On Top Of Spaghetti…

Yay! I make a similar sauce with red and green lentils, simmered long enough for the lentils to break down. It’s one of my husband’s favorite dinners, and he usually suggests it as the dish I serve for omni company. Nice work!

That’s so cool that Eric likes the cheeze. I’ve gotta make that!
Your spaghetti looks great. What kind of spaghetti did you use? Regular? Whole wheat? Rice pasta? Quinoa pasta? There are so many kinds today!

CHEESE ravolli!!!! Yummy!! I need to try fixing lentils, they look so good!

-emily

Have you seen this AWESOME vegan mac ‘n cheese recipe by the Puer2Raw twins? It’s SO good! I’ve made it the original version with quinoa, and also with whole wheat spaghetti.Totally easy and yummy!
http://www.loveveggiesandyoga.com/2009/12/guest-post-pure2raw-twins-michelle-lori.html

I’m not a huge pasta fan. However I love lentils!

Love pasta!! I make a similar lentil and tomato pasta sauce (usually with mushrooms as well). I always make my tomatoey pasta sauce from scratch though – the key is good quality tomatoes (the cold-storage supermarket kind definitely doesn’t cut it! Use canned if you can’t get good, fresh tomatoes.)

Fresh Tomato Pasta Sauce:

1 onion, diced
3-4 garlic cloves, crushed
lots of fresh, ripe tomatoes (I buy my tomatoes from local farmers and they are soooo good!)
Dry white wine
Olive oil
Fresh basil

Saute the onions and garlic in a little olive oil, then turn the heat down, put the lid on and wait 15mins until they are soft.

Turn the heat back up, add in some white wine (quarter of a cup or so) and cook the wine off.

Add the tomatoes (diced) and stir. Once they have been heated through, pop the lid of the saucepan back on, turn the heat down and simmer for 45mins to 1 hour.

When the sauce is done, I usually saute in a separate pan some cannelini beans, mushrooms and spinach, then toss through freshly cooked pasta with the tomatoey sauce, fresh basil and top with some toasted pinenuts.

OR – our other favourite –

Roast the whole tomatoes in the oven along with some thinly sliced eggplant and zucchini, brushed with a little olive oil. Toss all of them through freshly cooked pasta, breaking the tomatoes up as you go so that the tomatoes ooze all through the pasta. Top with toasted pinenuts. (This works well with cherry tomatoes)

Hi Angela,
Just a quick question about your labels (which look very pretty btw): I notice you have both ‘Dairy-free’ and ‘Vegan’ on them. Is this for consumers who don’t know that vegan does mean dairy-free? In that case, would it be worth putting ‘dairy and egg free’ or even ‘dairy, egg and honey-free’ to be clear?
Good luck with the new stockist,
Cheers,
Rachel

I love pasta. Lasagne is definitely my favourite – must be something to do with all the cheese!!

Here’s an easy recipe for alfredo: http://veganyumyum.com/2009/09/hurry-up-alfredo-vyy-cookbook/

There’s also one in the Vegan with a Vengeance cookbook that uses pinenuts instead of cashews: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=109. It’s similar. I made one this week with MimicCreme. So easy!

I adore pasta, it’s one of the reasons I could live in Italy for the rest of my life ;)

Yours looks very good!

Not the hugest pasta fan, the gluten makes me loagy. However, I love Ancient Harvest’s Quinoa pasta, IT’S AMAZING!!! Love the curls for chilled pasta salad!

Eh, I’ll take or leave pasta. It all comes down to the sauce! I’d LOVE to put your lentil sauce on some quinoa though!

Just wondering, do you ever see yourself shipping the glo bars to the UK cause they look so yummy!

i’m a pasta lover…more on the cream base pasta though…but i try to avoid it because i’m still a baby when it comes to embracing a healthy lifestyle=)

My Mum used to make something like this as her vegetarian alternative to meat sauces :)

What a great dish! I love lentils =D

I can give or take pasta. I don’t make it very often because it is SO easy for me to overeat it, I don’t think it’s very filling. However, topped with a lentil sauce it may just fill me! I love a good pasta primavera!

xo
K

That sauce sounds fantastic!!! And your new labels look great :)

I love pasta, although I’m not a huge cream sauce fan. I go for tomato sauce every once in a while, but I love a drizzle of good olive oil and some roasted garlic or basil. I like thicker pastas like penna, and really love filled pastas. I like the chewy, thick taste.

You might want to try http://glutenfreegoddess.blogspot.com/ for a good vegan cream sauce. She’s got lots of modified recipes there that are delish, and you might find something you can tweak. I think she did dairy-free au gratin potatoes once.

I think I want to try making this sauce. For some reason I am always scared to try to cook lentils. I don’t know why!

I have always loved pasta, but after going gluten and dairy free for 5 months, I cannot eat my old favorite (creamy chicken alfredo) without feeling like it’s wrong. I love some gluten free penne pasta, zucchini, and edamame tossed together with olive oil, sea salt, pepper, and paprika. It’s my go to meal.

I’m loving Green Monsters I have them almost every morning :) great new site too…I’m almost ready to move on from the original one.

Hi Angela,

I’ve just recently started to read your blog and I love it! What a great idea to use lentils instead of having to use meat! I’m going to have to try this sometime soon. Also, where did you get the napkin from? It’s so colorful!

Love that sauce! Lentils are awesome and your pasta looks so yummy!
I like your glo bar labels…lots of color:)

I’m Italian so I think loving pasta is in my genes. My favorite kind is angel hair with roasted veggies tossed in garlic and oil. MMMMmmmmm…..

Hm..I tried to leave a comment yesterday but it didn’t work! Sadface. It was my first comment, so I was all blah blah blah, I love your blog, etc. etc. etc. ;-) but I recommend the vegan alfredo from the cookbook Yellow Rose Recipes. Sooo good and easy. The Vegan YumYum version looks good too, and there are a whole bunch on the blog “Yeahthatveganshit” (just do a search for alfredo, I’m too lazy to dig up the links that I tried posting before!) Also, Vegan Dad made a version as did Happy Herbivore.

Your pics looks great in this post!!!! Even greater than the usual great pics :-)

I adore pasta. I could eat it everyday forever. Spaghetti is my number 1.

My favourite pasta is either ‘pulse’ spaghetti, made out of chickpeas – it’s DELICIOUS or spelt/hemp pasta. My favourite thing to do with pasta is cook it, then load it with raw broccoli, steamed asparagus, cherry tomatoes, caramelised onions, sesame seeds, nutritional yeast and a hemp oil/garlic/lemon/red wine vinegar/tamari marinade.

OMG… it’s so good.

Sounds really good, I will see if i can get hubby to try, WAY outside of his comfort zone

Your spaghetti looks delicious … I’ll definitely give it a try.

Here’s a spicy vegetable pasta dish you might like:

http://www.vegrecipes4u.com/spicy-vegetable-pasta.html

I made your recipe yesterday and my husband and I LOVED it. We ate it on spaghetti squash. Delicious. And thank you for including freezer info.