Vegan minestrone that only has four steps, including eating it! This plant-based soup is light, fresh and full of healthy veggies.

The key to a great Bruschetta, is marinating the tomatoes! This Italian classic makes for a great summer appetizer.

Kale Spaghetti Genovese, removed potato totally and tossed in a vegan kale Pesto and added some protein packed Soya beans.

This tasty, fresh pesto is so vibrant in colour and flavours. It’s made with a blend of fresh kale, basil, and toasted pine nuts.

Pasta with Artichoke Alfredo from How to Be Vegan. Get the easy, satisfying recipe and enter the giveaway for Elizabeth Castoria’s new book!

Vegan ricotta and tomato layered pasta bowl. Italian comfort food at its finest. For tofutti.