Nothing is more joyous than gently rolling one’s fork through a steaming plate of pasta. Crimson sauce coats al dente noodles like a warm blanket. The smell of aromatic garlic fills the air as tastebuds ready themselves for a burst of flavor. Suddenly, that savory goodness is the world’s most delightful bite – or it was before you went vegan.

Pasta is one of those splurges people can’t wait to eat. For vegans, it’s not ideal because it’s made with eggs and bleached flour. Luckily, most dry pastas are said to be vegetarian or vegan. Public Goods makes vegan spaghetti, as does Barilla – its veggie rotini even counts as a serving of vegetables. Boxed pasta is sacrilege to some, but there are ways to make it taste homemade.

Tasting table reports that celebrity chef Rachael Ray is a staunch advocate of using pasta water in her recipes: “You want all of the pasta to taste like all of the sauce … So whether you’re marrying pesto, red sauce, or a white-based sauce, you need that starchy liquid to get everybody to get along and come together,” she explained.

Being vegan means thinking outside of the box when it comes to food. Instead of the predictable combination of noodles and sauce, vegetables can really shine in a plant-based dish. The latest vegan craze is “shrimp” made from fresh mushrooms. Simply carve a curve in each slice, then marinade to taste and cook. Influencers on social media swear by the texture. Another excellent topping is vegan pesto, made with basil, lemon juice, sea salt, nuts, garlic, and yeast. Top with sundried tomatoes and toasted pine nuts, then drizzle with extra virgin olive oil. 

Having fun with pasta can be an exciting foray into the culinary arts. Snag your favorite made-from-scratch vegan fettuccine recipe online, then see how it stacks up to a boxed brand. Start experimenting with flavor profiles and ingredients. Just remember: the beauty of vegan pasta is that it saves lives by keeping eggs where they belong – with hens. 

Source: Tasting Table