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Couscous Salad

This couscous salad recipe is a delicious make-ahead lunch or side dish. It's filled with fresh veggies, chickpeas, feta, herbs, and a bright lemon dressing.

summer / salads

This couscous salad recipe is a celebration of fresh summer flavors. It’s filled with herbs like basil and thyme, crisp cucumbers, and raw and roasted cherry tomatoes. Along with the tender pearl couscous, I add chickpeas for protein and feta cheese for a rich, tangy kick. A bright lemon dressing ties the whole thing together. If you don’t often cook with couscous, you might not know that it’s made with water and semolina—the same ingredients used to make many types of pasta. So in a lot of ways, this couscous salad recipe is similar to a pasta salad. It keeps…

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Vegan Pasta Salad

This vegan pasta salad recipe is perfect for picnics! A creamy, no-mayo tahini dressing coats curly noodles, summer veggies, and briny artichokes.

summer / side dishes

This vegan pasta salad is basically a big bowl of sunshine! It’s full of colorful produce, like cherry tomatoes, yellow squash, and green beans, and artichokes and olives add delicious briny flavor. To tie it all together, I make a tangy, creamy tahini dressing. Because this dressing is totally mayo-free, it travels extremely well. As a result, this vegan pasta salad is a perfect dish to bring to a cookout or picnic. It’s so fresh, vibrant, and fun that I’m planning to make it all summer long. Once you try it, you will be, too! Vegan Pasta Salad Recipe Ingredients…

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Orecchiette Pasta with Broccoli

This vibrant orecchiette pasta uses 10 ingredients and takes 30 minutes to make. Pesto & a dash of white wine make it a delicious weeknight go-to.

pasta / vegetarian

Welcome to Day 4 of my meal plan week, where we’re making orecchiette pasta! In case you haven’t been following, here are Day 1, Day 2, and Day 3. This week, I’m posting easy real-life meals where each one leads into the next, making cook/prep time a breeze. This is the way I love to cook – it’s fun, it’s flexible, and I hope it helps inspire your own meal planning. And speaking of meal planning, here’s a shameless plug for our new meal journal, The Love & Lemons Meal Record & Market List, which is a handy tool to help you…

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Creamy Vegan Pasta Bake with Brussels Sprouts

The secret to this vegan pasta bake is a velvety, savory almond-miso sauce that creates a creamy coating for the veggies and pasta.

vegan / dinner

Happy first week of spring! With summer on the horizon, at least in my still-Austin-based mindset, I really want to be making lighter and brighter food. But then I’m reminded that it still snowed here last week. Sooooo… a creamy pasta bake it is! This veggie-ful dish is hearty yet cheese-less – it won’t weigh you down, but it will fill you up! Instead of a bunch of cheese and cream, I used my secret creamy blender sauce: almonds, Almond Breeze almondmilk, white miso paste, garlic, lemon juice for tang, and a bit of Dijon mustard for the depth you…

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Easy Pesto Pasta

Learn how to make pesto pasta with this quick and easy recipe! Bright, bold, and flavorful, it's one of our favorite weeknight dinners.

vegetarian / dinner

This pesto pasta recipe is pretty much my ideal weeknight dinner. It’s SO easy to make—just blend up the vibrant pesto sauce and toss with your favorite pasta shape—but it’s still incredibly flavorful. It’s bursting with notes of fresh basil, nutty Parmesan, and brightness from lemon. I’m sharing a quick guide to how to make pesto pasta below. Sure, this classic Italian dish is simple, but there are a few tips and tricks you should know in order to get it just right. Don’t toss your pasta cooking water, watch the heat, and season to taste for a perfect bowl…

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Sweet Potato Lasagna

This sweet potato lasagna recipe is my favorite kind of comfort food. Filled with herbs, cheese, and marinara sauce, it's super cozy, but healthy, too.

dinner / gluten free / winter

I’m so excited about this sweet potato lasagna recipe because it combines two of my favorite foods: sweet potatoes and lasagna! Instead of regular lasagna noodles, I use paper-thin sheets of sweet potato. I’m always a fan of finding inventive veggie substitutes for pasta and rice, but this sweet potato lasagna is what veggie dreams are made of. The tender sheets of sweet potato combine with a creamy filling, cozy herbs, and marinara sauce to create a comforting dish that just so happens to be good for you! I made my sweet potato noodles with the KitchenAid® Artisan® Stand Mixer Vegetable…

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Garlic Herb Mushroom Pasta

Making this flavorful mushroom pasta is a breeze - sauté mushrooms with a splash of wine & toss them with pasta, garlic, herbs & a little cashew cream.

vegetarian / pasta / fall

This mushroom pasta was inspired by our recent trip to Parma, Italy. Mushrooms were in season in the area, and every restaurant we went to seemed to have a mushroom special. In addition to multiple mushroom pasta recipes, we tried mushroom soup, grilled mushrooms, and more. Jack and I happen to love mushrooms, so I was itching to make this mushroom-lovers spaghetti once we got home. Mushroom Pasta Recipe Ingredients This recipe, obviously, starts with the mushrooms. I used sliced cremini mushrooms, but by all means, mix in other varieties such as chanterelle mushrooms or oyster mushrooms if you want to get…

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Creamy Vegan Pasta

This creamy vegan pasta is coated in a luscious sauce that's entirely dairy-free! It's a tangy blend of white beans, lemon juice & nutritional yeast.

dinner / vegan

This creamy vegan pasta is my favorite recipe to make when I’m craving comfort food but don’t have hours to spend in the kitchen. From start to finish, it takes just over 20 minutes to make, so it’s the perfect weeknight meal. All you need to do is boil the pasta, blend up the sauce, sauté onion and broccoli, and toss it all together. Then, you can sit down to devour warm bowls of noodles and veggies coated with this super creamy vegan pasta sauce. While this sauce looks like a rich cream or cheese sauce, it’s actually a tangy,…

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Zucchini Lasagna

This zucchini lasagna recipe is packed with vegetables! I blend zucchini into the creamy filling and layer zucchini planks into the lasagna itself.

dinner / vegan-option / gluten free

I shared this zucchini lasagna recipe in my first cookbook, but I loved it so much that I had to share it here too! If you’re looking for a fresher spin on the classic comfort food, you have to try this recipe. My Favorite Zucchini Lasagna Recipe This zucchini lasagna is a low-carb, gluten-free, extra-veggie twist on traditional lasagna. It’s totally vegetarian, so you won’t find any meat sauce, ground beef, or ground turkey here. Instead, this lasagna is seriously packed with zucchini. I use it in two ways in this recipe: First off, thin zucchini slices replace half of…

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Zucchini Lemon Orzo

I stumbled into making this easy orzo recipe when I had half a box of orzo in the pantry. It ended up being one of my favorite meals of the summer!

summer / pasta / vegetarian

You know those days when you feel like there’s nothing in the fridge, but then suddenly you’re able to rally enough ingredients to pull together a great meal? You feel accomplished, creative, and oh-so resourceful. The best feeling! Well, this orzo pasta isn’t that recipe. This is the recipe that I came up with the night after. Normally when the fridge is empty and I haven’t gone shopping, we would go out to eat. But it was late – I didn’t want to go out and I definitely wasn’t up for a trip to the grocery store, so I started poking around in the…

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Sweet Potato Noodles with Garlic & Kale

Sweet potato noodles inject the classic Spaghetti Aglio e Olio with brilliant color in this easy dish. I love to top mine with basil & plenty of Parmesan.

pasta / gluten free / vegan-option

Have you tried sweet potato noodles? In the past, I’ve made zoodles and doodles (noodles made out of daikon radish), but it didn’t occur to me until recently to make swoodles(?). Is that what we’re calling them? Anyway, one night, with a hungry stomach and minimal ingredients on hand, I saw this gorgeous recipe for Spaghetti Aglio e Olio, and I realized I could make something similar using sweet potatoes in place of the pasta. This recipe starts with 2 medium sweet potatoes – you’ll be surprised how many noodles they make, and then you’ll also be surprised by how much they cook down…

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Welcome to Love & Lemons!

I'm Jeanine Donofrio, a New York Times bestselling cookbook author and recipe developer. I share fresh, delicious vegetarian recipes that celebrate seasonal ingredients and flavors.

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