These vegetarian pasta and grains recipes are filling, satisfying, and amazingly versatile.
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
This savory cereal—imagine cheese grits infused with chiles—will take the chill off the coldest mornings.
View Recipe: Southwestern Barley “Grits”
Quinoa, which is high in protein and iron, takes only 15 minutes to cook. Serve this tasty dish with sautéed soy “sausage”
View Recipe: Quinoa with Leeks and Shiitake Mushrooms
This vibrant dish doesn’t lack in flavor. Dried cranberries and refreshing English cucumber make a delightfully interesting
View Recipe: Bulgur with Dried Cranberries
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
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
Maki (rice rolled in nori) are easy to prepare once you master the rolling technique. Most Japanese markets sell bamboo rolling
View Recipe: Vegetable Maki
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
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
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
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
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
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
View Recipe: Ravioli with Herbed Ricotta Filling
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
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
Bucatini, which is a fat, hollow noodle like spaghetti, adds heft to this dish and carries the sauce well.
View Recipe: Bucatini with Mushrooms
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
Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light,
View Recipe: Tomato and Asparagus "Carbonara"
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
Embrace whole grains with a whole-wheat pasta bowl. This bright, earthy springtime dish uses the entire beet—stems, leaves,
View Recipe: Golden Beet Pasta with Basil-Almond Pesto
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