5 Plant-Based Pasta Sauces From Culinary School in Italy

Use greens, beans, nuts, and broth to make beyond-satisfying vegan sauces

Scroll on to learn about the kale-almond pesto coating these lumache.
Scroll on to learn about the kale-almond pesto coating these lumache. Photos: Sara Cagle
Orecchiette with broccoli-spinach sauce and garlicky breadcrumbs.
Orecchiette with broccoli-spinach sauce and garlicky breadcrumbs.
Orecchiette with broccoli-spinach sauce and garlicky breadcrumbs.

Greens base

Pasta with pistachios and orange zest.
Pasta with pistachios and orange zest.
Pasta with pistachios and orange zest.

Nut base

Greens-and-nut base

Brothy casarecce with cauliflower and miso.
Brothy casarecce with cauliflower and miso.
Brothy casarecce with cauliflower and miso.

Broth base

Creamy cannellini spaghetti.
Creamy cannellini spaghetti.
Creamy cannellini spaghetti.

Bean base

Freelance food and travel writer. Living in LA and usually thinking about Italy. Work at saracagle.com and food pics @caglecooks

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