Delicious Vegetarian Pasta Recipes: Quick and Easy Creations

Introduction

Pasta is a universally loved dish that transcends borders and cultures. Its versatility and ability to pair with a wide variety of ingredients make it a canvas for culinary creativity. For vegetarians, pasta is not just a simple staple; it’s an opportunity to craft mouthwatering dishes that are not only delicious but also packed with nutrients. In this blog post, we’ll explore a world of vegetarian pasta recipes that are both easy to prepare and bursting with flavor. Whether you’re a seasoned cook or just starting your culinary journey, these recipes will inspire you to whip up satisfying and wholesome meals for yourself and your loved ones.

Table of Contents

1. Classic Vegetarian Spaghetti Aglio e Olio
2. Creamy Tomato Basil Penne
3. Spinach and Ricotta Stuffed Shells
4. Pesto and Roasted Veggie Tortellini
5. Mushroom Alfredo Fettuccine
6. Lemon Garlic Asparagus Linguine
7. Spicy Thai Peanut Noodles
8. Roasted Red Pepper and Goat Cheese Farfalle
9. Butternut Squash and Sage Ravioli
10. Vegan Spaghetti Carbonara
11. Mediterranean Orzo Salad
12. Sweet Potato Gnocchi with Sage Butter
13. Spinach and Artichoke Alfredo Lasagna
14. Creamy Avocado and Spinach Pasta
15. Cilantro Lime Angel Hair Pasta
16. One-Pot Broccoli and Cheddar Macaroni
17. Vegan Alfredo with Cashew Cream
18. Caprese Pasta Salad
19. Mushroom and Spinach Stroganoff
20. Creamy Pumpkin and Sage Pasta

1. Classic Vegetarian Spaghetti Aglio e Olio

A simple yet elegant dish that celebrates the beauty of minimalism. This pasta recipe relies on the power of garlic and olive oil to create a flavorful base.

Ingredients:

• 8 oz spaghetti
• 4 cloves garlic, thinly sliced
• 1/4 cup extra-virgin olive oil
• Red pepper flakes (optional)
• Fresh parsley, chopped
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook until it turns golden brown, about 2 minutes. Add red pepper flakes if you like some heat.
3. Toss the cooked spaghetti in the garlic-infused olive oil, ensuring it’s well coated.
4. Serve hot, garnished with fresh parsley and grated Parmesan cheese.

2. Creamy Tomato Basil Penne

This vegetarian pasta recipe combines the rich flavors of tomato and basil with creamy goodness. It’s a comforting classic that’s easy to make.

Ingredients:

• 8 oz penne pasta
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and black pepper to taste
• Grated Parmesan cheese for topping

Instructions:

1. Cook the penne pasta until al dente. Drain and set aside.
2. In a saucepan, sauté the minced garlic until fragrant.
3. Add the crushed tomatoes and cook for 5-7 minutes over medium heat.
4. Stir in the heavy cream and fresh basil. Simmer for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Toss the cooked penne in the creamy tomato basil sauce.
7. Serve hot, garnished with grated Parmesan cheese.

3. Spinach and Ricotta Stuffed Shells

Stuffed pasta shells are a delightful way to enjoy a creamy and cheesy filling. This recipe incorporates nutritious spinach for a well-rounded dish.

Ingredients:

• 12 large pasta shells
• 2 cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 cup fresh spinach, chopped
• 1 egg
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper to taste
• 1 jar (24 oz) marinara sauce

Instructions:

1. Cook the pasta shells according to package instructions until slightly undercooked. Drain and set aside.
2. In a large bowl, combine the ricotta, mozzarella, Parmesan, chopped spinach, egg, dried oregano, dried basil, salt, and pepper.
3. Preheat your oven to 350°F (175°C).
4. Stuff each pasta shell with the spinach and ricotta mixture.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in the dish and cover with the remaining marinara sauce.
7. Bake for 25-30 minutes, or until the shells are cooked through and the cheese is bubbly and golden.
8. Serve hot, garnished with fresh basil if desired.

4. Pesto and Roasted Veggie Tortellini

A vibrant and flavorful dish that combines the earthiness of roasted vegetables with the zing of homemade pesto. It’s a celebration of fresh ingredients.

Ingredients:

• 8 oz cheese tortellini
• 2 cups mixed vegetables (bell peppers, cherry tomatoes, zucchini, etc.), chopped
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1/2 cup pesto sauce (homemade or store-bought)
• Grated Parmesan cheese for topping
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the chopped vegetables with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until they are tender and slightly caramelized.
3. Cook the cheese tortellini according to package instructions. Drain and set aside.
4. In a large bowl, combine the roasted vegetables, cooked tortellini, and pesto sauce.
5. Toss to coat everything evenly.
6. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

5. Mushroom Alfredo Fettuccine

A creamy mushroom Alfredo sauce drapes over tender fettuccine in this indulgent pasta recipe. It’s comfort food at its finest.

Ingredients:

• 8 oz fettuccine pasta
• 2 cups mushrooms, sliced (cremini or white button mushrooms work well)
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Cook the fettuccine until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and garlic. Sauté until the mushrooms are tender and browned.
3. Pour in the heavy cream and grated Parmesan cheese. Stir until the sauce thickens.
4. Season with salt and black pepper to taste.
5. Toss the cooked fettuccine in the mushroom Alfredo sauce.
6. Serve hot, garnished with fresh parsley.

6. Lemon Garlic Asparagus Linguine

Fresh asparagus spears are the star of this light and zesty pasta dish. The combination of lemon and garlic adds a refreshing twist to your meal.

Ingredients:

• 8 oz linguine pasta
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• Red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped

Instructions:

1. Cook the linguine until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
3. Add the asparagus pieces and sauté until they are bright green and tender-crisp.
4. Toss in the cooked linguine, lemon zest, lemon juice, and red pepper flakes if you desire some heat.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh parsley.

7. Spicy Thai Peanut Noodles

Take your taste buds on a journey with these spicy Thai-inspired peanut noodles. The combination of creamy peanut sauce and bold flavors will leave you craving for more.

Ingredients:

• 8 oz rice noodles
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1 clove garlic, minced
• 1 tsp grated ginger
• Sriracha sauce (adjust to your preferred level of spiciness)
• Chopped peanuts and cilantro for garnish
• Sliced scallions for garnish
• Lime wedges for serving

Instructions:

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, minced garlic, grated ginger, and Sriracha sauce. Adjust the Sriracha to your desired level of heat.
3. Toss the cooked rice noodles in the spicy peanut sauce until well coated.
4. Serve hot, garnished with chopped peanuts, cilantro, sliced scallions, and lime wedges.

8. Roasted Red Pepper and Goat Cheese Farfalle

This pasta dish is a harmonious blend of sweet roasted red peppers and creamy goat cheese. It’s a combination that’s both vibrant and velvety.

Ingredients:

• 8 oz farfalle pasta
• 2 red bell peppers, roasted, peeled, and chopped (you can use jarred roasted peppers)
• 4 oz goat cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the farfalle pasta until al dente. Drain and set aside.
2. In a blender or food processor, combine the roasted red peppers, goat cheese, heavy cream, and minced garlic. Blend until smooth.
3. In a skillet, heat the olive oil over medium heat. Pour in the red pepper and goat cheese sauce and heat through.
4. Season with salt and black pepper to taste.
5. Toss the cooked farfalle in the creamy red pepper and goat cheese sauce.
6. Serve hot, garnished with fresh basil leaves.

9. Butternut Squash and Sage Ravioli

Butternut squash and sage are a match made in heaven in this comforting pasta recipe. The sweet and savory flavors will warm your soul.

Ingredients:

• 8 oz butternut squash ravioli
• 2 cups butternut squash, diced into small cubes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Fresh sage leaves
• Salt and black pepper to taste
• Grated Parmesan cheese for topping

Instructions:

1. Cook the butternut squash ravioli according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
3. Add the diced butternut squash cubes and fresh sage leaves. Sauté until the squash is tender and the sage becomes crisp.
4. Season with salt and black pepper to taste.
5. Toss the cooked ravioli in the butternut squash and sage mixture.
6. Serve hot, garnished with grated Parmesan cheese.

10. Vegan Spaghetti Carbonara

A vegan twist on a classic Italian dish, this vegan spaghetti carbonara replaces eggs and cheese with plant-based ingredients for a creamy and satisfying pasta.

Ingredients:

• 8 oz spaghetti
• 1 cup silken tofu
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 1/4 cup coconut milk or any non-dairy milk
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• Salt and black pepper to taste
• Vegan bacon bits (optional)
• Fresh parsley, chopped

Instructions:

1. Cook the spaghetti until al dente. Drain and set aside.
2. In a blender, combine the silken tofu, nutritional yeast, olive oil, coconut milk, minced garlic, and a pinch of salt. Blend until smooth and creamy.
3. In a skillet, heat the tofu mixture over low heat. Stir in the frozen peas and cook until they are heated through.
4. Season with salt and black pepper to taste.
5. Toss the cooked spaghetti in the vegan carbonara sauce.
6. Serve hot, garnished with vegan bacon bits (if desired) and fresh parsley.

11. Mediterranean Orzo Salad

This refreshing and vibrant orzo salad is packed with Mediterranean flavors. It’s perfect as a light meal or a side dish for your summer gatherings.

Ingredients:

• 8 oz orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled (optional)
• Fresh parsley, chopped
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • Salt and black pepper to taste

Instructions:

1. Cook the orzo pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine the cooked orzo, halved cherry tomatoes, diced cucumber, sliced Kalamata olives, chopped red onion, and crumbled feta cheese (if using).
3. In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
4. Pour the dressing over the salad and toss to combine.
5. Garnish with fresh parsley.
6. Serve chilled.

12. Sweet Potato Gnocchi with Sage Butter

Homemade gnocchi paired with a decadent sage butter sauce is a winning combination. The sweet potato adds a delightful twist to this classic Italian dish.

Ingredients:

• 2 sweet potatoes
• 2 cups all-purpose flour
• Salt and black pepper to taste
• 1/4 cup unsalted butter
• Fresh sage leaves
• Grated Parmesan cheese for topping
• Chopped pecans for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and bake them for about 45 minutes, or until they are tender.
3. Let the sweet potatoes cool slightly, then peel and mash them in a bowl.
4. Gradually add the flour, salt, and black pepper to the mashed sweet potatoes, kneading until you have a smooth dough.
5. Divide the dough into smaller portions and roll each portion into a long rope. Cut the rope into bite-sized pieces and use a fork to create ridges on each piece.
6. Bring a large pot of salted water to a boil. Cook the sweet potato gnocchi until they float to the surface, about 2-3 minutes. Drain and set aside.
7. In a skillet, melt the unsalted butter over medium heat. Add fresh sage leaves and cook until they become crisp.
8. Toss the cooked sweet potato gnocchi in the sage butter sauce.
9. Serve hot, garnished with grated Parmesan cheese and chopped pecans if desired.

13. Spinach and Artichoke Alfredo Lasagna

Lasagna gets a makeover with this creamy spinach and artichoke Alfredo version. Layers of cheesy goodness are complemented by the earthiness of spinach and the tang of artichokes.

Ingredients:

• 9 lasagna noodles, cooked according to package instructions
• 2 cups fresh spinach
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups Alfredo sauce (store-bought or homemade)
• 2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the fresh spinach, chopped artichoke hearts, half of the mozzarella cheese, and half of the grated Parmesan cheese. Season with salt and black pepper to taste.
3. In a baking dish, spread a thin layer of Alfredo sauce.
4. Place a layer of cooked lasagna noodles on top of the sauce.
5. Spread a layer of the spinach and artichoke mixture over the noodles.
6. Repeat the layers until you’ve used up all the ingredients, finishing with a layer of Alfredo sauce on top.
7. Sprinkle the remaining mozzarella and Parmesan cheese on top.
8. Cover the dish with foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes to allow the cheese to become bubbly and golden.
9. Let the lasagna cool for a few minutes before serving.

14. Creamy Avocado and Spinach Pasta

Creamy avocado and spinach sauce coat this pasta for a vibrant and nutritious dish. It’s a fantastic way to incorporate more greens into your diet.

Ingredients:

• 8 oz spaghetti
• 2 ripe avocados, peeled and pitted
• 2 cups fresh spinach leaves
• 1/4 cup fresh basil leaves
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1/4 cup olive oil
• Salt and black pepper to taste
• Grated Parmesan cheese for topping
• Cherry tomatoes for garnish (optional)

Instructions:

1. Cook the spaghetti until al dente. Drain and set aside.
2. In a blender or food processor, combine the ripe avocados, fresh spinach leaves, fresh basil leaves, minced garlic, lemon juice, and olive oil. Blend until smooth and creamy.
3. Season the avocado and spinach sauce with salt and black pepper to taste.
4. Toss the cooked spaghetti in the creamy sauce.
5. Serve hot, garnished with grated Parmesan cheese and cherry tomatoes if desired.

15. Cilantro Lime Angel Hair Pasta

This zesty and fresh cilantro lime pasta is a burst of flavor in every bite. It’s a light and refreshing dish that’s perfect for a quick weeknight meal.

Ingredients:

• 8 oz angel hair pasta
• 1/2 cup fresh cilantro, chopped
• Zest and juice of 2 limes
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Red pepper flakes (optional)
• Salt and black pepper to taste
• Grated Parmesan cheese for topping

Instructions:

1. Cook the angel hair pasta until al dente. Drain and set aside.
2. In a large bowl, combine the chopped cilantro, lime zest, lime juice, minced garlic, and olive oil. Add red pepper flakes if you like some heat.
3. Toss the cooked pasta in the cilantro lime mixture until well coated.
4. Season with salt and black pepper to taste.
5. Serve hot, garnished with grated Parmesan cheese.

16. One-Pot Broccoli and Cheddar Macaroni

A hearty and comforting one-pot meal, this broccoli and cheddar macaroni combines creamy cheese sauce with tender broccoli florets and pasta.

Ingredients:

• 8 oz elbow macaroni
• 2 cups broccoli florets
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes.
2. Gradually whisk in the milk, stirring constantly until the mixture thickens.
3. Stir in the shredded cheddar cheese until the sauce is smooth and creamy.
4. Season the cheese sauce with garlic powder, salt, and black pepper to taste.
5. Add the broccoli florets and cook for 2-3 minutes until they start to soften.
6. Stir in the cooked elbow macaroni.
7. Serve hot, garnished with extra shredded cheddar cheese if desired.

17. Vegan Alfredo with Cashew Cream

A creamy vegan Alfredo sauce made with cashew cream is the star of this pasta dish. It’s rich, velvety, and entirely plant-based.

Ingredients:

• 8 oz fettuccine pasta
• 1 cup raw cashews, soaked in hot water for 30 minutes
• 1 cup vegetable broth
• 2 cloves garlic, minced
• 2 tbsp nutritional yeast
• Juice of 1 lemon
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine pasta until al dente. Drain and set aside.
2. In a blender, combine the soaked cashews, vegetable broth, minced garlic, nutritional yeast, and lemon juice. Blend until you have a smooth and creamy cashew sauce.
3. Season the cashew sauce with salt and black pepper to taste.
4. Toss the cooked fettuccine in the vegan Alfredo sauce.
5. Serve hot, garnished with fresh parsley.

18. Caprese Pasta Salad

Inspired by the classic Caprese salad, this pasta version combines fresh tomatoes, mozzarella, and basil with pasta for a delightful summer dish.

Ingredients:

• 8 oz rotini or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini)
• Fresh basil leaves, torn
• Balsamic glaze for drizzling
• Extra-virgin olive oil for drizzling
• Salt and black pepper to taste

Instructions:

1. Cook the rotini or fusilli pasta until al dente. Drain and set aside.
2. In a large bowl, combine the cooked pasta, halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves.
3. Drizzle with balsamic glaze and extra-virgin olive oil.
4. Season with salt and black pepper to taste.
5. Toss to combine.
6. Serve chilled.

19. Mushroom and Spinach Stroganoff

This vegetarian stroganoff recipe replaces the traditional meat with hearty mushrooms and nutritious spinach. It’s a creamy and comforting dish that’s perfect for a cozy night in.

Ingredients:

• 8 oz egg noodles
• 2 cups mushrooms, sliced (cremini or white button mushrooms work well)
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup sour cream
• 2 cups fresh spinach
• Salt and black pepper to taste
• Fresh parsley, chopped

Instructions:

1. Cook the egg noodles until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and minced garlic. Sauté until the mushrooms are tender and browned.
3. Pour in the vegetable broth and sour cream. Stir until the sauce thickens.
4. Toss in the fresh spinach and cook until it wilts.
5. Season with salt and black pepper to taste.
6. Serve the mushroom and spinach stroganoff over the cooked egg noodles.
7. Garnish with fresh parsley.

20. Creamy Pumpkin and Sage Pasta

Embrace the flavors of fall with this creamy pumpkin and sage pasta. It’s a warm and comforting dish that celebrates the season’s bounty.

Ingredients:

• 8 oz penne pasta
• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh sage leaves
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and black pepper to taste
• Ground nutmeg for garnish

Instructions:

1. Cook the penne pasta until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and fresh sage leaves. Sauté until fragrant.
3. Stir in the canned pumpkin puree, heavy cream, and grated Parmesan cheese. Simmer until the sauce thickens.
4. Season with salt, black pepper, and a pinch of ground nutmeg to taste.
5. Toss the cooked penne in the creamy pumpkin and sage sauce.
6. Serve hot, garnished with additional sage leaves and a sprinkle of grated Parmesan cheese.

Conclusion

There you have it—twenty delectable vegetarian pasta recipes that are not only easy to prepare but also incredibly delicious. From classic Italian favorites to creative and innovative dishes, these recipes offer something for everyone. Whether you’re a pasta aficionado or a newbie in the kitchen, these recipes will inspire you to explore the world of vegetarian pasta and create memorable meals for yourself and your loved ones. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey that celebrates the art of vegetarian pasta-making. Buon appetito!

ref : https://en.wikipedia.org/wiki/List_of_pasta_dishes