Pasta

Two-ingredient homemade pasta (no machine required!) meets a buttery yet fresh tomato sauce finished with a drop of umami-rich fish sauce.

With lots of crunchy green beans, caramelized lemon, toasted nuts, and creamy cheese, this is somewhere between a great pasta and a delicious salad.

A bright and punchy side that’s as good enjoyed right away, after a few hours, or even chilled.

Quickly cooked-down Sungold tomatoes give fresh marinara vibes to this low-key summer pasta.

Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian. 

Too much squash on your hands? Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts.

If you haven’t been crumbling seaweed onto your pasta, what are you waiting for?

This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich tomatoey sauce that tastes like it simmered for hours.

When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.

Turn store-bought ravioli into the most sophisticated thing you’ll cook this week.

All the flavors of meaty Afghan mantu in a streamlined pasta dish.

Even we can't believe how creamy it is.

This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.

It takes only a handful of ingredients to make this fancy-yet-weeknight pasta.

Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.

The pasta cooks directly in the tomato-rich broth, which means it absorbs every bit of umami—and you have one fewer pot to wash.

All we are saying, is give turnips a chance.

All the buttery, garlicky pleasure of shrimp scampi with a sizzle of chile heat.

This vegan cacio e pepe is everything we know and love about cheesy pasta (minus the cheese!): delicious, a little fancy, and deceptively simple to make.

This hearty Greek pasta bake is packed with impressive-looking layers of chewy giant noodles, spiced meat, and a creamy, cheesy béchamel to top it all off. 

No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.

Revitalize day-old Thanksgiving turkey (and any leftover green beans and brussels sprouts while you’re at it) by turning it into this creamy mushroom-laden pasta dish.

Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.