entertaining

TODAY

Oct. 6, 2014 at 2:19 PM ET

Who says you can't combine vegan and Italian cuisine. Just because it's doesn't feature cream or cheese doesn't mean it's not as delicious as the original. In fact, it can be just as good!

Chloe Coscarelli, vegan chef and winner of the Food Networks "Cupcake Wars" is cooking such classics as bow ties in garlic cream sauce and white lasagna with roasted butternut squash and spinach.

Bowties in garlic cream sauceCourtesy of "Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics."

Lance Booth/TODAY

Serves 4 to 6

This is one of my favorite pastas in the world creamy farfalle pasta with sun-dried tomatoes and mushrooms. I've hosted millions (well, maybe not millions) of dinner parties and served this pasta, and no one ever thinks its vegan. May it bring you the same dinner-party fortune!

NOTE: If sauce thickens too much as it sits, reconstitute the pasta by adding a little water or non-dairy milk. Stir over medium heat until smooth. Adjust seasoning again to taste.

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Italian classics with a (vegan) twist: Bow ties in garlic cream sauce, lasagna