Vegetarian Pasta Dishes

When you're going meatless, but still eating milk, eggs, and cheese, versatile and satisfying pasta dishes are the way to go.

  • Green Bean Pasta Salad with Lemon-Thyme Vinaigrette
    Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

    Green Bean Pasta Salad with Lemon-Thyme Vinaigrette

    Casarecce [cah-sah-RECH-ee] pasta looks similar to a scroll with the long sides curled inward toward the center.
  • One-Pot Pasta with Tomato-Basil Sauce
    Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas

    One-Pot Pasta with Tomato-Basil Sauce

    This dish is a revelation. Throw all of your ingredients into one pot over medium-high heat, and about 25 minutes later you'll have noodles perfectly coated in a luscious tomato-basil sauce.

  • Pasta with White Beans, Greens, and Lemon
    Randy Mayor

    Pasta with White Beans, Greens, and Lemon

    Pasta, beans and greens are a classic Mediterranean combination and perfect for an easy weeknight dinner. The pasta is orecchiette, a type of pasta shaped like "little ears" but you can substitute penne or rigatoni.
  • Linguine with Gorgonzola, Potatoes, Green Beans, and Sage
    Leo Gong

    Linguine with Gorgonzola, Potatoes, Green Beans, and Sage

    The elegant sauce practically creates itself when you pour the hot pasta and vegetables on top of gorgonzola cheese, butter, and sage mixture. This is an easy one-dish meal that's certainly worthy of dinner guests.
  • Tabla Mediterranean Bistro Magical Egg Ravioli
    Annabelle Breakey

    Tabla Mediterranean Bistro Magical Egg Ravioli

    There's nothing like the sense of culinary accomplishment that comes from making your own pasta. It's not hard at all, and the fresh taste can't be beat. Stuff the ravioli with a creamy mixture of chard greens, ricotta cheese and parmesan for a memorable bistro-style dish.
  • Bucatini with Eggplant and Roasted Peppers
    Randy Mayor; Cindy Manning Barr

    Bucatini with Eggplant and Roasted Peppers

    In authentic Sicilian style, this pasta doesn't have a thick heavy sauce that completely coats the pasta. Rather, the pasta is tossed lightly in olive oil and a mixture of roasted eggplant and bell pepper.
  • Spinach-Black Bean Lasagna

    Spinach-Black Bean Lasagna

    Layer lasagna noodles with a cheesy spinach mixture, shredded Monterey Jack cheese, and a thick sauce made by combining mashed black beans with jarred pasta sauce. Black beans, cumin, and cilantro give this traditional Italian-style lasagna recipe a Tex-Mex flair.
  • Pappardelle with Lemon, Baby Artichokes, and Asparagus
    Photo: Randy Mayor; Styling: Melanie J. Clarke

    Pappardelle with Lemon, Baby Artichokes, and Asparagus

    Toss wide, flat pappardelle pasta with a simple mixture of steamed baby artichokes and asparagus. The fresh lemon juice and lemon rind perk up this colorful springtime dish with a splash of citrus.
  • Farfalle with Creamy Wild Mushroom Sauce
    Becky Luigart-Stayner; Jan Gautro

    Farfalle with Creamy Wild Mushroom Sauce

    The exotic mushrooms and ultra-creamy sauce make this bow-tied shaped pasta dish worthy of a special occasion. We recommend that you splurge on the premium Parmigiana-Reggiano cheese because this dish deserves it.
  • Peanut-Noodle Salad

    Peanut-Noodle Salad

    Toss soba noodles (or angel hair pasta) in a spicy peanut sauce, then stir in cucumber, carrot and greens onions for an Asian-style main dish salad that can be served chilled or at room temperature.
  • Baked Rigatoni with Ricotta and Collard Greens
    Jim Franco

    Baked Rigatoni with Ricotta and Collard Greens

    Nothing says "comfort" better than a baked pasta and cheese casserole. The addition of collard greens gives this one an extra home-style feel
  • Orzo with Ricotta and Broccoli Rabe
    James Carrier

    Orzo with Ricotta and Broccoli Rabe

    Although orzo looks like rice, it's actually pasta and is often used in Mediterranean dishes such as this one-dish meal of pasta, ricotta cheese, olives and broccoli rabe. Broccoli rabe is a leafy green vegetable related to both the cabbage and turnip families. It's distinguished by 6- to 9-inch stalks and clusters of broccoli-like buds. It has a slightly bitter flavor and works well when combined with pasta and cheese.
  • Mushroom Rigatoni Bake
    Becky Luigart-Stayner; Jan Gautro

    Mushroom Rigatoni Bake

    The splash of sherry in the sauteed mushrooms adds another dimension of flavor to the creminis and shitakes. If you don't have dry sherry, use white wine as a substitute instead of cooking sherry because the cooking contains added salt.
  • Vegetable Lasagna
    Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin

    Vegetable Lasagna

    This vegetable lasagna is perfect for making ahead and can easily transport to a potluck or the freezer.

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