Are you tired of the same old pasta dishes and looking for some inspiration? Look no further! Meatless pasta recipes are a great way to mix things up and add some excitement to your meal routine. And with the variety of ingredients and flavors available, there’s something for everyone.
Whether you’re a vegan, vegetarian, or just looking for a healthier option, these 20 delicious meatless pasta recipes have got you covered. From creamy sauces to bold flavor combinations, we’ve got it all. In this article, we’ll take a look at some of our favorite meatless pasta dishes that are perfect for any occasion.
From classic comfort food like vegan mac and cheese to more adventurous options like Thai peanut noodle salad, there’s something here for everyone. And the best part? These recipes are all easy to make and require minimal ingredients, so you can get creative without breaking the bank. So why wait? Let’s dive in and explore these mouthwatering meatless pasta recipes!
Creamy Garlic Mushroom Pasta
This rich and savory pasta dish combines the flavors of sautéed mushrooms, garlic, and cream to create a satisfying meal.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 1 tsp. dried parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute, or until fragrant.
3. Add mushrooms and cook, stirring occasionally, until they release their liquid and start to brown (about 5-7 minutes).
4. Pour in heavy cream and stir to combine with the mushroom mixture. Bring to a simmer and let cook for 2-3 minutes, or until slightly thickened.
5. Stir in parsley and season with salt and pepper to taste. Add cooked pasta, tossing to coat with the creamy mushroom sauce. If necessary, add reserved pasta water to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spinach and Ricotta Stuffed Shells
Elevate your pasta game with this creamy and flavorful recipe, perfect for a weeknight dinner or special occasion. Spinach and ricotta filling wrapped in tender shells makes for a satisfying meal.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 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 instructions; set aside.
3. In a bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each shell with the spinach mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the stuffed shells, followed by shredded mozzarella cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Roasted Red Pepper and Walnut Pasta
Roasted Red Pepper and Walnut Pasta: A flavorful and nutritious pasta dish that combines sweet roasted red peppers with the crunch of walnuts and the heartiness of whole-grain pasta.
Ingredients:
– 8 oz whole-grain pasta
– 2 large red bell peppers, roasted (see note)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Roast red peppers for 30-40 minutes or until skin is blistered and charred.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add roasted red peppers, parsley, and walnuts to the skillet. Season with salt and pepper to taste.
5. Toss cooked pasta with the red pepper mixture. Top with Parmesan cheese if desired.
6. Serve hot and enjoy!
Cooking Time: 40-50 minutes
Note: To roast red peppers, place them on a baking sheet lined with parchment paper and drizzle with olive oil. Roast for 30-40 minutes or until skin is blistered and charred. Remove from oven and let cool before peeling off skin and chopping into strips.
Lemon Garlic Spaghetti with Asparagus
Brighten up your mealtime with this zesty and flavorful recipe that combines the simplicity of spaghetti with the elegance of asparagus. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, minced
– 2 lemons, juiced (about 2 tbsp)
– 1 lb fresh asparagus, trimmed
– 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. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and cook for 1 minute until fragrant.
3. Add asparagus to the skillet and cook for 3-4 minutes until tender.
4. Add lemon juice, salt, and pepper to the skillet. Stir to combine.
5. Add cooked spaghetti to the skillet, tossing to coat with the lemon-garlic sauce. If needed, add some reserved pasta water to achieve a creamy consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Pesto Pasta with Sun-Dried Tomatoes and Pine Nuts
This classic Italian dish combines the flavors of rich pesto sauce, savory sun-dried tomatoes, and crunchy pine nuts to create a deliciously satisfying meal.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1/2 cup freshly made basil pesto
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup pine nuts
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and cook for 1-2 minutes or until slightly softened.
3. Add the pesto sauce to the skillet and stir to combine with the sun-dried tomatoes.
4. Cook the pasta according to package instructions. Drain and add to the skillet with the pesto mixture.
5. Stir in the pine nuts and 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 Pasta
This comforting fall-inspired pasta dish combines the sweetness of roasted butternut squash with the earthy flavor of sage. A perfect combination for a cozy dinner.
Ingredients:
– 8 oz. pasta of your choice
– 1 medium butternut squash (about 2 lbs.)
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/4 cup chopped fresh sage
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45-50 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté garlic and sage in olive oil until fragrant.
5. Add roasted squash, salt, and pepper to the skillet. Stir to combine.
6. Toss cooked pasta with the squash mixture. If using heavy cream or half-and-half, stir it in at this point.
7. Top with Parmesan cheese and serve hot.
Cooking Time: 1 hour
Spicy Arrabbiata Penne
Get ready to ignite your taste buds with this bold and spicy pasta dish! This classic Italian recipe combines the heat of crushed red peppers with the creaminess of garlic and olive oil, all wrapped up in a satisfying penne shape.
Ingredients:
– 12 oz penne pasta
– 3 tablespoons olive oil
– 4-6 garlic cloves, minced
– 1 cup crushed red peppers (such as Calabrian or Arrabbiata)
– 1/2 cup chicken broth
– 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, heat olive oil over medium-low heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add crushed red peppers and chicken broth to the skillet. Stir to combine and bring to a simmer.
4. Combine cooked penne pasta with the spicy sauce. Toss to coat, seasoning with salt and pepper as needed.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Avocado and Basil Pasta Salad
A refreshing summer pasta salad featuring the creamy texture of avocado and the bright flavor of fresh basil. This easy-to-make recipe is perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 8 oz. pasta (bowtie or penne work well)
– 1 ripe avocado, diced
– 1/2 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 2 tbsp. olive oil
– 2 tbsp. white wine vinegar
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine diced avocado, chopped basil, minced garlic, olive oil, and white wine vinegar.
3. Add the cooked pasta to the bowl and toss until well coated with the avocado mixture.
4. Season with salt and pepper to taste.
5. Top with grated Parmesan cheese (if using) and serve immediately.
Cooking Time: 15 minutes
Tomato Basil Spaghetti with Olives
This Italian-inspired dish combines the sweetness of tomatoes with the brightness of basil and the savory tang of olives, all wrapped up in a delicious plate of spaghetti. With just a few simple ingredients and steps, you can create this satisfying meal in no time.
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 tablespoon 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. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add diced tomatoes, basil, and olives to the skillet. Season with salt and pepper. Simmer for 5-7 minutes or until the flavors have melded together.
4. Add reserved pasta water to the skillet if the sauce seems too thick.
5. Combine cooked spaghetti and tomato sauce. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Vegan Mac and Cheese with Nutritional Yeast
Satisfy your comfort food cravings with this creamy, cheesy vegan macaroni dish that’s packed with nutrients. This recipe uses nutritional yeast to give it a rich, cheddar-like flavor.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups non-dairy milk (such as soy or almond milk)
– 1 cup vegan margarine or butter substitute
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 teaspoons nutritional yeast
Instructions:
1. Cook macaroni according to package instructions. Drain and set aside.
2. In a large saucepan, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. In a separate saucepan, combine non-dairy milk, vegan margarine or butter substitute, salt, black pepper, and nutritional yeast. Whisk until smooth.
4. Combine cooked macaroni and cheese sauce in the large saucepan. Stir until well coated.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Eggplant Parmesan Pasta Bake
This satisfying pasta bake combines the rich flavors of eggplant parmesan with the comfort of a warm, cheesy casserole. Perfect for a cozy night in or a gathering with friends.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 8 oz. pasta (such as penne or rigatoni)
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, sauté eggplant slices in olive oil until tender and lightly browned. Season with salt and pepper.
4. In a separate bowl, combine cooked pasta, marinara sauce, and Parmesan cheese. Mix well.
5. In a 9×13-inch baking dish, create a layer of the pasta mixture, followed by a layer of eggplant slices, and finally a sprinkle of mozzarella cheese. Repeat this process until all ingredients are used, finishing with a layer of cheese on top.
6. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Zucchini Noodles with Cherry Tomatoes and Pesto
This refreshing recipe combines the flavors of summer with the simplicity of zucchini noodles, cherry tomatoes, and creamy pesto. Perfect for a light and healthy meal or as a side dish.
Ingredients:
– 2 medium zucchinis
– 1 pint cherry tomatoes, halved
– 1/4 cup pesto
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Spiralize the zucchinis into noodles.
2. In a large skillet, sauté the zucchini noodles in a little bit of oil until they’re slightly tender.
3. Add the cherry tomatoes and cook for an additional 2-3 minutes or until they start to release their juices.
4. Stir in the pesto and season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 15-20 minutes
Thai Peanut Noodle Salad
A refreshing and flavorful salad that combines the spicy kick of Thai chilies with the richness of creamy peanut sauce, all tossed together with tender noodles and crunchy vegetables. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 8 oz rice noodles
– 1/2 cup creamy natural peanut butter
– 2 tbsp soy sauce
– 2 tbsp lime juice
– 1 tsp grated ginger
– 1/4 tsp Thai chili flakes
– 1/4 cup chopped cilantro
– 1/2 cup sliced red bell peppers
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, lime juice, ginger, and chili flakes. Blend until smooth.
3. In a large bowl, combine cooked noodles, peanut sauce, cilantro, and red bell peppers. Toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours.
Cooking Time: 10-15 minutes
Lentil Bolognese with Spaghetti
This vegetarian take on the classic Italian dish is a game-changer for those looking to reduce their meat intake. With the added nutrition of lentils, this recipe is both satisfying and nutritious.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 tsp tomato paste
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 lb spaghetti
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook lentils according to package instructions. Drain and set aside.
2. In a large pot, sauté onion, garlic, and carrot until tender.
3. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Stir well.
4. Simmer sauce for 20-25 minutes or until thickened.
5. Cook spaghetti according to package instructions. Drain and combine with lentils and sauce.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Caprese Pasta with Fresh Mozzarella
This recipe brings together the sweet flavors of fresh mozzarella, juicy tomatoes, and fragrant basil to create a mouthwatering Caprese pasta dish.
Ingredients:
– 8 oz. pasta (such as spaghetti or linguine)
– 2 large ripe tomatoes, sliced
– 8 oz. fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced tomatoes and cook for 3-4 minutes or until they release their juices and start to soften.
3. Add the cooked pasta to the skillet with the tomato mixture, tossing to combine. If needed, add some reserved pasta water to create a creamy sauce.
4. Arrange the sliced mozzarella cheese on top of the pasta, followed by fresh basil leaves.
5. Season with salt and pepper to taste. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
One-Pot Garlic Butter Pasta
This comforting pasta dish is a perfect solution for a quick weeknight dinner or a cozy weekend meal. With just one pot and a few simple ingredients, you’ll have a deliciously flavorful garlic butter pasta ready in no time!
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti, linguine)
– 4 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
2. In the same pot, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes or until fragrant.
3. Pour in chicken broth and heavy cream/half-and-half. Stir well to combine.
4. Reduce heat to low and simmer for 5-7 minutes or until sauce has thickened slightly.
5. Season with salt, pepper, and grated Parmesan cheese (if using).
6. Combine cooked pasta with the garlic butter sauce. Toss until well coated.
Cooking Time: 15-20 minutes
Chickpea and Spinach Pasta in Coconut Sauce
This vegan-friendly pasta dish combines the natural sweetness of chickpeas with the earthiness of spinach, all wrapped up in a rich coconut sauce. Perfect for a quick and satisfying meal.
Ingredients:
– 8 oz pasta (e.g., spaghetti or linguine)
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 can full-fat coconut milk (14 oz)
Instructions:
1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add chickpeas, cumin, salt, and pepper. Stir well.
4. Add spinach leaves and stir until wilted.
5. Pour in coconut milk and shredded coconut. Simmer for 2-3 minutes or until sauce thickens slightly.
6. Combine cooked pasta with the chickpea-spinach mixture. Serve hot.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Artichoke Pasta
A flavorful and aromatic pasta dish that combines the sweetness of sun-dried tomatoes with the tender crunch of artichoke hearts. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta of your choice
– 1 cup sun-dried tomatoes, chopped
– 1 (14 oz.) can artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add sun-dried tomatoes and artichoke hearts. Cook for 2-3 minutes, stirring occasionally.
4. Combine cooked pasta with tomato-artichoke mixture. Toss to combine.
5. Season with salt, pepper, and Parmesan cheese.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Broccoli and Cheddar Pasta Casserole
A comforting and flavorful casserole that combines the creaminess of cheddar cheese with the nutritional benefits of broccoli, all wrapped up in a delicious pasta dish.
Ingredients:
– 8 oz. pasta (such as penne or fusilli)
– 3 cups broccoli florets
– 2 cups grated cheddar cheese
– 1 cup milk
– 1/4 cup unsalted butter, melted
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, sauté broccoli florets in butter until tender. Season with garlic powder, salt, and pepper.
4. In a separate pot, combine milk and cheddar cheese. Heat over low heat until smooth and creamy.
5. Combine cooked pasta, broccoli mixture, and cheesy sauce. Mix well to combine.
6. Transfer the casserole mixture to a 9×13-inch baking dish. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Mediterranean Orzo Salad with Feta
This refreshing salad combines the nutty flavor of orzo with the tanginess of feta, all wrapped up in a flavorful Mediterranean package. Perfect for a light lunch or dinner, it’s also great as a side dish.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cucumber, sliced
– 1/2 cup crumbled feta cheese
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook orzo according to package instructions using 2 cups of water. Drain and set aside.
2. In a large bowl, whisk together olive oil, garlic, red bell pepper, cucumber, and feta cheese.
3. Add the cooked orzo to the bowl and toss to combine.
4. Squeeze lemon juice over the salad and season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
6. Serve immediately.
Cooking Time: 15-20 minutes
Summary
Discover 20 mouth-watering meatless pasta recipes perfect for every occasion. From creamy and indulgent to light and refreshing, these dishes are sure to satisfy your cravings. Try Creamy Garlic Mushroom Pasta, Spinach and Ricotta Stuffed Shells, or Pesto Pasta with Sun-Dried Tomatoes and Pine Nuts for a taste of Italy. For something new, try Roasted Red Pepper and Walnut Pasta or Thai Peanut Noodle Salad. And don’t forget about classic comfort foods like Vegan Mac and Cheese with Nutritional Yeast and Broccoli and Cheddar Pasta Casserole. Whatever your taste buds are craving, there’s something on this list for you!
