4 vegan pasta for Sunday lunch

Learn how to make mouthwatering options to expand your menu

Pasta is a favorite weekend dish, especially for Sunday lunch. This is because they are easy to make and can be paired with different types of sauces and accompaniments. And above all: they help to satisfy the most diverse palates, including vegans. So, check out 5 delicious vegan pasta recipes to enjoy with your family!

Pancakes with soy protein filling

ingredients

Pasta

• 1 1/2 tea cup of water
• 8 tablespoons of white soft wheat flour
• 1 tablespoon of starch corn
• 1 tablespoon of baking powder
• 1 tablespoon of olive oil
• salt to taste
• olive oil for greasing

Filling

• 2 cups of soy protein
• 1 clove of garlic, peeled and minced
• 1 liter of water
• 1 tablespoon of coriander
• 2 tablespoons of parsley
• Salt, olive oil, ground black pepper and oregano to taste

Method of preparation

Pasta

In a blender, put all the ingredients and blend until smooth. Combine a skillet with olive oil and bring to medium heat to warm. Then, with the help of a ladle, take a little dough, place it on the pan and roll it out. Cook until it starts to bubble and flip to brown the other side. Repeat the process with all the dough and set aside.

Filling

In a pan put the soy proteins and cover with water. Bring to medium heat to cook for 20 minutes. Turn off the heat, drain the water and set aside. In another pan, put the olive oil and heat over medium heat. Add the onion and garlic and saute. Add to protein of soy, lower the heat and cook for 10 minutes, stirring constantly. Season with salt, oregano, black pepper, parsley and coriander. Reserve.

Assembly

With the help of a spoon, take some of the filling and place it on one of the pancake discs. Roll up and transfer to a baking sheet. Repeat the process with all the pasta and cover with the tomato sauce. Place in a preheated oven at medium temperature for 10 minutes. Serve immediately.

Pasta with beet sauce

ingredients

• 250 g of wholemeal pasta without eggs and without milk
• 2.5 liters of water
• 3 peeled and cooked beets
• 1 cup of water tea
• 2 cloves of garlic, peeled and minced
• Salt, olive oil and basil leaves to taste

Method of preparation

Put the water in a saucepan and bring to medium heat until it boils. After, have the noodles, salt and cook until the pasta is al dente. Turn off the heat, drain the water and set aside. In a blender, place the beets, water and salt and blend until smooth. Reserve. In a frying pan, put the olive oil and heat over medium heat. Add the garlic and brown it. Add the beetroot sauce and saute for 8 minutes, stirring constantly. Turn off the heat, pour the sauce over the pasta, garnish with the basil leaves and serve immediately.

Potato gnocchi

ingredients

• 1 1/2 cups of wheat flour
• 4 English potatoes peeled and cooked
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• Tomato sauce to accompany
• Wheat flour for dusting
• Waterfall

Method of preparation

In a container put the potatoes and, with the help of a fork, love well. Add the salt and oil and mix well. Gradually add the wheat flour and mix until a homogeneous mass is obtained. Next, sprinkle a smooth surface with wheat flour, take some dough, form a roll and, with the help of a knife, cut it into small pieces. Repeat the process with all the dough and set aside.

Put the water in a pan and bring to medium heat. Once it boils, dip the gnocchi into the water and cook until they float to the surface. Drain with the help of a slotted spoon, place in a bowl, cover with the tomato sauce and serve immediately.

Spinach Ravioli With Tofu

ingredients

Pasta

• 250 g of soft wheat flour
• 200ml of warm water
• 1 tablespoon of olive oil
• 1/2 teaspoon salt
• Wheat flour for dusting

Filling

• 400 g of tofu
• 170g of spinach
• 1 peeled and chopped onion
• 2 cloves of garlic, peeled and crushed
• 1/2 teaspoon ground black pepper
• 1 teaspoon of salt
• water for cooking

Method of preparation

Pasta

In a bowl, sift the wheat flour. Add salt and mix well. Gradually add the water and mix with a spoon. When it starts to come apart, knead it with your hands for 8 minutes. Shape into a ball, cover the container with cling film and leave to rest for 20 minutes. Then sprinkle a smooth surface with wheat flour, open with the help of a rolling pin and cut into discs. Reserve.

Filling

In a frying pan, put the olive oil and heat over medium heat. Add the onion and garlic and saute. Add the spinach and sauté until it turns a dark green colour. Turn off the heat, cut the spinach into small pieces and place them in a container. add the tofu, season with salt and black pepper and mix well.

Assembly

Take one of the discs of dough and, with the help of a spoon, stuff a little filling on it. Cover with the other half of a disk and press down the sides with a fork. Repeat the process with all the dough and set aside. Put the water in a saucepan and bring to medium heat until it boils. Using a slotted spoon, gradually place the ravioli in the pan and cook for 3 minutes. Serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.