Are you looking for a delicious and satisfying meal that just happens to be meat-free? Look no further! Meatless pasta dishes are not only good for your taste buds, but also for the environment and your health. In this article, we’ll explore 20 mouth-watering and flavorful meatless pasta recipes that are sure to become new favorites.
From creamy sauces to vibrant vegetable-packed options, these recipes showcase the versatility of pasta and its ability to shine as a main dish. Whether you’re a vegetarian or just looking for a meat-free meal option, these dishes are sure to impress.
In this article, we’ll dive into recipes like Creamy Garlic Mushroom Pasta, Spinach and Ricotta Stuffed Shells, and Roasted Red Pepper Pasta with Basil, among many others. So let’s get cooking and explore the wonderful world of meatless pasta!
Creamy Garlic Mushroom Pasta
A rich and satisfying pasta dish that combines the earthy flavors of mushrooms with the pungency of garlic, all wrapped up in a creamy sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz pasta of your choice
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup all-purpose flour
– 1 1/2 cups heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, 1 minute.
3. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Sprinkle flour over the mushroom mixture and cook for 1 minute.
5. Gradually add heavy cream, whisking continuously to avoid lumps. Bring to a simmer and cook for 2-3 minutes or until sauce thickens.
6. Combine cooked pasta, mushroom sauce, salt, and pepper. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spinach and Ricotta Stuffed Shells
A creamy, cheesy take on classic stuffed shells, featuring wilted spinach and ricotta cheese.
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 cup chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; drain and set aside.
3. In a medium bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix until smooth.
4. Stuff each shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the shells and cover with aluminum foil.
6. Bake for 25 minutes, then remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Roasted Red Pepper Pasta with Basil
Roasted Red Pepper Pasta with Basil: A flavorful and vibrant pasta dish that combines the sweetness of roasted red peppers with the brightness of fresh basil.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 large red bell peppers
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated nutmeg to taste (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool.
4. Peel off the skin, remove seeds, and chop into strips.
5. Cook pasta according to package instructions.
6. In a large skillet, heat olive oil over medium-low heat.
7. Add garlic and sauté for 1 minute.
8. Add roasted red pepper strips and cook for an additional 2-3 minutes.
9. Stir in Parmesan cheese and season with salt, pepper, and nutmeg (if using).
10. Combine cooked pasta with the red pepper mixture and toss to combine.
11. Top with chopped fresh basil and serve.
Cooking Time: Approximately 45-50 minutes.
Lemon Garlic Spaghetti with Broccoli
This refreshing recipe combines the simplicity of spaghetti with the bold flavors of lemon, garlic, and broccoli. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz spaghetti
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– 3 cups broccoli florets
– 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 olive oil over medium-high heat. Add garlic and sauté for 1 minute until fragrant.
3. Add broccoli florets and cook for 3-4 minutes until tender but still crisp.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Combine cooked spaghetti and broccoli mixture. Top with Parmesan cheese if desired.
6. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 15-20 minutes
Pesto Pasta with Sun-Dried Tomatoes
This recipe combines the classic Italian flavors of pesto and sun-dried tomatoes with pasta for a quick and delicious meal. With just a few ingredients, you can create a dish that’s perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1/2 cup pesto
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine pesto, sun-dried tomatoes, cherry tomatoes, and Parmesan cheese. Heat over medium heat until the sauce is warm and well combined.
3. Add cooked pasta to the skillet and toss to coat with the pesto mixture. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Butternut Squash and Sage Linguine
This recipe combines the sweet flavors of roasted butternut squash with the earthy notes of sage, all wrapped up in a comforting bowl of linguine. Perfect for a cozy weeknight dinner.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 8 oz linguine pasta
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Drizzle olive oil over the squash, then sprinkle with garlic and sage leaves.
4. Roast for 45-50 minutes, or until squash is tender and caramelized.
5. Cook linguine pasta according to package instructions.
6. Toss cooked pasta with roasted squash, salt, and pepper to taste.
7. Top with Parmesan cheese if desired.
8. Serve warm and enjoy!
Cooking Time: 45-50 minutes
Spicy Arrabbiata Penne
This recipe combines the bold flavors of Italy with a spicy kick, perfect for those who like a little heat. With just a few ingredients and simple steps, you’ll be enjoying this delicious dish in no time.
Ingredients:
– 12 oz penne pasta
– 2 cups arrabbiata sauce (homemade or store-bought)
– 1 lb ground beef or sausage, cooked and drained
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon red pepper flakes (adjust to taste)
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine arrabbiata sauce, cooked ground beef or sausage, red pepper flakes, salt, and pepper. Simmer over medium heat for 5-7 minutes, stirring occasionally.
3. Add the cooked penne pasta to the skillet and toss with the sauce until well coated.
4. Serve hot, garnished with chopped parsley and grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Avocado and Cherry Tomato Pasta Salad
This refreshing pasta salad combines the creaminess of avocado with the sweetness of cherry tomatoes, all tied together with a light vinaigrette. Perfect for a quick lunch or dinner.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie, penne)
– 1 ripe avocado, diced
– 1 pint cherry tomatoes, halved
– 2 tbsp. olive oil
– 1 tbsp. white wine vinegar
– 1 tsp. Dijon mustard
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine diced avocado and cherry tomatoes.
3. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, salt, and pepper.
4. Pour the vinaigrette over the avocado mixture and toss to combine.
5. Add cooked pasta to the bowl and toss until coated with the vinaigrette mixture.
6. Garnish with chopped fresh basil leaves, if desired.
7. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 15-20 minutes
Eggplant Parmesan Spaghetti
This recipe combines the flavors of Italy with a creative twist by using spaghetti instead of lasagna noodles. The result is a unique and delicious dish that’s sure to please.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 1 pound spaghetti
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook spaghetti according to package instructions until al dente.
3. In a large skillet, heat olive oil over medium-high heat. Add eggplant slices and cook until browned on both sides, about 5-7 minutes per side.
4. In a separate pot, combine marinara sauce and cooked spaghetti. Toss to combine.
5. In a greased 9×13-inch baking dish, create layers of spaghetti mixture, eggplant slices, and mozzarella cheese.
6. Top with Parmesan cheese and bake for 20-25 minutes or until melted and bubbly.
7. Serve hot, garnished with fresh basil leaves.
Cooking Time: 30-40 minutes
Vegan Mac and Cheese with Nutritional Yeast
This comforting vegan macaroni and cheese dish is a game-changer for those looking to replicate the rich, cheesy flavor of traditional mac and cheese without the dairy. The secret ingredient? Nutritional yeast, which provides a nutty, cheesy flavor that’s simply divine.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– 1 teaspoon paprika
– 1/4 teaspoon black pepper
– 1/4 cup nutritional yeast
– Salt to taste
Instructions:
1. Cook macaroni according to package instructions until al dente.
2. In a large saucepan, heat olive oil over medium heat. Add onion and garlic; sauté until softened.
3. Pour in vegetable broth, non-dairy milk, paprika, black pepper, and nutritional yeast. Bring mixture to a simmer.
4. Stir until sauce thickens slightly.
5. Combine cooked macaroni and cheese sauce. Season with salt to taste.
Cooking Time: 20-25 minutes
Zucchini Noodles with Cashew Alfredo
Transform your pasta game with this creamy and healthier alternative, featuring zucchini noodles and a rich cashew-based sauce.
Ingredients:
– 4 medium zucchinis
– 1/2 cup raw cashews
– 1/2 cup vegetable broth
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 350°F (180°C).
2. Spiralize the zucchinis into noodles.
3. In a blender, combine cashews, vegetable broth, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 3-4 minutes, or until slightly tender.
5. Stir the cashew sauce into the zucchini noodles and cook for an additional minute.
6. Serve hot, garnished with chopped parsley or basil if desired.
Cooking Time: 15-20 minutes
Tomato Basil Spaghetti with Olives
Experience the simplicity and flavor of a traditional Italian dish with this easy-to-make recipe.
Ingredients:
– 12 oz spaghetti
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup pitted green olives, sliced
– 3 cloves garlic, minced
– 1/2 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 olive oil over medium-low heat. Add garlic and sauté for 1 minute.
3. Add diced tomatoes, chopped basil, and sliced olives to the skillet. Season with salt and pepper to taste.
4. Simmer the tomato mixture for 10-12 minutes or until the flavors have melded together.
5. Combine cooked spaghetti and tomato mixture in a large serving bowl. Toss to combine.
6. Top with grated Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Thai Peanut Noodle Salad
A flavorful and refreshing salad that combines the creaminess of peanut sauce with the crunch of noodles and the spiciness of Thai chilies. Perfect for a quick lunch or dinner.
Ingredients:
– 8 oz rice noodles
– 2 tbsp peanut butter
– 2 tbsp soy sauce
– 2 tbsp lime juice
– 1 tsp grated ginger
– 1/4 cup chopped peanuts
– 1/4 cup diced red bell pepper
– 1/4 cup sliced scallions
– 1-2 Thai chilies, seeded and thinly sliced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, lime juice, and ginger. Blend until smooth.
3. In a large bowl, combine the cooked noodles, peanut sauce, chopped peanuts, red bell pepper, scallions, and Thai chilies. Toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve.
Cooking Time: 15-20 minutes
Lentil Bolognese with Spaghetti
This hearty vegetarian dish is a twist on the classic Italian bolognese, substituting lentils for ground beef. The result is a flavorful and nutritious meal that’s perfect for a weeknight dinner.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, finely chopped
– 1 celery stalk, finely chopped
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 oz spaghetti
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the lentils according to package instructions until tender, about 20-25 minutes. Drain and set aside.
2. In a large pot, sauté the onion, garlic, carrot, and celery in a little oil until softened.
3. Add the crushed tomatoes, basil, oregano, salt, and pepper. Stir well to combine.
4. Simmer the sauce for 10-15 minutes, stirring occasionally.
5. Cook the spaghetti according to package instructions. Drain and serve with the lentil bolognese sauce.
6. Top with Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Caprese Pasta with Balsamic Glaze
This recipe combines the freshness of a Caprese salad with the comfort of pasta, all tied together with a rich balsamic glaze. Perfect for a quick and satisfying weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta of your choice (e.g., bowtie, penne, or fusilli)
– 2 large tomatoes, diced
– 1 cup fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp. balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add diced tomatoes and cook for 3-4 minutes or until they start to release their juices.
3. Add sliced mozzarella cheese to the skillet and stir gently to combine with tomatoes.
4. Reduce heat to low and simmer for an additional 2-3 minutes or until cheese is melted and sauce has thickened slightly.
5. Stir in balsamic vinegar and reserved pasta water. Season with salt and pepper to taste.
6. Toss cooked pasta with the tomato-mozzarella mixture, ensuring pasta is well coated.
7. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 20-25 minutes
One-Pot Garlic Butter Pasta
A creamy, flavorful pasta dish that’s ready in under 30 minutes! This recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 pound pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. In the same pot, melt butter over medium heat. Add garlic and cook for 1 minute, until fragrant.
3. Pour in chicken broth and heavy cream. Stir to combine.
4. Add cooked pasta back into the pot. Toss to coat with the creamy sauce. Season with salt and pepper to taste.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Roasted Vegetable Lasagna
Roasted Vegetable Lasagna: A flavorful twist on the classic Italian dish, this recipe combines tender lasagna noodles with a rich and vibrant mix of roasted vegetables.
Ingredients:
– 8-10 lasagna noodles
– 2 cups mixed roasted vegetables (such as zucchini, bell peppers, eggplant, and cherry tomatoes)
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a separate bowl, combine roasted vegetables, ricotta cheese, and a pinch of salt and pepper.
4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
5. Arrange cooked lasagna noodles in the dish.
6. Top with half of the vegetable mixture, followed by half of the mozzarella cheese.
7. Repeat layers, ending with a layer of mozzarella cheese and Parmesan cheese on top.
8. Drizzle with olive oil and bake for 30-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Black Bean and Corn Pasta Bake
A flavorful and nutritious pasta bake that combines the sweetness of corn with the savory taste of black beans, all wrapped up in a cheesy blanket.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 1 cup cooked black beans
– 1 cup frozen corn kernels
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tbsp. olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions, then set aside.
3. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
4. Add black beans, corn kernels, and cilantro to the skillet. Cook for an additional 2-3 minutes.
5. Combine cooked pasta, bean-corn mixture, cheddar cheese, and Parmesan cheese in a large bowl. Season with salt and pepper to taste.
6. Transfer the mixture to a baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes, then remove foil and bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Cajun Spiced Pasta with Bell Peppers
Get ready to spice up your pasta game with this bold and flavorful dish!
Ingredients:
– 8 oz pasta of your choice (e.g. penne, fusilli)
– 1 lb bell peppers (any color), sliced
– 2 tbsp olive oil
– 1 tsp Cajun seasoning
– 1 tsp garlic powder
– Salt and pepper, to taste
– 1/4 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add sliced bell peppers and cook for 3-4 minutes or until tender.
3. Add Cajun seasoning, garlic powder, salt, and pepper to the skillet. Stir to combine.
4. Add cooked pasta to the skillet, stirring to combine with bell pepper mixture.
5. Pour in chicken broth and stir until absorbed.
6. Sprinkle Parmesan cheese over the top and stir until melted.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Tofu Tikka Masala Pasta
A fusion of Indian and Italian flavors, this Tofu Tikka Masala Pasta is a flavorful and aromatic dish that’s sure to delight. With crispy tofu cubes marinated in a rich and creamy tomato sauce, this recipe is perfect for a quick weeknight dinner.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 1 cup vegetable broth
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– Salt and pepper, to taste
– 1 cup pasta of your choice
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, onion, garlic, crushed tomatoes, vegetable broth, garam masala powder, cumin powder, salt, and pepper.
3. Add the tofu cubes to the marinade and mix well. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Cook pasta according to package instructions. Drain and set aside.
5. Bake the marinated tofu cubes in the oven for 15-20 minutes, or until crispy.
6. Combine cooked pasta, baked tofu, and marinade sauce. Simmer for 5-7 minutes over medium heat.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Summary
Pasta lovers rejoice! This article brings you 20 mouthwatering meatless pasta recipes that are sure to tantalize your taste buds. From creamy garlic mushroom pasta to vegan mac and cheese with nutritional yeast, and from spicy arrabbiata penne to roasted vegetable lasagna, there’s something for everyone. Whether you’re a vegetarian or just looking for some plant-based inspiration, these flavorful dishes are sure to satisfy. So go ahead, get creative in the kitchen, and indulge in the pasta of your dreams!
