Vegetarian Pasta Recipes

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.

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Apple and Couscous-Bulgur Salad

From Midwest Living

Studded with dried cherries and almonds, this hearty salad pairs well with roast pork or even barbecue. Boiled cider and lemon juice add a touch of pucker that keeps the salad from tasting too sweet. You can make your own boiled cider using the recipe on our site or buy it online or in specialty stores (or substitute regular apple cider).

Apple and Couscous-Bulgur Salad

Sweet Potato & Red Pepper Pasta

From EatingWell

Here's a way to use the "power vegetables" sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.

Sweet Potato & Red Pepper Pasta

Pomodoro Pasta with White Beans & Olives

From EatingWell

Capture the flavor of vine-ripened tomatoes with this elegant-yet-quick, fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic to infuse them with flavor.

Pomodoro Pasta with White Beans & Olives

Bean Bolognese

From EatingWell

Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.

Bean Bolognese

Caramelized Onion Lasagna

From EatingWell

This unusual lasagna with portobello mushrooms, sweet onions, spinach and Gorgonzola cheese has a rich, complex flavor. It's also great with goat cheese instead of Gorgonzola, if you prefer.

Caramelized Onion Lasagna

Squash & Leek Lasagna

From EatingWell

Grated butternut squash, pine nuts and sauteed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna. Any Parmesan cheese can be used in this casserole, but we recommend Parmigiano-Reggiano for its superior flavor.

Squash & Leek Lasagna

Garden Pasta Salad

From EatingWell

This lightly dressed pasta salad gets lots of flavor from kalamata olives and basil. A colorful mix of diced bell pepper, shredded carrot and tomatoes adds vitamins and minerals. Serve on a crisp bed of greens. Toss in canned chunk light tuna, cooked chicken or flavored baked tofu (see Note) to add protein and make it more substantial.

Garden Pasta Salad

Fettuccine with Shiitake Mushrooms & Basil

From EatingWell

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.

Fettuccine with Shiitake Mushrooms & Basil

Fusilli with Garden-Fresh Tomato "Sauce"

From EatingWell

This easy uncooked sauce is perfect on a hot summer night. You can serve it right away, but it tastes even better if everything marinates for an hour or so. To feed more people, simply add a little more of each ingredient-especially the tomatoes. Halved cherry tomatoes are a nice alternative to field tomatoes.

Fusilli with Garden-Fresh Tomato "Sauce"

Quick Herbed Couscous & Peas

From EatingWell

By all means use fresh peas if you have them. And remember, the smaller they are, the less cooking time they'll need. (Frozen peas work fine if that's all you have.) To make this a little more substantial, you can - if you like - add a cupful of drained and rinsed canned chickpeas. Don't skimp on the herbs; the dish really shines with them.

Quick Herbed Couscous & Peas

Lemony Asparagus Pasta

From EatingWell

Penne and asparagus are bathed in a rich sauce with a slight bite of mustard, lemon and Parmesan. This dish is lovely in early spring, when asparagus is at its peak and nights are still cool enough to inspire a craving for something rich and warm.

Lemony Asparagus Pasta

Skillet Gnocchi with Chard & White Beans

From EatingWell

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.

Skillet Gnocchi with Chard & White Beans

Creamy Asparagus Pasta

From EatingWell

Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.

Creamy Asparagus Pasta

Fettuccine Alfredo

From EatingWell

Alfredo di Lello, the Roman restaurateur who created his signature sauce in the 1920s, might be startled to find this streamlined version that still tastes rich enough to satisfy those deep creamy-pasta cravings. The addition of zucchini boosts the nutritional profile. And when cut into thin strands, it can be twirled gracefully on a fork.

Fettuccine Alfredo

Broccoli Rabe, White Bean & Fontina Pasta

From EatingWell

Use any vegetable in place of pungent broccoli rabe to make this a family-pleaser. Make it a Meal: round out the meal with a fresh salad of cherry tomatoes and cucumbers tossed with extra-virgin olive oil and balsamic vinegar.

Broccoli Rabe, White Bean & Fontina Pasta

Pasta & Beans

From EatingWell

A healthful combination of beans and greens makes this pasta dish evocative of the Italian countryside. By dropping the greens in the boiling water with the pasta, you've eliminated an extra step, and an extra pot to wash.

Pasta & Beans

Fresh Pomodoro Pasta, White Beans & Olives

From EatingWell

Capture the flavor of vine-ripe tomatoes with this elegant yet ultra-quick fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic just to flavor them.

Fresh Pomodoro Pasta, White Beans & Olives

Penne with Braised Squash & Greens

From EatingWell

This chunky sauce is laced with chard and accented with smoked tofu. Convenient packages of peeled and diced butternut squash are available in most supermarkets in the fall and winter.

Penne with Braised Squash & Greens

Ravioli with Sweet Peppers

From Diabetic Living

This pretty vegetable and pasta main dish recipe scores high in flavor and nutrients. Each serving provides more than half the daily recommendations for vitamins A and C.

Ravioli with Sweet Peppers

Garden Veggie Linguine with Cilantro Pesto

From Better Homes and Gardens

Garden Veggie Linguine with Cilantro Pesto

Lemon-Basil Pasta

From Better Homes and Gardens

Protein-packed cannellini beans, lemon zest, and heady fresh basil fill this made-in-minutes pasta dish with fresh summer flavors. To store extra basil, snip a quarter-inch from its stems, stand it in a glass filled with about an inch of water, cover loosely with a plastic bag, and refrigerate.

Lemon-Basil Pasta

Lemon-Basil Pasta

From Midwest Living

Lemon-Basil Pasta

Asparagus-Mushroom Primavera

From Heart-Healthy Living

The vegetables are cooked in a light wine sauce and served with multigrain pasta for this fresh vegetarian meal.

Asparagus-Mushroom Primavera

Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies

From Better Homes and Gardens

Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies

No-Bake Summer Lasagna with Corn Relish

From Fitness

No-Bake Summer Lasagna with Corn Relish

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