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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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Sun-Dried Tomato, Garlic, and Jalapeno Pasta
From: Karen C. Greenlee

Recipe By: Gourmet Magazine,
June 1992; Serving Size: 4

  • 1 tablespoon minced garlic
  • 1/4 cup minced shallot
  • 2 tablespoons olive oil
  • 1 tablespoon margarine
  • 1/3 cup sun-dried tomatoes, oil-packed -- finely chopped
  • 2 tablespoons jalapeno peppers -- finely chopped
  • 1/2 pound lasagna noodles -- broken into bite-size pieces
  • 2 tablespoons fresh parsley -- minced
In a heavy skillet cook the garlic and the shallot in the oil and the margarine over moderately low heat, stirring, for 5 minutes, add the tomatoes, the jalapenos, and salt to taste, and cook the mixture, stirring occasionally, for 20 minutes.
To a kettle of boiling salted water add the lasagna gradually, stirring, and boil it, stirring, until it is tender.
Drain the pasta in a colander and rinse it briefly under hot water.

Add the pasta and the parsley to the skillet and toss the mixture well.