Learn how to make vegan creamy roasted veggie pasta that’s rich, comforting, and packed with flavour. This simple one-pan recipe uses oven-roasted vegetables and a silky plant-based sauce for the ...

ditalini pasta, tomato paste, and vegetable broth. Swap pull-apart pork for shredded jackfruit drenched in a smoky, sweet sauce for a vegetarian sandwich that's equally satisfying and mouthwatering.

I’ll admit, this one is right up there if you don’t tell the others. Dinner is simply amazing with the delicious light cream ...

This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). Christopher Testani for The New York Times ...

This pasta salad features rigatoni, grilled onions, eggplant, and zucchini tossed in a honey-dijon-cider vinaigrette.

Strain away the pasta and spinach, leaving the hob on. Return the (empty) saucepan to the hob and put the butter, seasoning, leftover vegetables and chicken into the empty saucepan. Pour the pasta ...

This fresh-tasting vegetable pasta is ready in about 15 minutes and is perfect for a quick healthy lunch or dinner. Each serving provides 440 kcal, 14g protein, 58g carbohydrate (of which 11g ...

Add the pasta to the vegetables along with ½ cup (120 ml) of the reserved pasta water. Toss gently, adding more pasta water, if needed. Fold in the mint and slivered zucchini blossoms ...

Options like our Curried Butter Beans and our Eat-the-Rainbow Vegetable Soup are satisfying ... and complements the spinach in this vegetarian pasta dinner. Whip up this high-fiber, plant-based ...

A vegetable-packed vegan lasagne made with dairy-free white ... Bake for 35–40 minutes, or the pasta has softened and the topping is nicely browned and bubbling. Stand for 5 minutes before ...