If I got stuck on a desert island,<\/strong> I would ask to take my toothbrush, a two-quart pot, and a lifetime supply of spaghetti (whole-wheat, please) plus tomato sauce (Marcella Hazan’s<\/a> or this buttery no-cook number<\/a>). As a vegetarian, I eat pasta<\/a> an astonishing number of times each week, relying on it for just about everything.<\/p>\n Do I need a quick and convenient dinner? There’s a pasta<\/a> for that. Am I trying to impress my boyfriend’s family? I turn to pasta, too.<\/a> Am I feeling a little down? Who but pasta<\/a> could see me through? Pasta’s also the perfect vehicle for many vegetables<\/a>, when I don’t really feel like eating vegetables (yes, even vegetarians have this problem).<\/p>\n For these occasions and more, here are 44 vegetarian pasta recipes<\/strong> that prove that pasta<\/a> is the answer to every question.<\/p>\n This pasta converted a whole-wheat hater into a lifelong fan, and to this I say: Welcome to the dark side. We have lots of spicy, lemony sauces and crispy fried hazelnuts here.<\/p>\n Of course<\/em> vegetable whisperer<\/a> and all-around Genius<\/a> Deborah Madison came up with this quickie, ultra-comforting dynamo. While it undoubtedly cures all blues (it’s filled with funky Gorgonzola cheese and toasty walnuts, for crying out loud), you should really be eating it every day as a preventative measure.<\/p>\n In this dish, nutty, crunchy buckwheat groats team up with deeply caramelized onions and mushrooms. The only thing that could make this situation better is…well…pasta, and luckily, tender farfalle’s in the mix, too.<\/p>\n Nutty, gluten-free chickpea-flour noodles are the perfect bed for earthy kale, smoky harissa paste, and Kalamata olives, which bring a briny bite. Feel free to swap out the chickpea fettuccine with the durum variety\u2014and maybe even add cooked chickpeas to the whole thing.<\/p>\n What do you get when you put together al dente spaghetti, a tangy cr\u00e8me fra\u00eeche\u2013white wine sauce, a bunch of spinach, and crispy toasted walnuts? A really good thing, that’s what. It’s also infinitely riffable\u2014use any kind of green or nut or noodle you have on hand.<\/p>\n Gorgonzola and walnuts, we meet again\u2014and on pasta! How about that. This time, slightly bitter radicchio and a whole orange’s worth of zest bring a ton of pep and personality.<\/p>\n Just 15 minutes separates you from creamy, zesty, noodle-y glory, packed with asparagus and toasty walnuts. Who says good things only come to those who wait?<\/p>\n Run out of ways to use up all that asparagus on your hands? Really go<\/em> for it here by blitzing up a creamy, hearty asparagus\u2013ricotta pesto, and put it on just about everything (notably, cute little twirls of fusilli).<\/p>\n Ruth Rogers of the famed River Caf\u00e9 London<\/a> has given us so many gifts<\/a>, and this tangle of tagliarini with crunchy asparagus spears and about a million herbs is no exception. It’s pretty much springtime in a bowl.<\/p>\n As Genius Recipes<\/a> excavator Kristen Miglore says, this asparagus-centric pasta from Craig Claiborne is “a mashup of all the best pasta sauces\u2014tomato, asparagus, and carbonara\u2014with surprisingly harmonious results.” Kristen, we’re so<\/em> in.<\/p>\n Little coins of asparagus, sorrel, and flecks of fresh mint perk up this springy bowl of pasta beautifully\u2014and more beautiful yet is that all the action happens in one bowl (and 20 minutes!). You won’t regret adding this to your to-make list.<\/p>\n This pasta definitely doesn’t skimp on the veg\u2014it’s got two whole pounds of asparagus!\u2014but what really makes it shine is the aillade<\/em>, a “simple, sublime sauce of pounded nuts and garlic from southern France.” Yes, please. Pro tip: It’s just as good at room temp as it is warm.<\/p>\n Zippy preserved lemon, floral za’atar, and crispy-crunchy fried onions top off an absolutely glorious spread of mac and cheese. We have Yotam Ottolenghi and Noor Murad, plus the other fine folks at the Ottolenghi Test Kitchen, to thank for this little number. Thanks!<\/p>\n Turns out Swiss chard stalks don’t belong in the compost\u2014they belong in your pesto, along with a ton of crunchy pepitas, fennel seeds, and cheese.<\/p>\n This super-quick take on kale pesto pasta (done in well under 15 minutes!) is a game changer, for sure. Don’t believe me? By the time you’ve doubted, you could’ve finished eating it.<\/p>\n Folks, this one’s ultra-creamy\u2014and ultra-vegan<\/a>! Fragrant pesto does a dance with cashew cheese, and our spaghetti hasn’t been the same since.<\/p>\n The ripest summer plum tomatoes, almonds, and celery leaves make the summer-iest pesto out there. Top it with raw fresh corn, cut off the cob, and you’ve peaked.<\/p>\n Pesto traditionalists, hold on to your hats\u2014no herbs and nuts in this rendition. But trust me and try it anyway. There’s a whole lot of garlic, and cheese<\/em>.<\/p>\n Green is good, especially in this bubbly baked pasta with broccoli pesto. Smoked mozzarella takes it to a whole other level.<\/p>\n Another kale-y riff on our herbaceous friend. Creamy cashews guest star, too, to make a deliciously rich and full-bodied sauce.<\/p>\n This is technically<\/em> pesto insofar that it’s a bright, light, very-green sauce with lots of sharp cheese and olive oil. Call it whatever you want, though\u2014we’ll take two bowls, please and thanks.<\/p>\n A vision of summer! This allium-ified spaghetti uses scallions in three<\/em> ways, to three different effects (hint: one of them is charred to smoky perfection).<\/p>\n So. Many. Vegetables! And so. Few. Dishes! Embrace the combo\u2014and then make it rain with cheese.<\/p>\n Geometric romanesco (which looks a little like a green cauliflower who got a fun haircut) gets up close and personal with toasty tomato paste, plumped-up golden raisins, briny capers, and a splash of dry white wine. This whole mess is tossed with curly or tubey pasta, so the sauce can really get in there<\/em>.<\/p>\n If you can throw stuff on a sheet pan, then you can make this. And you’ll be rewarded for it handily, with a ratatouille-like roasted-veg mix that a healthy handful of penne can sop right up.<\/p>\n This crowd-pleasing pasta couldn’t be easier\u2014and it’s vegan, to boot. Just dice up summer’s best eggplant and plum tomatoes; saut\u00e9 in a pan with garlic, onion, and a bunch of red pepper flakes; throw on linguine; wonder why you didn’t make this sooner.<\/p>\n Juicy, sweet tomatoes create the beginnings of a sauce for this super-simple summery pasta. It’s finished off with a few dollops of creamy ricotta, because ricotta’s always a great decision.<\/p>\n Another vegan hit! Caramelized, basically-falling-apart vegetables envelope penne in this dish, and the whole thing’s topped with crunchy, buttery, irresistible pine nuts. Fresh basil and oregano add some brightness and pep at the end.<\/p>\n This pasta is basically a salad, since everything except the spaghetti’s raw (read: even easier<\/em> to put together). It’s also full of super-flavorful, brilliantly textured bites, like soft, sweet mozzarella and salty olives.<\/p>\n The trick to making a deeply flavored sauce in just 10 minutes is using three types of tomatoes: tomato paste, sun-dried tomatoes, and canned cherry tomatoes. \u201cIt’s a ridiculously easy, deeply satisfying dinner that can be made anytime of year, with one of the best effort to reward ratios I’ve found,\u201d says recipe developer EmilyC.<\/p>\n Here, eggplant is cooked on the stove until soft, then mashed into a silky, smooth pur\u00e9e. That, along with a few cloves of garlic and some olive oil, forms the basis of this pasta sauce, best served with linguine, spaghetti, or another long noodle.<\/p>\n \u201cFrozen tortellini is an easy swap for standard penne or farfalle,\u201d says Marissa Mullen of this super-adaptable pasta salad. \u201cFull of rich cheese, tortellini add a decadent, creamy base to contrast the fresh, crunchy vegetables.\u201d<\/p>\n An unbelievably creamy pasta\u2014without a lick of cream (thanks, Greek yogurt)! Three kinds of deeply caramelized alliums, sweet peas, and a ton<\/em> of chopped herbs brighten it all up.<\/p>\n This<\/em> is what happens when almost-pureed mushrooms get roasty-toasty with cream, tomato paste, and a dry white wine: a meaty, luxurious, chock-full-of-flavor sauce that’s 100% vegetarian. It’s also incredibly easy to make at home.<\/p>\n Funky red miso stands up beautifully to a host of mushrooms in this hearty, comforting pasta sauce. And as I always say, double the umami, double the fun.<\/p>\n This pasta is all about showcasing the flavors of white wine\u2014amped up with butter, garlic, and other aromatics. Feel free to switch things up and add any greens, herbs, or spices you have on hand.<\/p>\n Recipe writer (and lifelong vegetarian) Sarah Jampel has never lusted after “porchetta or ragu, carnitas or banh mi\u2014but of spaghetti carbonara, where the meat is more like the punctuation marks of a sentence than the letters themselves.” So she set out to make a vegetarian version that has all of the verve of the smoky, porky dish. And my, did she succeed.<\/p>\n How do you make a pasta packed with springy vegetables and zippy herbs even better<\/em>? Bathe it all in heavy cream and cheese, of course.<\/p>\n This is the O.G. creamy pasta, for all you creamy pasta purists: It contains just three ingredients (one of them a whole cup of cream!) and requires just 15 minutes to whip up. Lemony luxury awaits.<\/p>\n Blended with red miso, roasted garlic, and pasta water, roasted, caramelized squash is transformed into a super creamy (and dairy-free) sauce.<\/p>\n Tangy sour cream makes for a mac and cheese that\u2019s creamy and rich, but not too heavy. We highly<\/em> recommend making the panko topping for a textured, crunchy bite.<\/p>\n For cheesy stuffed shells with ample nutritional value, look no further than this recipe. Jumbo shells are stuffed with creamy ricotta, kale’s blended up into a smooth sauce and tossed with white beans, and the whole thing is baked on a bed of your favorite prepared marinara sauce and topped with mountains of gooey cheese.<\/p>\n This one’s reminiscent of cacio e pepe, but with lots more umami\u2014all because of mixed mushrooms. Pepper and pecorino are part of the recipe title, so sprinkle some extra of each over the top when you serve it up.<\/p>\n This one’s not just vegetarian, it’s vegan! But it doesn’t feel any less special than your traditional plate of pasta al limone. Trust me, I wrote this recipe, and ate it for months without getting tired of it. That’s how you know it’s good!<\/p>\n 1. Garlicky Whole-Wheat Pasta with Fried Hazelnuts<\/a>
\n<\/h3>\n2. A Cure for the Blues Pasta<\/a>
\n<\/h3>\n3. Kasha Varnishkes<\/a>
\n<\/h3>\n4. Chickpea Fettuccine with Harissa, Kale & Olives<\/a>
\n<\/h3>\n5. Two-Pan Pasta with Spinach, Walnuts & Lemon<\/a>
\n<\/h3>\n6. Pasta with Gorgonzola, Radicchio, Walnuts & Orange<\/a>
\n<\/h3>\n7. Creamy Asparagus, Lemon & Walnut Pasta<\/a>
\n<\/h3>\n8. Creamy Raw Asparagus Pesto<\/a>
\n<\/h3>\n9. Tagliarini with Asparagus & Herbs<\/a>
\n<\/h3>\n10. Craig Claiborne’s Pasta con Asparagi<\/a>
\n<\/h3>\n11. One-Pan Pea, Lemon & Asparagus Pasta<\/a>
\n<\/h3>\n12. Asparagus Pasta with Pistachio Aillade<\/a>
\n<\/h3>\n13. Middle Eastern Mac & Cheese With Za\u2019atar Pesto<\/a>
\n<\/h3>\n14. Swiss Chard Stalk Pesto With Pepitas<\/a>
\n<\/h3>\n15. Jamie Oliver’s Super Green Spaghetti<\/a>
\n<\/h3>\n16. Creamy Pesto Pasta with Fresh Tomatoes<\/a>
\n<\/h3>\n17. Linguine with Red Pesto & Corn<\/a>
\n<\/h3>\n18. Kale Pesto Orecchiette<\/a>
\n<\/h3>\n19. Mezzi Rigatoni with Broccoli Pesto & Smoked Mozzarella<\/a>
\n<\/h3>\n20. Fusilli with Kale-Cashew Pesto<\/a>
\n<\/h3>\n21. Pasta With Green Pea Sauce & Lots of Pecorino<\/a>
\n<\/h3>\n22. Spaghetti with Charred Scallion Sauce<\/a>
\n<\/h3>\n23. One-Pot Pasta Primavera<\/a>
\n<\/h3>\n24. Pasta with Romanesco, Capers & Chiles<\/a>
\n<\/h3>\n25. Easy Summer Pasta<\/a>
\n<\/h3>\n26. Spicy Eggplant Pasta<\/a>
\n<\/h3>\n27. Pasta with Tomatoes, Corn, Squash & Ricotta<\/a>
\n<\/h3>\n28. Penne with Sweet Summer Vegetables, Pine Nuts & Herbs<\/a>
\n<\/h3>\n29. Summer Raw Pasta Sauce with Spaghetti<\/a>
\n<\/h3>\n30. Pasta With 10-Minute Tomato Sauce<\/a>
\n<\/h3>\n31. Pasta With Silkiest Eggplant Sauce From Francis Lam<\/a>
\n<\/h3>\n32. Cheesy Tortellini Salad<\/a>
\n<\/h3>\n33. Pasta with Yogurt, Green Peas & All the Herbs<\/a>
\n<\/h3>\n34. L\u2019Artusi\u2019s Famous Mushroom Ragu With Fresh Garganelli<\/a>
\n<\/h3>\n35. Miso-Mushroom Pasta<\/a>
\n<\/h3>\n36. Pasta With White Wine Sauce<\/a>
\n<\/h3>\n37. Smoky, Spicy Vegetarian Pasta with Eggs & Mushrooms<\/a>
\n<\/h3>\n38. Pasta with Spring Vegetables, Bathed in Cream<\/a>
\n<\/h3>\n39. Barbara Kafka’s Creamy Lemon Pasta<\/a>
\n<\/h3>\n40. Miso & Butternut Squash Pasta<\/a>
\n<\/h3>\n41. Cheddar & Sour Cream Stovetop Mac<\/a>
\n<\/h3>\n42. Cheesy Stuffed Shells With Kale Pesto<\/a>
\n<\/h3>\n43. Mushroom Pasta With Pepper & Pecorino<\/a>
\n<\/h3>\n44. Vegan Pasta Al Limone(ish)<\/a>
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\nWhat’s your favorite vegetarian pasta dish? Let us know in the comments!<\/em><\/p>\n
\nThis article was originally published in 2021, but our editors updated it with even more veggie-friendly pasta recipes in July 2023.<\/em>
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