Homemade Vegan Pasta

Posted by in Cooking, Lunch/Dinner, Pasta, Valentine's Day | 0 comments

 

 

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Hello & Happy Monday!!

 

 

 

 

Truth: Before my homemade pasta days, I never really enjoyed it. For those who also don’t possess an organic affinity for pasta, this may perhaps be why. 

 

 

Homemade anything is a million times better than the alternative, but when it comes to pasta, it’s like night and day. 

 

 

Although I’ve made a fab vegan pumpkin ravioli before, I had yet to explore making traditional pasta and I was completely ecstatic to see how the Follow Your Heart vegan eggs worked in a pasta recipe. 

 

 

This concept with the bell peppers came to light as I wanted to explore vegan pasta, while also boosting the appearance, diversity in colors, and most importantly the nutritional value.

 

 

 

 

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Let’s just say.. it works 

 

Before you get down to the process of making this pasta, remember that anything sounds hard before you actually try it. and I promise, that every step is worth the hassle. 

 

If you love fresh pasta, but have yet to try making it yourself, you have  to give this staple recipe for Vegan Pasta a go. 

 

 

 

 

 

 

 

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Why this recipe rocks:

 

 

Fun

Great presentation

Great flavor

Can be made in bulk

Homemade pasta is the bees knees

You can make it by hand if you don’t have a Kitchen Aid

Great for enteratining 

 

 

 

 

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[yumprint-recipe id=’209′] 

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

 

 

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