Accidentally Vegan Italian Pasta: Authentic versions of 26 delicious Italian pasta dishes that always were and always will be vegan

Accidentally Vegan Italian Pasta is the third book in the Accidentally Vegan series. The books in this series are motivated by one desire: to provide delicious Italian food options for vegetarians, vegans, and others that do not require any of the modifications, substitutions, or omissions so common in today’s vegan cookbooks. No meat or dairy substitutions or omissions are required for the recipes in these books. Without thinking twice, Italian cooks have been making vegan pasta dishes for generations, usually out of necessity or frugality, and those dishes are the focus of this book. Thankfully, soy- and cashew-based cheeses, powdered egg substitutes, textured vegetable proteins, and improbable meats are not needed to create perfectly authentic, traditional, and delicious Italian pasta dishes.

As in the other Accidentally Vegan cookbooks, the recipes in the pasta cookbook are divided into three main sections with varying levels of difficulty: very easy (facilissimo), easy (facile), and a bit more difficult (un po’ più dificile). The un po’ più dificile section includes instructions on making fresh pasta in a variety of shapes, which are then used in the recipes.
From the classic spaghetti aglio olio e peperoncino (spaghetti with garlic, oil, and hot peppers) and lagane con ceci (homemade wide pasta with chickpeas) to the delicious pasta alla formiana (baked pasta from Formia) and orecchiette con patate e rucola (orecchiette with potatoes and arugula), all 26 recipes in this cookbook are authentic Italian pasta dishes. Also included are relatively unknown regional pasta dishes such as the surprising spaghetti all’assassina (assassin’s spaghetti) from Bari, and bucatini al pesto trapanese (bucatini with pesto made from toasted almonds, basil, and cherry tomatoes) from Trapani in Sicily.

All recipes in this book are accompanied by full color photographs.

Enjoy!