vegetarian pasta

This is a simple and tasty pasta recipe - perfect for students. Add more or less chilli to taste.

Penne with spicy tomato and mozzarella sauce

olive oil

onion, finely chopped

garlic cloves, finely chopped

red chilli, seeds removed, finely chopped

tin chopped tomatoes

splash red wine vinegar

tomato purée

Tabasco sauce,

tsp sugar

basil leaves, torn

ball fresh buffalo mozzarella, crumbled

Parmesan,

salt and black pepper

This rich and comforting One Pot Vegetarian Chili Mac and Cheese is the perfect quick and easy weeknight meal. Works great for meal prep! 

One Pot Cheesy Vegetarian Chili Mac

olive oil (0.16)

yellow onion (0.31)

garlic (0.16)

Tbsp flour (0.02)

Tbsp chili powder* (0.60)

15 ounces. can diced tomatoes (0.79)

15 tomato sauce (0.88)

kidney beans (0.89)

15 ounces. can black beans (1.15)

15 ounces. can pinto beans (1.49)

corn kernels (0.44)

vegetable broth (0.26)

macaroni noodles (0.50)

shredded sharp cheddar (1.25)

Dice the onion and mince the garlic. Sauté the onion and garlic with olive oil in the bottom of a large pot (5 qt) over medium heat for 2-3 minutes, or until the onions are soft and transparent.

Add the flour and chili powder to the sautéed onions and garlic. Continue to stir and sauté for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.

Drain and rinse the kidney beans, black beans, and pinto beans. Add the diced tomatoes, tomato sauce, all three beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot.

Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot, turn the heat up to medium high, and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.

When the pot reaches a boil, turn the heat down to low, or just above low, so it continues to gently simmer. Let the pot gently simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy. Stir frequently as it simmers to make sure the pasta does not stick to the bottom of the pot.

Once the pasta is tender, add the shredded cheddar and stir it in until melted. Serve hot.

Garlic Spaghetti from Delish.com is for those garlic lovers out there.

Garlicky Spaghetti

garlic, divided

c. extra-virgin olive oil, divided

c. panko bread crumbs

red pepper flakes

Kosher salt

dry spaghetti

butter

anchovy filets, minced (optional)

lemon

c. Parmesan (optional)

c. parsley

Very good exactly as written.  The garlic panko breadcrumb mixture makes all the difference!  (1 lb of spaghetti is a lot of spaghetti if this is to be a side dish for 4.)

really good! Also try using Italian bread crumbs! That’s good too! Give a thumbs up on this comment if you agree! Also give a thumbs up if you tried it!

Made this with Chicken and we LOVED it!! I used garlic powder instead of real garlic, I wasn’t going out to buy the real stuff. I didn’t use anchovy’s, made the pasta with minimal water and it turned out excellent!! I even used bottled Parmesan.. thank you for the recipe!

This was crazy good!  Not dry at all and didn’t even add the water.  HIGHLY recommend.  Used fettuccini and forgot parsley

Terrific. I accidentally added lemon, I thought I saw that in the recipe and realized after I added it it was a mistake. So good. I used Italian bread crumbs and I didn’t add the anchovie.

Very delicious.  Skipped the butter and made it vegan.  Paired it with a 2015 Bocelli Sangiovese and a friend and I was in pasta heaven.  Would do it again and again.

Definitely too dry, but I knew it would be too dry when I read the directions. I added more garlic, chicken broth, and a little heavy cream. Turned out very good.

Good taste. Ingredients clumped together a bit. Had to doctor it a little bit with some extra butter.  We added some cut up grilled chIcken and sun dried tomato.  I will probably half the amount of pasta next time. It was way too much for 3 of us.

I made the recipe without the anchovies and it's very plain. Not a fan 😕

Delicious! Added chicken. It wasn’t dry at all. Will make again. I may have added more garlic & butter than the recipe called for.

It came out pretty good. I followed the directions accordingly and ended up putting about 2 cups more of the pasta water and a couple more tbsps of olive oil. Next time i'd like to add jumbo shrimps to this dish and whole wheat spaghetti

Made this for dinner last night and it was a hit! Because I cook GF, I used GF Spaghetti and GF panko and it turned out amazing. There was only a small amount left over, but that'll be gone at lunch today. In the rush to feed my hungry family I forgot to take a final picture, but here is my prep work.

Seriously one of the greatest things I've ever had. I made it with the garlic butter meatballs that are linked at the top

Excellent!  This will definitely be one of my go-to recipes from now on.  My daughters love it too!

Stuff rolled lasagne sheets with creamy spinach and ricotta and bake with tomato and mascarpone sauces for a filling vegetarian meal

Spinach & Nutmeg Cannelloni

bag ready-washed spinach

tub ricotta

tub mascarpone

grated parmesan(or vegetarian alternative)

nutmeg

pack (6 large sheets) fresh egg lasagne

carton passata

can chopped tomatoes

tbsp balsamic vinegar

golden caster sugar

basil,

Spinach & nutmeg cannelloni

Heat oven to 190C/170C fan/gas 5 if you’re serving straight away. Pierce the bag of spinach and cook in the microwave following pack instructions (if you don’t have a microwave, wilt it in a pan with a dash of olive oil). Leave to cool, squeeze out as much liquid as you can, then finely chop.

Meanwhile, make the tomato sauce. Heat the oil and fry the garlic until softened. Add the passata and tomatoes, vinegar and sugar, then season, cover and simmer for 10 mins, stirring occasionally. Remove from the heat and add the basil. Tip into the base of a large, shallow baking dish.

To make the filling, beat the ricotta and a quarter of the mascarpone with 50g of the Parmesan and the chopped spinach. Finely grate in half the nutmeg, then beat until well mixed. For the topping, beat the remaining mascarpone with the egg and another 50g of the Parmesan.

To make the cannelloni, divide the spinach filling into 6 parts, spoon a portion along the top of each lasagne sheet, then roll up into a big, fat tube. Cut in half across the middle with a sharp knife so that you have 2 smaller tubes, then arrange on top of the tomato sauce. As you put them in the dish, push them slightly so that the sauce oozes up the side of the cannelloni, as this will stop them sticking together when they are baked. Spoon the mascarpone mixture on top, making sure you cover the pasta – if it doesn’t completely cover the sauce now, it will do once it melts and bakes. Scatter over the remaining Parmesan and grate over more nutmeg. If making ahead, cover and chill – it will keep for 1 day. Bake for 30-40 mins until golden and bubbling.

A healthy pasta dish conveniently made in 1 pot - quick, and easy to clean up! This dish packs tons of nutrients and fiber from canned tomatoes, olives, and artichoke hearts, and cooks in a flavorful seasoned vegetable broth. The perfect dinner for a busy weeknight!

Mediterranean One Pot Pasta

gluten free pasta (corn/quinoa or chickpea/lentil*)

water (boiling)

vegetable broth

fire roasted tomatoes

artichoke hearts (drained)

black olives

purple onion (sliced)

fresh thyme (sub 1 teaspoon dried thyme)

cumin

sea salt and black pepper (to taste)

(to serve, optional)

basil (to serve, optional)

Bring 3 cups to boil in a large pot. Add pasta, vegetable broth, onions, tomatoes, artichoke hearts, olives, thyme, and cumin.

Allow the pasta to come back to a boil over high heat, and stir the pasta and it begins to cook.

Keep the pasta at a boil, but reduce the heat a little as it continues to cook. Occasionally stir with tongs to keep the pasta from sticking together or sticking to the bottom of the pot.

As the water reduces and becomes a sauce, watch for the pasta to become cooked. If the pasta needs more cooking time, you can thin the sauce by adding more hot water, 1/2 cup at a time.

Once the sauce as reduced, you can season with salt and pepper.

Once the pasta has cooked, remove from pot and add to plates quickly to keep pasta from overcooking in the broth.

Garnish with fresh herbs or parmesan cheese, and serve immediately.&nbsp;

https://embed.mediavine.com/videos/oaz4u3olibfvpuqqrbso

This easy Mediterranean One-Pot Pasta is packed with flavor, healthy vegetables, convenient canned foods, and can go from pantry to table in less than 30 minutes. Everyone will love this healthy pasta loaded with canned artichokes, olives, and fire roasted tomatoes, and simmered in a creamy herb-spiked vegetable broth.

Greek Baked Orzo! Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken - or chickpeas - and a topping of feta, lemon juice, and fresh dill.

Greek Baked Orzo

onion,

garlic cloves,

red bell pepper, diced

kale, chopped

oregano

a tiny pinch of red pepper flakes

salt

tomato paste

orzo

can diced fire roasted tomatoes

chicken or chickpeas

broth

butter (optional)

feta and dill for topping (optional)

lemon squeezies

In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.

Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.

Add the tomato paste. Saute for 1-2 minutes. 

Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer. 

Bake for 10-15 minutes until the orzo is soft.

Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper. YEAH BABY.

I like the recipe but I would like to make it with non cooked chicken or chickpeas. Do you know what the nutitional values of the fat, protein, energy, etc might be?  Do you know how I can calculate this? Perhaps you can direct me to a website that calculates this? Thank you very much.

Look at all those beautiful colors! This recipe looks AMAZING, I can't wait to try it. Thank you for sharing!

OMG sooooo good! I just made this with chicken AND chickpeas. Didn’t need to adjust any of the other ingredients! Served it with mixed greens and some Rustica bread. 😋 Wish I could post my pic - it’s so pretty! 

I made this today using cooked chicken. It was delish! Thank you for coming up with these wonderful recipes!!

I made the Greek Baked Orzo last night and it was delicious. My husband had two servings. Great one pot dish and very tasty too. Definitely will be making it again.

This was delicious. Even my chick pea and kale hating hubby loves it! We topped it with the feta and lemon juice and are officially hooked. Zero complaints on this heart healthy dinner. Bonus, it reheats beautifully for lunch at work the next day :)

This is delicious!  Complex flavours for a quick dish and the fresh dill makes it pop

I made this on Sunday and it is really tasty! I used chickpeas + veggie broth so it's vegetarian, and it was really easy, makes a lot and is delicious! It's also hearty but not heavy, so it's been great to have the leftovers at lunch this week so far!

This was so delicious! This morning while my baby napped, I prepped to the point of simmering stovetop, then transferred to a baking dish and put it in the fridge. At dinner time, I added a little extra water, stirred it up, and baked in the oven for about 20 minutes. My 4 year old and 6 year old enjoyed it too!!

Can I use whole grain penne in this recipe? How should I adjust the cooking time. I loved it with orzo!! Just trying to go whole grain and can’t find whole grain orzo.

This recipe is outstanding! So flavorful. I bumped up the garlic, just because.. more garlic can never be a bad thing, but I'm so glad I stumbled upon this one. It's a keeper all the way! I may have gone back for seconds, but no shame here. Super healthful recipe, too! Thanks for sharing. :)

Wow! This is amazing and so easy to make. I made it with shredded chicken from the instant pot. 10/10! Will definitely be making again and again!

What can I say?  Soooo good &amp; soooo easy!
Thank you so much!

This was delicious, thank you! And I appreciate that it’s such an easily customizable recipe. I’ve remade this half a dozen times now, subbing 1/2 cup of the broth for red wine for some more flavor.

https://www.youtube.com/watch?v=Ot289sQeanw

Greek Baked Orzo! Lightly tomato-sauced orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill.

Full recipe: https://pinchofyum.com/greek-baked-orzo

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A no-fuss veggie pasta bake packed full of your 5-a-day! Make sure you use a vegetarian-friendly hard cheese if you're cooking for vegetarians.

Each serving provides 598 kcal, 23g protein, 68g carbohydrate (of which 14g sugars), 24g fat (of which 8g saturates), 10g fibre and 0.6g salt.

Vegetable pasta bake

red pepper, seeds removed,

yellow pepper, seeds removed,

aubergine, finely chopped

courgette, finely chopped

red onion, sliced

150 grams/5½oz cherry tomatoes, halved

garlic cloves, crushed

tbsp basil

300 grams/10½oz pasta,

pesto

2-3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternative

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

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

Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne. We really do think this is the best vegetable lasagne recipe we've ever tried.

Each serving provides 602 kcal, 21g protein, 60g carbohydrate (of which 19g sugars), 29g fat (of which 15g saturates), 7g fibre and 1.3g salt.

Veggie lasagne 

courgette,

sweet potato,

tbsp extra virgin olive oil

½ tsp dried chilli flakes

x 400 grams tins chopped tomatoes

vegetable stock cube

200 milliliters/7fl oz cold water

grams/3½oz spinach leaves (optional)

–10 dried lasagne sheets

75 grams/2½oz plain flour

75 grams/2½oz butter, cubed

750 milliliters/1¼ pint milk, semi-skimmed

grams/4½oz mature cheddar,

grams/2½oz

Instant Pot Vegetarian Pasta – Rigatoni Bolognese – is a healthy, filling pasta dish that’s worthy to be in your regular meal rotation, and you won’t miss the meat!

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The most viewed vegetarian pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine