

Directions

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Vegan pasta recipes, what could be better? If you’re vegan, a pasta dish is probably one of the most flavorful, and yet still versatile and simple dishes to make. Vegan pasta recipes offer a wealth of choices. There are plenty of vegan pasta recipes to choose from at the Vegan Chop House. Some of our favorites are the rigatoni pasta with braised Brussels sprouts, cremini mushrooms and flat parsley, or a vegan pesto pasta recipe, vegan bolognese recipe, and a vegan pasta arrabbiata recipe to give you a great start. I love this particular rustic dish because of its organic sensibilities. A simple dish, rich in both flavor and texture. I’m a country boy to my soul, and this dish takes me back there every time. Reminding me of a simpler time when life was grand.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan pasta recipes are just more examples of great vegan dishes that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan pasta recipes.

Now find a place to sit back with friends and family, relax and enjoy the moment. Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done

Brussels Sprouts

Prepare the Brussels Sprouts by removing the base and outer leaves. Cut in half. Place into a bowl with a little olive oil and salt. Stir. Place onto a tray and into a preheated oven at 450 F/ 232 C. for 15 minutes. The Brussels sprouts should be a little blackened.

3
Done

Pasta

Place a large saucepan of water on a high heat and bring to the boil. Add 2 Teaspoons of salt to the water. Place the rigatoni in the boiling water. Make sure the water comes back to the boil quickly by placing a lid over three-quarters of the pan. Remove the lid when the water is boiling. Set a timer for 14 minutes. Boil the pasta to el dente (should be firm to the bite, but not hard). Place a large colander in the kitchen sink.

4
Done

When the timer goes off for the pasta, immediately remove the saucepan with the pasta and pour the contents into the colander. Give the rigatoni in the colander a good shake, and let the pasta stand for 1 minute.

5
Done

Dish

While the water is heating, prepare the mushrooms by gently rinsing in cold water. Gently dry, using a kitchen cloth or paper towel. Cut the mushrooms in half. Place a large saucepan on a medium heat. Add a 1/2 cup of olive oil to the saucepan. Add 1 tablespoon of minced garlic, fry gently for 1 minute. Add 1 tablespoon of thyme, stir for a moment. Add 1 teaspoon of salt. Add the mushrooms and stir well, making sure nothing is sticking to the bottom of the pan. The liquid from the mushrooms will start to release into the pan within 2 minutes. Place the lid of the saucepan over the pan and reduce the heat to medium-low. Continue to occasionally stir the mushrooms for approximately 10 minutes.

6
Done

Just before you remove the pasta from the heat, add the flat parsley to the mushroom pan. Stir gently. After 10 minutes, remove the mushrooms from the heat. Keep the lid on the pan to allow the parsley to sweat.

7
Done

Transfer the pasta to the saucepan containing the mushrooms. Stir the ingredients well to make sure everything is evenly mixed. Add the braised Brussels sprouts to the pan and stir well. Serve is a warm bowl, with some great vegan French bread.

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