24 Vegetarian Pasta Recipes: The Ultimate Guide

Get ready for a yummy adventure! You're about to find out about 24 super cool pasta recipes that don't have meat. These recipes are special because they have creamy sauces and roasted veggies that will make your tongue happy.

Imagine eating creamy pasta bakes and yummy roasted vegetable fettuccine - it sounds delicious, right? Your taste buds will start to tingle with excitement, wondering what's the next tasty dish you'll try. You can pick from many different recipes and find the one you like the most!

1. Creamy Tomato Pasta Bake

A creamy and flavorful pasta bake with a rich tomato sauce.

Ingredients

• 8 oz pasta
• 2 cups cherry tomatoes
• 1 cup grated mozzarella
• 1/2 cup grated parmesan
• 1/4 cup olive oil
• 2 cloves garlic
• 1 cup tomato sauce
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente.
3. In a large skillet, heat the olive oil and sauté the garlic and cherry tomatoes until tender.
4. In a large bowl, combine the cooked pasta, tomato sauce, and sautéed garlic and cherry tomatoes.
5. In a greased 9x13-inch baking dish, arrange half of the pasta mixture.
6. Sprinkle with half of the mozzarella and parmesan cheese.
7. Repeat the layers, starting with the remaining pasta mixture, then the remaining cheese.
8. Season with salt, pepper, and dried basil.
9. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
10. Serve hot and enjoy.

2. Roasted Vegetable Fettuccine

Roasted vegetable fettuccine is a flavorful and healthy pasta dish.

Ingredients

• 1 cup fettuccine pasta
• 2 cups mixed roasted vegetables
• 1/4 cup olive oil
• 2 cloves garlic
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper, and roast for 20-25 minutes.
3. Cook the fettuccine pasta according to package instructions until al dente.
4. In a large skillet, sauté the roasted vegetables and garlic for 2-3 minutes.
5. Combine the cooked fettuccine pasta and roasted vegetable mixture, and toss to combine.
6. Season with salt and pepper to taste, and top with grated parmesan cheese.
7. Garnish with chopped fresh parsley and serve hot.

3. Spinach and Mushroom Stuffed Shells

Creamy spinach and mushroom filled pasta shells baked to perfection.

Ingredients

• 12 jumbo pasta shells
• 2 cups fresh spinach
• 1 cup mushrooms
• 2 cloves garlic
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1/4 cup grated parmesan
• 1 egg
• Salt and pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions.
3. Sauté the mushrooms and garlic until tender.
4. Combine spinach, ricotta cheese, mozzarella, parmesan, and egg in a bowl.
5. Add the sautéed mushrooms to the bowl and mix well.
6. Stuff each pasta shell with the spinach and mushroom mixture.
7. Place the stuffed shells in a baking dish and cover with marinara sauce and extra mozzarella cheese.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.

4. Vegetable Lasagna

Vegetable Lasagna is a layered pasta dish filled with rich flavors and textures.

Ingredients

- 8 lasagna noodles

cups * 2marinara sauce

• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1 cup grated parmesan
• 1 cup sliced zucchini
• 1 cup sliced bell peppers
• 1 cup sliced mushrooms
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté the zucchini, bell peppers, mushrooms, and onion until tender.
4. In a large bowl, combine ricotta cheese, mozzarella, parmesan, garlic, basil, oregano, salt, and pepper.
5. Spread a layer of marinara sauce in the bottom of a 9x13 inch baking dish.
6. Arrange 4 lasagna noodles on top of the sauce.
7. Spread half of the ricotta mixture over the noodles.
8. Add a layer of sautéed vegetables.
9. Repeat the layers, starting with the noodles, then the marinara sauce, the remaining ricotta mixture, and finally the remaining vegetables.
10. Top with mozzarella cheese and cover with aluminum foil.
11. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

5. Pesto Pasta Primavera

Vibrant spring vegetables meet rich pesto sauce in this colorful pasta dish.

Ingredients

• 8 oz pasta
• 1 cup pesto sauce
• 1 cup mixed spring vegetables
• 1/4 cup grated parmesan cheese
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium heat and add the mixed spring vegetables.
3. Cook the vegetables until they are tender, about 3-5 minutes.
4. Stir in the pesto sauce and cook for an additional 1-2 minutes.
5. Drain the cooked pasta and add it to the skillet with the pesto sauce and vegetables.
6. Toss the pasta to combine, then season with salt, pepper, and dried basil.
7. Transfer the pasta to a serving dish and top with grated parmesan cheese.
8. Serve immediately and enjoy.

6. Butternut Squash Ravioli

Creamy butternut squash filled ravioli tossed in sage butter.

Ingredients

• 1 butternut squash
• 1 package round wonton wrappers
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan
• 1/4 cup chopped fresh sage
• Salt and pepper, to taste
• 2 tablespoons unsalted butter

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut butternut squash in half and roast for 45 minutes, or until tender.
3. Scoop out the flesh and mash in a bowl.
4. Add olive oil, onion, garlic, Parmesan, sage, salt, and pepper to the bowl and mix.
5. Lay a wonton wrapper on a flat surface and place a tablespoon of squash mixture in the center.
6. Dip your finger in water and run it along the edges of the wrapper.
7. Fold the wrapper into a triangle and press the edges to seal.
8. Repeat with the remaining wrappers and filling.
9. Bring a large pot of salted water to a boil and cook the ravioli for 3-5 minutes, or until they float.
10. In a skillet, melt butter over medium heat and add chopped sage.
11. Toss cooked ravioli in the sage butter and serve.

7. Grilled Portobello Mushroom Pasta

Grilled Portobello Mushroom Pasta is a rich and earthy vegetarian dish.

Ingredients

• 12 oz pasta
• 4 Portobello mushrooms
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 cup grated parmesan cheese
• Salt and pepper
• Fresh parsley

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. Preheat grill to medium-high heat and brush the mushrooms with olive oil.
3. Season the mushrooms with salt, pepper, and garlic, and grill for 3-4 minutes per side.
4. Combine cooked pasta, grilled mushrooms, and parmesan cheese in a large bowl.
5. Toss to combine and top with fresh parsley.
6. Serve immediately and enjoy.

8. Broccoli and Cheddar Pasta Soup

Creamy broccoli and cheddar pasta soup for a comforting meal.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups chicken or vegetable broth
• 1 cup milk or cream
• 1 cup grated cheddar cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 oz pasta of choice

Instructions

1. Melt butter in a large pot over medium heat and cook the onion until softened.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add broccoli and cook until tender, about 5 minutes.
4. Pour in broth, milk, and bring to a boil.
5. Reduce heat, let simmer, and add thyme, salt, and pepper.
6. Stir in cheddar cheese until melted and smooth.
7. Cook pasta according to package directions and drain.
8. Combine cooked pasta and soup, serve hot.

9. Caprese Pasta Salad

A colorful Caprese pasta salad with fresh mozzarella, basil, and tomatoes.

Ingredients

• 8 oz pasta of choice
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions until al dente.
2. Drain the pasta and let it cool.
3. In a large bowl, combine the cooled pasta, cherry tomatoes, and sliced mozzarella.
4. Drizzle the olive oil and balsamic vinegar over the pasta mixture.
5. Sprinkle chopped basil leaves over the top.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

10. Quinoa and Black Bean Pasta Bowl

Quinoa and Black Bean Pasta Bowl is a nutritious, plant-based meal.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup black beans, cooked
• 1 cup pasta of choice
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Cook quinoa according to package instructions using 2 cups of water.
2. Bring a large pot of salted water to a boil and cook pasta until al dente.
3. In a large skillet, heat olive oil over medium heat and sauté the diced onion until translucent.
4. Add minced garlic and cook for an additional 1-2 minutes, until fragrant.
5. Stir in cooked black beans, cherry tomatoes, and cumin, and cook for 2-3 minutes.
6. Combine cooked quinoa, pasta, and black bean mixture in a large bowl.
7. Season with salt and pepper to taste, and serve hot.

11. Zucchini and Cherry Tomato Pasta

A flavorful summer pasta dish featuring zucchini and cherry tomatoes.

Ingredients

• 8 oz pasta
• 2 medium zucchinis
• 1 pint cherry tomatoes
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. Slice the zucchinis into thin rounds and cherry tomatoes in half.
3. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
4. Add the sliced zucchinis and cook until they start to soften, about 3-4 minutes.
5. Add the cherry tomatoes to the skillet and continue cooking for another 3-4 minutes, until the vegetables are tender.
6. Drain the cooked pasta and add it to the skillet with the zucchini and cherry tomato mixture.
7. Toss the pasta with the vegetables, season with salt and pepper to taste, and top with grated parmesan cheese.
8. Garnish with fresh basil leaves and serve immediately.

12. Eggplant Parmesan Pasta

Eggplant Parmesan Pasta is a vegetarian Italian dish with breaded eggplant and melted mozzarella cheese.

Ingredients

• 8 oz pasta
• 2 medium eggplants
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1 cup marinara sauce
• 1 cup grated parmesan cheese
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Preheat the oven to 400°F (200°C).
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
3. Slice the eggplants into 1/4-inch thick rounds and season with salt to draw out moisture.
4. Dredge the eggplant slices in breadcrumbs and fry in olive oil until golden brown.
5. Transfer the fried eggplant slices to a baking dish and top with marinara sauce and mozzarella cheese.
6. Bake the eggplant in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Combine the cooked pasta, baked eggplant, and grated parmesan cheese in a large serving dish.
8. Season with dried basil and salt and pepper to taste.
9. Serve hot and enjoy!

13. Lentil and Vegetable Bolognese

Hearty lentil and vegetable bolognese sauce served over pasta.

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 pound pasta

Instructions

1. Cook the lentils according to package instructions and set aside.
2. In a large pot, heat the olive oil over medium heat and sauté the onion, garlic, carrot, and celery until the vegetables are tender.
3. Add the diced tomatoes, vegetable broth, tomato paste, basil, oregano, salt, and pepper to the pot and stir to combine.
4. Bring the sauce to a simmer and let cook for 20-25 minutes, stirring occasionally.
5. Add the cooked lentils to the sauce and stir to combine.
6. Cook the pasta according to package instructions and drain.
7. Serve the lentil and vegetable bolognese sauce over the cooked pasta.

14. Asparagus and Lemon Spaghetti

Asparagus and lemon spaghetti is a light and flavorful vegetarian pasta dish.

Ingredients

• 12 oz spaghetti
• 1 pound fresh asparagus
• 2 cloves garlic
• 2 lemons
• 1/4 cup olive oil
• Salt and pepper
• Grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions.
2. Cut the asparagus into 1-inch pieces and sauté in olive oil until tender.
3. Mince the garlic and add to the asparagus, cooking for 1 minute.
4. Juice the lemons and mix with the asparagus and garlic.
5. Drain the spaghetti and add to the asparagus mixture, tossing to combine.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese.

15. Ricotta and Spinach Gnocchi

Soft and pillowy gnocchi filled with ricotta and spinach.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup cooked spinach
• 1/2 cup all-purpose flour
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Combine ricotta, spinach, and egg in a bowl.
2. Add flour, salt, and pepper, mixing until a dough forms.
3. Knead the dough for 5 minutes until smooth.
4. Divide the dough into 4 equal pieces.
5. Roll out each piece into a long rope.
6. Cut the rope into 1-inch pieces to form gnocchi.
7. Press the tines of a fork into each gnocchi to create texture.
8. Bring a large pot of salted water to a boil and cook the gnocchi for 3-5 minutes.
9. Remove the gnocchi with a slotted spoon and top with Parmesan cheese.
10. Serve immediately and enjoy.

16. Grilled Vegetable Pasta Skewers

Grilled Vegetable Pasta Skewers combine colorful vegetables and pasta for a light meal.

Ingredients

• 1 cup pasta of choice
• 1 cup mixed vegetables
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Cook the pasta according to package instructions.
3. Alternate threading pasta and vegetables onto skewers.
4. Brush the skewers with olive oil and season with basil, salt, and pepper.
5. Grill the skewers for 10-12 minutes, turning occasionally.
6. Serve hot and enjoy.

17. Mushroom and Truffle Pasta

Rich and earthy mushroom and truffle pasta, perfect for a decadent meal.

Ingredients

• 8 oz pasta
• 2 cups mixed mushrooms
• 2 tbsp truffle oil
• 1 tsp dried thyme
• 1/2 cup grated parmesan
• 1/4 cup white wine
• 2 cloves garlic
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. In a large skillet, heat the truffle oil over medium heat and sauté the mushrooms until tender.
3. Add the garlic and thyme to the skillet and cook for 1 minute.
4. Add the white wine to the skillet and stir to deglaze, scraping up any browned bits.
5. Stir in the parmesan cheese until melted and smooth.
6. Drain the pasta and add it to the skillet, tossing to combine with the mushroom and truffle sauce.
7. Season with salt and pepper to taste, then serve hot.

18. Carrot and Ginger Pasta Soup

Creamy carrot and ginger pasta soup for a comforting meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 inch ginger, grated
• 4 cups vegetable broth
• 1 cup pasta
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add garlic and grated ginger, cook for 1 minute.
4. Add chopped carrots and cook for 5 minutes, stirring occasionally.
5. Pour in vegetable broth and bring to a boil.
6. Add pasta and cook until al dente, about 8 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and season with salt and pepper to taste.
9. Serve hot, garnished with chopped herbs or grated ginger if desired.

19. Roasted Red Pepper Pasta

Roasted Red Pepper Pasta is a flavorful and vibrant vegetarian dish.

Ingredients

• 8 oz pasta
• 2 roasted red peppers
• 1/4 cup olive oil
• 4 garlic cloves
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2. Peel the roasted red peppers and place them in a blender or food processor.
3. Add the olive oil, garlic, and a pinch of salt and pepper to the blender.
4. Blend the mixture until smooth and creamy.
5. In a large serving bowl, combine the cooked pasta, the red pepper sauce, and the grated Parmesan cheese.
6. Toss the pasta in the sauce until well coated.
7. Season with salt and pepper to taste.
8. Garnish with fresh basil leaves and serve immediately.

20. Cauliflower and Cheese Pasta Bake

Creamy cauliflower and cheese pasta bake, a delicious vegetarian dish.

Ingredients

• 8 oz pasta
• 1 head of cauliflower
• 2 cups of cheese
• 1/4 cup of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions.
3. Steam the cauliflower until tender.
4. In a large bowl, combine cooked pasta, steamed cauliflower, and olive oil.
5. In a separate bowl, mix the cheese and a pinch of salt and pepper.
6. In a baking dish, arrange a layer of pasta, followed by a layer of cheese mixture.
7. Repeat step 6 until all ingredients are used, ending with a layer of cheese on top.
8. Bake for 25-30 minutes or until the top is golden brown.

21. Green Curry Pasta

Green Curry Pasta is a creamy and flavorful vegetarian dish.

Ingredients

• 8 oz pasta
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons green curry paste
• 1 can coconut milk
• 1 cup mixed vegetables
• 1 teaspoon soy sauce
• Salt and pepper, to taste
• Fresh basil leaves, chopped

Instructions

1. Cook the pasta according to package instructions and set aside.
2. In a large pan, heat the oil over medium heat and sauté the onion, garlic, and ginger until softened.
3. Add the green curry paste and cook for 1-2 minutes, stirring constantly.
4. Pour in the coconut milk and bring to a simmer.
5. Add the mixed vegetables and cook until tender.
6. Stir in the soy sauce and season with salt and pepper.
7. Combine the cooked pasta and curry sauce, and toss to coat.
8. Garnish with chopped basil leaves and serve hot.

22. Sweet Potato and Sage Pasta

Sweet Potato and Sage Pasta is a hearty, autumn-inspired dish.

Ingredients

• 8 oz pasta
• 2 large sweet potatoes
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic
• 1 tsp dried sage
• Salt and pepper
• Grated Parmesan cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork and bake for 45 minutes, or until tender.
3. Cook pasta according to package directions.
4. In a pan, heat olive oil and butter over medium heat.
5. Add garlic and cook for 1 minute, until fragrant.
6. Stir in dried sage and cook for 1 minute.
7. Scoop flesh from sweet potatoes and add to the pan, mashing slightly.
8. Combine cooked pasta, sweet potato mixture, and season with salt and pepper.
9. Serve hot, topped with grated Parmesan cheese.

23. Brussels Sprouts and Pesto Pasta

Delicious pasta dish featuring roasted Brussels sprouts and pesto sauce.

Ingredients

• 8 oz pasta
• 1 pound Brussels sprouts
• 1/2 cup pesto sauce
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the Brussels sprouts in half and toss with olive oil, salt, and pepper on a baking sheet.
3. Roast the Brussels sprouts in the oven for 20-25 minutes or until tender.
4. Cook the pasta according to the package instructions until al dente.
5. In a large skillet, combine the pesto sauce and garlic, and heat over low heat.
6. Add the cooked pasta to the skillet and toss with the pesto sauce.
7. Combine the roasted Brussels sprouts with the pasta and pesto sauce.
8. Season with salt and pepper to taste, then top with Parmesan cheese.
9. Serve immediately and enjoy!

24. Artichoke and Sun-dried Tomato Pasta

Delicious pasta dish loaded with artichoke and sun-dried tomato flavors.

Ingredients

• 8 oz pasta
• 1 can artichoke hearts
• 1/2 cup sun-dried tomatoes
• 2 cloves garlic
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 1 tsp dried basil
• Salt and pepper to taste
• Grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
3. Add the artichoke hearts, sun-dried tomatoes, and cherry tomatoes to the skillet and cook for 5 minutes.
4. Stir in the dried basil and season with salt and pepper to taste.
5. Drain the cooked pasta and add it to the skillet, tossing to combine with the artichoke and tomato mixture.
6. Serve hot, topped with grated Parmesan cheese.

Conclusion

You've opened a million vegetarian pasta possibilities with these 24 recipes. From creamy bakes to roasted fettuccine, your taste buds will do the happy dance. With a world of flavors at your fingertips, you'll never run out of ideas - and that's no exaggeration, as the options are virtually endless, a culinary treasure trove to explore and savor every day.