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Recipes

Learn about the amazing ways you can use Veggipasta in your everyday foods.

Red Lentil Penne

Made with Veggipastaâ„¢ Red Lentil Organic Penne and CLICâ„¢ Red Lentils

  • â…” box Veggipastaâ„¢ Penne
  • 2 tbsp unsalted butter
  • ½ cup CLICâ„¢ dry red lentils, rinsed
  • ½ onion, chopped
  • ½ tsp salt
  • 2 cloves garlic, minced
  • 400 mL canned whole tomatoes
  • 1 tbsp tomato paste
  1. Cook pasta according to package instructions.
  2. In a large pot, melt butter over medium heat. Add chopped onion and salt. Cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add minced garlic and cook for another minute.
  3. Stir in the canned tomatoes, tomato paste, red lentils, water, thyme and basil.
  4. Bring to a boil, then reduce heat to medium-low. Simmer for about 20 minutes or until lentils are soft.
  5. Remove thyme and basil leaves. Blend sauce thoroughly using immersion or high-speed blender. Add salt and pepper to taste. If too acidic, add a pinch of sugar.
  6. For a richer flavour, stir in a splash of heavy cream.
  7. Top with grated parmesan. Enjoy!

Marry Me Chicken

Made with Veggipastaâ„¢ Penne

  • â…“ box Veggipastaâ„¢ Penne
  • 2 chicken breasts, boneless
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • ½ yellow onion, minced
  • 4 tbsp sundried tomatoes
  • 1 tbsp tomato paste
  • 1 cup heavy cream
  • ¼ cup vegetable stock
  • ¼ cup parmesan
  • 1 pinch fresh rosemary (garnish)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried sage
  • ¼ tsp salt
  • ¼ tsp pepper
  1. In a bowl, mix all dry spices.
  2. Slice chicken in halves and coat with spices.
  3. Heat oil in pan on medium-high heat. Pan-fry chicken on each side for 5 minutes or until fully cooked.
  4. Boil Veggipastaâ„¢ Penne for 10 minutes. Drain and rinse under cold water. Set aside.
  5. Using the same pan, add butter, minced onions and minced garlic. Cook until fragrant, then add sherry.
  6. Mix in sun-dried tomatoes and tomato paste. Stir-fry until fragrant.
  7. Add heavy cream and vegetable stock and stir to combine. Allow mixture to come to a boil.
  8. Once boiling, add pasta and a small amount of pasta water. Add parmesan. Stir to combine on medium heat.
  9. Layer sliced chicken over pasta. Garnish with fresh rosemary and serve fresh.
  10. Enjoy!

Sweet Walnut Brie Veggipasta Salad

  • 1 box Veggipasta Rotini
  • ¾ cup Walnuts
  • ¾ cup Dried Cranberries
  • ¾ cup Arugula
  • 1 tsp Fresh Thyme (to garnish)
  • 1 cup Double Cream Brie Cheese
  • ¾ cup Whole Fat Milk
  • 1 ½ tbsp Maple Syrup
  • ¾ tsp Minced Garlic
  • ½ tsp Sea Salt
  • 2 tsp Lemon Juice
  1. Bring 4 quarts of water to a boil and approximately 1 ½ tbsp of salt to a boil.
  2. Cook Veggipasta for 6-8 minutes.
  3. Rinse pasta under cold water until cooled.
  4. Remove the rind from the brie and cut into 2 inch cubes.
  5. Add the brie, milk, maple syrup, garlic, salt, and lemon juice to a food processor.
  6. Blend for 3 minutes until creamy.
  7. Crush the walnuts.
  8. Fold in the dressing, arugula, dried cranberries, fresh thyme, and crushed walnuts with the Rotini. Enjoy!

Harvest Penne

Made with Veggipastaâ„¢ Penne

  • 1 box Veggipasta Penne
  • 2 medium-sized sweet potatoes, peeled and cubed (~1″)
  • ½ cup olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced.
  • 5 cup vegetable broth (or chicken broth)
  • Salt (to taste)
  • 1 tsp sage
  • ½ tsp clove
  • ½ cup of cashews
  • 2 tbsp of nutritional yeast
  • Ground pecans (optional)
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
  2. Add the minced garlic and cook for an additional 1-2 minutes.
  3. Pour in the vegetable broth and cashews cover the skillet. Let it simmer for about 15-20 minutes or until the sweet potatoes are tender.
  4. Once the sweet potatoes are soft, blend the mixture transfer to a regular blender. Blend until smooth. If the sauce is too thick or clumpy, add some pasta water for thinning ¼ cup at a time.
  5. In a large pot of boiling salted water, cook pasta according to the package instructions until al dente. Rinse, drain and set aside.
  6. Toss the cooked pasta in the sweet potato sauce until well coated.
  7. Serve in bowls, garnished with crushed pecans or fresh sage.

Pumpkin Penne

Made with Veggipastaâ„¢ Penne

  • 1 box Veggipastaâ„¢ Penne
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 2 cups pumpkin purée
  • 1 ½ cups vegetable broth
  • ½ teaspoon chili powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 tsp Freshly ground black pepper
  • ½ cup milk (2-3%), add more if want thinner
  • ½ cup shredded Parmesan cheese, plus more to garnish
  1. Start a pot of salted water to boil, then boil the pasta until al dente (~8 min). When done, drain the pasta and return it to the pot.
  2. Mince the garlic. In a large skillet, heat the olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.
  3. Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, salt, and black pepper. Cover and bring it to a high simmer, bubbling constantly. then cook for 10 to 15 minutes until thickened. Once thickened, add milk and stir to combine. Add the shredded Parmesan and stir until mostly melted. Taste and adjust seasonings as desired.
  4. Pour the pumpkin Parmesan sauce onto the pasta. Serve immediately, garnished with additional grated Parmesan cheese.

Mac n Cheese Bites

Made with Veggipastaâ„¢ Elbows

Yields: 2-3 dozen bites

Prep time: 2.5 hrs (including freezing time)

Cook time: 4 minutes

  • 1 box Veggipasta™  Elbows
  • 2 cups prepared cheese sauce (or dairy-free equivalent)
  • ¼ cup shredded cheese
  • 1 cup corn starch
  • 3 eggs, lightly beaten
  • ¼ cup milk (or dairy-free equivalent)
  • 1 tsp table salt
  • ½ tsp ground black pepper
  • 3 cups Veggicrumbâ„¢
  • 6 cups canola oil
  1. Boil Veggipastaâ„¢ Elbows in salted water for 6 minutes. Rinse with cold water. Set aside.
  2. In large mixing bowl, gently fold cheese sauce into cooked pasta.
  3. Sprinkle in shredded cheese and mix until even distributed.
  4. Form 1/2 inch balls with spoon or hands, pressing lightly to make compact. Place on
    lined baking sheet. Alternatively, pack pasta mixture into large silicon ice cube trays. Freeze for at least 2 hours.
  5. Fill deep fryer with oil to line and heat to 375F.
  6. Prepare 3 shallow dishes: one with corn starch; one with beaten eggs, milk, salt, and pepper; and one with Veggicrumbâ„¢.
    Dust frozen pasta in cornstarch, tapping off excess.Submerge in wet batter, draining excess. Place in Veggicrumbâ„¢ and cover completely. Let sit in crumb for at least 3 minutes to set.
  7. Place small batches in deep fryer for 3-4 minutes. Transfer to baking sheet lined with paper towel to drain excess oil.
  8. Enjoy hot or store frozen up to 1 month.

Cauliflower Scampi

Made with Veggipastaâ„¢ Rotini

  • 2 cups Veggipastaâ„¢ – Rotini
  • 2 cups cauliflower florets
  • ½ cup white wine, dry
  • ¼ cup pasta water, salted
  • 3 tablespoons
  • 4 cloves garlic, minced
  • 2 teaspoon lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon red chili pepper flakes
  • 1 teaspoon salt
  • Zest of half a lemon
  • Parsley flakes, to taste
  1. Preheat oven to 350°F.
  2. In a large pot, bring salted water to a rolling boil. Add Veggipasta™ Rotini and cook for 8 min. Drain pasta and reserve ¼ cup of pasta water.
  3. Mix cauliflower florets, olive oil, and salt until well coated.
  4. Roast cauliflower in the pre-heated oven for 10 min.
  5. Combine garlic, red pepper flakes, lemon zest, and half of the butter in a large skillet and sauté for 2 min until fragrant. Add white wine, lemon juice, and pasta water to the skillet, then bring to a steady simmer. Stir in the remainder of the butter and the parsley. Combine the drained Veggipasta™ Rotini, roasted cauliflower, and sauce together in the skillet.

Chicken Noodle Soup

Made with Veggipastaâ„¢ Rotini

  • 1 cup Veggipastaâ„¢ Rotini
  • 6 cups chicken broth
  • 1 cup cooked chicken, shredded
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 2 tablespoons cooking oil
  • 1 teaspoon fresh parsley
  • 1 teaspoon fresh thyme
  • Salt, to taste
  1. In a large pot heat the cooking oil over medium-high heat. Sauté onions until translucent. Add carrots and celery to the pot and sauté for 5 min. Add the broth, parsley, thyme, and chicken. Bring the soup to a boil, then reduce the heat and let simmer until vegetables are tender.
  2. In another pot, bring salted water to a rolling boil. Add Veggipastaâ„¢ and cook for 7 min. Drain the pasta and immediately add to the soup.
  3. Simmer for another 2 min. Serve hot.
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