Vegan Pasta Recipes

Cut the basil shortly before using. Otherwise, the fragile herb turns black as it sits.

This Mediterranean dish from Marcie Turney is quick, simple and utterly delicious.

Succulent little cherry tomatoes know no season, so you can enjoy this fresh-tasting no-cook pasta sauce any time of year. Marinate the tomatoes for at least the time it takes to boil the water and cook the fettuccine; the longer you let them sit, the better the sauce will be.

Parsley, rather than the traditional basil, makes this pesto a year-round staple. Because the taste of almonds is more delicate than that of the usual pine nuts, we have chopped rather than ground them. Their flavor really comes through when you bite in to a nutty chunk.

Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only thirty minutes in the oven.

At her restaurant, Amanda Cohen tosses herb fettuccine with pickled squash blossoms and grilled zucchini. This simplified recipe features squash that's pickled and then grilled, plus freshly sautéed squash.

Vegetables play an important role in the cuisine of India, and cauliflower and peas are a favorite combination. Here Italian orecchiette catches the peas and the sauce so that each bite is full of flavor.