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FreistyleRecipes · Travel · Slow Living

Pasta Recipes

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By Verena Frei · 19 recipes · Last reviewed 29 July 2026

Hello lovelies, pasta is the dish that always works in this house, even on the days when nobody feels like cooking. The one that lands on our table most often is my Vegan Feta Pasta Deluxe. When we want something a bit special, a lasagne goes into the oven, and once the first beets arrive I make my creamy autumn pasta with beets, where the flower sprouts go in blanched.

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For me the sauce decides, not the shape: short shapes like penne and fusilli catch chunky sauces, long shapes like spaghetti and linguine want something smooth and glossy, and for bakes and lasagne you want whatever holds a layer. Wholegrain and legume pastas work one for one in almost every recipe here, they just want an extra minute or two.

For something quick there is the One-Pot Orzo Bake with Halloumi. For something heartier there is the Eggplant Lasagne with Pesto. Below you will find all my pasta recipes gathered in one place.

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GOOD TO KNOW

Frequently asked questions

  • Most are fully vegan, a few are vegetarian, and every recipe is clearly labeled. Dried durum wheat pasta is almost always vegan anyway; with fresh pasta it is worth checking the label, since egg is common.

  • Short shapes like penne, fusilli and rigatoni catch chunky vegetable sauces and ragouts. Long shapes like spaghetti and linguine suit smooth, glossy sauces. For bakes and lasagne you want whatever holds a layer, and filled pasta often needs no more than good olive oil and sage.

  • Yes, and it is pasta's greatest strength. Many dishes here are done in around twenty minutes because the sauce cooks in the same time as the pasta. Every recipe gives you its real prep and cook times up front.

  • Almost all of them. Gluten-free pasta made from corn, rice or legumes swaps in one for one, but it often cooks faster and softens faster. Cook it just short of al dente and add it to the sauce right before serving.

  • Sauces and ragouts cook ahead and freeze beautifully, and you boil the pasta fresh alongside. Bakes and lasagne are best assembled ahead and baked fresh. Pasta already tossed through sauce turns soft on reheating.

  • Through the pasta water and through plant fats. A ladle of starchy cooking water will bind any sauce, and cashew butter, silken tofu or blended white beans make it velvety. Always finish the pasta in the pan with the sauce, never the other way around.

  • Around one hundred grams of dried pasta per person as a main, a little less as a starter or a side. With very filling sauces built on legumes or lots of vegetables you can go lighter still.

  • Because rice, glass, soba and ramen noodles belong to a different kitchen, with different sauces, different cooking times and different seasoning. Folding them in would only make this collection harder to use. Those recipes get a page of their own.

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