Vegetarian Pasta Recipes

Photo: Becky Luigart-Stayner

Healthy Vegetarian Pasta and Grains

Pasta comes in a wide variety of shapes and sizes, but generally speaking, it can be divided into two broad categories (short and strand) that are usually paired with specific sauces and toppings. Both types of pasta come in whole-wheat versions, which offer a great way to add some whole grains to your diet.

Let’s not forget the grains. In addition to their numerous health benefits, grains are satisfying. Their nuttiness and chewiness bring more to the table than just healthy food. This hearty recipe for Farro Risotto with Mushrooms will satisfy both your taste buds and your nutritional needs.

View Recipe: Farro Risotto with Mushrooms

Photo: Becky Luigart-Stayner

Southwestern Barley “Grits”

This savory cereal—imagine cheese grits infused with chiles—will take the chill off the coldest mornings.

View Recipe: Southwestern Barley “Grits”

Quinoa with Leeks and Shiitake Mushrooms

Quinoa, which is high in protein and iron, takes only 15 minutes to cook. Serve this tasty dish with sautéed soy “sausage” links.

View Recipe: Quinoa with Leeks and Shiitake Mushrooms

Photo: Ellen Silverman

Bulgur with Dried Cranberries

This vibrant dish doesn’t lack in flavor. Dried cranberries and refreshing English cucumber make a delightfully interesting pair.

View Recipe: Bulgur with Dried Cranberries

Photo: Randy Mayor

Koshari

This Egyptian street food is a starch lover’s dream: Rice, pasta, and legumes crowned with a spicy-sweet tomato sauce and creamy caramelized onions.

View Recipe: Koshari

Photo: Becky Luigart-Stayner

Tofu Fried Rice

Using frozen peas and carrots plus bottled minced garlic and ginger speeds up the preparation of this simple Chinese standby. Keep leftover sake tightly capped in the refrigerator for up to three weeks; you can substitute 1 tablespoon of rice wine vinegar for the sake.

View Recipe: Tofu Fried Rice

Photo: Becky Luigart-Stayner

Vegetable Maki

Maki (rice rolled in nori) are easy to prepare once you master the rolling technique. Most Japanese markets sell bamboo rolling mats.

View Recipe: Vegetable Maki

Photo: Howard L. Puckett

Sweet Pea Risotto with Corn Broth

Green peas add fiber, color, and a slightly sweet snap to each bite of this dish. Buying frozen peas saves time and allows you to enjoy their fresh flavor year-round. A quick rinse under cold running water is all that’s needed to thaw the frozen peas. Of course, if you happen to find some freshly shelled peas, feel free to substitute them for the frozen ones.

View Recipe: Sweet Pea Risotto with Corn Broth

Photo: Becky Luigart-Stayner

Seitan Stir-Fry with Black Bean Garlic Sauce

Look for seitan—also called wheat gluten—in Asian markets or the refrigerated sections of health food or specialty stores. It makes a great base for vegetarian dishes because it’s high in protein—a 4-ounce serving contains 24 grams.

View Recipe: Seitan Stir-Fry with Black Bean Garlic Sauce

Photo: Randy Mayor

Tomato-Ricotta Spaghetti

Roasting tomatoes intensifies their sweetness. We also tested this recipe with grated Parmigiano-Reggiano—it’s a splurge that makes the difference.

View Recipe: Tomato-Ricotta Spaghetti

Photo: Becky Luigart-Stayner

Creamy Rigatoni with Gruyère and Brie

You can substitute your favorite Swiss cheese for the Gruyère, and most soft-ripened cheeses can work in place of the Brie—just be sure to remove the rind.

View Recipe: Creamy Rigatoni with Gruyère and Brie

Photo: Becky Luigart-Stayner

Baked Vegetable Lasagna

To help ensure that the cheesy layer remains moist and creamy, don’t press out the extra water from the tofu. Serve the lasagna with breadsticks and a green salad.

View Recipe: Baked Vegetable Lasagna

Photo: Becky Luigart-Stayner

Ravioli with Herbed Ricotta Filling

The delicate sauce allows the ravioli to be the star of this recipe. You can shape the pasta and freeze it for up to a month before cooking.

View Recipe: Ravioli with Herbed Ricotta Filling

Photo: Randy Mayor

Potato Gnocchi with Lemon-Thyme Sauce

To form the gnocchi, work with one piece of dough at a time (cover remaining dough to prevent drying). Using your thumb, roll the dough piece down the tines of a lightly floured fork. Gnocchi will have ridges on one side and an indentation on the other. Place gnocchi on a baking sheet coated with cooking spray.

View Recipe: Potato Gnocchi with Lemon-Thyme Sauce

Photo: Randy Mayor

Spicy Malaysian-Style Stir-Fried Noodles

Blazing chile paste and sweet bean sauce, a salty-sugary brew of fermented soybeans, mix to render incomparable flavor. If you can’t find sweet bean sauce, try hoisin sauce.

View Recipe: Spicy Malaysian-Style Stir-Fried Noodles

Photo: Randy Mayor

Bucatini with Mushrooms

Bucatini, which is a fat, hollow noodle like spaghetti, adds heft to this dish and carries the sauce well.

View Recipe: Bucatini with Mushrooms

Photo: Randy Mayor

Curried Vegetable Samosas with Cilantro-Mint Chutney

These small, crisp, flaky pastries are truly international. Their origins are in Asia, but you can also find them in Indian, Middle Eastern, and African cuisines. They’re usually made with a savory filling and served with chutney, marmalade, or sauce.

View Recipe: Curried Vegetable Samosas with Cilantro-Mint Chutney

Photo: Johnny Autry

Tomato and Asparagus "Carbonara"

Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.

View Recipe: Tomato and Asparagus "Carbonara"

Photo: Johnny Autry

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.

View Recipe: Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Photo: Brian Woodcock

Golden Beet Pasta with Basil-Almond Pesto

Embrace whole grains with a whole-wheat pasta bowl. This bright, earthy springtime dish uses the entire beet—stems, leaves, and all.

View Recipe: Golden Beet Pasta with Basil-Almond Pesto

Photo: Johnny Autry

Soba Noodles with Miso-Glazed Tofu and Vegetables

Soba noodles lose about 80% of their sodium when cooked in unsalted water. Rinse and drain the soba thoroughly after cooking to remove any lingering salt.

View Recipe: Soba Noodles with Miso-Glazed Tofu and Vegetables