Introduction

Look everyone loves a good bowl of pasta. But maybe you’re cutting back on meat, going full vegetarian, or just want a weeknight dinner that doesn’t feel like a chore. That’s where these Vegetarian Pasta Recipes come in.

They’re easy, packed with flavor, and don’t rely on meat to deliver that “mmm” factor. These are the kinds of dishes you’ll actually crave again. Whether it’s creamy, lemony, or loaded with veggies, we’ve got you.

Quick note before we dive in: If you’re a strict vegetarian, check your cheese labels. Some Parmesan and others use animal rennet—look for plant-based or microbial rennet to keep things veggie-safe.

Vegetarian Pasta Recipes

1. One Pot Veggie Pasta

Brief Description:
A weeknight dream—everything cooks in one pot. The pasta soaks up all the veggie flavor, and cleanup? A breeze.

Servings: 4

Ingredients:

• 10 oz pasta (penne or spirals work great)
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup frozen peas or corn
• 3½ cups veggie broth
• ½ cup cream or plant milk
• 1 tsp Italian seasoning
• Salt, pepper, olive oil
• Optional: shredded mozzarella or vegan cheese

Instructions:

1. Start with a big pot—medium heat, olive oil down. Toss in onion and garlic, sauté ‘til it smells amazing.
2. Add mushrooms and peppers. Let them sweat for a few minutes.
3. Pasta goes in dry. Add the broth and seasoning right on top. Bring it to a simmer.
4. Stir every few minutes—this is key so it doesn’t stick.
5. When the pasta’s almost al dente, fold in the peas and cream. Stir until it thickens.
6. Finish with cheese if you’re using it. Serve hot.

Pro Tip: Don’t skimp on stirring—one-pot pastas love attention.

2. Lemon Spinach Pasta

Brief Description:
Light, bright, and citrusy—perfect for spring or anytime you want something that feels fresh.

Servings: 2–3

Ingredients:

• 7 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest + juice of 1 lemon
• 2 packed cups spinach
• ¼ cup Parmesan (or plant-based alternative)
• Chili flakes (optional), salt, pepper

Instructions:

1. Get your pasta going—salted water, rolling boil. Cook until al dente.
2. Meanwhile, in a pan: olive oil and garlic. Keep it low—you’re infusing, not frying.
3. Add lemon zest and juice. Toss in spinach. It’ll wilt fast.
4. Pasta in. Toss it all. Add cheese, chili flakes if you like heat. Done.

Pro Tip: Use the zest, not just juice. That’s where the lemon lives.

3. Creamy Marry Me Butter Bean Pasta

Brief Description:
Comfort in a bowl—butter beans bring the creaminess without needing too much actual cream.

Servings: 4

Ingredients:

• 10 oz pasta (fusilli, rigatoni)
• 2 tsp olive oil
• 4 garlic cloves, sliced
• 1 can butter beans, drained
• 1 cup cream or cashew cream
• ½ cup grated Parmesan or nutritional yeast
• Salt, pepper, parsley

Instructions:

1. Cook your pasta like a pro—salty water, al dente.
2. In a skillet, garlic in oil—just until golden.
3. Beans in. Stir gently so they don’t break.
4. Add cream, simmer 2–3 mins.
5. Toss in pasta, cheese, parsley. Taste, season, done.

Pro Tip: Don’t boil the cream—just warm it. You want silky, not split.

4. Mushroom Garlic Butter Pasta

Brief Description:
Earthy mushrooms, garlicky butter, and a whole lotta depth. Simple but bold.

Servings: 3–4

Ingredients:

• 10 oz tagliatelle
• 3 tbsp butter (or vegan butter)
• 4 cloves garlic, minced
• 10 oz mushrooms, sliced
• ½ cup white wine or broth
• ¼ cup parsley
• Salt, pepper, Parmesan

Instructions:

1. Pasta goes in salted water—nothing new there.
2. Butter in the pan, add garlic and mushrooms. Don’t touch them too much—you want browning.
3. Deglaze with wine or broth. Scrape the good bits.
4. Toss in pasta, finish with parsley and cheese.

Pro Tip: Give mushrooms space in the pan. Crowding = steaming = no flavor.

5. Tomato Zucchini Pasta

Brief Description:
A garden in a bowl. Sweet cherry tomatoes and zucchini make a light, saucy base.

Servings: 4

Ingredients:

• 10 oz rigatoni
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 zucchinis, sliced
• 2 cups cherry tomatoes, halved
• 1 tsp Italian seasoning
• Basil, salt, pepper, Parmesan

Instructions:

1. Cook pasta. Keep a cup of that pasta water.
2. Sauté onion, garlic, then add zucchini and seasoning.
3. Tomatoes in. Cook till soft and jammy.
4. Add pasta, splash in pasta water if dry. Finish with basil and cheese.

Pro Tip: Let the tomatoes break down—they’re your sauce.

6. Creamy Asparagus Pasta

Brief Description:
Spring in a dish. Cream, lemon, and asparagus—light but indulgent.

Servings: 3–4

Ingredients:

• 10 oz fettuccine
• 2 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves
• 1 bunch asparagus, chopped
• 1 cup cream or plant-based cream
• ½ cup Parmesan
• Lemon zest, salt, pepper

Instructions:

1. Cook pasta. Save a cup of pasta water.
2. Sauté onion and garlic. Add asparagus—cook till just tender.
3. Stir in cream, cheese, lemon zest.
4. Pasta in. Toss it. Add pasta water to get the texture you want.

Pro Tip: Asparagus overcooks fast—pull it once it turns bright green.

7. Butternut Squash Ravioli

Brief Description:
A little more work, but worth it. Sweet squash and brown butter sage—hello fall.

Servings: 4

Ingredients:

• Fresh or store-bought ravioli (butternut squash filling)
• 4 tbsp butter (or vegan butter)
• 6 fresh sage leaves
• Salt, pepper, optional nutmeg

Instructions:

1. Boil ravioli in salted water until they float + 1 min.
2. Meanwhile: butter in pan, add sage. Let it brown and smell nutty.
3. Drain ravioli, toss them gently in the brown butter.
4. Finish with cracked pepper and a pinch of nutmeg if you’re fancy.

Pro Tip: Brown butter goes quick—don’t walk away. Once it smells nutty, pull it.

Related Vegetarian Pasta Recipes

Looking for more veggie-packed, flavor-forward pasta ideas? Here are a few great options to explore:

• Try this cozy and creamy baked feta pasta with vegetables if you loved the one-pot vibe of our Veggie Pasta or Butter Bean Pasta.
• Craving something light yet satisfying? This creamy pasta salad pairs perfectly with the zesty flavors of our Lemon Spinach Pasta.
• Keep the summer energy going with tortellini with summer veggies, a nice complement to Tomato Zucchini or Creamy Asparagus Pasta.
• Looking for a protein boost? This high-protein Italian pasta salad delivers big on freshness and makes a hearty addition to any meatless meal plan.
• For a festive twist, check out this 4th of July pasta salad recipe—great as a cold, vegetarian pasta dish at summer cookouts.
• Love indulgent, creamy comfort? Don’t miss this creamy ditalini pasta recipe—simple, rich, and satisfying.

Vegetarian Pasta Recipes: Easy Dishes Even Meat Lovers Crave

Print Recipe

A weeknight dream—everything cooks in one pot. The pasta soaks up all the veggie flavor, and cleanup? A breeze.

• Author: Emilio
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: One Pot
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 10 oz pasta (penne or spirals work great)
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup frozen peas or corn
• 3½ cups veggie broth
• ½ cup cream or plant milk
• 1 tsp Italian seasoning
• Salt, pepper, olive oil
• Optional: shredded mozzarella or vegan cheese

Instructions

1. Start with a big pot—medium heat, olive oil down. Toss in onion and garlic, sauté ‘til it smells amazing.
2. Add mushrooms and peppers. Let them sweat for a few minutes.
3. Pasta goes in dry. Add the broth and seasoning right on top. Bring it to a simmer.
4. Stir every few minutes—this is key so it doesn’t stick.
5. When the pasta’s almost al dente, fold in the peas and cream. Stir until it thickens.
6. Finish with cheese if you’re using it. Serve hot.

Notes

Don’t skimp on stirring—one-pot pastas love attention.

Nutrition

• Serving Size: 1 bowl
• Calories: 410
• Sugar: 5g
• Sodium: 540mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 6g
• Protein: 13g
• Cholesterol: 20mg

Keywords: vegetarian pasta, one pot dinner, veggie pasta, meatless recipe

Benefits of Vegetarian Pasta Recipes

FAQs about Vegetarian Pasta Recipes

Conclusion + Call to Action

So there you go—7 vegetarian pasta recipes that bring real flavor and a whole lot of satisfaction without needing meat. Whether you’re new to plant-based meals or just want to change things up, these recipes hit all the marks.

Now grab a pan, boil that water, and make something delicious tonight. And hey—if one of these becomes your weeknight favorite, let me know. I’m always down to talk pasta.

And if you’re looking for even more meal inspiration, don’t forget to visit my Pinterest page for recipes, kitchen tips, and all things delicious. Let’s cook smarter—and eat better—together.