Pasta is perfect for easy weeknight dinners! Our best vegetarian pasta recipes range from simple one-pot dishes to cheesy lasagna, veggie-packed spaghetti and baked mac and cheese for easy, filling vegetarian meals.
1/29
Pesto Lasagna
From the Recipe Creator:
The bright flavor of basil takes center stage in this pesto lasagna. Paired with a rich cheese sauce and layers of noodles, it's a potluck dish that will have guests asking you for the recipe. —Taste of Home Test Kitchen
Nutrition Facts:
1 piece: 452 calories, 27g fat (13g saturated fat), 65mg cholesterol, 903mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 23g protein.
2/29
Pasta Primavera
From the Recipe Creator:
This pasta dish is a wonderful blend of crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon
Nutrition Facts:
1-1/3 cups: 275 calories, 12g fat (6g saturated fat), 33mg cholesterol, 141mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.
3/29
Creamy Lemon Pasta
From the Recipe Creator:
I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. —Anne Miller, Glenfield, New York
Nutrition Facts:
1 cup: 518 calories, 34g fat (21g saturated fat), 102mg cholesterol, 346mg sodium, 46g carbohydrate (4g sugars, 3g fiber), 11g protein.
4/29
Vegetarian Linguine
From the Recipe Creator:
Looking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. —Jane Bone, Cape Coral, Florida
Nutrition Facts:
1-1/2 cups: 260 calories, 13g fat (7g saturated fat), 25mg cholesterol, 444mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat, 1 vegetable.
5/29
Broccoli Mac and Cheese
From the Recipe Creator:
My husband made a version of this casserole for me on our first date. Over the 11 years we’ve been married, we’ve made several changes to the ingredients and now it’s even better than the original. —Lisa DeMarsh, Mount Solon, Virginia
Nutrition Facts:
3/4 cup: 335 calories, 21g fat (12g saturated fat), 61mg cholesterol, 331mg sodium, 25g carbohydrate (7g sugars, 1g fiber), 13g protein.
6/29
Artichoke Tomato Pasta
From the Recipe Creator:
When you need a toss-together pasta dish, this is just the ticket. Tart marinated artichokes enhance the tomatoes. The sauce is so flavorful, no one will miss the meat. —Mary Ann Lee, Clifton Park, New York
Nutrition Facts:
1-1/3 cups: 375 calories, 14g fat (2g saturated fat), 0 cholesterol, 740mg sodium, 56g carbohydrate (9g sugars, 4g fiber), 10g protein.
7/29
Stuffed Shells
From the Recipe Creator:
More cheese, please! You'll get your fill from saucy jumbo pasta shells loaded with four kinds—mozzarella, Asiago, ricotta and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal for a future busy night. —Taste of Home Test Kitchen
Nutrition Facts:
3 stuffed shells: 376 calories, 14g fat (9g saturated fat), 49mg cholesterol, 959mg sodium, 39g carbohydrate (13g sugars, 4g fiber), 25g protein.
8/29
Tortellini with Tomato Cream Sauce
From the Recipe Creator:
This tortellini with tomato cream sauce is warm and satisfying. Put spinach, tomatoes and other pantry staples to use in the colorful dish. —Barbra Stanger, West Jordan, Utah
Nutrition Facts:
1 cup: 459 calories, 33g fat (18g saturated fat), 99mg cholesterol, 835mg sodium, 29g carbohydrate (4g sugars, 4g fiber), 13g protein.
9/29
Broccoli Cheddar Pasta
From the Recipe Creator:
Broccoli cheddar pasta is a creamy, savory one-pot meal that's so easy to cook for lunch or dinner. The rich pasta is loaded with melted cheese and tender bits of cooked broccoli. —Nancy Mock, Southbridge, Massachusetts
Nutrition Facts:
1 serving: 554 calories, 25g fat (14g saturated fat), 74mg cholesterol, 932mg sodium, 62g carbohydrate (5g sugars, 4g fiber), 21g protein.
10/29
Ravioli Casserole
From the Recipe Creator:
The whole family will love this yummy dish that tastes like lasagna without all the fuss. Timesaving ingredients like prepared spaghetti sauce and frozen ravioli make it a cinch to put together. Children can help you assemble this one. —Mary Ann Rothert, Austin, Texas
Nutrition Facts:
1 cup: 518 calories, 25g fat (12g saturated fat), 88mg cholesterol, 1411mg sodium, 44g carbohydrate (13g sugars, 5g fiber), 30g protein.
11/29
Mushroom Bolognese
From the Recipe Creator:
A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. —Amber Massey, Argyle, Texas
Nutrition Facts:
1-1/3 cups sauce with 1 cup pasta: 369 calories, 6g fat (2g saturated fat), 6mg cholesterol, 483mg sodium, 65g carbohydrate (15g sugars, 12g fiber), 17g protein.
12/29
Spinach Artichoke Lasagna
From the Recipe Creator:
Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania
Nutrition Facts:
1 piece: 269 calories, 14g fat (7g saturated fat), 49mg cholesterol, 755mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 14g protein.
13/29
Slow-Cooker Baked Ziti
From the Recipe Creator:
I don't know one family that doesn't have some crazy, hectic evening. This recipe is a quick and easy fix for a busy weeknight dinner. —Christy Addison, Clarksville, Ohio
Nutrition Facts:
1-1/2 cups: 379 calories, 17g fat (10g saturated fat), 89mg cholesterol, 886mg sodium, 36g carbohydrate (13g sugars, 3g fiber), 23g protein.
14/29
Blush Sauce
From the Recipe Creator:
I reworked this recipe from an original that called for vodka and heavy whipping cream. My friends and family had a hard time believing a sauce this rich, flavorful and creamy could be light. —Margaret Wilson, Hemet, California
Nutrition Facts:
1 cup: 335 calories, 10g fat (6g saturated fat), 34mg cholesterol, 431mg sodium, 47g carbohydrate (4g sugars, 2g fiber), 12g protein.
15/29
Homemade Ravioli
From the Recipe Creator:
I love to bake and cook—especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
Nutrition Facts:
10 ravioli: 856 calories, 27g fat (13g saturated fat), 279mg cholesterol, 1139mg sodium, 110g carbohydrate (19g sugars, 7g fiber), 42g protein.
16/29
Spaghetti Sauce Without Meat
From the Recipe Creator:
When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan
Nutrition Facts:
1/2 cup: 133 calories, 7g fat (1g saturated fat), 0 cholesterol, 614mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 2g protein.
17/29
Pasta Bake with Feta
From the Recipe Creator:
There's a reason this baked feta pasta recipe went viral on TikTok! It's simple to throw together and incredibly creamy and delicious. —Sarah Tramonte, Culinary Producer
Nutrition Facts:
1 serving: 373 calories, 16g fat (6g saturated fat), 25mg cholesterol, 507mg sodium, 46g carbohydrate (5g sugars, 3g fiber), 12g protein.
18/29
Spinach Manicotti
From the Recipe Creator:
When I invite people to dinner, many have started requesting this pasta bake ahead of time because it's that good. Plus, the manicotti is stuffed before it's cooked, making it even more convenient. —Christy Freeman, Central Point, Oregon
Nutrition Facts:
2 stuffed manicotti shells: 363 calories, 16g fat (8g saturated fat), 68mg cholesterol, 822mg sodium, 35g carbohydrate (11g sugars, 4g fiber), 22g protein.
19/29
Brown Butter Sauce for Ravioli
From the Recipe Creator:
After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. —Rhonda Hamilton, Portsmouth, Ohio
Nutrition Facts:
1 cup: 621 calories, 34g fat (21g saturated fat), 120mg cholesterol, 1103mg sodium, 58g carbohydrate (2g sugars, 3g fiber), 23g protein.
20/29
Cacio e Pepe
From the Recipe Creator:
This classic pasta dish (literally, “cheese and pepper”) depends on quality ingredients to really shine. Make sure your cheese is finely grated—it’s best to buy a block and grate it yourself—and add it gradually in order to prevent clumping. —Lindsay Mattison, Hillsboro, Oregon
Nutrition Facts:
1 cup: 334 calories, 14g fat (8g saturated fat), 34mg cholesterol, 180mg sodium, 43g carbohydrate (2g sugars, 2g fiber), 9g protein.
21/29
Tofu Lasagna
From the Recipe Creator:
No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.
Nutrition Facts:
1 piece: 227 calories, 8g fat (4g saturated fat), 18mg cholesterol, 429mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.
22/29
Pesto Ravioli
From the Recipe Creator:
This easy pesto ravioli comes together in minutes with just a few ingredients. Instead of plum tomatoes, you could use whole grape tomatoes or drained diced tomatoes. If you'd like a bit of extra flavor and crunch, top with toasted pine nuts or walnuts. —Taste of Home Test Kitchen
Nutrition Facts:
about 6 ravioli: 609 calories, 32g fat (8g saturated fat), 77mg cholesterol, 1166mg sodium, 62g carbohydrate (4g sugars, 6g fiber), 21g protein.
23/29
Garlic Spaghetti
From the Recipe Creator:
I make this family-favorite garlic spaghetti—or spaghetti aglio e olio—at least a couple of times a month. It's wonderful with a salad and fresh Italian bread. Add red pepper flakes to give it a bit of heat or finish with a sprinkle of fresh parsley. —Jackie Messina, Chardon, Ohio
Nutrition Facts:
1-1/3 cups: 398 calories, 12g fat (2g saturated fat), 6mg cholesterol, 521mg sodium, 59g carbohydrate (2g sugars, 3g fiber), 12g protein.
24/29
Butternut Squash Mac and Cheese
From the Recipe Creator:
This creamy mac and cheese is so simple it’s almost too easy! Kids really go for the rich cheese flavor, but I’ve never met an adult who didn’t love it just as much. —Ann Bowers, Rockport, Texas
Nutrition Facts:
1-1/4 cups: 422 calories, 13g fat (7g saturated fat), 36mg cholesterol, 750mg sodium, 60g carbohydrate (10g sugars, 12g fiber), 20g protein.
25/29
Creamy Lemon Pasta Primavera
From the Recipe Creator:
This pasta primavera is loaded with pretty green peas and asparagus. Tossed in a light lemon cream sauce, it’s a dish you’ll find yourself craving even when it's not spring! You can also cut the asparagus into bite-sized pieces. If you do, double the saute time. —Grace Vallo, Salem, New Hampshire
Nutrition Facts:
1-1/4 cups: 422 calories, 20g fat (9g saturated fat), 38mg cholesterol, 290mg sodium, 50g carbohydrate (5g sugars, 4g fiber), 12g protein.
26/29
Burrata Pasta
From the Recipe Creator:
This garlicky, cheesy pasta dish is a quick path to a weeknight dinner. Burrata is a semisoft creamy cheese with a subtle sweetness. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 498 calories, 27g fat (10g saturated fat), 40mg cholesterol, 390mg sodium, 47g carbohydrate (6g sugars, 3g fiber), 18g protein.
27/29
Penne All'Arrabiata
From the Recipe Creator:
Pasta all'arrabiata, a classic Italian recipe, is my comfort food be it summer or winter. My kids and I love sprinkling pangrattato (fried bread crumbs) on top of the arrabiata sauce. —Smitha Haridasan, Ganapathy, India
Nutrition Facts:
1-1/2 cups: 355 calories, 9g fat (1g saturated fat), 0 cholesterol, 227mg sodium, 60g carbohydrate (4g sugars, 3g fiber), 11g protein.
28/29
Five-Cheese Ziti al Forno
From the Recipe Creator:
After having the five-cheese ziti at Olive Garden, I tried to make my own homemade version—and I think I got pretty close. I always double this and freeze the second one for another meal. —Keri Whitney, Castro Valley, California
Nutrition Facts:
1 cup: 449 calories, 15g fat (8g saturated fat), 32mg cholesterol, 960mg sodium, 59g carbohydrate (11g sugars, 4g fiber), 21g protein.
29/29
Vegetarian Stuffed Shells
From the Recipe Creator:
When my aunt first told me about these shells, they sounded like a lot of work—but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. —Amelia Hopkin, Salt Lake City, Utah
Nutrition Facts:
3 stuffed shells: 279 calories, 8g fat (5g saturated fat), 26mg cholesterol, 725mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.
Vegetarian Pasta Recipes FAQ
What type of pasta can vegetarians eat?
Pasta is vegetarian because dried pasta usually only contains two ingredients (semolina flour and water), so vegetarians can eat any pasta shape sold at the grocery store. Even fresh homemade pasta has a simple ingredients list: eggs, water, olive oil, salt and flour.
How do you add protein to pasta without meat?
To make filling, protein-rich vegetarian pasta dishes, add plant-based meat brands or other high-protein foods like chickpeas or lentils. I like to make spaghetti and lentil “meatballs.” You can also use plant-based pastas made with chickpeas or lentils instead of the regular boxed pasta.
What veggies can you add to pasta?
Almost any vegetable can be added to pasta, but some of our favorite options are tomatoes, spinach, zucchini, yellow squash, asparagus, peas, eggplant, bell peppers and corn. Hearty vegetables like winter squash benefit from being roasted first, whereas quick-cooking vegetables can be added directly to the pasta sauce.
