Hello pasta lovers! If you’re a vegetarian or just curious about meatless pasta, you’re in the right place. Pasta is a favorite worldwide, and when combined with fresh, wholesome vegetarian ingredients, it becomes a delicious dish everyone will enjoy. Let’s explore some of the best vegetarian pasta recipes out there.
Guaranteed, these will leave you satisfied and make sure you never miss the meat!
1. Pesto alla Genovese
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![cloves garlic]()
2 cloves garlic chopped -
![pine nuts]()
0.25 cup pine nuts -
![basil leaves]()
80 g basil leaves stems removed -
![extra virgin olive oil]()
0.75 cup extra virgin olive oil plus more as needed -
![Parmigiano Reggiano]()
0.5 cup Parmigiano Reggiano grated
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![Pecorino Fiore Sardo]()
0.5 cup Pecorino Fiore Sardo grated, or Pecorino Romano -
![pasta water]()
1 cup pasta water reserved, will most likely not need all of it -
![salt]()
salt to taste -
![spaghetti]()
1 pound spaghetti
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Let’s start with a classic: Pesto alla Genovese. This vibrant sauce, which comes from the picturesque Ligurian region of Italy (in Genoa specifically), incorporates fresh, fragrant basil, pine nuts, garlic, Parmesan cheese, and the smoothest olive oil you can find. The beauty of Pesto alla Genovese lies in its simplicity. With just a handful of ingredients and a few minutes in the blender or mortar and pestle, you can transform a humble vegetarian pasta recipe into a bit of a masterpiece.
Toss it with al dente spaghetti, making sure each strand is generously coated, and you’ve got yourself a dish that’s as pleasing to the eyes as it is to the palate. You can add some roasted cherry tomatoes and a sprinkle of lemon zest for a zingy, juicy burst. You can also add some sour cream, coconut milk, or cream cheese to make it a little richer and more indulgent. Perfect for date night!
2. Creamy Avocado Pasta
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![pasta]()
200 g pasta gluten-free -
![cherry tomatoes]()
1 cup cherry tomatoes slices -
![avocados]()
2 avocados medium -
![olive oil]()
0.25 cup olive oil -
![basil]()
2 cups basil fresh
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![cloves garlic]()
2 cloves garlic crushed -
![lemon]()
0.5 lemon juiced -
![nutritional yeast]()
0.25 cup nutritional yeast -
![salt]()
salt to taste -
![pepper]()
pepper to taste
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Creamy avocado pasta is one of those absolute must-try vegetarian pasta recipes. This combines the best of both worlds: the comforting, carby goodness of pasta and nutrient-packed avocados. It’s like avo on toast, but for dinner!
This dish screams modern, health-conscious cuisine while still delivering on flavor and satisfaction. Make sure to go for perfectly ripe, fresh, and buttery-soft avocados for the best texture.
3. Zoodles with Marinara
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![extra virgin olive oil]()
2 Tablespoons Delallo extra virgin olive oil -
![white onions]()
0.5 cup white onions diced -
![garlic cloves]()
6 garlic cloves peeled and minced, or pressed -
![diced tomatoes]()
1 X 28 ounce Delallo diced tomatoes can -
![tomato paste]()
2 Tablespoons Delallo tomato paste
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![fresh basil leaves]()
0.5 cup fresh basil leaves roughly-chopped, loosely packed -
![coarse salt]()
1.5 teaspoons coarse salt -
![black pepper]()
0.25 teaspoon black pepper -
![crushed red pepper flakes]()
0.13 teaspoon crushed red pepper flakes or a pinch of cayenne -
![zucchinis]()
2 zucchinis large, spiralized -
![Parmesan cheese]()
Parmesan cheese freshly-grated, for grating
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Zucchini noodles, or zoodles, are the heroes of the veggie pasta world. Seriously, if you haven’t tried them yet, you’re in for a treat! These green spirals of goodness are like a little miracle for anyone looking to lighten up their meals without giving up on flavor or satisfaction. They’re light, nutritious, and an absolutely perfect canvas for your favorite sauces.
Here, they’re paired with a robust marinara sauce. This combo is basically a match made in food heaven- the slightly crunchy texture of zucchini noodles mixing with rich, savory, tangy tomato sauce.
4. Butternut Squash Ravioli
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![butternut squash ravioli]()
10 oz butternut squash ravioli -
![olive oil]()
1 tbsp olive oil -
![garlic cloves]()
2 garlic cloves crushed -
![walnut]()
0.25 cup walnut chopped -
![salt]()
salt
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![pepper]()
pepper -
![fresh sage leaves]()
10 fresh sage leaves -
![pasta cooking water]()
pasta cooking water
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Butternut squash ravioli is an absolute fall favorite that manages to balance sweet and savory flavors. Roasted butternut squash is the star of the show, offering a natural sweetness that’s hard to resist. To make the filling, you start by peeling and cubing the squash, then roasting it in the oven (or the air fryer) until it’s tender and caramelized. Sage and butternut are a match made in heaven, often served with pork – but here, you don’t need any meat!
This roasting process enhances the squash’s natural sugars, deepening its flavor and giving it a rich, earthy sweetness. To give this dish an extra layer of flavor and texture, toss in a handful of toasted walnuts. These nuts bring a crunch and a slightly bitter, nutty flavor that contrasts wonderfully with the sweet squash and the sauce. Simply toast the walnuts in a dry pan until they’re golden brown and fragrant, then sprinkle them over the finished dish.
5. Spinach and Ricotta Stuffed Shells
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![olive oil]()
2 tbsp olive oil -
![eschallots]()
2 eschallots finely chopped -
![garlic cloves]()
4 garlic cloves finely minced -
![bay leaf fresh]()
1 bay leaf fresh sub dried -
![dried thyme]()
0.5 tsp dried thyme
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![oregano]()
0.5 tsp oregano -
![tomato paste]()
0.33 cup tomato paste -
![tomato passata]()
700 g tomato passata US tomato sauce -
![Chardonnay]()
0.33 cup Chardonnay or other dry white wine, sub more stock -
![vegetable stock]()
4 cups vegetable stock low sodium -
![salt]()
0.75 tsp salt -
![white sugar]()
1.5 tsp white sugar -
![black pepper]()
0.33 tsp black pepper -
![frozen chopped spinach]()
250 g frozen chopped spinach thawed -
![ricotta]()
500 g ricotta full fat please -
![parmesan]()
0.5 cup parmesan finely shredded -
![shredded cheese]()
1 cup shredded cheese Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, anything!)) -
![egg]()
1 egg -
![garlic clove]()
1 garlic clove large, minced -
![fresh nutmeg]()
sprinkling fresh nutmeg Grated, or 1/8 tsp nutmeg powder, optional -
![cooking salt]()
0.75 tsp cooking salt -
![black pepper]()
0.5 tsp black pepper -
![jumbo pasta shells]()
250 g jumbo pasta shells conchiglioni -
![shredded mozzarella]()
1.5 cups shredded mozzarella -
![parmesan]()
0.5 cup parmesan shredded -
![Fresh basil]()
Fresh basil -
![parmesan]()
parmesan for garnish, optional
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Large pasta shells stuffed with a creamy mixture of spinach and ricotta, then baked to perfection with marinara sauce and mozzarella—what’s not to love? This dish is the epitome of comfort food. Nobody’s ever turned down that perfect combo of creamy cheese and earth spinach, all enveloped in pasta. It’s a classic recipe that never fails to please, offering both hearty flavors and a healthy dose of vegetables for your vitamins and minerals.
For an extra burst of umami flavor, chop sun-dried tomatoes finely and mix them into the spinach and ricotta filling before stuffing the shells. You can also serve these stuffed shells with a side salad and some crusty garlic bread for a complete meal. The fresh greens of the salad provide a nice contrast to the pasta, while the garlic bread is perfect for sopping up any extra marinara sauce. This dish is perfect for a cozy family dinner, a potluck with friends, or any occasion where you want to impress with minimal fuss.
6. Mushroom Stroganoff
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![olive oil]()
2 tbsp olive oil divided -
![yellow onion]()
1 yellow onion large -
![brown mushrooms]()
1 lb brown mushrooms -
![cloves garlic]()
3 cloves garlic minced -
![fresh thyme]()
2 tsp fresh thyme picked
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![flour]()
3 tbsps flour -
![vegetable stock]()
3.5 cups vegetable stock -
![dry egg noodles]()
7 oz dry egg noodles -
![almond milk]()
0.5 cup almond milk -
![salt]()
salt -
![pepper]()
pepper -
![fresh parsley]()
fresh parsley for garnish -
![parmesan cheese]()
parmesan cheese for garnish
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This dish is one of the richest vegetarian pasta recipes out there. Earthy mushrooms, a creamy, tangy sauce, and your favorite pasta or rice all come together for a filling wintery meal. Traditionally made with beef, this dish has since been adapted into countless variations, with Mushroom Stroganoff consistently coming out as one of the best beloved vegetarian options. The mushrooms provide a meaty texture and an umami flavor that’s hard to beat. To really make something spectacular, mixing different types of mushrooms can add great depth of flavor as well. Don’t be shy to experiment with varieties like portobello, oyster, or chanterelle.
7. Lemon Asparagus Pasta
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![spaghetti]()
285 g spaghetti -
![lemons]()
2 lemons medium-large -
![extra virgin olive oil]()
6.5 tablespoons extra virgin olive oil divided -
![kosher salt]()
kosher salt -
![freshly cracked black pepper]()
freshly cracked black pepper
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![dijon mustard]()
0.5 teaspoon dijon mustard -
![shallots]()
2 shallots medium, thinly sliced -
![garlic cloves]()
4 garlic cloves thinly sliced -
![red pepper flakes]()
0.25 teaspoon red pepper flakes optional -
![asparagus]()
1 bunch asparagus sliced thinly on a bias into 1-inch, 2.5 cm pieces -
![walnuts]()
0.5 cup walnuts toasted, finely crushed -
![nutritional yeast]()
3 tablespoons nutritional yeast -
![Italian flat-leaf parsley]()
0.5 cup Italian flat-leaf parsley leaves and tender stems, chopped -
![fresh basil leaves]()
0.5 cup fresh basil leaves slivered -
![capers]()
2 tablespoons capers drained, optional -
![Castelvetrano olives]()
0.25 cup Castelvetrano olives sliced in half, 7 to 9 olive, optional -
![navy beans]()
1 X 15 ounce navy beans can, or other white beans, rinsed and drained, optional, for a main meal
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This bright and zesty pasta dish is perfect for spring, a season when everything feels fresh and new. As the world wakes up from its winter slumber, there’s nothing like a plate of pasta that practically sing “spring is here!” Let’s talk about the stars of this dish: fresh asparagus and peas. These vegetables are quintessential spring produce. Asparagus, with its delicate yet earthy taste, pairs beautifully with the sweet, tender peas.
To add an extra layer of texture and flavor, sprinkle in a handful of toasted almonds. You can simply toast the almonds in a dry skillet until they’re golden and fragrant, then chop them coarsely before adding them to the dish.
8. Pumpkin Sage Pasta Alfredo
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![salted butter]()
6 tablespoons salted butter -
![fresh sage leaves]()
0.25 cup fresh sage leaves plus teaspoon chopped -
![sage]()
2 sage -
![cloves garlic]()
3 cloves garlic chopped -
![chili flakes]()
chili flakes
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![pumpkin purée]()
1 cup pumpkin purée -
![apple cider]()
0.33 cup apple cider -
![whole milk]()
2 cups whole milk -
![grated parmesan]()
1 cup grated parmesan -
![shredded gouda cheese]()
0.5 cup shredded gouda cheese -
![nutmeg]()
0.25 teaspoon nutmeg -
![kosher salt]()
kosher salt -
![black pepper]()
black pepper -
![fettuccine]()
1 pound fettuccine or similar cut of pasta
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Pumpkin purée isn’t just for pies—it makes an incredible pasta sauce too! This versatile ingredient can transform your pasta into a cozy, comforting dish that’s perfect for those chilly autumn evenings. Imagine a sauce that’s velvety smooth, rich with flavor, and infused with the essence of fall. This pumpkin pasta sauce is all that and more. To start, you’ll need a good quality pumpkin purée. While canned pumpkin is convenient and works perfectly well, making your own pumpkin purée can bring a deeper, more nuanced flavor to the dish. If you decide to go the homemade route, simply roast a small sugar pumpkin until it’s tender, then scoop out the flesh and blend it until smooth. The effort is worth it for that fresh, robust pumpkin taste.
