Italian recipes
Browse our italian recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
Gnocchi with Cannellini Beans, Spinach, Lemon and Ricotta
Soft gnocchi and creamy cannellini beans are folded into a rough tomato sauce with wilted spinach, lemon and ricotta. Parmesan adds a sharp finish to the mild beans and soft dumplings.
Creamy Whole Wheat Tagliatelle with Salmon, Spinach and Tomatoes
Whole wheat tagliatelle is folded through a light oat-cream sauce with blistered cherry tomatoes, wilted spinach and flakes of salmon. Lemon and black pepper keep the sauce bright.
Lentil Spaghetti with Seitan Mince and Fresh Tomato-Carrot Sauce
Crumbled seitan is browned until crisp at the edges, then folded through lentil spaghetti and a slow-simmered sauce of fresh tomatoes, onions, and carrots. The carrot softens into the sauce, giving it body and a gentle sweetness without added sugar.
Tomato-Baked Rice with White Beans and Mozzarella
Tomato-baked rice turns tender beneath a browned mozzarella & parmesan crust, with White Beans tucked through the sauce. Blended Silken tofu gives the tomato base a fuller body while keeping its clean, tomato-led flavour.
High-Protein Vegetarian Lentil Bolognese with Homemade Tomato, Carrot & Celery Sauce
This is the sort of bolognese you make when you want the deep, slow-cooked mood of the classic, but not the environmental baggage. Lentils bring the protein, mushrooms add savory weight, and the carrot-celery-onion base melts into a thick tomato sauce with just enough cocoa powder to make people pause, then go back for more. It tastes rich, slightly sweet, properly savory, and very much like actual bolognese if you skip the fact that we are missing really hard the meat :'(
Vegetarian Protein-Boost Pizza with Homemade Tomato Sauce, Mozzarella, Mushrooms & Spinach
This pizza keeps the mozzarella where it belongs—melted, blistered, and doing its one respectable job—while the rest of the topping strategy quietly fixes the usual cheese-heavy calorie spiral. A quick homemade tomato sauce, plenty of mushrooms, a little spinach, and a light layer of mozzarella give you something that still smells like a proper pizza night, not a nutritional intervention in disguise. For extra protein without piling on calories, the trick is to lean on vegetables with decent texture and keep the cheese measured, which feels almost subversive in a world that treats dairy avalanches as a personality.
Whole Wheat Pizza Dough
This is a sturdy, fragrant pizza dough with a nutty wheat flavor and enough olive oil to keep it supple. It leans toward the Eat-Lancet idea of using whole grains more often, it'll be less like your typical pizza but way healthier.
Lentil & Quorn Lasagna with Oat Béchamel
A proper tray of lasagna without the usual meat-heavy drama: lentils bring fiber, Quorn-mince keeps the texture cozy, and the oat béchamel does the creamy diplomatic work on top. It is hearty, family-friendly.
Whole Wheat Spaghetti with Grated Tofu
A quick, plant-forward pasta where grated tofu cosplays as a hearty ragù (no it doesn't), whole wheat spaghetti brings the fiber & of course Parmesaaaaaaaaaaan.