If you often find yourself turning to a big bowl of tuna pasta to get you through the day, you’ll love Rachel Ama’s vegan version. Made using jackfruit and a cheesy topping, it’s a dupe of the non-vegan version.
Your favourite baked pasta recipe, but free from meat, dairy and fuss.
A vegan version of your favourite Italian export, packed with plenty of flavour thanks to a mix of red wine, dates and aromatic spices.
Ainsley’s veg-packed minestrone, made with fregola, is a soothing, brothy bowl of comfort.
Craving a creamy pasta sauce? Try Amelia Freer’s cashew-based recipe, finished with your favourite vegan cheese and a scattering of fragrant sage.
Brimming with summery flavours, this simple pasta will be on the table in just 12 minutes, making it perfect for busy evenings.
Heavenly cheese sauce? Check. Tender macaroni? Check. Cubes of salty ‘bacon’? Check. Lauren Toyota’s vegan mac has all the essential flavours and textures of the original but with none of the animal products.
