Looking for a delicious and satisfying weeknight dinner that’s easy to make and packed with flavor? Look no further! Italian cuisine has a rich tradition of creamy, dreamy pasta dishes that are perfect for a quick and cozy meal at home. And the best part? You don’t have to sacrifice flavor or nutrition by going meatless – these vegetarian recipes prove that you can have your pasta and eat it too!
In this article, we’re sharing 20 mouth-watering creamy Italian vegetarian pasta recipes that will become staples in your kitchen. From classic combinations like garlic parmesan and sun-dried tomato to innovative twists featuring roasted vegetables and goat cheese, there’s something for everyone on this list.
Stay tuned for the full recipe round-up and get ready to delight your taste buds with these indulgent yet veggie-packed pasta dishes!
Creamy Garlic Parmesan Pasta with Spinach
A rich and satisfying pasta dish that combines the flavors of garlic, parmesan cheese, and fresh spinach.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 cloves of garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tsp dried basil
– Salt and pepper to taste
– 2 cups fresh spinach leaves
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, sauté garlic in heavy cream over medium heat until fragrant (about 3-4 minutes).
3. Stir in Parmesan cheese and basil. Bring mixture to a simmer and cook for an additional minute.
4. Add cooked pasta to the skillet and toss with the creamy sauce until well coated.
5. Stir in fresh spinach leaves and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Basil Pasta
This classic Italian-inspired dish combines the rich flavors of sun-dried tomatoes with the freshness of basil, all wrapped up in a deliciously simple pasta recipe. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 1 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add chopped sun-dried tomatoes and cook for an additional 2-3 minutes, stirring occasionally.
4. Stir in chopped basil leaves and cook for 30 seconds to combine flavors.
5. Drain cooked pasta and add to the skillet with the tomato-basil mixture. Toss to combine.
6. Season with salt, pepper, and Parmesan cheese. Serve hot.
Cooking Time: 15-20 minutes
Mushroom and Thyme Fettuccine Alfredo
A rich and creamy pasta dish infused with the earthy flavors of mushrooms and thyme.
Ingredients:
• 8 oz fettuccine pasta
• 2 cups mixed mushrooms (button, cremini, shiitake), sliced
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook until they release their moisture and start browning, about 5 minutes.
3. Sprinkle flour over the mushrooms and cook for 1 minute.
4. Gradually pour in heavy cream, whisking continuously to avoid lumps. Bring mixture to a simmer and cook until it thickens, about 2-3 minutes.
5. Stir in Parmesan cheese until melted. Season with salt, pepper, and thyme.
6. Combine cooked fettuccine pasta and mushroom sauce. Toss until well coated.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Goat Cheese Penne
Roasted Red Pepper and Goat Cheese Penne: A flavorful and creamy pasta dish that combines the sweetness of roasted red peppers with the tanginess of goat cheese.
Ingredients:
– 12 oz penne pasta
– 2 large red bell peppers, seeded and chopped
– 2 tbsp olive oil
– 1/4 cup goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the red bell peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until charred and blistered.
3. Cook penne pasta according to package instructions. Drain and set aside.
4. In a large bowl, combine roasted red peppers, cooked penne pasta, goat cheese, and Parmesan cheese. Toss until well combined.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
7. Serve immediately.
Cooking Time: 40-50 minutes
Spinach and Ricotta Stuffed Shells
Elevate your pasta game with this creamy, cheesy, spinach-filled delight!
Ingredients:
– 12-15 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper; mix well.
4. Stuff each cooked pasta shell with the spinach-ricotta mixture.
5. Place stuffed shells in a 9×13-inch baking dish coated with marinara sauce.
6. Top shells with remaining marinara sauce and mozzarella cheese.
7. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Lemon Butter Asparagus Linguine
This recipe combines the natural sweetness of asparagus with the brightness of lemon and the richness of butter, all tied together with a light and refreshing linguine. Perfect for a spring evening dinner or a weekend brunch.
Ingredients:
– 12 oz linguine
– 1 pound fresh asparagus, trimmed
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add asparagus to the skillet and cook for 4-5 minutes, or until tender.
4. Remove asparagus from skillet with slotted spoon. Add lemon juice and reserved pasta water to the skillet. Simmer for 2-3 minutes.
5. Combine cooked linguine, asparagus, and lemon butter sauce. Season with salt and pepper to taste. Top with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Pesto Pasta with Cherry Tomatoes and Pine Nuts
Combine the flavors of Italy with this simple yet satisfying pasta dish, featuring a vibrant pesto sauce, sweet cherry tomatoes, and crunchy pine nuts.
Ingredients:
– 8 oz. spaghetti
– 1/2 cup freshly made basil pesto
– 1 pint cherry tomatoes, halved
– 1/4 cup pine nuts
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Extra virgin olive oil for serving (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, combine pesto, cherry tomatoes, and pine nuts. Cook over medium heat, stirring occasionally, until the sauce simmers and thickens slightly (about 5 minutes).
3. Add reserved pasta water as needed to achieve desired consistency.
4. Combine cooked spaghetti with the pesto mixture, tossing to coat evenly.
5. Top with Parmesan cheese and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Eggplant and Zucchini Lasagna Rolls
Transform classic lasagna into a delicious summer twist with the addition of roasted eggplant and zucchini. These flavorful rolls are perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 8 lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast eggplant and zucchini slices with olive oil, salt, and pepper until tender.
3. Cook lasagna noodles according to package instructions.
4. In a bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
5. Assemble the rolls by placing a noodle on a flat surface, spreading with cheese mixture, and adding roasted eggplant and zucchini slices.
6. Roll up tightly and place seam-side down in a baking dish.
7. Cover with marinara sauce and top with mozzarella cheese.
8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Four Cheese Baked Rigatoni
Satisfy your pasta cravings with this rich and creamy dish featuring four types of cheese, baked to perfection. This comforting casserole is perfect for a cozy night in.
Ingredients:
– 8 oz rigatoni
– 2 cups marinara sauce
– 1 cup shredded mozzarella
– 1/2 cup grated Parmesan
– 1/4 cup crumbled feta
– 1/4 cup ricotta cheese
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rigatoni according to package instructions until al dente.
3. In a large bowl, combine marinara sauce, mozzarella, Parmesan, feta, and ricotta cheese.
4. Add cooked rigatoni to the cheese mixture and stir until well coated.
5. Transfer the pasta mixture to a 9×13 inch baking dish.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Artichoke and Olive Spaghetti
This flavorful pasta dish combines the sweetness of artichokes with the savory taste of olives, perfect for a quick and delicious weeknight dinner.
Ingredients:
– 12 oz spaghetti
– 1 large artichoke heart, canned or fresh
– 1/2 cup pitted green olives, sliced
– 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 spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add sliced olives and cook for an additional 2-3 minutes until they release their juices.
4. If using fresh artichoke heart, chop it into small pieces and add to the skillet with the olives. Cook for 2-3 minutes until heated through.
5. Drain cooked spaghetti and combine with the olive-artichoke mixture. 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 Ravioli
This recipe combines the natural sweetness of roasted butternut squash with the earthy flavor of sage, wrapped in a delicate homemade ravioli filling. A perfect autumnal dish for cozy nights in.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage leaves
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
– Freshly made pasta dough (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet. Roast for 45-50 minutes, or until tender.
2. Scoop out the roasted squash flesh and blend with garlic, sage, Parmesan cheese, egg, flour, salt, and pepper until smooth.
3. Roll out pasta dough to desired thickness. Place spoonfuls of the squash filling onto one half of the dough, leaving a 1-inch border.
4. Fold the other half over the filling to form a triangle or square shape. Press edges together to seal.
5. Cook ravioli in boiling salted water for 3-5 minutes, or until they float to the surface. Serve with your favorite sauce.
Cooking Time: 45-50 minutes (for roasting squash) + 10-15 minutes (for cooking ravioli)
Caramelized Onion and Gorgonzola Farfalle
Elevate your pasta game with this rich and savory recipe that combines the sweetness of caramelized onions with the tanginess of Gorgonzola cheese.
Ingredients:
– 12 oz farfalle pasta
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 2 tsp salt
– 1/2 tsp black pepper
– 8 oz Gorgonzola cheese, crumbled
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook farfalle pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-low heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until caramelized.
4. Add white wine and chicken broth to the skillet, scraping up any browned bits. Cook for an additional 2-3 minutes.
5. Combine cooked pasta, caramelized onions, and crumbled Gorgonzola cheese in a large bowl. Season with salt and pepper to taste.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Broccoli and Walnut Pesto Fusilli
Transform a classic pasta dish with the added richness of walnuts and the vibrant flavor of broccoli. This recipe combines the best of both worlds, resulting in a satisfying and nutritious meal.
Ingredients:
– 250g fusilli pasta
– 2 cups broccoli florets
– 1/4 cup walnut halves
– 3 cloves garlic, peeled and minced
– 1/4 cup olive oil
– 2 tbsp pine nuts (optional)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fusilli pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add broccoli florets and cook until tender, about 3-4 minutes.
4. Stir in walnut halves and cook for an additional 1-2 minutes.
5. Remove from heat and let cool slightly.
6. Combine cooked pasta, broccoli-walnut mixture, and pine nuts (if using). Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese (if desired).
Cooking Time: 20 minutes
Tomato Basil Gnocchi with Burrata
Elevate your pasta game with this vibrant and flavorful dish that combines tender gnocchi, rich tomato sauce, and creamy burrata cheese. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 package of store-bought or homemade gnocchi
– 2 cups of cherry tomatoes, halved
– 1/4 cup of fresh basil leaves, chopped
– 3 tablespoons of olive oil
– 2 cloves of garlic, minced
– 1/2 cup of grated Parmesan cheese
– 1 ball of burrata cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions. Reserve.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add cherry tomatoes and cook until they release their juices and start to break down (about 5 minutes).
4. Stir in chopped basil and cooked gnocchi. Season with salt and pepper to taste.
5. Slice the burrata cheese into rounds and place on top of the gnocchi mixture.
6. Serve immediately, garnished with fresh parsley leaves.
Cooking Time: 20-25 minutes
Wild Mushroom and Truffle Oil Tagliatelle
This rich and earthy pasta dish combines the deep flavors of wild mushrooms with the luxury of truffle oil, creating a truly decadent culinary experience.
Ingredients:
– 12 oz tagliatelle pasta
– 2 cups mixed wild mushrooms (such as chanterelles, cremini, and shiitake), sliced
– 2 tbsp truffle oil
– 1/4 cup grated Parmesan cheese
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Cook the tagliatelle pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking liquid before draining.
2. In a large skillet, heat the truffle oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown (about 5 minutes).
3. Add the reserved pasta cooking liquid to the skillet and stir to combine with the mushrooms.
4. Add the cooked tagliatelle pasta to the skillet, tossing to combine with the mushroom mixture. Season with salt, pepper, and thyme.
5. Serve immediately, topped with grated Parmesan cheese and garnished with fresh parsley leaves.
Cooking Time: 15-20 minutes
Roasted Garlic and White Bean Pappardelle
Elevate your pasta game with this rich and creamy recipe that combines the sweetness of roasted garlic with the comforting taste of white beans. Perfect for a cozy dinner or special occasion.
Ingredients:
– 12 oz pappardelle
– 3 heads of garlic, separated into individual cloves
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 tbsp olive oil
– 1 small onion, thinly sliced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss garlic cloves with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until golden brown.
3. Cook pappardelle according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, sauté onion in remaining 1 tbsp olive oil over medium heat until translucent.
5. Add roasted garlic and cannellini beans to the skillet. Stir to combine.
6. Add cooked pappardelle to the skillet, tossing with the bean-garlic mixture. If needed, add reserved pasta water to achieve desired consistency.
7. Season with salt and pepper to taste. Top with Parmesan cheese (if using).
8. Serve immediately.
Cooking Time: 45-50 minutes
Caprese Orzo Salad with Balsamic Glaze
A refreshing twist on the classic Caprese salad, this recipe combines cooked orzo pasta with juicy tomatoes, creamy mozzarella cheese, and a drizzle of rich balsamic glaze.
Ingredients:
– 1 cup orzo pasta
– 2 large tomatoes, diced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Cook orzo pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine diced tomatoes, sliced mozzarella cheese, and cooked orzo pasta.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. To make the balsamic glaze, reduce 1/4 cup of balsamic vinegar on low heat until thickened and syrupy (about 10 minutes).
5. Pour the balsamic glaze over the pasta mixture and toss to combine.
6. Garnish with chopped fresh basil leaves, if desired.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Kale and Cannellini Bean Orecchiette
This hearty Italian-inspired dish combines the earthy sweetness of kale with the creamy richness of cannellini beans, all wrapped up in tender orecchiette pasta. Perfect for a cozy weeknight dinner or special occasion.
Ingredients:
– 1 pound orecchiette pasta
– 2 cups chopped curly kale
– 1 (15 ounce) can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook orecchiette pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking liquid before draining.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
3. Add chopped kale to the skillet, stirring to combine with onion mixture. Cook until kale is tender, about 5 minutes.
4. Stir in cannellini beans, salt, and pepper. If using Parmesan cheese, sprinkle on top of bean mixture.
5. Combine cooked orecchiette pasta with kale-bean mixture, adding reserved pasta cooking liquid as needed to achieve desired consistency.
Cooking Time: 30-40 minutes
Spaghetti Aglio e Olio with Chili Flakes
This Italian recipe combines the simplicity of spaghetti with garlic, olive oil, and red pepper flakes for an added kick. Perfect for a quick weeknight dinner or a satisfying meal in under 30 minutes.
Ingredients:
– 12 oz spaghetti
– 4-6 garlic cloves, thinly sliced
– 1/3 cup extra virgin olive oil
– 1/2 teaspoon red pepper flakes (adjust to taste)
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions.
2. In a large skillet, heat olive oil over medium-low heat.
3. Add thinly sliced garlic and cook for 4-5 minutes, stirring occasionally, until golden brown and fragrant.
4. Add red pepper flakes and stir to combine. Cook for an additional minute.
5. Drain cooked spaghetti and add it to the skillet with garlic and chili flakes. Toss to combine.
6. Season with salt to taste. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Roasted Cauliflower and Cheddar Macaroni
This comforting pasta dish combines the rich flavors of roasted cauliflower, sharp cheddar cheese, and al dente macaroni. Perfect for a cozy night in or a family dinner.
Ingredients:
– 1 head of cauliflower
– 8 oz macaroni
– 2 cups chicken broth
– 1/4 cup unsalted butter
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut into florets.
3. Toss cauliflower with 2 tbsp butter, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. Cook macaroni according to package instructions. Drain and set aside.
5. In a large saucepan, combine chicken broth and remaining butter. Bring to a simmer.
6. Add roasted cauliflower, cheddar cheese, and cooked macaroni to the saucepan. Stir until cheese is melted and well combined.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Summary
Indulge in the flavors of Italy without meat with these 20 creamy vegetarian pasta recipes perfect for weeknights. From classic combinations like garlic parmesan and mushroom alfredo to innovative twists like roasted red pepper and goat cheese penne, there’s something for everyone. Other highlights include lemon butter asparagus linguine, pesto pasta with cherry tomatoes and pine nuts, and four cheese baked rigatoni. These quick and delicious recipes are sure to become new favorites in your household.
