Popular 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.

Tomato Pasta with Arugula and Parmesan

From Midwest Living

Tomato Pasta with Arugula and Parmesan

Spinach, Butternut Squash, and Pasta Bake

This healthy, yet comforting casserole features greens and squash alongside the pasta and cheese. Try baby kale or Swiss chard in place of spinach to vary the recipe slightly.

From Better Homes and Gardens

Spinach, Butternut Squash, and Pasta Bake

Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies

From Better Homes and Gardens

Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies

Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies

Make this dinner for four in just 15 minutes and serve up a restaurant favorite at home. The addition of Add brussels sprouts and sundried tomatoes to classic alfredo sauce makes it extra special.

From Midwest Living

Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies

Quick Herbed Couscous & Peas

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.

From EatingWell

Quick Herbed Couscous & Peas

Fusilli with Garden-Fresh Tomato "Sauce"

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.

From EatingWell

Fusilli with Garden-Fresh Tomato "Sauce"

Pasta & Beans

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.

From EatingWell

Pasta & Beans

Fettuccine with Shiitake Mushrooms & Basil

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

From EatingWell

Fettuccine with Shiitake Mushrooms & Basil

Penne with Braised Squash & Greens

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.

From EatingWell

Penne with Braised Squash & Greens

Garden Pasta Salad

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.

From EatingWell

Garden Pasta Salad

Fresh Pomodoro Pasta, White Beans & Olives

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.

From EatingWell

Fresh Pomodoro Pasta, White Beans & Olives

Broccoli Rabe, White Bean & Fontina Pasta

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.

From EatingWell

Broccoli Rabe, White Bean & Fontina Pasta

Fettuccine Alfredo

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.

From EatingWell

Fettuccine Alfredo

Creamy Asparagus Pasta

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.

From EatingWell

Creamy Asparagus Pasta

Squash & Leek Lasagna

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.

From EatingWell

Squash & Leek Lasagna

Bean Bolognese

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.

From EatingWell

Bean Bolognese

Pomodoro Pasta with White Beans & Olives

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.

From EatingWell

Pomodoro Pasta with White Beans & Olives

Lemony Asparagus Pasta

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.

From EatingWell

Lemony Asparagus Pasta

Caramelized Onion Lasagna

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.

From EatingWell

Caramelized Onion Lasagna

Sweet Potato & Red Pepper Pasta

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.

From EatingWell

Sweet Potato & Red Pepper Pasta

Skillet Gnocchi with Chard & White Beans

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.

From EatingWell

Skillet Gnocchi with Chard & White Beans

Butternut Squash Casserole

From Parents

Butternut Squash Casserole

Apple and Couscous-Bulgur Salad

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).

From Midwest Living

Apple and Couscous-Bulgur Salad

Ravioli with Sweet Peppers

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.

From Diabetic Living

Ravioli with Sweet Peppers

Garden Veggie Linguine with Cilantro Pesto

From Better Homes and Gardens

Garden Veggie Linguine with Cilantro Pesto

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