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MWH Pasta Guide

It’s pasta szn all year round, so we wanted to round up our favorite MW recipes for you. For every dish, we love adding in allll the veg and pairing it with a big salad too. Because actually eating what you want instead of picking at a bunch of snacks hits different, ya know? It’s simple: us + pasta = happy.


We love a good brown rice pasta because it’s easiest on the digestive system. Next is the sauce, and a good one is important. It’s usually always pesto (recipe here) or Raos marinara. We love adding new twists with different vegan cheeses. Kite Hill ricotta or Violife parmesan are great to give this dish that creamy consistency. And nutritional yeast, a go-to, always brings that delish cheesy flavor. Then of course you know we’re all about adding in greens wherever possible. Broccoli and kale were the perfect additions to this. There’s something so simple yet uber satisfying about this meal each and every time we make it.



  • Cook pasta according to box
  • Chop garlic and kale
  • Soften broccoli in pan with thin layer of water to soften for 3 min.
  • Add in garlic and kale
  • Add in cooked pasta
  • Pour over Rao’s
  • Sprinkle on Viola Parmesan
  • Enjoy!


We’ve always loved pesto but cheese is typically the primary ingredient in most traditional sauces.  This plant based pesto really hits the spot even if you’re not vegan (you won’t even notice actual cheese isn’t in the sauce) . We just added mushrooms and kale but feel free to get creative and sauté up whatever veggies you love or have on hand.



  1. Cook pasta by following instructions on the box
  2. Sauté mushrooms and kale in pan with 1 tbs of water or avocado oil
  3. Once pasta is done cooking put it in the pan with veggies and mix in pesto sauce


We’ve been whipping up this Vegan Pasta alla Vodka recipe on repeeeeat. It’s tricky to find a vegan vodka sauce, so we got a little creative in the kitchen with this one and made our own.

First, we tried mixing equal parts of Rao’s and the signature MWH pesto sauce (linked HERE). That was definitely tasty, but very bloating. You know we don’t mind unbuttoning our jeans for a good meal, but we felt it could be done better sans bloat.

We then discovered that combining the Rao’s and Kite Hill Ricotta gave it a next level creaminess and fills you right up with no bloat. Try throwing in different veggies each time: maybe kale, mushrooms or broccoli. Any way it’s done – it’s been a hit! Who’s ready to make this a weekly staple like we have!?


  • 3 tbs. of Kite Hill Ricotta
  • 2 cups of your favorite Marinara sauce (for this we used Rao’s linked HERE)
  • 3 cups whole grain pasta (linked HERE)
  • 1 cup cremini mushrooms
  • 1 handful of kale


  • Chop mushrooms and kale
  • Sauté mushrooms with marinara sauce
  • Add in pre-cooked pasta to pan
  • Pour in your favorite marinara sauce
  • Add in ricotta and stir together until sauces creamily combine
  • Enjoy!


When something takes over an hour to make, we immediately lose interest. The most important thing for us in sharing recipes is to make everything as accessible as possible in the least amount of time. Recipes don’t have to be difficult to be delicious, keep it short and simple. Our motto.



  1. Boil Jovial lasagna in large pot for 10 minutes with sea salt in water to keep noodles from sticking together
  2. Preheat oven to 375 degrees
  3. While the noodles are boiling, slice zucchini and cut mushrooms
  4. Lightly sauté zucchini and mushrooms in a pan on medium heat with olive oil
  5. Add a layer of marinara sauce to baking pan
  6. Drain noodles in strainer
  7. Add three to four (depending on baking pan size) lasagna noodles to the baking pan (noodles do expand, so if there is a little space between noodles, don’t worry)
  8. Add another layer of marinara sauce
  9. Add zucchini and mushrooms
  10. Add a layer of vegan cheese
  11. Add spinach
  12. Place another layer of lasagna noodles
  13. Add another layer of marinara sauce
  14. Add zucchini and mushrooms
  15. Add a layer of vegan cheese
  16. Add spinach
  17. Place the top layer of lasagna noodles


Melissa’s plant-based bestie @chrissygodwin,  (best friends since 4th grade) has been making this creamy mushroom alfredo recently and once we tried it, we needed to share this recipe. It has minimal ingredients making it perfect for a quick dinner and of course meal prep. Next time we’re going to throw some kale in there to get a green in the mix. We love trying new pasta recipes and experimenting with different veggies.

Also follow Chrissy for the best “looks for less” finds. She’s the queen of this. Seriously – we’ll send her something we’re eyeing and in minutes she finds it for less!


  • 1 box Banza chickpea pasta
  • 1 cup cremini mushrooms
  • 14 ox. Coconut milk (I prefer can for this – it thickens better)
  • 4-5 tablespoons nutritional yeast
  • Sea salt, cracked pepper, garlic powder and crushed red pepper to taste


  1. Boil chickpea pasta (follow instructions on box for boil time)
  2. Sauté mushrooms in avocado oil, water or veggie stock
  3. Add coconut milk, nutritional yeast and seasonings
  4. Once sauce becomes creamy and thickens, add in cooked chickpea pasta

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