Avocado Pesto Pasta Salad

If you love pasta but are craving something lighter for spring and summer, this is the pasta for you! Avocado lovers unite! The key to this 10-ingredient, 30-minute dish is the avocado pesto sauce, which was inspired by the flavors and vibrant color of…

Avocado Pesto Pasta Salad

If you love pasta but are craving something lighter for spring and summer, this is the pasta for you! Avocado lovers unite! The key to this 10-ingredient, 30-minute dish is the avocado pesto sauce, which was inspired by the flavors and vibrant color of our Green Goddess Dressing!

It’s lemony, garlicky, herby, and incredibly creamy thanks to buttery avocado. Simply toss the pasta of your choice in this delicious sauce and add any seasonal veggies you have on hand and call it a meal or picnic-friendly side.

Avocado Pesto Pasta Salad from Minimalist Baker →

Vegan Pasta Al Limone

Say hello to the spring pasta of your dreams: Pasta Al Limone! Our inspired, vegan take doesn’t skimp on bright, lemony flavor or cheesiness. The sauce is incredibly velvety and creamy and perfectly coats al dente pasta. This dish is so delicious you’l…

Vegan Pasta Al Limone

Say hello to the spring pasta of your dreams: Pasta Al Limone! Our inspired, vegan take doesn’t skimp on bright, lemony flavor or cheesiness. The sauce is incredibly velvety and creamy and perfectly coats al dente pasta. This dish is so delicious you’ll be going back for seconds (or thirds), trust us. The best part? Just 10 ingredients and simple methods required. Let us show you how it’s done!

Origin of Pasta Al Limone

Limone is the Italian word for “lemon.” And Pasta Al Limone refers to a lemony, creamy pasta dish especially popular in southern Italy.

Vegan Pasta Al Limone from Minimalist Baker →

Vegan Risotto with Miso and Spring Vegetables

We’re carb people. What can we say? And risotto is about the fanciest meal you can make that’s secretly really easy.
This 8-ingredient vegan risotto is beautifully rich in flavor thanks to miso, white wine, and vegan parmesan cheese. And it’s be…

Vegan Risotto with Miso and Spring Vegetables

We’re carb people. What can we say? And risotto is about the fanciest meal you can make that’s secretly really easy.

This 8-ingredient vegan risotto is beautifully rich in flavor thanks to miso, white wine, and vegan parmesan cheese. And it’s beaming with fresh spring vegetables in every bite! Make it for yourself and enjoy leftovers throughout the week, or wow dinner guests. Let us show you how it’s done!

Vegan Risotto with Miso and Spring Vegetables from Minimalist Baker →

Vegan Parmesan and Herb Polenta Fries

Wondering what to do with leftover polenta? Make polenta fries! They’re quick and easy, incredibly versatile, and so delicious.
We tossed our fries in our go-to vegan parmesan cheese and Italian herbs for maximum flavor and a crisp coating! Just 4 ing…

Vegan Parmesan and Herb Polenta Fries

Wondering what to do with leftover polenta? Make polenta fries! They’re quick and easy, incredibly versatile, and so delicious.

We tossed our fries in our go-to vegan parmesan cheese and Italian herbs for maximum flavor and a crisp coating! Just 4 ingredients required for this comforting plant-based side. Let us show you how it’s done!

How to Make Polenta Fries

The first step to making polenta fries is to form polenta into a firm, cuttable texture.

Vegan Parmesan and Herb Polenta Fries from Minimalist Baker →

Easy Vegan Polenta (Super Creamy!)

If you’ve never tried polenta, you’re in for a treat. In this simple, step-by-step tutorial, we show how to make perfect, creamy (vegan-friendly!) polenta every time — just 1 pot and 3 ingredients required! Let us show you how it’s done.
Origins of Pol…

Easy Vegan Polenta (Super Creamy!)

If you’ve never tried polenta, you’re in for a treat. In this simple, step-by-step tutorial, we show how to make perfect, creamy (vegan-friendly!) polenta every time — just 1 pot and 3 ingredients required! Let us show you how it’s done.

Origins of Polenta

While polenta is commonly known today as a corn-based product, that wasn’t always the case. The word “polenta” comes from the Latin word “puls,” which is a porridge made from a grain called farro.

Easy Vegan Polenta (Super Creamy!) from Minimalist Baker →

Easy 1-Pot Vegan Spaghetti (30 Minutes!)

Want spaghetti but don’t have the energy to boil water, drain pasta, and make a from-scratch sauce? Us either!
Try our simplified take on spaghetti made in 1 pot with plenty of veggies, perfectly al dente spaghetti noodles, and hearty marinara sauce. …

Easy 1-Pot Vegan Spaghetti (30 Minutes!)

Want spaghetti but don’t have the energy to boil water, drain pasta, and make a from-scratch sauce? Us either!

Try our simplified take on spaghetti made in 1 pot with plenty of veggies, perfectly al dente spaghetti noodles, and hearty marinara sauce. Top with vegan parmesan cheese and fresh basil for the ultimate 30-minute weeknight meal! Perfect for making ahead and enjoying throughout the week. Let us show you how it’s done!

Easy 1-Pot Vegan Spaghetti (30 Minutes!) from Minimalist Baker →

Vegan Bechamel Sauce

This recipe came to be while perfecting our vegan moussaka (recipe coming soon!). The need for a thick layer of creamy, rich bechamel led to much experimentation. We tried classic rouxs, soaked cashews, and even mashed potatoes as a base.
But the clea…

Vegan Bechamel Sauce

This recipe came to be while perfecting our vegan moussaka (recipe coming soon!). The need for a thick layer of creamy, rich bechamel led to much experimentation. We tried classic rouxs, soaked cashews, and even mashed potatoes as a base.

But the clear winner emerged when we blended soaked cashews with the magic of roasted garlic — one whole head! The combination of roasted garlic with creamy cashews marries perfectly with nutritional yeast and salt for a seriously dreamy bechamel sauce.

Vegan Bechamel Sauce from Minimalist Baker →

Roasted Butternut Squash Pasta

The idea for this pasta floated into my brain one day: sweet roasted butternut squash tossed with pasta and a garlicky white sauce. After a few rounds of testing, I knew I had something incredible to share. This is my favorite fall and winter pasta yet…

Roasted Butternut Squash Pasta

The idea for this pasta floated into my brain one day: sweet roasted butternut squash tossed with pasta and a garlicky white sauce. After a few rounds of testing, I knew I had something incredible to share. This is my favorite fall and winter pasta yet!

Squash is halved and roasted until caramelized with the skin for ease. The sauce requires just 5 pantry staple ingredients. And when topped with (optional) shiitake bacon, the salty-sweet flavor combination takes it to the next level!

Roasted Butternut Squash Pasta from Minimalist Baker →

Spaghetti Squash Pasta with Garlicky Alfredo Sauce

If you’re looking for a lighter way to indulge in cheesy alfredo pasta, look no further than this 8-ingredient spaghetti squash pasta. It’s easy to make and features a creamy, garlicky, and (undetectably) vegan alfredo sauce. Let us show you how …

Spaghetti Squash Pasta with Garlicky Alfredo Sauce

If you’re looking for a lighter way to indulge in cheesy alfredo pasta, look no further than this 8-ingredient spaghetti squash pasta. It’s easy to make and features a creamy, garlicky, and (undetectably) vegan alfredo sauce. Let us show you how it’s done!

Origins of Alfredo

While fettuccini alfredo originated in Italy, it’s not the cream-based sauce you might think! We were surprised, too. It turns out the authentic Italian version is made with just pasta, butter, and Parmesan cheese.

Spaghetti Squash Pasta with Garlicky Alfredo Sauce from Minimalist Baker →

Rosemary Roasted Root Vegetable Panzanella

If you’ve never tried panzanella, you’re in for a treat!
Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholeso…

Rosemary Roasted Root Vegetable Panzanella

If you’ve never tried panzanella, you’re in for a treat!

Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholesome comfort meal.

Origins of Panzanella

Panzanella is a bread salad that’s believed to have originated in Tuscany, Italy. And it may have been invented by peasants as a way to use up stale bread.

Rosemary Roasted Root Vegetable Panzanella from Minimalist Baker →