veggie pasta

Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your five-a-day into one delicious meal

Caponata pasta

olive oil(or use oil

onion,finely

garlic cloves,finely sliced

can chopped tomatoes

tbsp capers

tbsp raisins

rigatoni,penne or another short pasta shape

basil leaves,picked

Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time – the sweeter the better). Add the garlic for the final 2 mins of cooking time.

Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.

Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan

Pasta all’Ortolana (Pasta with Vegetables), is a tasty and simple Italian vegetarian recipe. It’s a very quick preparation, perfect for any occasion. Cook the pasta “al dente” and then dress it with a mix of seasonal vegetables previously stewed with extra virgin olive oil and tomato passata. A mix of garden flavors that results in a fragrant and delicious pasta recipe.We used onion, peppers, carrots, zucchini and eggplant. Of course you can choose or add other vegetables according to your taste or according to the season.

Pasta all’Ortolana | Italian Pasta with Vegetables

360 g (3 1/2 cups) of durum wheat pasta

onion

bell pepper

eggplant

carrot

zucchini

Tomato Passata

hot chilli pepper (optional)

garlic

coarse salt to cook the pasta

salt

Extra Virgin Olive Oil

Cut the vegetables

Cut onion, bell pepper, eggplant, carrot and zucchini into small pieces. Put all the vegetables in a pan and add the extra virgin olive oil, the garlic clove and a pinch of salt to taste. Stir with a wooden spoon and simmer for 5 minutes.

Add tomato passata and cook

Add the tomato passata and cook for about 15 minutes on low heat, with a lid on.

Cook pasta and serve

Bring plenty of salted water to a boil to cook the pasta. When the water boils, add the pasta of your choice. When ready, drain and put in a serving bowl with the Ortolana sauce, mixing well to combine the vegetables with the pasta. Serve

Make the most of vegetarian mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners

Vegetarian bolognese

olive oil

carrots

celery sticks, very finely chopped

frozen vegetarian mince

bay leaf

passata

vegetable stock cube

milk

basil

spaghetti

vegetarian hard cheese

Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the vegetarian mince (there’s no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.

Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

This Summer Pasta with Brown Butter Tomato Sauce is SO good! Fresh summer veggies are tossed with silky fettuccine noodles and an easy brown butter tomato sauce. Fresh and delish!

Summer Pasta with Brown Butter Tomato Sauce

lb Italian sausage

rose wine

zucchini, roughly chopped (about 1 1/2 cups)

tsp kosher sea salt, divided

corn, kernels removed

garlic cloves, minced

tbsp butter

tomatoes, seeds

heavy cream

oz fresh fettuccine (see below

Bring a large stock pot to a rolling boil. Season liberally with salt and pepper. Get large serving dish ready.&nbsp;

Heat a large skillet to a medium heat. Add sausage. Use a wooden spoon to bread the sausage into small pieces. Cook until browned and cooked all the way through, about 5-6 minutes. Add wine to the pan and use wooden spoon to scrape all the little brown bits up. Cook the wine out for 1 minute. Transfer the sausage mixture to the serving dish.&nbsp;

Add olive oil to the same pan. Add zucchini. Once zucchini starts to brown, add 1/4 teaspoon salt. Cook for another minute. Add corn, garlic and another 1/4 teaspoon salt. Saute for 1-2 minutes until garlic is soft. Transfer to serving dish with sausage.&nbsp;

Turn the heat on medium high. Add butter. Let the butter melt and once it begins to brown, swirl the pan. Once the butter is a deep brown and smells nutty. Turn the heat off and add tomatoes along with any accumulated juices. &nbsp;Turn the heat back on medium and cook until tomatoes have cooked down a bit and created a sauce, about 2-3 minutes. Add cream. Simmer until slightly thickened. Add another 1/4 teaspoon salt. Reduce heat to low.&nbsp;

While the cream simmers, add pasta to boiling water. Cook for 2 minutes (if using fresh, this all the time it should need to cook, but refer to the package to be sure). ROnce the pasta is done, use tongs to transfer the pasta to the sauce along with remaining 1/4 teaspoon salt. Reserve pasta water. Toss in sauce. Add veggies and sausage to the pasta. Toss. Season to taste with salt and pepper. If needed use some of the reserved pasta water to create a thinner sauce.&nbsp;

The best creamy vegan pasta with veggies! Made with 10 ingredients and ready in 30 minutes. It will be your new go-to plant-based meal for an easy and comforting weeknight dinner. And it packs 17 grams of plant-based protein, fiber, and healthy fats for a well-balanced meal the whole family can get behind.

Creamy Vegan Pasta with Veggies

penne pasta

broccoli florets ((250 grams))

red bell pepper, julienne ((150 grams/1 large))

mushrooms ((100 grams/about 5-6 mushrooms))

can quartered artichokes, drained

cherry tomatoes, halved ((150 grams))

salt and pepper,

cheese, bread

pasta sauce

raw cashews, soaked* ((I like to use whole cashews))

Soak cashews. Add cashews to a bowl with water and soak overnight, or for at least 4 hours. If you forget (which I do a lot), you can just add them to a bowl, cover them with water, and microwave them for 1-2 minutes until soft. Soaking them in water allows them to soften up and makes for easy blending.

Cook pasta according to the instructions. When draining, reserve 2 tablespoons (or more depending on your preference) of pasta water.

Make the sauce. Add the pasta sauce and cashews* (make sure to drain them) to a high-powered blender and blend until smooth and creamy.

Make the veggies. When the water is almost boiling for the pasta, you&#39;ll start making the veggies. Add oil to a large nonstick skillet over medium and let it get hot, about 30 seconds. Add broccoli and salt and pepper and cook for 4-5 minutes, stirring occasionally. Then add peppers and cook for 3-4 minutes, stirring occasionally. Finally, add mushrooms and cook for another 3-4 minutes, stirring occasionally.

Assemble. Drain pasta, saving 2 tablespoons of the pasta water. Add artichokes, cooked pasta, 2 tablespoons of pasta water, and the cashew sauce to the pan. Mix well to combine and let warm through, about 1-2 minutes. If needed, add more pasta water to thin out the sauce. Add cherry tomatoes and carefully mix to combine.

Serve and enjoy! Top with basil and enjoy!

The flavors of a fall harvest in a cozy pasta dish. Roasted butternut squash and red onion, seasoned tempeh crumbles, and sautéed kale tossed with chewy orecchiette pasta and an easy balsamic broth that brings it all together. Easy enough for a weeknight, fancy enough for entertaining. Inspired by Fall Weeknight Pasta by Food 52.

Fall Roasted Vegetable Pasta

butternut squash (bite size)

olive oil (divided)

salt (plus more for salting pasta water)

black pepper (divided))

orecchiette pasta (or

tempeh (diced (gluten free, if desired))

tamari

Italian seasoning

garlic (minced)

kale leaves (chopped small (stems removed))

vegetable broth (plus more if needed)

balsamic vinegar

maple syrup

pecans (toasted, if deisred)

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.

Toss the cubed butternut squash and sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread out into one even layer on the prepared baking sheet and bake 30 to 35 minutes, stirring half way through, until tender.

Meanwhile, cook the pasta to al dente according to pasta directions, making sure to salt the pasta cooking water well.

Meanwhile, heat 2 tablespoons of oil and the tamari in a large deep skillet over medium heat. Add the Italian seasoning, 1/4 teaspoon black pepper, and diced tempeh. Sauté 7 to 8 minutes, stirring every couple of minutes, until brown and crispy on the edges. Add the garlic and kale and sauté 1 to 2 to minutes to soften.

When the pasta and squash/onions are done add them to the skillet with the tempeh and kale and stir to combine. Add the vegetable broth, balsamic vinegar, and pure maple syrup. Stir well. Add another splash or two of vegetable broth the pasta seems dry. Stir in the chopped pecans

Serve hot with an extra drizzle of balsamic and fresh cracked black pepper.

Hi Jenn! Made this again last night and am again astonished how delicious it is! Both hubby and I were raving! It is the comfort food that is gonna get us through these crazy times!

Hope you and your family are doing well.

Happy Holidays,
Chris-

Delish!  I made exactly as written, except (I know, I know, I'm sorry), I added some mushrooms because I had them and they *needed* to be used.  They added a nice touch.  I threw them in on the baking sheet, but next time I'll slice them and put them in with the tempeh and kale.  I scooped the Orecchiette from the cooking pot into the skillet because the skillet looked a tad dry.  The pasta water was perfect (in addition to the veggie stock), to cream it up a bit. This recipe will stay in rotation!  My mind is already figuring numerous things to swap in depending on what is in the fridge.  Beet greens?  Yam?  Carrots?  The possibilities are endless!!  THANK YOU!

For some reason the stars are not lighting up for me, but believe me the stars were lit up last night! This dish is everything you said it would be, delish and cozy on a cool autumn evening. I pretty much followed it to the letter, but used spices I had to make my own italian seasoning, used low sodium soy sauce instead of tamari and used less oil. 

Recipe makes a ton so we have plenty of leftovers for tonight and I am sure it will be just as good or better leftover. 

Oh, and for dessert, we had the date nut bread :)

I love your recipes Jenn. 

Going plant based has never been easier :)

A colorful medley of vegetables roasted to perfection, then tossed with warm pasta and an easy garlic-balsamic dressing!

Roasted Vegetable Pasta with Balsamic

onion (I used red)

bell pepper (I used orange)

cherry tomatoes

broccoli florets

pasta (gluten-free if desired)

Tbsp. balsamic vinegar

garlic powder

basil (or other herbs of choice), cashew parmesan

Preheat oven to 425°F (220°C).

Prepare the veggies: Chop onion, bell pepper, and zucchini into about 3/4-inch chunks. Halve the tomatoes.

Line a baking pan with parchment paper. Spread out veggies on pan and season with salt. (You may want two pans to space out the veggies enough.) Roast for 35-40 minutes (or until desired tenderness) tossing halfway through.

While vegetables are roasting, cook the pasta al dente. (Lightly boil pasta until cooked but still firm so it doesn&#039;t become mushy and fall apart when tossed with vegetables.)

While pasta is cooking make the dressing: combine balsamic vinegar, garlic powder, and dried basil in a bowl and whisk to combine.

Place the cooked, drained pasta in a large bowl. Immediately add the dressing and toss well to combine.

When vegetables are roasted, add to pasta. Lightly toss.

Taste and adjust seasoning if necessary (more salt, another drizzle of balsamic, fresh herbs, etc.) or top with cashew parmesan before serving.

Primavera might mean “spring,” but any time’s a good time to try out this incredible ground turkey pasta dish.

Turkey Pasta Primavera

oz box of Banza Penne Pasta (cooked (8 oz dry

turkey

tbsp oil

onion (diced)

bell pepper (diced)

spinach

can diced tomatoes and green chiles

parmesan cheese

tsp chili powder

tsp cumin

½ tsp pepper

¼ tsp crushed red pepper

Place a pot of salted water over medium-high heat and bring water to boil. Cook pasta according to the package. Strain and set aside when finished cooking.

Heat a large skillet over medium-high heat. Add oil to cover the skillet. Add onion, garlic, and bell pepper. Cook for about 5 mins, stirring occasionally.

Add turkey meat and seasonings (salt, pepper, cumin, chili powder, red pepper). Cook for another 7 minutes or until the meat is no longer pink. Drain the excess grease from the skillet.

Turn the heat to low and add the canned tomatoes to the pot. Stir and cook for another 2 minutes.

Stir in the cooked pasta noodles and spinach.Let sit for another minute or two until the spinach wilts.

Top with parmesan cheese and enjoy!

To portion, divide into 6ths; for a more exact portion measurement, divide total food weight (not including dish) by 6.

Absolutely favorite meal, it is now our weekly meal prep meal. Great with pasta or we add cauliflower rice. Great seasonings and spinach give a nice touch!!

absolutely delicious! my two year old gobbled it up (although he picked out the spinach lol) and that’a a win for me! i thought for sure i would have to separate everything for him, but he loved it all mixed together!

Hands down my favorite pasta! Can’t believe how yummy this is- while still being soo light without sauce! Tastes even better the next day!

This one is super tasty and pretty easy to make as well!

Made this for the first time and it was sooooo good. So easy and quick to make. Can’t wait to eat for lunch this week.

Even my husband who isn’t a big fan of one pot dishes loved this one and wants to make again!!

This is a huge hit in our house!!! I was never a fan of tomatoes but honestly the tomato/green chilis can I found at the store made it delicious since they were cut up in tiny pieces. My boyfriend was surprised and thrilled that I enjoyed it! Thanks for making healthy taste so good :)

This was so delicious! The perfect balance of healthy and hearty. I even made it for my picky in-laws in efforts to get them on a healthier track and they loved it! Well done as usual, Jordan!

This is one of my favorite recipes!!! Let’s be honest, I either meal prep these recipes for work or eat them for dinner with the hubby! I actually made your Buffalo chicken pasta for my 12 hours day shifts as an RN, and I came home tonight and while I was working out my hubby made this turkey pasta primavera!! It’s so dang easy but yet tastes like a gourmet meal :) 

We’ll be making this forever! The spice is perfect if you like a spicy dish, but not overwhelming heat. Ugh, so good and SO much protein!!! Cannot recommend this dish more!

I made this for lunch today, I only had hot diced tomatoes and green chiles so I omitted the red pepper flakes. Also I added a dash of cream because I thought it would be a good addition. Very good!!

JORDO DOES IT AGAIN!!! I made this for dinner last night &amp; my husband (who’s not a huge pasta guy) loved it! It’s packed with veggies (added some extra spinach), and is perfectly seasoned, while still feeling light since there’s no sauce. So good! Can’t wait for leftovers!

This is such a staple meal for us. It’s so quick + easy. I got home twenty minutes and was able to whip this up already! Highly recommend.

Only problem is portion size, but that may just be me! Lol!

All of your pasta dishes are amazing. This one didn't disappoint.

This is my FAVORITE! Easy and delicious weeknight meal that my whole family loves (and that is saying A LOT).

Easy and delicious recipes that I made on repeat during tighter together.

Looking for a healthy pasta recipe that even your kids will enjoy? Introducing our Fresh Avocado Pasta recipe. This recipe is delicious and the perfect dish for nourishing your loved ones with the goodness of wholesome ingredients. The ingredients in the recipe come together to create a filling and satisfying meal to keep you full and energized throughout the day. Avocado is rich in healthy fats and fiber, making this a healthier alternative to ordinary pasta noodles. The vegan cream sauce is rich in heart-healthy fats from the avocados and almond milk that adds a creamy touch to the perfectly cooked avocado pasta. The black beans, sweet corn and fresh cilantro provide the dish with a blend of essential nutrients and protein. Fresh Avocado Pasta is not just a tasty recipe; it's a journey towards a healthier, happier family. So, roll up your sleeves, dive into the world of nutrient-rich pasta perfection and treat your taste buds to the healthful joy of our Fresh Avocado Pasta recipe!

Fresh Avocado Pasta

avocado, mashed (1/2 cup)

water

¼ teaspoon ground Stonemill Sea Salt Grinder

Carlini Pure Olive Oil

Baker's Corner All Purpose Flour

Friendly Farms Organic Original Unsweetened Almondmilk

grape tomatoes

Stonemill Sea Salt Grinder,

¼ teaspoon Stonemill Chili Powder

Stonemill Cumin

Stonemill Paprika

Stonemill Organic Cayenne Pepper

Dakota's Pride Black Beans

Season's Choice Steamable Sweet Corn

cilantro

For the avocado pasta:

In a small bowl, whisk together avocado and water.

Place the flour on a clean surface and mix with salt. Create a well in the center and add avocado mixture.

Using a fork, slowly incorporate flour into avocado mixture until a dough forms.

Have your child help with kneading the dough.

Knead for 10 minutes on a lightly floured surface, until dough is smooth. If dough becomes too dry, add a little water. If dough becomes too wet, add a little flour. Form into a disc and refrigerate for 15 minutes.

Cut the dough into 4 pieces. On a clean surface, dusted with flour, roll out 1 piece of pasta dough at a time. Roll in one direction to make a long sheet. Dough should be almost see through.

Dust sheet with flour. Starting with the shorter end, roll dough upon itself. Cut into desired thickness. Repeat with remaining pieces. Set aside.

For the vegan cream sauce: 

Heat oil in a medium saucepan over medium heat. Add onions and sauté for 1 minute. Add garlic and sauté for an additional minute.

Stir in flour and continue cooking for 1 minute.

Slowly whisk in almondmilk. Continue whisking until thickened, about 2 minutes. Add tomatoes, salt and spices. Continue cooking for 2 minutes. Keep warm.

Working in batches, cook pasta in boiling water for 1-2 minutes. Drain and place in a large bowl. Toss together with sauce, black beans, corn and cilantro. Serve immediately.

Top 9 veggie pasta recipes from across the web

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

Top Tags

Caponata pasta

Pasta all’Ortolana | Italian Pasta ...

Vegetarian bolognese

Summer Pasta with Brown Butter Toma...

Creamy Vegan Pasta with Veggies

Fall Roasted Vegetable Pasta

Roasted Vegetable Pasta with Balsam...

Turkey Pasta Primavera

Fresh Avocado Pasta

Top 9 veggie pasta recipes from across the web

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

Top Tags

Caponata pasta

Pasta all’Ortolana | Italian Pasta ...

Vegetarian bolognese

Summer Pasta with Brown Butter Toma...

Creamy Vegan Pasta with Veggies

Fall Roasted Vegetable Pasta

Roasted Vegetable Pasta with Balsam...

Turkey Pasta Primavera

Fresh Avocado Pasta

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