HOMEMADE PASTA DOUGH

SERVES 4 TO 6 PORTIONS

1/2 cup silken tofu

2 tbsp. olive oil

2 tbsp. water

1 tsp. sea salt

1 cup semolina flour

1 cup all-purpose flour, plus extra for dusting

NUTRITIONAL VALUES

Calories: 270kcal
Fat: 6.7g (1g S.Fat)
Carbs: 43.8g
Protein: 8g
Sugar: 0.3g
Sodium: 381mg

METHOD

Combine all ingredients in a food processor and process until a ball of dough forms. Knead for a few minutes on a lightly floured work surface. Refrigerate for at least 30 minutes, wrapped tightly in plastic wrap.

Divide the dough into four equal parts and work with one at a time. Roll out the pasta dough with a pasta machine, dusting it with flour frequently to keep it from sticking. Continue rolling it until it is very thin, or until it reaches the number 5 pasta setting.

Using a sharp knife, pizza cutter, or pasta machine cutter, cut the dough into the desired shape. Cut the pasta dough into 3/4-inch wide strips for pappardelle.

WHITE LASAGNA WITH ROASTED BUTTERNUT SQUASH & SPINACH

SERVES 4 TO 6 PORTIONS

FOR THE ROASTED BUTTERNUT SQUASH

340g (12oz) cubed butternut squash

2 tbsp. olive oil

Sea salt

FOR THE SPINACH

1 tbsp. olive oil

142g (5oz) baby spinach

FOR THE ALFREDO SAUCE

1 tbsp. olive oil

1 large onion, chopped

2 garlic cloves, minced

1 1/2 cups raw cashews or blanched almonds*

3 cups water

1 tbsp. lemon juice

2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1 lb. (16oz / 454g) no-boil lasagna noodles

Vegan Ricotta *If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky- smooth cream.

NUTRITIONAL VALUES

Calories: 561kcal
Fat: 36.2g (7.2g S.Fat)
Carbs: 49.6g
Protein: 15.7g
Sugar: 5.1g
Sodium: 1198mg

METHOD

FOR THE ROASTED BUTTERNUT SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Roast for 30 minutes, or until fork-tender, seasoning with salt. Remove from the oven and puree until smooth in a food processor. If necessary, add 1–2 tablespoons of water.

FOR THE SPINACH
Heat the oil in a large skillet over medium heat. Cook until the spinach is just wilted.

FOR THE ALFREDO SAUCE
In a medium skillet over medium-high heat, heat the oil. Cook until the onion is soft. Take the pan off the heat. Combine onion, garlic, cashews, water, lemon juice, salt, and pepper in a blender. Set aside after processing on high for 2 minutes or until very smooth.

TO ASSEMBLE AND BAKE THE LASAGNA
Preheat the oven to 190°C/375°F. Lightly grease a 9 x 13-inch pan.

Cover the bottom of the prepared pan with a thin layer of sauce. Arrange 4 lasagna noodles across the pan, overlapping slightly. Layer half of the ricotta, 4 noodles, sauce, butternut squash, spinach, sauce, 4 noodles, sauce, remaining half of the ricotta, and 4 noodles. Top the lasagna with the remaining sauce, reserving approximately 1 cup for serving. Noodles should be coated evenly.

Cover the baking dish with foil and bake for 50 minutes, or until the noodles are tender. Remove from the oven and set aside for 5 minutes before serving. Add a generous spoonful of heated sauce to each serving.

BUTTERNUT RAVIOLI WITH BROWN SUGAR & CRISPY SAGE

SERVES 4 TO 6 PORTIONS

FOR THE BUTTERNUT SQUASH

340g (12oz / 0.75lb) cubed butternut squash

2 tbsp. olive oil Sea salt

FOR THE FILLING

1 onion, finely chopped

1/4 cup chopped pecans

1/2 tsp. sea salt

Freshly ground black pepper

Homemade Ravioli Dough, rolled into thin sheets

1/4 cup vegan margarine

1/4 cup olive oil

1 tbsp. brown sugar, plus extra if needed

1/2 cup fresh sage leaves

Pinch of ground nutmeg

NUTRITIONAL VALUES

Calories: 500kcal
Fat: 45.3g (7g S.Fat)
Carbs: 25.9g
Protein: 3.7g
Sugar: 5.6g
Sodium: 377mg

METHOD

FOR THE ROASTED BUTTERNUT SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Season with salt and roast for 45 to 50 minutes, or until pierced with a fork. Remove from the oven and puree until smooth in a food processor. Continue to process in the food processor.

FOR THE FILLING
Heat the oil in a large skillet over medium-high heat and sauté the onion until soft and lightly browned. Cook for 1 minute more after adding the pecans. In a food processor, combine the onion and pecans with the roasted butternut squash. Season with salt and pepper. Process until almost smooth, then season to taste.

FOR THE RAVIOLI
Cut the pasta sheets into 3-inch circles and spoon 1 to 2 teaspoons of filling into the center of each. Wet the edges lightly with cold water with your fingertips, then fold in half and pinch the edges to seal.

Bring 2 inches of water in a large pot to a gentle boil.

Cook for 3 to 5 minutes, or until the ravioli looks cooked. Meanwhile, heat the margarine and oil in a large non-stick skillet over medium heat until the margarine begins to bubble. Brown sugar should be added at this point. Using a slotted spoon, remove the ravioli from the water and place them in the skillet with the margarine. Add the sage and cook the ravioli for a few minutes, turning frequently, until lightly browned. If necessary, add more brown sugar. Season with nutmeg and serve right away.

PASTA IN PINK SAUCE

SERVES 4 TO 6 PORTIONS

454g (1lb / 16oz) bucatini or thick spaghetti (or gluten-free pasta)

2 tbsp. olive oil

3 garlic cloves, minced

1 (28oz / 1.75lb) can crushed tomatoes

2 tsp. sea salt

2 tsp. sugar

1/2 cup raw cashews*

1/2 cup water

1/2 cup chopped fresh basil, plus extra for garnish, cut into chiffonade *If you are not using a high- powered blender, such as a Vitamix, soak cashews overnight or boil for 10 minutes and drain. This will soften them and ensure a silky-smooth cream.

NUTRITIONAL VALUES

Calories: 643kcal
Fat: 15.2g (2.3g S.Fat)
Carbs: 116.5g
Protein: 23g
Sugar: 4g
Sodium: 1491mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook bucatini according to package directions. Return to the pot after draining.

In a large saucepan over medium heat, heat the oil. Cook for 1 minute after adding the garlic. Combine the tomatoes, salt, and sugar in a mixing bowl. Cook for 10 minutes, stirring occasionally, over medium-low heat.

Meanwhile, in a blender, combine cashews and water. Process on high for 2 minutes, or until very smooth. Turn off the heat and stir in the cashew cream. Toss the hot pasta with the basil mixture. Serve immediately garnished with basil chiffonade.

PASTA CARBONARA WITH SHIITAKE BACON

SERVES 4 TO 6 PORTIONS

FOR THE SHIITAKE BACON

1 lb. (16oz / 454g) shiitake mushrooms, trimmed and thinly sliced (about 1/4 inch thick)

1/4 cup olive oil

1 1/4 tsp. sea salt

1/2 tsp. freshly ground black pepper

FOR THE CARBONARA

1 lb. (16oz / 454g) long pasta (spaghetti, linguine, fettuccine) (or gluten-free pasta)

2 tbsp. olive oil

1 large onion, chopped

3 garlic cloves, minced

14 oz (397g) soft tofu

1/2 cup water

2 tbsp. lemon juice

2 1/2 tsp. sea salt

Freshly ground black pepper

Chopped fresh Italian parsley for garnish

Parmesan Topping, optional

NUTRITIONAL VALUES

Calories: 386kcal
Fat: 27.1g (4.9g S.Fat)
Carbs: 30.6g
Protein: 10.8g
Sugar: 13.3g
Sodium: 1007mg

METHOD

FOR THE SHIITAKE BACON
Preheat the oven to 190°C/375°F.

Toss mushrooms with oil, salt, and pepper on a large, rimmed baking sheet. Bake for about 30 minutes, or until lightly browned and crisp, turning frequently with a spatula.

FOR THE PASTA
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions. Return to the pot after draining.

In the meantime, heat the oil in a medium skillet over medium heat. Cook the onion until it is soft. Cook for a few minutes more after adding the garlic. Take the pan off the heat.

Combine the onion, garlic, tofu, water, lemon juice, and salt in a blender. Process on high for 2 minutes, or until very smooth.

Toss the pasta in the sauce to coat. Season with salt and pepper to taste. Allow the pasta to sit for 5 minutes to allow the sauce to thicken slightly. Serve with shiitake bacon, parsley, and Parmesan topping, if using.

TEQUILA TEMPEH FETTUCCINE

SERVES 4 TO 6 PORTIONS

1/2 cup raw cashews or blanched almonds*

1 1/2 cups water

3 tbsp. olive oil

1 (8 oz / 227g) package tempeh, thinly sliced

3/4 cup water

1/4 cup soy sauce

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1/2 red onion, thinly sliced

4 garlic cloves, minced

1/2 jalapeño pepper, minced (seeds and veins removed)

1/2 cup vegetable broth

1/4 cup gold tequila

2 tbsp. lime juice

2 tsp. agave

1 1/2 tsp. sea salt

1 lb (16oz / 454g) spinach fettuccine or linguine (or gluten- free pasta)

1/2 cup chopped fresh cilantro *If you are not using a high- powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky-smooth cream.

NUTRITIONAL VALUES

Calories: 538kcal
Fat: 22.1g (3.8g S.Fat)
Carbs: 66.5g
Protein: 22.9g
Sugar: 4.2g
Sodium: 1393mg

METHOD

Cashews and water should be combined in a blender. Process on high for 2 minutes, or until very smooth. Place aside.

In a medium skillet over medium-high heat, heat 1 tablespoon of the oil and cook the tempeh until lightly browned on both sides. If necessary, add more oil. Allow the water and soy sauce to bubble until a very thick glaze forms.

Heat the remaining 2 tablespoons oil in a separate large skillet over medium heat and sauté the peppers and onion. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are soft. Combine the garlic, jalapeno, broth, tequila, lime juice, agave, salt, tempeh mixture, and cashew cream in a mixing bowl. Bring to a gentle boil and allow to reduce for 5 minutes. Season to taste, and if the tequila flavour is too strong, allow to simmer for a little longer.

In the meantime, heat a large pot of salted water to a boil. Cook the fettuccine according to the package directions. Return to the pot after draining.

Toss the pasta in the sauce to coat. Season to taste and set aside for 5 to 10 minutes to allow the sauce to thicken. If the sauce thickens excessively as it sits, add more broth as needed. Serve immediately after stirring in the cilantro.

PASTA ALLA NORMA WITH RICOTTA

SERVES 4 TO 6 PORTIONS

Sea salt

2 medium eggplants, cut into 1/2- inch cubes

3 tbsp. olive oil

3 garlic cloves, minced

1/4 tsp. crushed red pepper

1 (28oz / 794g) can crushed tomatoes

1 tbsp. brown sugar

Freshly ground black pepper

1 lb. (16oz / 454g) rigatoni (or gluten-free pasta)

Balsamic vinegar for drizzling

1/4 cup fresh basil

Vegan ricotta

NUTRITIONAL VALUES

Calories: 674kcal
Fat: 13.9g (3g S.Fat)
Carbs: 123g
Protein: 25.8g
Sugar: 10.9g
Sodium: 873mg

METHOD

Place the cubed eggplant in a colander and generously salt it. Allow for a 15-minute sweating period. To remove excess moisture and salt, rinse and blot the eggplant with paper towels or a dry kitchen towel.

In a medium saucepan over medium-high heat, heat the oil. Cook until the eggplant is lightly browned, 5 to 7 minutes. Reduce the heat to medium and cook for about 15 minutes, or until the vegetables are very soft and tender. Cook for 1 minute more after adding the garlic and red pepper. Mix in the crushed tomatoes and brown sugar. Cook and stir for a few minutes more. Season with black pepper to taste.

In the meantime, heat a large pot of salted water to a boil. Cook rigatoni according to package directions. Return to the pot after draining.

Toss the pasta in the sauce to coat. Divide the mixture among the bowls and drizzle each with vinegar. Garnish with basil and a few tablespoons ricotta. Serve right away.

PENNE WITH SUN-DRIED TOMATO CREAM SAUCE

SERVES 4 TO 6 PORTIONS

1 lb. (16oz / 454g) penne (or gluten-free pasta)

1 cup chopped sun-dried tomatoes

3 tbsp. olive oil

1/3 cup all-purpose flour (or gluten-free all-purpose flour)

3 1/2 cups almond milk

1/4 cup nutritional yeast flakes

2 tbsp. tomato paste

2 tsp. sea salt

1 tsp. garlic powder

1 tsp. dried basil

Pinch of crushed red pepper

NUTRITIONAL VALUES

Calories: 800kcal
Fat: 51.2g (37.1g S.Fat)
Carbs: 73.8g
Protein: 19.6g
Sugar: 8.7g
Sodium: 811mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook the penne according to the package directions. Add 1/2 cup sun-dried tomatoes to the boiling water just before draining. Return to the pot after draining.

Meanwhile, in a medium saucepan, whisk the oil and flour for 3 to 5 minutes over medium heat to make a roux (or paste). Then, in a saucepan, combine the almond milk, nutritional yeast, tomato paste, salt, garlic powder, basil, and red pepper and bring to a boil, whisking frequently.

Reduce the heat to low, stir in the remaining 1/2 cup sun-dried tomatoes, and continue to cook until the sauce thickens. Place in a blender and puree until smooth. Toss the pasta in the sauce to coat. Season with salt and pepper to taste, and serve immediately.

WILD MUSHROOM RIGATONI

SERVES 4 TO 6 PORTIONS

1/2 oz (14g) dried wild mushrooms

1 cup warm water

1 lb. (16oz / 454g) rigatoni

3 tbsp. olive oil

1 onion, finely chopped

8 oz (227g) fresh mushrooms (shiitake, cremini, or a mix), sliced 3 garlic cloves, minced

1 tsp. sea salt

1/2 cup white wine

1/4 cup all-purpose flour

2 cups almond or soy milk

3/4 cup chopped sun-dried tomatoes (optional)

Freshly ground black pepper

Chopped fresh Italian parsley for garnish

NUTRITIONAL VALUES

Calories: 690kcal
Fat: 29.3g (3g S.Fat)
Carbs: 85.8g
Protein: 22.5g
Sugar: 7.3g
Sodium: 387mg

METHOD

Follow the package directions for rehydrating dried mushrooms in warm water. Set aside after draining.

Bring a large pot of salted water to a boil over high heat. Cook rigatoni according to package directions. Return to the pot after draining.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook until the onion, fresh mushrooms, and reconstituted dried mushrooms are soft. Cook for 1 minute more, or until the garlic and salt are fragrant. Pour in the wine and reduce it by half for a few minutes. Set aside the mushroom mixture in a bowl, reserving the skillet. Heat the remaining 2 tablespoons oil in the reserved skillet over medium heat. Whisk in the flour with a spatula for a few minutes to form a roux (or paste). Continue to whisk until the mixture comes to a boil and thickens.

Return the reserved mushroom mixture to the skillet and cook for another minute. If using, add the sun-dried tomatoes.

Toss the pasta in the sauce to coat. Season with pepper to taste. Serve garnished with parsley.

PASTA ALFREDO

SERVES 4 TO 6 PORTIONS

12 oz (340g) cauliflower florets, not frozen

5 garlic cloves, peeled and left whole

1 onion, sliced

1/4 cup olive oil

1 1/2 tsp. sea salt

1 lb. (500g/16oz) brown rice penne or fusilli

2 cups almond milk

2 tbsp. lemon juice

Freshly ground black pepper

Chopped fresh Italian parsley for garnish

Parmesan Topping

NUTRITIONAL VALUES

Calories: 678kcal
Fat: 35.4g (22.8g S.Fat)
Carbs: 79.7g
Protein: 17.6g
Sugar: 8.1g
Sodium: 652mg

METHOD

Preheat the oven to 220°C/425°F.

Drizzle oil over the cauliflower, garlic, and onion on a large, rimmed baking sheet. Roast for about 30 minutes, or until cauliflower is fork-tender, turning frequently with a spatula, after seasoning with 1 teaspoon salt. As needed, add more oil.

In the meantime, heat a large pot of salted water to a boil. Cook the pasta according to the package directions. Return to the pot after draining.

Blend the roasted vegetables with the almond milk, lemon juice, and the remaining 1/2 teaspoon salt in a blender. Blend until completely smooth. Season to taste, then remove from blender and toss with hot pasta. Season with pepper and sprinkle with parsley and Parmesan cheese. Serve right away.