The new noodles are made from lentils, cauliflower, and chickpeas, and they're packed with health-boosting nutrients and a richness that gives dishes more flavor and complexity. These meals will win you over, combining the most exciting plant-based pastas with the season's peak ingredients.
Double up
Chickpea pasta has about twice as much fiber as traditional noodles. This no-cook sauce is the perfect way to enjoy ripe tomatoes.
FINISHING TOUCH The crispy chickpea topping adds a nicely satisfying crunch.
Fresh Tomato Sauce With Crunchy Chickpea Pangrattato and Chickpea Spaghetti
START TO FINISH: 30 MINUTES
SERVES: 4
> 2 tablespoons red wine vinegar
> 4 garlic cloves, minced
> 2 pounds very ripe heirloom tomatoes
> ½ cup extra-virgin olive oil, plus more for drizzling
> Kosher salt and freshly ground black pepper
> 1 can chickpeas (15 ounces), rinsed and drained
> 12 ounces chickpea spaghetti
> ½ cup packed fresh basil, thinly sliced
> Shredded Parmesan cheese, for serving
1. In a large bowl, combine the vinegar with half the garlic. Halve the tomatoes and gently squeeze out the seeds, then discard. Roughly chop the tomatoes.
2. Toss the tomatoes and 5 tablespoons oil into the vinegar mixture. Season with salt and pepper. Let sit for 15 minutes.
3. Meanwhile, in a medium bowl, smash the chickpeas with a potato masher or a wooden spoon until most are broken into smaller pieces.
4. Heat the remaining 3 tablespoons oil in a large skillet, and add the chickpeas. Cook, stirring frequently, until the chickpeas are golden and crisp. Add the remaining garlic and cook, stirring constantly, until the garlic is lightly toasted, about 1 minute. Scrape the chickpea pangrattato onto a plate to cool.
5. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package instructions. Drain pasta and transfer it into the bowl with the tomato mixture. Toss to combine. 6. Serve the pasta topped with pangrattato, basil, and Parmesan.
Play with texture
Farro pizzichi pasta has a nutty taste and is pleasantly chewy. Its crimped edges are ideal for sauce to cling to. The bacon adds a dose of smokiness to the dish.
Corn, Collards, and Egg Over Farro Pizzichi Pasta
START TO FINISH: 30 MINUTES
SERVES: 4
> Kosher salt
> 12 ounces farro pizzichi pasta
> 4 slices bacon, preferably uncured, cut crosswise into ½-inch pieces
> 3 tablespoons extra-virgin olive oil, plus more for drizzling
> 2 large shallots, thinly sliced
> 2 bunches collard greens, stems removed and leaves thinly sliced
> 5 ears corn, kernels removed from the cob (4 cups)
> Freshly ground black pepper
> 4 large eggs
> 1½ cups low-sodium chicken broth
> ¼ cup packed fresh cilantro, finely chopped, plus more for serving
> 3 tablespoons fresh lemon juice
> Flaky sea salt
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain pasta.
2. Meanwhile, arrange bacon in a single layer in a large cast-iron or high-sided skillet. Cook over medium heat, turning a few times, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Drain all but 1 tablespoon of bacon fat from the skillet.
3. Return skillet to high heat. Add the oil and shallots to the bacon fat. Cook, stirring occasionally, until shallots are light golden, about 2 minutes. Add the collards and cook, until they start to wilt, about 1 minute. Add the corn and cook, tossing until it’s crisp tender, about 2 minutes. Season with salt and pepper. Remove from heat. Corn, Collards, and Egg Over Farro Pizzichi Pasta
4. Fill a large saucepan with 2 inches of water and bring to a boil. Reduce heat to a bare simmer. Break 1 egg into a small bowl and gently tip into the saucepan. Use a spatula to gently lift egg from the bottom of the pan so that it fl oats. Repeat with remaining 3 eggs and cook until the whites are just set but the yolks are still runny, about 3 minutes. Using a slotted spoon, remove the eggs to a paper towel-lined plate to drain.
5. Return the skillet with the collard mixture to high heat. Add the chicken broth. Bring to a boil and add the pasta. Cook, stirring until pasta is coated in sauce, about 2 minutes. Remove from heat and stir in the cilantro and lemon juice. Season with salt and pepper. 6. Serve pasta topped with the poached eggs. Season eggs with flaky sea salt and pepper and top with more cilantro and the cooked bacon.
Try organic options
This pasta is made from organic brown rice grown in Italy. It also contains eggs, which give the noodles solid structure. Steaming the squash preserves its bright-orange color for the Bolognese.
Squash Bolognese Over Brown Rice Tagliatelle
START TO FINISH: 30 MINUTES
SERVES: 4
> Kosher salt and freshly ground black pepper
> 6 cups chopped butternut squash, from a 2-pound squash
> ¼ cup extra-virgin olive oil, plus more for drizzling
> ½ pound ground beef (90 percent lean)
> ½ pound ground pork
> 1 small onion, minced (1 cup)
> 4 large garlic cloves, minced
> ¼ cup tomato paste
> ½ cup dry white wine
> 12 ounces brown rice tagliatelle
> Grated Grana Padano or Parmesan cheese, for serving
> ¼ cup chopped fresh parsley, for serving
1. Fill a medium saucepan with 2 to 3 inches water and season with 1 teaspoon salt. Fit with a steamer insert. Bring water to a boil over high heat. Add squash to steamer basket and cover. Reduce heat to medium-low. Cook until squash is very tender, 20 to 25 minutes.
2. Carefully transfer squash to a blender or a food processor. Add 1 cup water from the saucepan and pulse until pureed.
3. Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Add the beef and pork. Season with salt and pepper, and cook, breaking up with the back of a spoon, until the meat is cooked through and golden, about 6 minutes. Transfer to a plate. Drain excess fat if necessary.
4. Return the skillet to medium-high heat and add the remaining 2 tablespoons oil and the onion. Cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, for 1 minute.
5. Return the meat and any accumulated juices to the pan and pour in the wine. Boil until the wine is evaporated, about 2 minutes. Add the squash puree to the skillet and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
6. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain pasta and rinse under warm water to remove excess starch. 7. Return pasta to pot and toss with half the Bolognese. Add a few tablespoons water if necessary to thin sauce slightly. Serve topped with remaining Bolognese and a drizzle of oil. Sprinkle with cheese and parsley.
Go bold
Red lentil pasta is high in protein and fiber and naturally gluten-free. Poaching beets in a vinegar mixture makes them more vibrant.
Beet Pesto With Red Lentil Rotini
START TO FINISH: 40 MINUTES
SERVES: 4
> 4 beets (1¼ pounds), peeled and cut into ½-inch wedges
> ½ cup white wine vinegar
> Kosher salt and freshly ground black pepper
> 1 garlic clove
> ½ cup toasted pistachios, plus ¼ cup roughly chopped
> ½ cup extra-virgin olive oil, plus more for drizzling
> 12 ounces red lentil rotini
> 1 cup ricotta
> Flaky sea salt
> 3 tablespoons chopped chives
1. Place beets, 3½ cups cold water, vinegar, and 1 teaspoon salt in a small saucepan. Bring to a boil. Reduce heat to medium-low and simmer until beets are crisp tender, about 25 minutes. Drain beets and rinse under cold water to cool slightly.
2. Pat beets dry and transfer to a food processor. Add the garlic, ½ cup toasted pistachios, and the oil. Pulse until some beets are smooth and some are very fi nely chopped. Scrape the beet pesto into a large bowl and season with salt and pepper.
3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package instructions. Drain pasta, and transfer to the bowl with the beet pesto. Toss to coat. Season with salt and pepper.
4. Serve pasta topped with a dollop of ricotta. Drizzle with oil and season ricotta with fl aky sea salt and pepper. Sprinkle with the remaining ¼ cup pistachios and the chives.
Get an extra boost
In addition to cauliflower, this penne contains yellow lentils, which give it 14 grams of protein per serving. The zucchini cooks down to a buttery consistency to perfectly coat the pasta.
Zucchini Ragù With Cauliflower Penne
START TO FINISH: 40 MINUTES
SERVES: 4
> 3 tablespoons extra-virgin olive oil, plus more for drizzling
> 5 large garlic cloves, thinly sliced
> 2 pounds zucchini, halved lengthwise if large and thinly sliced crosswise (7½ cups)
> ½ teaspoon red pepper flakes
> Kosher salt
> 12 ounces cauliflower penne
> 1 ounce Parmesan cheese, finely grated, preferably with a microplane (1 cup), plus more for serving
> 3 tablespoons fresh lemon juice
> ¼ cup chopped dill, plus more for serving
1. In a large skillet, heat the oil over medium heat. Add the garlic, and cook, stirring occasionally, until it’s softened and fragrant, about 1 minute. Add the zucchini and red pepper flakes and season with salt. Cook, stirring occasionally, until the squash is very tender and the flesh turns translucent and buttery, about 20 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Reserve ½ cup pasta water and drain pasta.
3. Increase heat to medium-high. Add the cooked pasta, reserved pasta water, and the Parmesan to the skillet with the zucchini. Cook, tossing and breaking up the zucchini a bit, so the sauce coats the pasta, about 2 minutes. Remove from the heat. Stir the dill and lemon juice into the pasta mixture.
4. Serve drizzled with more oil and garnished with more dill and Parmesan.
TEXT LAURA REGE PHOTOS MARCUS NILSSON FOOD STYLING VICTORIA GRANOF/CORNELIA ADAMS PROP STYLING KAITLYN DUROSS/HONEY ARTISTS
