12 Vegetarian Pasta Recipes for Dinner

Creamy Spinach and Tomato Pasta

This delightful dish combines the richness of cream with the fresh flavors of spinach and tomatoes, making it a perfect weeknight dinner.

Ingredients:

• 8 oz pasta of choice
• 2 cups fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 1 cup heavy cream
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for topping

Cooking method:

1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Add tomatoes and cook until they begin to soften.
4. Stir in spinach and cook until wilted.
5. Pour in heavy cream, season with salt and pepper, and bring to a simmer.
6. Toss in cooked pasta, mixing well to coat with sauce.
7. Serve warm with grated Parmesan cheese.

Lemon Asparagus Pasta

This zesty pasta pairs bright lemon with the subtle, earthy taste of asparagus for a refreshing dish.

Ingredients:

• 8 oz fettuccine
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• Zest and juice of 1 lemon
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking method:

1. Boil the fettuccine as per package directions, adding asparagus during the last 3 minutes; drain.
2. In the same pot, melt butter over medium heat.
3. Add lemon zest and juice, stirring to combine.
4. Return the pasta and asparagus to the pot, tossing with Parmesan, salt, and pepper.
5. Serve immediately with extra Parmesan on top.

Roasted Red Pepper and Feta Pasta

A creamy and tangy pasta recipe that features the bold flavors of roasted red peppers and feta cheese.

Ingredients:

• 8 oz penne pasta
• 1 jar (12 oz) roasted red peppers, drained and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking method:

1. Cook penne according to package instructions; drain.
2. In a skillet, heat olive oil over medium heat, add garlic and sauté.
3. Stir in roasted red peppers and cook until heated through.
4. Add the pasta, feta cheese, and basil, tossing to combine.
5. Season with salt and pepper before serving.

Zucchini and Lemon Ricotta Pasta

This light and creamy pasta mixes fresh zucchini with zesty lemon and creamy ricotta for a delightful meal.

Ingredients:

• 8 oz linguine
• 2 medium zucchinis, sliced into thin rounds
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Cook linguine according to package instructions; set aside.
2. Sauté zucchini in olive oil over medium heat until golden.
3. In a bowl, mix ricotta, lemon zest, and juice.
4. Combine pasta with zucchini and ricotta mixture, stirring to coat.
5. Season with salt and pepper before serving.

Mushroom Stroganoff Pasta

Rich and hearty, this vegetarian version of stroganoff is filled with savory mushrooms and a creamy sauce.

Ingredients:

• 8 oz egg noodles
• 3 cups mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup sour cream
• 2 tablespoons olive oil
• 1 tablespoon flour
• Salt and pepper to taste

Cooking method:

1. Cook egg noodles as per package instructions; set aside.
2. In a pan, heat olive oil, add onions and garlic; sauté until translucent.
3. Add mushrooms and cook until tender.
4. Stir in flour, then add sour cream; mix to create a sauce.
5. Toss with noodles, season with salt and pepper, and serve warm.

Caprese Pasta

Inspired by the classic Italian salad, this pasta dish is a fresh and satisfying meal.

Ingredients:

• 8 oz spaghetti
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, torn
• 3 tablespoons balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Cook spaghetti according to package directions; drain.
2. In a bowl, mix tomatoes, mozzarella, and basil with olive oil.
3. Toss the pasta with the tomato mixture.
4. Drizzle with balsamic glaze, season with salt and pepper, and serve.

Pesto and Broccoli Pasta

A vibrant and healthy pasta option featuring homemade or store-bought pesto and nutrient-rich broccoli.

Ingredients:

• 8 oz pasta shells
• 2 cups broccoli florets
• 1/2 cup pesto
• 2 tablespoons pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking method:

1. Cook pasta shells as directed, adding broccoli during the last 4 minutes; drain.
2. Return to pot and stir in pesto, mixing thoroughly.
3. Top with pine nuts and Parmesan before serving.

Sweet Potato and Kale Pasta

A hearty and nourishing pasta dish combining the sweetness of roasted sweet potatoes and the earthiness of kale.

Ingredients:

• 8 oz rotini pasta
• 2 cups diced sweet potatoes
• 1 bunch kale, chopped
• 3 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C) and roast sweet potatoes with olive oil, salt, and pepper for 25 minutes.
2. Cook rotini according to package instructions; add kale for the last 5 minutes.
3. Toss pasta and kale with roasted sweet potatoes and Parmesan cheese.
4. Serve hot, with additional Parmesan if desired.

Eggplant and Mozzarella Rigatoni

This comforting combination of roasted eggplant and melted mozzarella creates a cheesy, delicious pasta.

Ingredients:

• 8 oz rigatoni
• 1 large eggplant, diced
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C), roast eggplant with olive oil, salt, and pepper for 20 minutes.
2. Cook rigatoni as per package directions; drain.
3. Combine rigatoni with marinara sauce and roasted eggplant.
4. Transfer to a baking dish, top with mozzarella, and bake until cheese is bubbly.

Artichoke and Sun-Dried Tomato Pasta

An elegant pasta dish highlighting the complementary flavors of artichokes and sun-dried tomatoes.

Ingredients:

• 8 oz bowtie pasta
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Cook bowtie pasta according to package instructions; drain.
2. In a skillet, heat olive oil, add artichokes and sun-dried tomatoes; sauté briefly.
3. Toss with pasta and Parmesan cheese, season with salt and pepper.
4. Serve immediately, garnished with more Parmesan if desired.