easy vegetarian pasta

This Broccoli Pesto Pasta with Roasted Vegetables is the best weeknight pasta dish - it&#x27;s simple to make, ridiculously delicious, and it&#x27;s packed with veggies! The pesto itself has broccoli in it for an extra dose of nutrients + flavor, and the pasta is filled with roasted broccoli, cauliflower, bell pepper, butternut squash, shallots, and mushrooms!

Broccoli Pesto Pasta with Roasted Vegetables

rigatoni (or other short-cut pasta)

cauliflower florets (cut into small florets)

butternut squash

red bell pepper,

broccoli crown,

cremini mushrooms, quartered

medium shallot, very thinly sliced

extra virgin olive oil

salt

pepper

pasta water*

cheese,

basil leaves

red pepper flakes

broccoli florets

flat leaf parsley

garlic

pine nuts, toasted*

parmesan cheese

juice of 1/2 a lemon

Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Add the cauliflower, butternut squash, red bell pepper, broccoli, mushrooms, and shallots. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to coat. Arrange vegetables in a single, even layer (you may need to do this with 2 baking sheets if yours isn&#x27;t large enough). Bake for 25-30 minutes, tossing once, or until vegetables are tender, caramelized, and golden brown.

While vegetables are roasting, make the pesto. Add broccoli florets to your food processor and pulse until very finely chopped. Add the basil, parsley, garlic, pine nuts, parmesan, lemon juice, salt, and pepper and pulse several more times. Add the olive oil and blend until smooth. Season to taste with additional salt and pepper if desired.

Bring a pot of water to a boil for the pasta and salt the water. Once boiling, add your pasta and cook according to package directions, or until just al dente. Remember to reserve your pasta water (I just scoop a bunch out with a large mug or heat-safe glass measuring cup!) Drain pasta, and add back into the pot or a large mixing bowl. Add the pesto and a splash (start with 1/4 cup) of the pasta water and stir to coat the pasta. Add the roasted vegetables, several cranks of freshly cracked black pepper, and a couple pinches of salt and stir to combine. Add a couple handfuls of parmesan cheese and another splash of pasta water if it seems like it needs more moisture. Season to taste with additional salt and pepper if needed. Serve with extra parmesan, basil leaves, and crushed red pepper flakes if desired.

The most delicious creamy vegan Rosé (marinara with cashew cream) sauce ever!!!! Loaded with  veggies like cauliflower, mushrooms, and leeks, this pasta is deliciously nourishing and filling. So easy to make, this dairy-free, oil-free, vegan recipe is perfectly indulgent and irresistible - vegan or not!

Rich Creamy Rosé Pasta Sauce with veggies

olive oil oil

leek

garlic, crushed

mushrooms, rough chop

cauliflower, small florets

broccoli, small pieces

8-10 brussel sprouts, quartered*

zucchini, chunks

8-12 Gardein Meatless Meatballs (optional)

dry basil, oregano, thyme combo

marinara sauce (or any red sauce)

spinach, rough chop

cashew cream recipe (link below)

pasta

parsley/basil,

Cashew Cream (if you don&#039;t have any on hand, here&#039;s a link to the full recipe).

Wash and prepare the vegetables of your choice. Use any leftover veggies for this recipe - add them with the spinach since they won&#39;t have to cook for as long as the raw vegetables. NOTE: Use more or less vegetables as per your personal preference. This recipe is totally customizable, choose any vegetables your family enjoys.

Preparing the Vegetables

Trim end, slice through center and rinse dirt from leeks (they often hold a lot of dirt in their layers), thinly cross slice the white and light green parts of the leek and set aside.

Save the dark green section (which is tougher) for a stew or bake where you are cooking it for longer.

OR use 1/2 a white/yellow onion, diced.

Leeks or Diced Onions

Trim the large stalks to add as small dice (or save them for soup, stir fry or ricing) separate or cut into bite-size florets.

Cauliflower and Broccoli

Pro Tip: This is a great recipe to use vegetable scraps because you cut them up and saute them. So use up your cauliflower and broccoli stems, mushroom stems, etc. Keep the bits and bobs and ends of veggies from preparing meals and salads all week and then make this yummy veggie forward rosé sauce on Sunday.

Cut the vegetables into a variety of shapes and sizes to keep the texture of the dish interesting.

Mushrooms - use a variety of mushrooms (rough chop or cut button mushrooms in half)Brussel sprouts - either cut into quarters or shred Zucchini - cut into thick slices and then into quarters (chunks) or diceSpinach - stack, roll, and slice into ribbons or rough chop

Other Vegetable Options

Put salted water on to boil for the pasta. I used spaghetti (Kamut) but this recipe works well with any pasta and is especially good with penne or rotini. Cook as per package directions.

* Reserve a cup of water when draining.

Pasta

In a large stirfry pan, heat oil (use a splash of broth if oil free), leeks or diced onions, garlic, and mushrooms.

Saute for a few minutes until soft and translucent over medium heat.

Add all the &#39;hard&#39; veggies - cauliflower, broccoli, brussels - stir and saute for 5-7 minutes. Deglaze with a splash of broth or wine as you go.

Add zucchini and meatballs (if using) saute for another 2 or 3 minutes.

Add dry spices - oregano, basil, thyme, any Italian spices plus salt and pepper, red pepper flakes to taste.

Add 4 cups of red sauce - your favourite jarred marinara sauce (2 jars or 1 jar plus 2 cups crushed tomatoes) or try this delicious Rich Red Marinara Sauce recipe. Bring to bubbling over medium-high heat.

Stir in spinach (plus leftover cooked veggies if using).

Reduce heat and let simmer for 5-10 minutes or until meatballs are done*.

If the sauce is too thick, add in some or all of the reserve pasta water to desired consistency.

Taste for seasoning and adjust if necessary.

How to Make Creamy Tomato Sauce

* If you are going to add the Gardein meatless meatballs, add them when you add the zucchini and then simmer sauce until meatballs are done (see package directions).

Vegan Meatballs

Just before serving, swirl a dollop (1/4 - 1/3 cup) of cashew cream into the sauce and simmer until warmed through.

Cashew Cream Sauce (5 minutes)

Divide the pasta onto 4 plates or bowls, smother in creamy tomato rosé sauce, an extra swirl of cashew cream, a couple meatless meatballs (if using), a sprinkle of hot pepper flakes, and chopped fresh parsley/basil.

Serve with crusty bun or wedge of warm bread to scoop up the last of the creamy sauce and any tasty bits!

To Serve

Everything you love about a dill pickle, in a creamy pasta salad!

Dill Pickle Pasta Salad

oz rotini pasta

celery (chopped)

onion

dill pickles (chopped, 6-8 spears)

mayonnaise (4.6 oz)

sour cream (2 oz)

dill pickle juice

apple cider vinegar

mustard

coriander

dill (minced, + more for garnish)

Cook Pasta:  Add a large pot of water to a stovetop and heat on high to bring to a boil. Cook pasta for 9 minutes, or whatever the time listed for that particular pasta is. For fresh pasta, it is only 2 minutes.

Make Dressing: Add mayo, sour cream, dill, mustard, coriander, salt, vinegar, and dill pickle juice to a small bowl and mix well.

Assemble Salad: Once the pasta is done, add it to a large bowl with chopped celery, onion, and dill pickles. Add dressing and then mix well.   Finish with more fresh dill if desired, and enjoy!

One Pot Tomato Orzo

orzo

garlic (minced)

onion (chopped)

tablesoon white wine vinegar

olive oil

tomatoes (chopped)

black pepper

lemon juice

vegetable stock (room temp see notes)

Parmesan cheese (shredded)

parsley (chopped)

Saute:  Add olive oil to the pan and heat to medium. Add garlic and onion and saute for 2-3 minutes until onions become transluscent.  Add white wine vinegar to the pan to deglaze.   Add tomatoes, salt, and pepper and saute for another 5 minutes.

Boil:  Add stock, lemon juice, and orzo to the pan. Turn up heat to medium-high to bring to a gentle boil and then cover and let cook for 8 minutes. Check after 8 minutes to see if the orzo is tender, but not mushy. If not tender, cover and cook for another 1 minute.

Finish: Once the orzo is tender, remove from the heat and add cheese and parsley (save some to garnish with if desired) and mix well.

Serve:  Serve and enjoy!

I love making an easy recipe like this. I made this last night and everyone loves it!

This was one of the first orzo recipes I tried. I think this might be my new pasta go to recipe!

I made this for dinner and it turned out great. Thank you so much for the recipe!

This one pot orzo recipe is in my weekly dinner rotation. It's easy, delicious, and the kids love it!

This was such a great way to use orzo. The flavour was amazing - I will definitely be making it again.

This was such an easy, delicious, one pot meal! It was the perfect dinner for my family!

Outstanding recipe thanks so much! tasted so much good!

https://content.jwplatform.com/videos/1A1gzwmK.mp4

When you're short on time and need to get something delicious and healthy on the table, our 20 Minute One Pot Tomato Orzo recipe is it! This vegetarian orzo recipe dirties only one dish and is packed full of fresh tomatoes and cheese for a flavorful fast dinner or side.

One Pot Tomato Orzo.mp4

This fresh take on the classic Provençal dish we all know and love adds creamy buffalo mozzarella, briny capers and fresh aromatic basil.

Garden Ratatouille Pasta Salad

340 g radiatore

tbsp olive oil (divided,

globe eggplant

kosher salt

zucchini

red bell pepper

cherry tomatoes (halved)

tomato juice

capers

½ tsp crushed hot pepper flakes (plus more for serving)

thyme

basil leaves (torn, for garnish)

(about 140 g buffalo mozzarella, torn into pieces)

Bring large pot of salted water to a boil. Add radiatore and cook until al dente, 6 to 7 minutes. Drain and let cool briefly; do not rinse. Toss pasta with 1 tbsp of the olive oil. Spread out evenly on baking sheet to cool while preparing ratatouille.

Heat 2 tbsp of the olive oil in large non-stick skillet over medium heat. Add eggplant, season with salt and cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to large plate.

In same skillet (no need to wipe it), heat 1 tbsp of the olive oil over medium-high heat. Add zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Transfer to plate with eggplant.

Heat the remaining 2 tbsp olive oil in same pan. Add onion, bell pepper and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomatoes, tomato juice, capers, hot pepper flakes and thyme and cook, stirring occasionally, until tomatoes have broken down into sauce, 8 to 10 minutes. Add cooked eggplant and zucchini. Bring to a gentle boil, then reduce heat to low and simmer until eggplant is soft, about 5 minutes. Remove from heat. Taste and adjust seasoning as needed. Discard thyme sprig.

Add cooked pasta to ratatouille mixture and toss to evenly coat noodles. Transfer to serving bowl. (The salad can be served warm or at room temperature.) Before serving, sprinkle with basil, top with mozzarella and drizzle with some olive oil. Leftovers can be stored in airtight container in refrigerator for up to 2 days.

Top 5 easy vegetarian pasta recipes from across the web

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

Top Tags

Broccoli Pesto Pasta with Roasted V...

Rich Creamy Rosé Pasta Sauce with v...

Dill Pickle Pasta Salad

One Pot Tomato Orzo

Garden Ratatouille Pasta Salad

Top 5 easy vegetarian pasta recipes from across the web

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

Top Tags

Broccoli Pesto Pasta with Roasted V...

Rich Creamy Rosé Pasta Sauce with v...

Dill Pickle Pasta Salad

One Pot Tomato Orzo

Garden Ratatouille Pasta Salad

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