Are you looking for a delicious and satisfying meal that just happens to be meatless? Look no further! Pasta is a classic comfort food that can easily be adapted to accommodate plant-based diets. In fact, many of the most beloved Italian dishes are already vegetarian, from spaghetti Bolognese to fettuccine Alfredo.
In this article, we’ll explore 20 mouthwatering meatless pasta recipes that are perfect for any occasion. Whether you’re a seasoned vegan or just looking to mix things up, these creative and flavorful dishes are sure to become new favorites. From creamy sauces to roasted vegetables, every recipe on this list is a testament to the versatility of plant-based cooking.
So go ahead, get cooking, and let’s dive into the wonderful world of meatless pasta!
Creamy Garlic Mushroom Pasta
A rich and savory pasta dish that combines the earthy flavors of mushrooms with the creaminess of garlic and heavy cream.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, linguine)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, sauté mushrooms and garlic in 2 tbsp olive oil over medium heat until mushrooms release their moisture and start to brown.
3. Add heavy cream, thyme, salt, and pepper to the skillet. Stir to combine.
4. Simmer sauce for 5-7 minutes or until slightly thickened.
5. Combine cooked pasta, mushroom sauce, and reserved pasta water (if needed). Toss to coat.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spinach and Ricotta Stuffed Shells
This classic Italian dish gets a boost from the addition of spinach and ricotta cheese, creating a creamy and flavorful filling for pasta shells. A perfect main course or side dish for any occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tsp dried basil
– 1 tsp garlic powder
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, pepper, basil, and garlic powder. Mix well.
4. Stuff each cooked pasta shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the stuffed shells and cover with aluminum foil.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
7. Remove foil and bake an additional 5-10 minutes to lightly brown the top.
Cooking Time: 30-40 minutes
Roasted Red Pepper Pasta with Basil
Roasted Red Pepper Pasta with Basil: A flavorful and vibrant pasta dish that combines the sweetness of roasted red peppers with the freshness of basil.
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti, linguine)
– 2 large red bell peppers
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup fresh basil leaves, chopped
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Roast the red bell peppers: Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 30-40 minutes, or until the skin is blistered and charred.
3. Cook the pasta according to package instructions. Drain and set aside.
4. Sauté garlic and roasted red pepper: Remove the peppers from the oven, let them cool slightly, then peel off the skin, discarding it. Finely chop the flesh and sauté with minced garlic in a pan over medium heat until fragrant.
5. Combine pasta, sauce, and basil: Add the cooked pasta to the pan, tossing everything together. Stir in chopped fresh basil leaves.
6. Serve: Top with grated Parmesan cheese (if using) and enjoy!
Cooking Time: 40-50 minutes
Lemon Garlic Spaghetti with Broccoli
A bright and flavorful twist on classic spaghetti, this dish combines the richness of garlic and lemon with the nutritional benefits of broccoli.
Ingredients:
– 12 oz spaghetti
– 2 cloves garlic, minced
– 2 lemons, juiced (about 1/4 cup)
– 2 tbsp olive oil
– 3 cups broccoli florets
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, then reserve.
2. In a large skillet, heat olive oil over medium-high. Add minced garlic and cook for 1 minute, stirring frequently.
3. Add broccoli florets to the skillet and cook for 3-4 minutes, or until tender but still crisp. Season with salt and pepper to taste.
4. In a small bowl, whisk together lemon juice and a pinch of salt.
5. Add cooked spaghetti to the skillet with garlic and broccoli. Toss to combine, then pour in lemon mixture. Toss again to coat.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Artichoke Pasta
A flavorful and colorful pasta dish that combines the sweetness of sun-dried tomatoes with the earthy taste of artichokes.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 cup sun-dried tomatoes, chopped
– 1 can artichoke hearts, drained and quartered
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp. white wine vinegar
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add sun-dried tomatoes and artichoke hearts to the skillet. Cook for an additional 2-3 minutes or until heated through.
4. Toss cooked pasta with the tomato-artichoke mixture, seasoning with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Pesto Zucchini Noodles with Cherry Tomatoes
This light and refreshing summer dish is perfect for a quick weeknight dinner or as a healthy lunch option. With the flavors of Italy, pesto adds a rich and creamy twist to this zucchini noodle recipe.
Ingredients:
– 2 medium zucchinis
– 1/4 cup pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize zucchinis into noodles.
3. In a large skillet, cook zucchini noodles over medium-high heat for 3-4 minutes, or until slightly tender.
4. Add cherry tomatoes and pesto to the skillet. Toss to combine, cooking for an additional 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Butternut Squash and Sage Pasta
Elevate your pasta game with this autumnal delight, where roasted butternut squash and crispy sage come together in perfect harmony.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 8 oz pasta of your choice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 4 sage leaves, chopped
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Drizzle with olive oil, sprinkle with garlic, and season with salt and pepper.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Cook pasta according to package instructions. Drain and set aside.
6. In a large skillet, add chopped sage leaves and cook over medium heat until crispy (about 2 minutes).
7. Toss cooked pasta with roasted squash, crispy sage, and a sprinkle of Parmesan cheese (if using). Serve hot.
Cooking Time: 1 hour 15 minutes
Avocado Pasta with Fresh Herbs
This creamy pasta dish is a perfect blend of healthy fats and flavorful herbs, making it an ideal meal for any day. With the addition of ripe avocados, this recipe is sure to become a new favorite.
Ingredients:
– 8 oz. pasta of your choice
– 1 ripe avocado, diced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add diced avocado to the skillet and stir to combine with garlic mixture. Cook for an additional 2-3 minutes until slightly softened.
4. Stir in chopped parsley and basil. Season with salt and pepper to taste.
5. Combine cooked pasta and herb-avocado mixture. Toss to combine, ensuring pasta is well coated.
6. Top with grated Parmesan cheese (if using) and serve immediately.
Cooking Time: 15-20 minutes
Spicy Arrabbiata Penne
Discover the bold flavors of Italy with this spicy and savory Spicy Arrabbiata Penne recipe. A quick and easy dinner option that combines the classic pasta dish with a kick of heat.
Ingredients:
– 12 oz penne pasta
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup Arrabbiata sauce (see note)
– 1/2 teaspoon red pepper flakes
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the crushed tomatoes, Arrabbiata sauce, and red pepper flakes. Bring the mixture to a simmer.
5. Combine cooked pasta with the tomato sauce mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Eggplant Parmesan Pasta Bake
A creamy, cheesy pasta bake packed with tender eggplant and the flavors of Italy.
Ingredients:
– 8 oz pasta of your choice (e.g., penne or rigatoni)
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add eggplant slices to the skillet; cook until golden brown on both sides, about 5 minutes per side.
5. In a large bowl, combine cooked pasta, eggplant slices, breadcrumbs, Parmesan cheese, and mozzarella cheese. Season with salt and pepper to taste.
6. Transfer the mixture to a baking dish and bake for 25-30 minutes or until the top is golden brown and the casserole is heated through.
Cooking Time: 30-35 minutes
Vegan Alfredo Fettuccine
Vegan Alfredo Fettuccine Recipe
Transform your pasta game with this creamy, plant-based twist on the classic Italian dish. This recipe is a game-changer for vegans and non-vegans alike!
Ingredients:
– 1 pound fettuccine
– 1 cup vegan cream (such as So Delicious or make your own)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon lemon juice
– 1/4 cup nutritional yeast
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add garlic and sauté for 1-2 minutes or until fragrant.
3. Pour in vegan cream and stir to combine with garlic. Bring mixture to a simmer.
4. Reduce heat to low and let sauce thicken slightly (about 5 minutes).
5. Stir in nutritional yeast, lemon juice, salt, and pepper.
6. Combine cooked fettuccine with the Alfredo sauce and toss until well coated.
7. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Caprese Pasta with Balsamic Glaze
This classic Italian-inspired dish combines the flavors of fresh mozzarella, ripe tomatoes, and fragrant basil with a rich balsamic glaze, all on top of perfectly cooked pasta. A simple yet satisfying meal that’s perfect for a quick weeknight dinner.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 large ripe tomatoes, diced
– 1 cup fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp. balsamic vinegar
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine diced tomatoes, sliced mozzarella, and chopped basil. Season with salt and pepper to taste.
3. In a small saucepan, reduce balsamic vinegar over medium heat until thickened and syrupy (about 5-7 minutes).
4. Add cooked pasta to the tomato mixture and toss to combine.
5. Drizzle the balsamic glaze over the pasta and toss again to coat.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Thai Peanut Noodles with Tofu
A flavorful and aromatic dish that combines the creaminess of peanut sauce with the spiciness of Thai chilies, served over a bed of noodles.
Ingredients:
– 8 oz rice noodles
– 1 block firm tofu, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup creamy natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon Thai red curry paste
– 2 tablespoons water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a wok or large skillet, heat oil over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes; remove from pan.
3. Add garlic, ginger, and curry paste to the pan; stir-fry for 1 minute.
4. In a small bowl, whisk together peanut butter, soy sauce, sugar, and water; add to the pan and stir-fry until combined.
5. Return tofu to the pan and toss with peanut sauce until coated.
6. Serve over cooked noodles and garnish with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Lentil Bolognese Spaghetti
A twist on the classic Italian dish, this recipe combines the rich flavors of bolognese with the nutritious benefits of lentils. This hearty and satisfying pasta dish is perfect for a cozy dinner or a quick lunch.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 cup spaghetti
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook the lentils according to package instructions. Drain and set aside.
2. In a large pot, sauté the onion, garlic, and carrot in a little olive oil until softened.
3. Add the crushed tomatoes, basil, oregano, salt, and pepper. Stir well.
4. Simmer the sauce for 15-20 minutes, stirring occasionally.
5. Cook the spaghetti according to package instructions.
6. Combine cooked lentils with the bolognese sauce.
7. Serve over spaghetti and top with Parmesan cheese, if desired.
Cooking Time: 30-40 minutes
One-Pot Garlic Butter Tomato Pasta
In just one pot, combine the flavors of garlic, butter, and tomatoes with al dente pasta for a satisfying and comforting meal.
Ingredients:
– 1 pound pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In the same pot, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes, until fragrant.
3. Pour in diced tomatoes and chicken broth. Stir to combine, then reduce heat to low.
4. Simmer for 10-12 minutes or until the sauce has thickened slightly.
5. Add cooked pasta to the pot and toss with the garlic butter tomato sauce. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-18 minutes
Roasted Cauliflower and Walnut Pasta
Roasted Cauliflower and Walnut Pasta Recipe
Introduce a flavorful twist to your pasta dishes with this roasted cauliflower and walnut combination.
Ingredients:
- 8 oz pasta of choice (e.g., spaghetti, linguine, or fettuccine)
- 1 large head of cauliflower
- 2 tbsp olive oil
- 1/4 cup chopped walnuts
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup chopped fresh parsley (optional)
Instructions:
- Rinse the cauliflower and remove leaves, stem, and any damaged parts. Break it into florets.
- Preheat your oven to 425°F (220°C). Toss the cauliflower with olive oil, salt, and black pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, sauté garlic and walnuts over medium heat until fragrant and lightly toasted (about 5 minutes).
- Toss cooked pasta with the roasted cauliflower, garlic-walnut mixture, Parmesan cheese, and parsley (if using). Serve immediately.
Cooking Time: 35-40 minutes
Pumpkin Sage Ravioli with Brown Butter
Savor the flavors of fall with this seasonal take on a classic pasta dish, featuring pumpkin and sage in every bite.
Ingredients:
– 1 cup cooked pumpkin puree
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh sage
– 1 package store-bought or homemade ravioli (about 20-24 pieces)
– Salt and pepper to taste
– Brown butter (recipe below)
Brown Butter:
– 4 tablespoons unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together pumpkin puree, garlic, and sage.
3. Cook ravioli according to package instructions. Drain and set aside.
4. In a large skillet, melt brown butter over medium heat. Add cooked ravioli and toss until coated.
5. Serve immediately, garnished with additional sage leaves if desired.
Cooking Time:
– Ravioli cooking time: 3-4 minutes or according to package instructions
– Brown butter preparation time: 2-3 minutes
Chickpea and Spinach Pasta Salad
This refreshing pasta salad combines the nutty flavor of chickpeas with the earthy taste of spinach, all wrapped up in a light and tangy dressing. Perfect for a quick lunch or as a side dish for dinner.
Ingredients:
– 8 oz. pasta of your choice (e.g., bowtie, penne, or linguine)
– 1 can chickpeas (15.5 oz.), drained and rinsed
– 2 cups fresh spinach leaves
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine chickpeas, spinach, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Toss until the spinach is well coated.
3. Add cooked pasta to the bowl and toss until everything is fully incorporated.
4. Top with crumbled feta cheese, if using.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 20 minutes (including cooking time)
Black Olive and Capers Linguine
A classic Italian dish gets a boost from the rich flavors of black olives and capers, perfect for a quick weeknight dinner.
Ingredients:
– 8 oz linguine pasta
– 1/4 cup pitted black olives, sliced
– 2 tbsp capers, rinsed and chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook linguine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute until fragrant.
3. Add sliced black olives and chopped capers to the skillet. Cook for an additional 2-3 minutes until the flavors meld together.
4. Add cooked linguine pasta to the skillet, tossing with the black olive and caper mixture. If needed, add some reserved pasta water to create a creamy sauce.
5. Season with salt and pepper to taste. Top with grated Parmesan cheese (if using).
6. Serve immediately, enjoying the harmonious balance of flavors.
Cooking Time: 15-20 minutes
Sweet Corn and Basil Orzo
This vibrant and flavorful side dish combines the sweetness of corn with the brightness of basil, all wrapped up in a comforting bowl of orzo pasta.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 1 cup frozen sweet corn kernels, thawed
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Bring the water to a boil in a medium saucepan. Add the orzo pasta and cook for 8-10 minutes or until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sweet corn kernels and cook for 3-4 minutes or until lightly toasted.
3. Stir in the chopped basil leaves and cook for an additional minute.
4. Drain the cooked orzo pasta and add it to the skillet with the corn mixture. Toss everything together until well combined. Season with salt and pepper to taste.
5. Serve warm, garnished with additional basil leaves if desired.
Cooking Time: 15-20 minutes
Summary
Indulge in a world of flavors with these 20 delicious meatless pasta recipes! From creamy garlic mushroom to roasted red pepper, and from spaghetti with broccoli to vegan Alfredo fettuccine, there’s something for every occasion. Discover new favorite dishes like pesto zucchini noodles, butternut squash and sage pasta, or caprese pasta with balsamic glaze. Whether you’re a veggie enthusiast or just looking for some inspiration, these mouth-watering recipes are sure to satisfy your cravings.
