Each of these colorful vegan dishes offers a fresh way to serve plant-based pasta to your family. In addition to the Pea and White Bean Puttanesca recipe (below), try Laura’s Peanut Noodles, Penne with Garbanzo Beans and Broccoli Rabe or Arugula, Artichoke, and Tomato Pasta! Want to learn how? WATCH Laura prepare these yummy pasta recipes on YouTube!

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ABOUT THE RECIPE:

Quick to prepare, this innovative plant-based pasta dish gets its zing from capers and ease of preparation with the use of frozen peas. You can use any pasta shape that you prefer, but hearty lasagna noodles give it a fun flair!

MAKES 2 TO 4 SERVINGS

2

INGREDIENTS:

2 tablespoons vegetable broth or water, plus more as needed
2 scallions (white and greens parts), sliced

2 to 3 cloves garlic, minced

1⁄2 teaspoon all-purpose seasoning or Italian seasoning
blend
1⁄4 teaspoon crushed red pepper
1½ cups frozen green peas

1 cup cooked white beans (drained and rinsed, if canned)

2 tablespoons capers, drained and rinsed

1 cup prepared vegan marinara sauce
6 to 8 ounces whole-grain lasagna noodles, broken in half (use gluten-free if needed)

3

INSTRUCTIONS:

Put the broth and scallion in a large skillet. Cook over medium heat for 3 minutes, stirring often. Add the garlic, all-purpose (or Italian seasoning), and crushed red pepper, and cook for 2 to 3 minutes more, adding more broth, 1 to 2 tablespoons at a time, when mixture becomes dry.

Add the frozen peas, white beans, capers, and marinara sauce. Decrease the heat to medium-low, cover, and simmer for 15 to 20 minutes to allow flavors to blend.

4

Meanwhile, bring a large pot of salted water
to a boil over medium-high heat. Stir in the lasagna noodles. Decrease the heat to medium-low, cover, and cook, stirring occasionally, until tender but firm.

Using large tongs, transfer the lasagna noodles (a few noodles at a time) directly into the skillet. Toss gently until thoroughly combined. Cook over low heat, stirring often, for 30 seconds to 1 minute. Serve warm.

Ingredients

Directions

1

ABOUT THE RECIPE:

Quick to prepare, this innovative plant-based pasta dish gets its zing from capers and ease of preparation with the use of frozen peas. You can use any pasta shape that you prefer, but hearty lasagna noodles give it a fun flair!

MAKES 2 TO 4 SERVINGS

2

INGREDIENTS:

2 tablespoons vegetable broth or water, plus more as needed
2 scallions (white and greens parts), sliced

2 to 3 cloves garlic, minced

1⁄2 teaspoon all-purpose seasoning or Italian seasoning
blend
1⁄4 teaspoon crushed red pepper
1½ cups frozen green peas

1 cup cooked white beans (drained and rinsed, if canned)

2 tablespoons capers, drained and rinsed

1 cup prepared vegan marinara sauce
6 to 8 ounces whole-grain lasagna noodles, broken in half (use gluten-free if needed)

3

INSTRUCTIONS:

Put the broth and scallion in a large skillet. Cook over medium heat for 3 minutes, stirring often. Add the garlic, all-purpose (or Italian seasoning), and crushed red pepper, and cook for 2 to 3 minutes more, adding more broth, 1 to 2 tablespoons at a time, when mixture becomes dry.

Add the frozen peas, white beans, capers, and marinara sauce. Decrease the heat to medium-low, cover, and simmer for 15 to 20 minutes to allow flavors to blend.

4

Meanwhile, bring a large pot of salted water
to a boil over medium-high heat. Stir in the lasagna noodles. Decrease the heat to medium-low, cover, and cook, stirring occasionally, until tender but firm.

Using large tongs, transfer the lasagna noodles (a few noodles at a time) directly into the skillet. Toss gently until thoroughly combined. Cook over low heat, stirring often, for 30 seconds to 1 minute. Serve warm.

Pea and White Bean Puttanesca
WATCH Laura prepare this innovative vegan pasta dish on YouTube!
Recipe from Chef Laura Theodore’s cookbook: Jazzy Vegetarian Classics: Vegan twists on American Family Favorites. Learn more about this wonderful book and buy a signed copy HERE.
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