The Ten Best Vegetarian Pasta Dishes!

The Ten Best vegetarian Pasta Dishes!

This is the definitive list of the ten best and most delicious vegetarian pasta recipes. these recipes are all vegetarian, one pot and ready in under one hour. What more could you ask for?

Number 1: A Simple Pasta Puttanesca

I love this pasta, when I first heard of the dish (In the Lemony Snickets movie, lol) I was intrigued. Olives in pasta? Anchovies in pasta? Sounds salty and delicious. I have made different variations of this dish over the years, mainly going with what’s in the cupboards. That is the great thing about Italian food, it is so simple, but the ingredients complement each other so perfectly without overpowering. This is my version of Puttanesca.

pasta puttanesca

Ingredients:

  • Black olives
  • Anchovy-stuffed olives
  • Tinned tomatoes
  • Garlic
  • Spaghetti
  • Fresh herbs (Basil, parsley)
  • Vegetable stock cube

Method:

Cook your pasta with a stock cube added into the water.

Chop the onion, mince the garlic.

Fry the onion in olive oil until they become translucent.

Add the tinned tomatoes and stir. Add the garlic. Don´t add the garlic too soon as it will become bitter. I add mine in when the tomatoes are already in the pan so that they don´t stick to the bottom of the pan and burn.

Add the black and stuffed olives. Put the lid on the pan and lower the heat to simmer the sauce.

If the sauce becomes too thick, add in some stock cube flavoured pasta water.

Once the pasta is done cooking, add it to the pan with the sauce, and gently cover the pasta with the sauce from the pan.

Top off the Puttanesca with some fresh herbs and serve immediately.

number two: basil penne

This is one of those delicious vegetarian pasta dishes that only have a few ingredients, and yet, it always comes out very flavourful. I think we can thank the Italians for teaching us how to balance flavours and using less ingredients to make a powerful dish.

basil penne

Ingredients:

1 cup of uncooked penne, fettuccine or spaghetti

A handful of fresh basil

500ml stock dissolved in water

salt and pepper

1 clove of garlic

olive oil

Optional:

julienne carrots

mushrooms

baby marrows

Method:

Cook the pasta in the stock until al dente

Drain the water but keep it aside.

In a separate pan, fry the mushrooms, carrots and baby marrows. Add in a little of the stock/pasta water to give it more flavour.

Season the vegetables the way you like, I use garlic, paprika and chilli

Add the cooked pasta into the pan with the vegetables and cook for 5 more minutes.

Add in the basil leaves.

number three: aglio e olio

Bless the Italians, thy know how to make simple food perfect. What is better than making a meal that takes less than thirty minutes, and is flavourful and well balanced? Vegetarian pasta dishes for the win!

This image has an empty alt attribute; its file name is img_20210710_143600-edited.jpg
aglio e olio

Pro tip: cook the pasta in water that you added a stock cube into, this deepens the flavour of your pasta and reduces the need to add salt.

Ingredients:

Your favourite pasta (linguine, spaghetti or fettuccine)

Fresh garlic

Salt and pepper

Olive oil

vegetable stock cube

Method:

Bring water to the boil in a small pot, add the stock cube into the water and stir it until it dissolves

Cook your pasta in this water until al dente

In a separate pan, heat the olive oil and fry the garlic.

Once the pasta is cooked, transfer it to the pan with the garlic and stir

Add in a little pasta water and season well

Serve hot with black pepper and parsley

number four: crunchy vegetable spaghetti

I was in the mood for some spaghetti, but with some vegetables that would hit the spot. Veggies always make me feel full and happy.

crunchy vegetable spaghetti

Ingredients:

  • Spaghetti
  • Vegetable stock cube
  • Baby marrows
  • Pattypan squash
  • Tomato
  • Garlic
  • Spinach
  • Your favourite pasta sauce

Method

Cook the spaghetti in a pot with the stock cube added into the water

In a separate pan, cook the veggies in a drizzle of olive oil until cooked, but not mushy. Add half a cup of pasta water to the veggies for some extra flavour.

Add some pasta sauce to the vegetables.

Drain the excess water from the pasta and add it into the pan with the vegetables.

Stir well until everything is covers with sauce.

Serve immediately with some fresh basil, sea salt and cracked black pepper.

You can substitute some of the vegetables for veggies you prefer, I just used what was I the fridge, heehee.

Also, add as much or as little pasta sauce as you want. The Italians believe that the sauce should be just enough to cover the pasta. I say, measure that sauce with your heart. Cooking isn’t always about following recipes to the t, being super traditional and not making it your own.

Add and omit things you want into your dishes, make it the way you want to, because what is the point of making a classic or fancy traditional dish that you don’t like? AS people we are quite flexible, food should be too. Make food that makes YOU happy, not dishes that are picture perfect.

I sincerely hope you enjoy cooking this vegetarian pasta dishes as much as I do.

number 5: creamy fettuccine with mushrooms

This image has an empty alt attribute; its file name is 12988100-Creamy-mushrooms-fettuccine-682x1024.jpg
creamy fettuccine with mushrooms

Today I want to share another weekend favourite of mine, pasta. Who doesn´t love a bowl off creamy, hearty pasta with some fresh herbs. First I would like to say, that this is NOT a traditional fettuccine, this is my version of a creamy, simple pasta. So please don´t bite my head off cause it isn´t the way your grandmother makes her fettuccine.

Also, instead of using cream, I add Greek yogurt to my pasta; it is a great substitute for cream. I always have yogurt in the house, but I almost never have cream. I know it sounds gross, but honestly, it gives you that creamy texture that you want with this pasta, and I promise that it doesn´t taste like yogurt. This, combined with the white wine, gives it a unique taste. I also need to add, that the will give it a slight bitter taste, I love it, but if this isn’t your cup of tea, omit the wine. I hope you enjoy this recipe as much as I do. Please feel free to add any suggestions or tips. I am happy to learn.

Happy cooking

Ingredients:

White button mushrooms

Butter

Fettuccine

White wine

Garlic

Fresh Basil

Method:

Cook your pasta according to the packet instructions

While the pasta is cooking, melt two spoons of butter in a frying pan.

Slice your mushrooms and add them to the pan.

When all the butter has been absorbed, add a spoon of garlic.

As the mushrooms begin to brown, add some white wine, about 50ml.

When the pasta is done, add it to the mushrooms. Stir well.

Lastly, add four generous spoons of Greek yogurt.

Season with some fresh basil and cayenne pepper.

number six: lemon pasta

I was house/dog sitting for my friend, and that Friday evening before they left, we cooked up this delicious broccoli pasta for dinner. The lemon zest just adds that special something to the pasta that really elevates the dish.

pasta with vegetable dish on gray plate beside tomato fruit on white table
lemon pasta

As with so many, if not all, of my recipes, this dish has some variations. You can definitely add or omit some ingredients and tweak it to you and your family’s liking. Vegetarian pasta dishes are all about flexibility!

I personally add some chilli oil to mine, that paired with the lemon zest just tingles my taste buds.

Lets get cooking!

Ingredients:

1 handful of spaghetti

3 cloves of garlic

10ml lemon juice

salt

chilli oil or chilli flakes

Method:

Cook the pasta to your preference

In a separate pan, heat up some oil and lightly fry the chopped garlic.

Make sure not to burn the garlic

Once the spaghetti is cooked, add in to the pan with the garlic

Stir well and season

You can add in some leftover pasta water if the spaghetti becomes dry

In the lemon juice

Serve hot

number seven: Spaghetti with Spinach

spaghetti with spinach

Ingredients:

Spaghetti (how ever much you make for yourself)

4 large fresh spinach leaves

1 stock cube

2 cloves garlic

Salt and pepper

Method:

Bring water to boil and add in the stock cube and stir until it is dissolved.

Add in the pasta and cook until al dente.

While the pasta is cooking, in a separate pan, cook your spinach until it is wilted. Season with garlic, salt and pepper as you cook.

Transfer the spinach to an upright container and blitz it fine with an immersion blender. Add in some of the pasta water to make the spinach more saucy

Add the cooked pasta into the pan you cooked the spinach in, add the spinach purée.

Stir until the pasta is covered in the purée.

Serve hot.

number eight: Feta pasta bake

feta pasta bake

Ingredients

2 wheels of feta cheese

500 g of cherry tomatoes

Olive oil

Penne pasta

A handful of fresh basil

Salt and pepper

Dried Italian herbs

Method:

Cook the pasta according to the packet instructions.

While the pasta is cooking, place the two feta wheels on a greased oven tray.

Slice the cherry tomatoes and add them on to the tray.

Season the cheese and tomatoes with olive oil, salt, pepper and dried herbs.

Bake in the oven on 150°, until the cheese is goopy (yes, goopy)

Add the cooked pasta to the tray and mix everything well.

Put the tray back in the oven and bake for another 15 minutes.

Garnish with the fresh basil.

number nine: Broccoli Pasta

This image has an empty alt attribute; its file name is 60425284-Spaghetti-with-broccoli-and-gremolata-682x1024.jpg
broccoli pasta

Ingredients:

1 handful of spaghetti

1 Head of broccoli

3 baby marrows

3 cloves of garlic

10ml lemon juice

salt

chilli oil or chilli flakes

Method:

Cook the pasta to your preference

In a separate pan, heat up some oil and lightly fry the chopped garlic.

Make sure not to burn the garlic.

Lightly fry the broccoli and baby marrows together.

Once the spaghetti is cooked, add in to the pan with the garlic

Stir well and season

You can add in some leftover pasta water if the spaghetti becomes dry

Squeeze in the lemon juice

Enjoy!

number ten: Linguine with mussels and cream

This image has an empty alt attribute; its file name is IMG_20210816_165920-768x1024.jpg
linguine with mussells

Last but not least, one of my favourite vegetarian pasta dishes in the whole wide world!

Ingredients:

  • 2 portions Woolworths linguine
  • 2 tins Cape Point smoked mussels
  • 90 g Woolworths double cream yoghurt
  • 15 ml fresh lemon juice
  • a tsp salt
  • 1 tsp cracked black pepper
  • a pinch smoked paprika powder

Method:

  • Cook the pasta according to the packet instructions
  • Reduce the heat and add in the smoked mussels with the oil
  • Stir well
  • Season the pasta to your liking
  • Taste and adjust as you go
  • Spoon in the yoghurt and gently stir until it is combined with the pasta
  • Add in a squeeze of fresh lemon juice
  • Serve hot

I hope you have found some inspiration in these recipes. I aim to make my recipes as simple and budget friendly as I possibly can.

I would love to hear your comments if you have made the dishes, or even suggestions on how to improve some of these dishes!

Have a beautiful Monday everyone.

Leave a Reply