This week we’re talking about pasta recipes and ideas that go beyond the comforts of red sauces like marinara and bolognese. As the weather gets warmer, we’re leaning into the bright flavors of spring. We’re sharing dishes that celebrate fresh ingredients like spinach, parsley, and peas, as well as earthy flavors like mushrooms and shallots. We also include a few super simple tips that play on classic “buttered noodles.” In this conversation, Sonya reveals a technique she learned from watching her mom that creates the creamiest, cheesiest pasta. And Kari and Sonya debate whether the inclusion of tomato paste makes something a red sauce.

In addition to the pasta that’s waiting in your pantry, many of these dishes can be made with ingredients that are readily available in a well-stocked fridge or freezer. And even though it wasn’t intentional, we realize this episode happens to be completely vegetarian as well! Veggies and pasta for the win!

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Links to recipes and favorites from this week’s show:

Kale Pesto from Love & Lemons

Vegan parm made with Brazil nuts from Minimalist Baker

Sonya’s noodles and cottage cheese “recipe”

Alison Roman’s creamy cauliflower pasta and carmelized shallot pasta (with tomato paste)

Carmelized zucchini pasta by Ali Slagle for the NY Times

Mark Bittman’s or Giulia Scarpaleggia’s pasta frittata

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