vegetarian pasta recipe

An easy and delicious meatless weeknight meal that comes together in little time with fresh basil, cherry tomatoes, baby spinach, parmesan, and pasta.

Cherry Tomato, Basil, Spinach and Parmesan Pasta

spaghetti (or pasta noodles

cherry tomatoes

baby spinach (roughly chopped)

basil leaves (about 10 to 12 leaves; roughly chopped)

garlic (very thinly sliced)

oregano

sea salt (or

black pepper (or

Parmesan cheese (plus more for garnish)

red pepper flakes (optional)

red chili pepper (deseeded and finely chopped (optional))

extra virgin olive oil

Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 3/4 cups of pasta water.

While the pasta is cooking, heat the olive oil in a large frying pan over medium heat.

Add the garlic, and gently saute for about a minute or two, until the garlic is just beginning to color (being careful to not let burn). Add the tomatoes, oregano, salt and black pepper. Cook tomatoes for about 3-4 minutes until juices start to burst. Add the chopped chili pepper and cook for another minute or two until slightly softened.

Add the cooked pasta and reserved pasta water little by little until pasta is well coated. and consistency is reached (I used a little more than 1/2 a cup). Allow to simmer for about a minute then add the red chili pepper flakes, chopped spinach, basil and Parmesan cheese. Turn heat to low and gently toss to coat evenly. Add more pasta water if needed. Remove from heat.

Season more to taste if desired and serve with extra grated Parmesan cheese.

Farfalle with a Creamy White Bean and Roasted Garlic Sauce

dry farfalle

shallot,

cumin

coriander

thyme

sage

(15 ounces) can Progresso White Beans

Progresso Chicken Stock OR Progresso Vegetable Stock

garlic**

salt and pepper

minced parsley

Fill a large pot with water and bring to a boil. Add a handful of salt, followed by the pasta and boil until the pasta is al dente, 6 to 8 minutes.

Drain pasta, transfer to a large mixing bowl and lightly toss with olive oil. Set aside.

Pour oil into a large saucepan and place over medium-high heat. Add shallots and sauté for 2 to 3 minutes. Add cumin, coriander, thyme, and sage and continue to sauté for 3 to 4 minutes. Add white beans (with their juices) and roasted garlic and season with salt and pepper. Sauté mixture for 2 to 3 minutes before adding 2 cups of stock and reducing temperature to medium-low. Simmer mixture for 5 to 6 minutes. Season with salt and pepper. Pour mixture into a blender, removing the center top of the lid and replacing it with a clean towel. Once the steam has dissipated a little bit (5 to 10 minutes), blend mixture until smooth, adding a little more stock to thin the pasta sauce out, if needed.

Pour sauce over the cooked farfalle and toss together. Adjust seasonings and serve topped with minced parsley.

A guaranteed crowd pleaser, this vegetarian pasta dish is made all the richer with the addition of castelluccio lentils and garlicky mushrooms. Make the recipe vegan by omitting the optional grated cheese. On the search for more Italian vegetarian recipes? Take a look at our bumper collection. 

Penne with lentils and mushrooms

castelluccio lentils (see Know-how)

dried penne pasta

olive oil

garlic cloves, peeled

chestnut mushrooms, thinly sliced

passataApple-converted-space

parsley

Cook the lentils in boiling water according to the pack instructions until tender, about 20-30 minutes.

Meanwhile, bring another large saucepan of salted water to the boil and cook the pasta according to the pack instructions until al dente.

At the same time, heat the olive oil in a frying pan over a medium heat, add the garlic cloves and fry for 1 minute. Add the mushrooms to the pan and stir-fry for 5 minutes, then remove the garlic cloves. Add the passata and cook for 10 minutes. Drain the cooked lentils, then stir into the tomato and mushroom sauce.

Drain the pasta, add to the sauce and mix to combine. Stir in the grated cheese (if using), then remove from the heat and serve sprinkled with a little chopped parsley. This recipe is is from Gennaro&#8217;s Pasta Perfecto! Published by Pavilion Books. https://www.amazon.co.uk/Gennaros-Pasta-Perfecto-essential-collection/dp/1911624377/ref=sr_1_1?keywords=pasta+perfecto+gennaro&amp;qid=1566836146&amp;s=gateway&amp;sr=8-1 >Grab yourself a copy here.

If you want to serve a crowdpleaser of a dish, pansotti &#8211; triangular pasta &#8211; is a wise choice. Gennaro Conaldo&#8217;s recipe combines swiss chard with a desirably nutty walnut sauce, making an impressive vegetarian main. If you like the sound of this, take a look at this rigatoni cake recipe. 

Ligurian swiss chard pansotti in walnut sauce

Italian ‘00’ pasta flour, sifted

water

medium free-range egg, beaten

For the filling

swiss or rainbow chard

garlic

ricotta

For the walnut sauce

bread

milk

walnut halves

garlic clove, peeledApple-converted-space

thyme leaves

pine nutsApple-converted-space

Pasta machine, food processor

To make the pasta dough, put the flour into a large mixing bowl or heap on a clean work surface. Make a well in the centre, add the water and mix well to form a dough. Wrap in clingfilm and chill in the refrigerator for 30 minutes or until required.

To make the filling, wash the chard, then remove the stalks (keep them for another recipe). Roughly chop the leaves and set aside.

Heat the olive oil in a large frying pan or skillet over a medium heat, add the garlic clove and sweat for 1 minute. Add the chard and some salt, lower the heat, cover with a lid and cook for about 5 minutes until softened.

Remove from the heat, discard the garlic, then drain and squeeze any excess liquid from the chard – you may have to squeeze it between your hands to do this well. In a large bowl, combine the chard with the ricotta, grated cheese, thyme leaves, beaten egg and some black pepper.

Roll out the pasta dough on a lightly floured work surface until wafer-thin (or run it through the thinnest setting on a pasta machine). Cut the dough into 7cm squares, then brush each with beaten egg.

Put a little filling in the middle of each square, then fold over the dough to form a triangle and press to seal, making sure to remove any air.

Bring a large saucepan of salted water to the boil, add the pansotti and cook for about 4 minutes.

To make the sauce, soak the bread in the milk for a minute to soften, then put with the rest of the sauce ingredients into a food processor and whizz until smooth. Transfer to a large frying pan and heat through.

Drain the pansotti with a slotted spoon and add to the walnut sauce with a little of the hot pasta cooking water, mixing well to combine. Heat through and serve immediately, sprinkled with fresh thyme. This recipe is is from Gennaro&#8217;s Pasta Perfecto! Published by Pavilion Books. https://www.amazon.co.uk/Gennaros-Pasta-Perfecto-essential-collection/dp/1911624377/ref=sr_1_1?keywords=pasta+perfecto+gennaro&amp;qid=1566836146&amp;s=gateway&amp;sr=8-1 >Grab yourself a copy here.

A crowdpleaser of a dish, Gennaro Contaldo&#8217;s cannelloni with swiss chard dish sings comfort and is perfect for cosy nights in. Looking for more cannelloni recipes? Take a look at our cannelloni collection. 

Cannelloni filled with swiss chard

For basic tomato sauce

onion,

tomatoes

basil leaves

For the cannelloni

butter

½ small onion, very finely chopped

swiss

potato (about 150 grams), grated

provolone cheese

cannelloni pasta tubes

You’ll also need…

28cm x 22cm baking dishApple-converted-space

sesame seeds

Heat the oven to 200°C/180°C fan/gas 6. To make the tomato sauce, heat the olive oil in a large saucepan over a medium heat, add the onion and cook for 2-3 minutes until softened. Add the chopped tomatoes, along with about half a tomato tin of water. Season the sauce with salt, stir in the basil leaves, then cover and simmer gently for about 20 minutes.

For the cannelloni, melt the butter in a large frying pan over a medium heat, then add the onion and fry for a couple of minutes. Stir in the chard and season with salt and a grinding of black pepper. Reduce the heat, cover and cook for about 10 minutes until the chard is tender – the stalks should be al dente. Stir in the grated potato and cook for a further 7 minutes. Remove from the heat and stir in the grated cheeses. Use this mixture to fill the cannelloni pasta tubes.

Spread some tomato sauce over the base of the baking dish, then lay the filled cannelloni tubes on top. Pour over the remaining tomato sauce to cover.

Sprinkle with extra grated cheese, cover with foil, then bake in the hot oven for 20 minutes. Remove the foil and bake for a further 15 minutes to brown, then serve. This recipe is is from Gennaro&#8217;s Pasta Perfecto! Published by Pavilion Books. https://www.amazon.co.uk/Gennaros-Pasta-Perfecto-essential-collection/dp/1911624377/ref=sr_1_1?keywords=pasta+perfecto+gennaro&amp;qid=1566836146&amp;s=gateway&amp;sr=8-1 >Grab yourself a copy here.

Pasta with Zucchini and Tomatoes is a 20 minute healthy dinner that is going to become part of your  summertime menu must haves! Juicy, crisp-tender zucchini and bursting baby tomatoes create a delicious sauce combined with fresh garlic, basil and parmesan that coats the perfectly al dente pasta. It&#039;s one of the best and easiest vegetarian pasta recipes your whole family will enjoy!

Pasta with Zucchini and Tomatoes {20 Minute Dinner!}

oz short whole wheat pasta

zucchini

lb grape or cherry tomatoes (cut in halves)

tbsp extra virgin olive oil

Parmesan cheese (grated)

parsley basil (finely chopped)

salt

black pepper (to taste)

Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm.

While pasta is cooking, preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add zucchini and cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.

Return skillet to the stove and swirl 1 tbsp of oil to coat, add tomatoes and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring a few times.

Turn off heat and add cooked pasta and zucchini, remaining 1 tbsp of oil, salt, pepper, cheese and parsley or basil; stir and serve. Adjust any seasonings to taste and enjoy this 20 minute amazingness!

Whole wheat pasta is tossed with homemade walnut sage pesto and topped with roasted delicata squash! This seasonal vegetarian dish comes together quickly, but is elegant enough to be served for special occasions.

Walnut Sage Pesto Pasta with Roasted Delicata Squash

delicata squash (scrubbed and rinsed well)

(30 mL) extra virgin olive oil

kosher salt

black pepper

flat-leaf parsley leaves

garlic cloves

6-7 fresh, large sage leaves

sage leaves, for frying (I like to garnish each serving with 3-4 leaves)

lb dried whole wheat penne or fusilli

parmigiano-reggiano cheese (plus more for serving)

Preheat the oven to 425°F (218°C). Line a sheet pan with aluminum foil or parchment paper. Set aside. Meanwhile, bring a large pot of salted water to a boil for the pasta.

Trim the ends of the delicata squash and slice them in half lengthwise. Using a spoon, scoop out and discard the seeds. Cut each squash half into ½-inch thick half-moon slices and place on the sheet pan. Drizzle with olive oil, salt, and pepper, and spread them evenly on the sheet pan so they are not touching. Roast for 20 to 25 minutes, flipping the squash halfway through, until they are tender and caramelized.

As the squash is roasting, prepare the walnut-sage pesto. Combine the parsley leaves, walnuts, garlic cloves, and fresh sage leaves in the bowl of a large food processor, fitted with a blade attachment, and pulse until coarsely chopped. Add the roasted walnut oil and process until mostly smooth. Season to taste with salt and pepper, and transfer to a bowl. If you wish, you can add a touch of fresh lemon juice or zest too.

Line a small plate with paper towels. In a small non-stick pan, heat a thin layer of extra virgin olive oil (about ¼ cup) over medium-high heat until hot. Fry the sage leaves, in batches, until crisp (it should only take a few seconds). Transfer with a slotted spoon to the plate and season lightly with salt. Set aside for serving.

As the squash finishes roasting, add the dried whole wheat pasta to the boiling water and cook until al dente. Reserve roughly 1 cup (240 mL) of the starchy pasta cooking water and drain the pasta. Transfer the pasta back to the same pot, drizzle lightly with olive oil, and add the walnut-sage pesto and grated parmigiano-reggiano cheese. Toss until the pasta is evenly coated in the sauce, adding some of the reserved pasta water as needed (this amount of pesto will generously coat all of the pasta, but the starchy cooking water will help create an even creamier, better distributed sauce.

Serve topped with roasted Delicata squash pieces and fried sage leaves. Top with grated parmigiano-reggiano cheese (as desired).

This classic Italian pasta puttanesca recipe features garlic, capers and olives in the sauce to give it a tangy burst of flavor.

Easy Pasta Puttanesca Recipe

long pasta noodles (spaghetti, bucatini, etc)

anchovy paste

red pepper flakes

Kalamata olives, sliced

capers

Parsley, Parmesan cheese, and red pepper flakes, for garnish (omit cheese

Bring a large pot of of salted water to a boil (about 1 tablespoon kosher salt). Boil the pasta until al dente.

Meanwhile, mince the garlic. If the olives are not sliced, slice them in half. In a separate large pot or saucepan, warm the olive oil over medium low heat. Add the garlic and anchovy paste and cook until lightly browned, about 1 minute. Add the tomatoes, red pepper flakes, and kosher salt, and simmer for 10 minutes over low heat.

Add the olives and capers to the tomato sauce. Continue to simmer until the pasta is done.

Drain the pasta and stir it into the tomato sauce. Serve garnished with Parmesan cheese and finely chopped parsley, and additional red pepper flakes to taste.

This light, vegetarian rotini pasta recipe will surprise your taste buds in the best way possible! I went a little non-traditional and added a fall twist with charred butternut squash, brussels sprouts, and a tasty shallot sauce with butter and olive oil. 

 So pretty and delicious, it’s like a little fall bouquet in a bowl! This is a versatile recipe to use as lunch, warm pasta salad, or a holiday side dish! See the step-by-step below.

Fall Rotini Pasta Salad

lb Rotini pasta

Extra Virgin Olive Oil

oz butternut squash

lb brussels sprouts, top trimmed, and halved

Salt and pepper

cinnamon

nutmeg

spinach

oz goat cheese, crumbled

pine nuts

unsalted butter

shallots,

garlic cloves,

marjoram

lemon

Salt

Cook the Rotini pasta in boiling water according to the package instructions to al dante (which is about 1 or 2 minutes before it's cooked all the way to soft.) When ready, drain.

While the pasta is cooking, heat 1 tbsp extra virgin olive oil in a large cast iron. Add the butternut squash. Cook on medium-high heat, stirring occasionally, until the butternut squash is cooked through. Season with a little salt. Transfer the butternut squash to a dish and set aside for now.

Now, if needed, add 1 tbsp extra virgin olive oil to the same cast iron skillet. Make sure the oil is hot. Now add the brussels sprouts, cut side down, and cook on medium-high heat for 3-4 minutes. Turn the brussels sproutss over on the other side and cook for another 5 minutes until nicely browned and tender. Sprinkle with salt. Transfer to the same dish with the butternut squash for the moment.

Now make the sauce in the same cast iron skillet. Melt the butter over medium-high heat, swirling occasionally, until the butter is browned and releases a nice nutty aroma. Remove the skillet from heat briefly and add the shallots, marjarom, and garlic. Stir until fragrant (less than 1 minute). Return to medium heat and add the olive oil and lemon juice. Stir in the lemon zest and a pinch of salt. Keep the sauce in the cast iron skillet on medium heat.

Now add the cooked pasta to the sauce and stir until the pasta is well coated. Season with a little more salt, black pepper, ground cinnamon, and nutmeg. Stir in the baby spinach and parsley. Then add the cooked butternut squash and brussels sprouts. Cook everything together on medium heat, stirring regularly, until warmed through. Taste and adjust the salt and seasoning to your liking.

Transfer the warm rotini pasta salad to a large bowl. Drizzle with a little more extra virgin olive oil, if you like. Top with goat cheese and toasted pine nuts. Serve warm or at room temperature with extra goat cheese on the side! Enjoy!

I make this all the time for my family. We love it so much!

This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food! The veggies are drizzled with olive oil, then placed in the oven to bake, making them sweeter and more intense. Everything is added to pasta with a simple sauce, for a dinner that is packed with flavor and so easy to make! Serve it on its own as an easy vegetarian dinner, or as a side for grilled chicken, shrimp or steak!

Mediterranean Roasted Vegetable Pasta Recipe

oz penne pasta ((see note 1))

red onion

red bell pepper

yellow bell pepper

tsp black pepper

parmesan (- grated)

garlic (- minced)

Italian herbs

tsp salt

tsp pepper

parmesan

oregano (- for garnish)

Pre-heat the oven to 230ºC/450°F.

Cut the zucchini in half lengthways and then cut into 1/4 inch slices.

Cut the bell peppers into 1/2 inch pieces.

Peel the onion and then cut into thick wedges.

Pour the olive oil, salt, and pepper into a large roasting tin.

Add in all the chopped veg and stir well until everything is well coated.

Roasted for 30 minutes until slightly charred and tender.

Roasting the vegetables

Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.

Prepare the sauce

Whilst the veg is roasting bring a large pan of water to the boil.

Salt it well and add the pasta.

Cook as per the packet until al-dente.

Cooking the Pasta

Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.

Add 1/4 cup of the pasta cooking water to the sauce and stir/shake to combine.

Remove the veg from the oven and empty the veg and any oil over the drained pasta.

Pour over the sauce and stir everything until well combined. You can add more cooking water if

Serve sprinkled with some fresh oregano and more parmesan if desired.

To finish the dish

This Creamy Vegetarian Pasta recipe is perfect for weekly dinners. It takes less than 30 minutes to get this tasty meal on your plate, and it&#039;s made from only a handful of simple ingredients.

Creamy Vegetarian Pasta

pasta

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