vegetarian pasta recipes

Roasted Acorn Squash Pasta, with plenty of roasted garlic, gets a healthy creamy texture from the squash. Delicious vegetarian recipe to serve in the fall! Adapted from a recipe in the cookbook <a href="https://www.amazon.com/gp/product/1558321144/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1558321144&amp;linkCode=as2&amp;tag=davbcro-20&amp;linkId=45e409aa1d58618a98d1851116c43759" target="_blank" rel="nofollow noopener">Vegetarian Planet</a>.

Creamy Roasted Acorn Squash Pasta

acorn squash

garlic (and a bit extra if you like — see notes)

ozs ziti or penne pasta

dry white wine

tbsp extra virgin olive oil

cooking water from the pasta (you may not need it all)

milk

Pecorino Romano cheese,

tbsp fresh parsley, chopped

salt and pepper

silken tofu (optional)

Prep the squash: 

Preheat oven to 400 degrees. Cut the squash in half, and lay them flesh side up. Scoop out the seeds &#8212; I like to use an ice cream scooper. Sprinkle 1 tsp of the oil over the squash flesh. Place the squash flesh side down on a baking sheet and place in the oven.

Prep the garlic

 Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tsp of the olive oil. Wrap the garlic in aluminum foil, place on the baking sheet next to the squash in the oven.

Roast the squash and garlic: 

The squash and the garlic will both take about 40 minutes to roast. After 40 minutes, remove the baking sheet to check for doneness. The squash is done when the skin pierces easily with a fork. If it does, turn the squash over &#8212; when roasted the flesh should be soft and beginning to brown. The garlic is done when the cloves have become quite soft and beginning to brown. If they are done, remove the squash and garlic and set aside to cool; or return to roast for another 5 minutes or so as needed.

Start the water for pasta

Start boiling a large pot of water for cooking the pasta with about 10 minutes roasting time left. Add the pasta after you&#8217;ve started cooking the sauce on the stovetop.

Start making the sauce

 Place the white wine and 1 tablespoon olive oil in a large skillet or medium sauce pan (see notes). Squeeze the roasted garlic out of the skin and into the sauce pan. Heat the garlic on medium, then add the roasted squash flesh, and the tofu if you are using it. Stir to combine, and cook on medium low. Stir every few minutes.

Cook pasta

 Add the pasta to the boiling water after adding the squash to the sauce pan. Cook according to package directions as you finish the sauce.

Finish the sauce

Add the milk to the sauce, stir to combine. After the pasta has been cooking for at least 5 minutes, scoop out 1/2 cup of pasta cooking water. Pour some of the pasta water into the sauce, stir to combine. Add up to 1/2 cup of the cooking water to the sauce to achieve desired consistency. This is a fairly thick sauce but you want it to have enough liquid to combine well with the pasta. Keep the sauce warm as the pasta finishes cooking.

Finish the dish

When the pasta is cooked, drain, and toss immediately with the acorn squash sauce. Add the cheese, salt and pepper to taste, and parsley. Plate the pasta, and pass additional cheese at the table. Enjoy!

This sounds like the perfect autumnal dish. It looks delicious and my whole family would love it.

This looks so perfect for Fall! I can't wait to make this for my family, I know they will love it!

I only had butternut squash and Hokkaido pumpkin pasta before. I was wondering how different would acorn squash taste like.

What a great way to use acorn squash! Sounds delicious!

I love pasta and I love garlic. Combine them together and you will receive TWO hearts from me which equals 5 stars or more! :-) Fabulous recipe that is such a great weeknight meal. Can't wait to try it with a glass of my favorite wine!

Orecchiette Pasta with Broccoli Sauce - a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!

Orecchiette Pasta with Broccoli Sauce 

broccoli florets-

short pasta- orecchiette pasta, penne, rigatoni, etc

olive oil

shallot,

garlic cloves- rough chopped

chili flakes

salt and pepper, more to taste

miso paste (or sub 1-2 mashed anchovies)

veggie broth or chicken broth

lemon zest

Steam small broccoli florets until very tender (easily pierced with a fork)and set aside.

Cook the pasta in 8 cups water with 1 tablespoon salt (measure),  Save a cup of hot pasta water when you drain.

In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes.  Stir in the miso paste (or anchovy), then add steamed broccoli,  salt, pepper and the broth.

Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to basically melt down into a &#8220;sauce&#8221;.  Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes.

If it seems watery and separated, just keep cooking it down. It won&#8217;t be smooth- but just broken down and very very tender.

Add the pasta. Toss well. Add more hot pasta water to keep it &#8221; saucy.&#8221; Add the lemon zest.

Taste for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this). Stir in some optional pecorino.

Divide among pasta bowls and top with any of the garnishes you like. Grated Parmesan or pecorino  adds depth,basil ribbons add flavor, and a drizzle of truffle oil elevates.

My wife and I have been making this recipe once a week for the last year. 

Slight alterations: we steam the broccoli in a pressure cooker, and add a little extra garlic and chili.

One of our favourite all-time recipes, thanks for publishing!

I see some people complaining in the comments about losing the vibrant green color. A simple solution is to add a quarter teaspoon of sodium bicarbonate to the steaming water. And there you have it. Emerald green broccoli!

Very nice. Even for my meat eater husband :)

Easy and delicious.  I added all optional ingredients except truffle oil and anchovie paste, and only pecorino cheese, however to me something was missing, I added organic fire roasted diced tomatoes and voila perfecto! Will be having once a week from now on,  thank you!

This was so delicious! I kept it vegan and my meat eating husband kept commenting on how good it was. We topped ours with lemon zest and kalamata olives. This will be a regular in our house. Thank you for the great recipe.

This rocks. Even my picky, non-vegetable loving kid ate it!

My kid loves this recipe (though i leave out the lemon for her) and is a great way to get her to eat healthy. She regularly asks for seconds and thirds! 

I'm surprised to see so much fat listed in the nutritional info - where is it coming from?

I love this recipe, great for meal prep for work. I stir in baby spinach and green peas at the end , the peas give it a pop of flavour. Make this every month in big batches. Thank you !

This really just was not enjoyable in any way.

Thank you, finally someone who has recipes for us who are trying to eat more plant based meals. So many of the Vegetarian recipes are to over board with items that the rest of us are not familiar with and we don't want to spend a lot of money buying if we aren't going to like it. Additionally someone who posts the nutritional values, with so many people on diets I think that it is adding to the problem because many people have no ideal how many calories are in a recipe. I saw a recipe the other day that looked healthy and sounded good but it had over 800 calories in a serving and this wasn't a Keto recipes. Love your site

Turned out really well.  I added ground pork to it and a little whole milk at the end to make it creamy.  Great way to "bury" some broccoli in dinner.  It is impossible to pick it out!.  My 11 year-old son loved it.

Dude... I made this and it was amazing. Cooked the broccoli in the sauce instead of steaming ahead of time and added a small hit of cashew cream... amazing. Thanks for the excellent recipe!

https://content.jwplatform.com/videos/mXhs2DnA.mp4

A simple delicious vegetarian recipe for Orecchiette Pasta with Broccoli Sauce – full of flavor and nutrients! 

Pasta with Asparagus; a simple dish but a wonderful way to enjoy asparagus which is in season right now.

Pasta with Asparagus

asparagus

oz pasta

garlic (crushed)

salt and fresh cracked pepper

Parmigiano-Reggiano cheese

In a large pot boil 4 cups water with salt.

When boiling, add asparagus and cook 3-5 minutes, until tender crisp.

Drain asparagus in colander reserving 1 cup liquid before draining.

Fill pot with salted water, cover and boil for pasta.

When water boils cook pasta according to package directions for al dente.

Meanwhile, in a sauté pan heat olive oil.

Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.

In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper.

Mix well.

After pasta is drained return to pot and mix with egg mixture.

Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta.

Toss in asparagus and mix well.

Adjust salt and pepper to taste.

If pasta seems too dry add more reserved liquid a tablespoon at a time.

Serve with additional grated cheese.

Almonds, lemon and Brussels sprouts provide a simple flavour foundation for kamut fusilli pasta.

Kamut pasta with Brussels sprouts and toasted almonds

raw almonds

30-40 (about 500 grams) baby Brussels sprouts, halved

Pared lemon

kamut fusilli* or other short pasta

chervil parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838798001&=domain=del

5348771529001-5981838798001

Let's go vego with this super easy pumpkin pasta. 

Roast pumpkin and almond pappardelle

1kg butternut pumpkin, peeled,

(60 milliliters) extra virgin olive oil

pappardelle pasta

(55 grams) whole almonds

unsalted butter

sage, leaves picked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

The colours and flavours of Italy come together in this striking dish.

Pea tortellini with parmesan cream and slow-roasted tomatoes

vine-ripened cherry tomatoes

olive oil,

caster sugar

fresh ricotta, drained

nutmeg

basil leaves, roughly torn

(360 grams) frozen peas, thawed

(120 grams) grated parmesan or vegetarian hard cheese

egg, lightly beaten

extra-thin fresh pasta sheets (see note)

thickened cream

garlic clove, crushed

Pea shoots, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

The whole family will love this quick and easy vegetarian version of spaghetti bolognese.

Spaghetti with lentil bolognese

spaghetti or other long dried pasta

onion, finely chopped

celery stalk, finely chopped

garlic cloves, finely chopped

jar cherry tomato pasta sauce

punnet cherry tomatoes

can lentils, rinsed, drained

(40 grams) grated vegetarian hard cheese (or parmesan)

Basil leaves, to serve

Katie Quinn Davies cooks up handmade gnocchi in a rich sauce for a superb Tuscan-inspired meal.

Sweet potato gnocchi with roasted capsicum and Gorgonzola sauce

(about 450 grams) sweet potatoes (skin on)

(about 450 grams) desiree potatoes (skin on)

(185 grams) 00 flour (see note)

Grated parmesan and basil leaves,

6-8 (about 1.5kg) red capsicums, halved

2-3 (about 200 grams) roma tomatoes, chopped, seeds removed

(125 milliliters) thickened cream

Gorgonzola, crumbled

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981837902001&=domain=del

5348771529001-5981837902001

Rick Stein takes us to Italy with this delightful vegetarian pasta dish.

Tortellini with wild mushrooms

dried sliced porcini mushrooms

eschalots, finely chopped

mixed mushrooms, (such as Swiss brown, pine

milliliters thickened cream

fresh cheese tortellini

(50 grams) finely grated parmesan

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Add a splash of colour to your winter meals with this fusilli pasta with beetroot, goat's cheese and pecans recipe.

Winter fusilli with beetroot, goat's cheese and pecans

red onion, thinly sliced

garlic cloves, sliced

pre-cooked beetroot,

fusilli or other short pasta

goat’s cheese, crumbled

(70 grams) pecans, toasted, chopped

tbs chopped flat-leaf parsley leaves

pecorino,

If you're craving a rich pasta sauce, try this dish which uses low-fat ricotta - you'll get that creamy texture without the guilt!

Penne with pumpkin, spinach and ricotta

peeled pumpkin, cut into 1-2cm cubes

penne

leek (white part only), cleaned, finely chopped

baby spinach leaves

low-fat ricotta

This is one of my husband's all time favorites now! We make it about twice a month and finish it with home made pesto. The red pepper flakes gives it a nice kick and the miso adds depth. It's great leftover too!

Wow!   Such a great recipe to use broccoli as a pasta sauce.  So healthy and I noted some comments that after cooking the steamed broccoli in the sauce to break it up the bright green color was diminished.  I added a “pop” of green of a cup of frozen peas to the sauce for about a minute to upped the green theme.

Delicious, nutritious, and easy to make! Made for great leftovers, too!

Nicely explained. Clearly written instructions.

I ran across this recipe while searching ramdomly for something vegetarian to cook a few days ago.  After making sure I had all the ingredients, I made it last night.  It was absolutely delicious, worthy of 5 stars.  I had to adapt the recipe to accomodate a low-FODMAP diet, so I cut out the fresh garlic and shallot and used a garlic-infused olive oil instead. I opted for anchovies (I fudged a little bit here), toasted pine nuts, Kalamata olives, and added small cocktail tomatoes because we love tomatoes.  I added a dry cheese I had on hand and the whole dish was PERFECT!  I also copied a few Mexican recipes from this site this morning,  I'll let you know how it goes.

This is honestly my most favourite recipe ever, I make it all the time!

An easy and clean but flavorful pasta dish featuring the singular pleasure of broccoli rabe.

Pasta with Broccoli Rabe

Kosher salt (to taste)

extra virgin olive oil (plus extra for drizzling)

garlic (thinly sliced)

red pepper flakes (or more to taste)

broccoli rabe (thick stems trimmed, rinsed well, and

pepper (to taste)

penne (ziti,

lemon

Parmesan cheese (divided (optional; leave out

Bring a large pot of water to a boil, and season generously with salt.

Meanwhile, heat the 1/3 cup oil in a very large, deep skillet with a lid over medium heat.  Add the garlic, anchovies (if using), red pepper flakes, and stir for a few seconds, then add the broccoli rabe.  Season with salt and pepper and stir to coat with the oil for 1 minute.  Add 1/4 cup water, cover the pot, and cook, stirring occasionally, for about 10 minutes, until the broccoli rabe is crisp-tender.

While the broccoli rabe is cooking, cooking the pasta in the boiling water according to package directions.  Remove 1 cup of the pasta cooking water, then drain the pasta.

Return the pasta to the pot, add half of the reserved cooking water, the lemon juice and zest, and the broccoli rabe with any liquid left in the pan.  Toss to combine well.   Add more cooking water if the mixture seems dry.  Taste and adjust seasonings as needed.

Transfer the pasta and broccoli rabe to a serving bowl, or to individual plates, and sprinkle over the Parmesan, if desired.  Let people drizzle a bit of extra olive oil on the top of their portions if they wish.

40 Best Pasta Recipes that are all veggie-loaded. Easy, healthy and delicious, these pasta dishes are vegetarian, vegan or vegan-adaptable: How to Cook Pasta.

Top 18 vegetarian pasta recipes recipes from across the web

The most viewed vegetarian pasta recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Roasted Acorn Squash Pasta

Orecchiette Pasta with Broccoli Sau...

Pasta with Asparagus

Kamut pasta with Brussels sprouts a...

Roast pumpkin and almond pappardell...

Pea tortellini with parmesan cream ...

Spaghetti with lentil bolognese

Sweet potato gnocchi with roasted c...

Tortellini with wild mushrooms

Winter fusilli with beetroot, goat'...

Penne with pumpkin, spinach and ric...

Orecchiette Pasta with Broccoli Sau...

Pasta with Broccoli Rabe

40 Best Pasta Recipes!

Lemon Spinach Pasta

30 Tasty Vegetarian Pasta Recipes: ...

Cheese tortellini with pesto alla G...

Pasta alla Norma

Top 18 vegetarian pasta recipes recipes from across the web

The most viewed vegetarian pasta recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Roasted Acorn Squash Pasta

Orecchiette Pasta with Broccoli Sau...

Pasta with Asparagus

Kamut pasta with Brussels sprouts a...

Roast pumpkin and almond pappardell...

Pea tortellini with parmesan cream ...

Spaghetti with lentil bolognese

Sweet potato gnocchi with roasted c...

Tortellini with wild mushrooms

Winter fusilli with beetroot, goat'...

Penne with pumpkin, spinach and ric...

Orecchiette Pasta with Broccoli Sau...

Pasta with Broccoli Rabe

40 Best Pasta Recipes!

Lemon Spinach Pasta

30 Tasty Vegetarian Pasta Recipes: ...

Cheese tortellini with pesto alla G...

Pasta alla Norma

The most viewed vegetarian pasta recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine