An easy way to satisfy a craving for pasta is to use zucchini or squash. Cover it with a great sauce and you'll never notice the difference! Serves 2.
I invented this recipe when my house-mates told me they didn't want the stems from their broccoli. That's why at first I just used stems, which is delicious, but using the heads of the broccoli tastes just as good-- it's up to you!
This is a lot like my thai coleslaw, but is a great example of how a difference sauce can make an entirely different dish.
This is a recipe from the cookbook "Cooking With Trader Joe's." I got it for Christmas a few years ago, and it has a lot of great vegetarian recipes, but now that I am vegan it is of little use for me. However, there is this one recipe that is not only vegan but also raw! I figured I'd post it, but if there are any complaints about putting it up, I will happily remove it.
This recipe is from Jennifer Cornbleet's "Raw Food Made Easy for 1 or 2 People". It's a very nice book. This recipe is just enough to top one or maybe two pasta dishes, so you don't have to worry about saving extra. The picture is the whole thing over 1 peeled and spiralized zucchini.