Pasta & Noodle Recipes

Creamy Vegan Pasta Primavera

A few smart swaps transform your favorite creamy spring pasta into a vegan-friendly masterpiece. Umami-rich nutrional yeast shoulders the duties of Parmesan, while buttery macadamia nut milk stands in for heavy cream. Check the label closely when shopping to ensure the macadamia nut milk is unsweetened.
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Why You Should Save Your Pasta Water

The starch-rich water you get from cooking pasta is useful for making sauces and baking bread.
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Buckwheat Blecs with Chicken and Rosemary

Blecs are handrolled pasta made from a mixture of wheat and buckwheat flours, that have a dumpling-like texture when cooked. Buckwheat flour is naturally gluten-free, resulting in a delicate pasta dough that stretches a little more than standard egg pasta when rolling. For a less intense buckwheat flavor, choose light buckwheat flour.
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Saffron Spaghetti with Santa Barbara Spot Prawns

Spot prawns are incredibly sweet, with plump, tender tails reminscent of lobster. Be sure to remove the prawns from the pan before finishing the sauce to keep them from overcooking.
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Caramelized Cabbage and Noodles with Lemon and Herbs

Hungarian cuisine has a particularly “noodle-forward” concept of comfort food. When traveling in Budapest several years back, I noticed (and leaned eagerly into) a recurring theme of noodles, dumplings, and other forms of homey starches on restaurant menus and in home kitchens alike. There were rustic, spaetzle-like noodles called nokedli, many varieties of stuffed dumplings, baked noodle puddings, and diós tészta, a sweet dish that coats broad noodles with a copious showering of ground walnuts and sugar. Above all was káposztás tészta, or cabbage noodles. This more-than-the-sum-of-its-parts dish sautés a pile of sliced onions and an equal amount of shredded cabbage until silky, deeply browned, and caramelized. The whole delightful mess is then folded into softened dumplings or egg noodles, still warm from the pot. The effect is truly dazzling. Variations of cabbage noodles are served across Central and Eastern Europe from Poland to the Czech Republic. Depending on where it’s being made, the dish might be dressed up with a sprinkling of paprika or ground poppy seeds, studded with salty nibs of bacon, or folded with other sautéed vegetables or cottage cheese. I like to brighten it up with a hit of lemon zest and heaps of fresh dill, parsley, and chives. It’s just enough sunshiny flavor to elevate the dish while sacrificing none of its deeply cozy and comforting soul.
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More Pasta + Noodles

Miso-Tofu Hot Pot with Ramen

A soothing hot pot is the perfect excuse to set out ingredients and casually dine at the table. Although this recipe can be executed at the stove, donabe hot pot is traditionally prepared on a portable burner at the table. Cook the tofu and vegetables first, then soak up the delicious broth with chewy ramen noodles as a second course.
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Instant Pot Beef Ragù with Pappardelle

One of my all-time favorite foods to cook for cold, dreary nights is braised meat—slow-simmered until it is meltingly tender and has perfumed the whole house with savory aromas. I usually reserve that kind of cooking for the weekend since it takes hours, but thanks to the Instant Pot, I can eat this way even on a busy weeknight. And that’s a great thing because we all deserve to eat this way whenever we want to (or, in my case, need to). The meat of choice in this recipe is chuck roast. It’s reliably rich and reasonably fatty, a perfect contender for braising. When cut into large chunks, seared, and cooked under pressure, it takes only 30 minutes to reach perfect fork-tender doneness—not hours as it would in the oven or on the stovetop. Once it’s done, I pull it into large shreds and toss the meat and sauce with pasta. Pappardelle is my noodle of choice because the broad noodles soak up the sauce beautifully, but you could also use tagliatelle or fettuccine. The meaty sauce is equally good over a bed of mashed potatoes or polenta if you’re not in a pasta mood—but you might want to thicken it a bit if serving that way. It’s worth noting that a few special touches give the sauce added oomph with barely any added effort. First, along with onion and garlic, some sliced fennel bulb goes into the pot, where, through the magic of pressure cooking, it goes from super crunchy to buttery soft and yielding with a light whiff of anise. And a canned chipotle chile goes in as well, where it disintegrates while adding a hint of smoke and heat. So when nothing but a big plate of meaty pasta will do—and your heart demands tender braised meat, not ground meat (which is also delicious but a totally different experience)—pull out the pressure cooker. In just about an hour, you can be diving into this big bowl of soul-satisfying goodness.
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Cannabis-Infused Pasta with Clams and Green Chiles

Editor’s Note: This recipe has been modified from the version developed by Andrew Brochu to include cannabutter instead of regular butter. You’ll find the original non-cannabis recipe here. At Chicago’s Roister restaurant, chef Andrew Brochu puts a delicious spin on classic pasta with clam sauce, adding a spicy green chile ragout, fresh herbs, crème fraîche and lime juice. Slideshow: More Seafood Pasta Recipes