45 whole wheat pasta recipes

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.

This penne with sun-dried tomato pesto is definitely a quick and easy way for you to enjoy a delicious and healthy meal!

Whole wheat spaghetti with a garlicky quick meat sauce built on a proper onion-carrot-celery base. Lean ground beef and crushed tomatoes make a weeknight pasta that eats like a weekend ragu.

Always a favorite for our family and great when company is coming. The chicken remains moist and the broccoli perfectly tender-crisp and everyone loves the cheesy sauce. Using a bechamel sauce instead of cream keeps it light.

Use some of leftover turkeys to make this creamy and tasty macaroni, which will definitely impress your family!

Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.

Pasta with pumpkin and Italian sausage in a creamy sage-spiked sauce. A rich, autumn-leaning weeknight dinner that treats canned pumpkin like the flavor workhorse it is.

A scrumptious and decadent dessert that will have your family asking you to make it everyday!

Make your own bean burgers with TVP, pinto beans, bread crumbs, and other spicies. They taste a lot more flavorful than the store-bought frozen ones.

A spicy and delicious stew made with adzuki beans, carrots, mushrooms and a dash of cayenne pepper.

Crispy Japanese arame seaweed patties with brown rice and miso take just 15 minutes for a savory, mineral-rich vegetarian side or main.

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

Vegan eggplant bake layered with a savory nutritional yeast and tahini sauce. Sliced eggplant and sauteed onions in a creamy, dairy-free, cheese-like sauce with tamari and basil.

Herb-packed chickpea falafel patties loaded with cumin, basil, marjoram, thyme, and tahini, pan-fried until golden brown and stuffed into whole wheat pita pockets with fresh veggies.

Grilled chicken burgers infused with reduced coconut milk, red curry paste, and fresh basil. Topped with Thai peanut pesto and a crisp Asian pear slaw. A flavor-packed Thai twist on the classic burger for 6.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.