Ingredients (use vegan versions):

• 1 lb of penne
• 1 medium eggplant diced
• 1 tomato diced
• 3 cloves of garlic minced
• fresh basil
• 16 oz can of crushed tomatoes
• splash of balsamic vinegar
• splash of vegan red wine
• oregano, salt, pepper, & any other mix of Italian seasonings (to taste)
• olive oil

Directions:

Cook the pasta according to package directions.

Meanwhile saute the garlic in the olive oil
(1 tbsp). When soft, add the eggplant, and
more oil if needed.

Add the fresh tomatoes, and basil (about 1/2
cup shredded basil). Mix together well, and
add crushed tomatoes to the mixture. Add
the balsamic vinegar and vegan red wine along
with the seasonings.

By now the pasta should be ready. Drain
well and add the pasta to the eggplant
mixture. Stir well, transfer to serving bowl,
and enjoy!

Serves: 4

Preparation time: 30 min.

Ingredients (use vegan versions):

• rotini noodles (or favorite shape) I like spirals
• 1 lb frozen tofu

• soy sauce
• garlic powder
• onion powder
• cumin
• red pepper flakes
• jar or can of favorite tomato sauce

Directions:

Cook noodles according to package directions.
Thaw and drain tofu (I just squeeze out the
water with my hands), cut into cubes.

Place in a bowl and pour some soy sauce and
spices on till you are satisfied. Mix w/ pasta
and tomato sauce.

Serves: 5

Preparation time: 10 mins

Ingredients (use vegan versions):

• 5-6 zucchini, chopped into small pieces or rounds
• 2 cups vegetarian broth
• olive oil
• 1 1/2 tablespoons fresh mint, finely chopped
• 1 lb. pasta
• oregano, basil, garlic, and salt to taste

Directions:

Begin cooking pasta according to
package directions. As pasta cooks on
another burner, heat about 1 tablespoon
of oil in a large pan or pot. Once oil
is hot, add zucchini and saute over
medium heat, gently browning the
squash. (You may need to add more oil
as the squash absorbs it.) Once the
squash begins to brown, add all spices
except salt and saute another 2
minutes. Then, add broth and bring the
sauce to a boil. Add salt. Simmer over
low heat for 15-20 minutes, until sauce
is thickened. Add the cooked pasta and
mix well, then serve.

Serves: 5

Preparation time: 45 minutes

Ingredients (use vegan versions):

• 8 oz. whole wheat pasta
• 4 teaspoons olive oil
• 15 oz. can vegan pizza sauce*
• 1 cup sliced mushrooms
• 2 bell peppers, any color, sliced
• 4-6 cloves garlic, minced
• 1/2 of a medium sized onion, chopped
• Italian seasonings: marjoram, parsley, oregano, basil, rosemary, thyme

Directions:

Cook pasta according to instructions.
While pasta is cooking, slice
vegetables. Heat 1 teaspoon of olive
oil in a 10 inch (or so) skillet. Add
veggies, garlic, and spices (add as
much or as little as you want) and
saute until tender. Remove from
skillet and keep warm. Add remaining
olive oil and heat over medium high
heat. Drain pasta and add to skillet,
spreading evenly. Fry without stirring
for 3-4 min. You want the pasta to get
crispy, but not burnt. Reduce heat to
medium and do your best to flip the
pasta in the skillet and cook for an
additional minute or so. Heat sauce in
microwave or over stove. Put pasta in
pan that you cooked spaghetti in and
add sauce and veggies and stir. Add
more of seasonings, if desired and
serve.

*I use pizza sauce because I like the
flavoring and consistency. I use
Hunt’s; I’m sure any kind would work,
but check the label because the
ingredient “natural flavoring” could be
some type of beef by-product.

Serves: 4

Preparation time: 20 min.

Ingredients (use vegan versions):

• Angel hair pasta to measure
• 1 can stewed tomatoes
• 1 onion (optional),
• 2-3 heaping tablespoon tomatoe paste
• button mushrooms
• 1 tablespoon olive oil
• 1 tablespoon lemmon juice
• 2-3 cloves garlic(minced)
• 1 bay leaf
• oregano to taste
• bazil to taste
• salt, and pepper to taste.

Directions:

Saute garlic, mushrooms and onion(finely chopped) in oil over medium
heat for 2-3 minutes. Pour in can of stewed tomatoes and break up
with a fork. Add tomato paste, bay leaf, vegan sugar, lemmon juice,
and spices. Stir well and allow to simmer. While sauce is simmering
cook angel hair pasta(cappelini) for 3-4 minutes `till el dente.

Remove bay leaf from sauce, and serve sauce over pasta with garlic toast.
ENJOY!!

Serves: 4

Preparation time: 15 min