3 simple plant-based recipes to add to your rotation

Serves 4.

Note: Stock your pantry with pasta, canned beans and a few essentials, and all you will need is fresh basil and parsley to make this dish on a busy weeknight. Canned white beans give the pasta some heft, making a fine main course for a plant-based meal. If your diet includes dairy, adding crumbled goat cheese is an option. From Robin Asbell.

• 5 c. (12 oz.) uncooked cavatappi pasta

• 1 large carrot, quartered and sliced

• 1 (15-oz.) can white beans, drained

• 1 c. fresh basil, lightly packed

• 1/2 c. fresh parsley, lightly packed

• 1/4 c. walnuts

• 1/2 tsp. salt

• 1/4 c. extra-virgin olive oil

• 2 medium tomatoes, cubed

• Crumbled goat cheese, optional

In a large pot, bring 2 quarts of water to a boil. Add a generous pinch of salt.

Cook the pasta and carrots together according to package directions, about 9 to 10 minutes. Drain the beans in the colander you will use to drain the pasta and leave them there.

In a food processor, place the basil, parsley, garlic, walnuts and salt and process to mince to a paste. Scrape down and repeat until smooth. Add olive oil and process until well mixed and smooth.

When the pasta and carrots are cooked, pour on top of the beans in the colander, then drain well. Shake the colander to remove excess water, then return to the pot.

Scrape the pesto over the pasta in the pot and toss to mix. Gently mix in tomatoes. If desired, toss in 2 ounces of crumbled goat cheese. Serve warm.

Note: When the first radishes and snap peas are at their best, make this soup to show them off. A simple red lentil soup with rosemary and a touch of red wine is both comforting and satisfying, and the crisp vegetables add a pop of color and texture to the bowl. From Robin Asbell.

• 1 medium onion, chopped

• 1 medium carrot, chopped

• 1 c. red lentils, rinsed

• 1 tbsp. fresh rosemary, chopped

• 1/4 c. white wine

• 1 tbsp. extra-virgin olive oil

• 5 c. (5 oz.) packed fresh spinach

• 1/2 tsp. salt

• 1/2 tsp. cracked black pepper

• 2 c. snap peas, stems removed

• 6 radishes, chopped

Directions

In a soup pot, combine onion, carrot, red lentils, rosemary and water and bring to a boil. Reduce heat to low and cover tightly. Simmer for 30 minutes, checking and stirring halfway. When lentils are falling apart, stir in white wine and return to a simmer, then stir in the spinach, salt and pepper. Simmer just until the spinach is wilted, then take off the heat.

Just before serving, place a large sauté pan over medium-high heat. Drizzle in the olive oil, then add the peas and radishes and sauté, stirring until crisp-tender, about 2 minutes.

Serves 5.

Note: A tartine is a lovely French term for an open-faced sandwich. Skip the top slice of bread and show off your pretty carrot hummus, topped with brilliant red pickled beets and lemon zest. Baguettes come in all sizes; look for a wide one so it will hold a nice spread of toppings. From Robin Asbell.

• 1 c. chopped carrots, about 2 large

• 3 cloves garlic, peeled

• 1 (15-oz.) can cooked chickpeas, drained

• 1/4 c. fresh lemon juice

• 1 tbsp. extra-virgin olive oil, plus more for drizzling

• 1/2 tsp. kosher salt

• 1/2 tsp. paprika

• 1 long baguette or 2 smaller ones

• 1 tbsp. lemon zest, for garnish

• 1 tsp. chopped parsley, optional

Directions

Steam the carrots for 10 minutes or until tender; drain. In food processor, mince the garlic, then add carrots and chickpeas to the food processor bowl and process. When creamy, scrape down and add tahini, process again. Add lemon juice, olive oil, salt and paprika to food processor and process until smooth.