Pasta is a go-to grain for any vegetarian because of its versatility and variety. Try trattoria-style spinach fettucine or vegetarian chili with pasta for a taste of Italy tonight.See Popular Vegetarian Pasta Recipes
It takes only 35 minutes to make this luscious pasta dish, featuring penne tossed with a cheesy tomato sauce, spiked with a bit of crushed red pepper, and served with garlic toast.
Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot.
We know how busy you are...so we've come up with this creamy pasta dish with a kick that's on the table in 20 minutes. Give it a try - you'll be so glad you did.
Fresh mushrooms, cooked delicately with seasonings, add a rich and earthy flavor to this pasta side dish.
Already sweet cherry tomatoes, intensified by roasting, are tossed with summery basil, tangy feta crumbles, and angel hair pasta to create a great summer side.
Easy-to-assemble layers of cooked noodles, vegetables and creamy cheeses mingle with a rich, chunk-style pasta sauce make dinner extra special tonight or any night.
Whole-wheat spaghetti is one of Melissa Rubel Jacobson's favorite pastas because it is a good source of fiber and has an appealing chewiness. Here, she updates sesame noodles, a Chinese take-out classic, by giving the peanut sauce a hit of fiery red curry paste.
This recipe will win you many accolades with its bright, luscious sauce.
Cheeses, Italian sauce and noodles are layered and baked until hot and bubbling.
This vegetable-loaded pasta is equally delicious warm or cold. Jerry Traunfeld created it with the Eastern Mediterranean staples of cauliflower and bell peppers, which taste great together, especially when tossed in a garlicky walnut pesto.
You won't miss the meat when you have a thick, rich, and varied mixture of beans, tomatoes, and sweet peppers topping the pasta.
"When I was little, I would raid my fridge and create stuff for my friends," admits Laura Hite, first-place winner of VT's 2008 Reader Recipe Contest. A big fan of Italian food, and a vegetarian for nine years, Hite replaced the traditional veal in this dish with soy-based Veat. Osso buco is usually paired with risotto, but Hite used orzo pasta to create an Asparagus-Mushroom Orzotto that VT testers unanimously declared good enough to be served on its own. For a simpler variation, skip the orzotto and serve the osso buco over plain pasta or brown rice. To veganize the recipe, simply replace the butter with olive oil, and omit the Parmesan from the orzotto.
An Italian pasta favorite with a traditional creamy white sauce that blends Parmesan cheese and whipped cream.