Cook Vegetarian Pasta

Vegetarian pasta dishes are quick, easy and inexpensive to make. You can choose among many traditional red sauce pastas, as well as non-traditional creamy sauces, such as avocado and pesto. Start with a basic recipe and then add to it to make it your own.

Ingredients

Vegetarian Tuscan Pasta

• 8 oz (.23kg) cremini mushrooms
• 1 cup (200g) fresh broccoli florets
• 1 cup (200g) spinach, fresh leaf, tightly packed
• 2 red bell peppers, julienned
• 1 large sweet onion, chopped
• 3 Tablespoons (37.5g) herbes de provence
• 2 Tablespoons (30ml) extra virgin olive oil
• 1 Tablespoon (12.5g) salt
• ½ Tablespoon (6g) pepper
• 1 cup (200g) mozzarella cheese, shredded
• 1 cup (.24L) tomato sauce
• 2/3 lb (.3kg) pasta (fettuccine or penne works well)
• 1/3 cup (67g) parmesan cheese, grated

Wheat Pasta With Avocado Sauce

• 2 avocados, stoned, peeled and chopped
• Zest and juice of 1 lemon
• 2 Tablespoons (25g) blanched almonds
• 1 garlic clove
• 1 small pack basil
• 1-1/2 cups (300g) whole wheat spaghetti
• 2 Tablespoons (25g) Parmesan (or vegetarian alternative), finely grated, to serve (optional)

Noodles with Pesto Sauce

• ½ cup (100g) packed watercress
• small bunch of basil
• 1 garlic clove
• ¼ cup (50g) Brazil nuts, chopped
• Juice of 1 lemon
• 2 Tablespoons (25g) Parmesan shavings (or vegetarian alternative)
• 2 Tablespoons (30ml) grapeseed oil
• ½ lb (.23kg) linguine

STEPS

Making Vegetarian Tuscan Pasta

1. Heat the oven to 450°F (230°C). It takes a while for ovens to reach this high temperature, so get it preheating while you are preparing the vegetables.
2. Mix the vegetables. Combine the mushrooms, broccoli, spinach, pepper and onion in a large bowl. Sprinkle 1 tablespoon (15ml) of the olive oil over the vegetables and mix well to make sure everything is coated.
3. Spread the vegetables on a baking sheet. The vegetables will roast best if you keep them in a single layer. Sprinkle the vegetables with the salt, pepper and provence seasonings.
4. Bake the vegetables for 10 minutes. Put the baking sheet of vegetables in the oven and bake for about 10 minutes. The vegetables should just begin to soften or be tender-crisp when you take them out of the oven.
5. Cook the pasta. While the vegetables are roasting, prepare the pasta. Put the pasta in a large pot with 6-8 cups (1.4–1.9 liters) of water. Follow directions on the box for how long to cook.
   • About 2 minutes before the pasta is supposed to be done, take out a piece and taste it. Pasta is done when it is al dente. It should not be stiff, but you should feel resistance if you bits into it. The pasta will continue to cook and soften as it cools.
6. Drain the pasta. Pour the pasta into a colander to drain. Put the drained pasta into the same large bowl you used to mix the vegetables.
   • You can use tongs, a long fork or a slotted spoon to remove the pasta directly from the cooking water if you do not have a colander.
7. Add cheese and sauce. Pour your tomato sauce over the pasta and sprinkle with shredded mozzarella cheese. Mix it all together and pour the mixture into a casserole dish. Sprinkle the remaining olive oil over the vegetable/cheese mixture. Then spread the parmesan cheese over the top.
8. Bake for 20 minutes. Place the casserole dish in the preheated oven and bake until the cheese is bubbly. After you take the casserole out of the oven, let it sit for about 10 minutes to cool slightly. This will make it easier to serve.

Making Wheat Pasta with Avocado Sauce

1. Blend the sauce ingredients. Put the chopped avocado, lemon zest, lemon juice, almonds, garlic and half the basil into a food processor. Blend on high until smooth or the texture you prefer. Put the blended sauce in the refrigerator to store if you are not using it right away.
   • When zesting the lemon, avoid getting the white rind in the zest. It will make the sauce too sour.
   • Lemon is a strong flavor. You might want to start with half the recommended amount and see if it is enough. You can always add more if you want more lemon flavor.
2. Boil the spaghetti. Put the dry or fresh spaghetti into a large pot of salted, boiling water. Follow the directions on the package.
   • About 2 minutes before you think the spaghetti is done, taste a couple of strands. Continue tasting every 2 minutes until it reaches your desired texture.
3. Drain the spaghetti. Remove the pasta from the boiling water with a slotted spoon or pour it into a colander to drain. Put the drained pasta into a serving bowl.
4. Add the sauce. Pour the avocado sauce over the spaghetti and toss to make sure the noodles are coated well. Then sprinkle the basil leaves and parmesan on the spaghetti before it is served to add color and flavor.

Making Noodles with Pesto Sauce

1. Grind up the sauce's dry ingredients. Put the watercress, basil, garlic and Brazil nuts into a food processor. Use the pulse setting to grind it to a powder.
2. Add the remaining pesto ingredients. Pour the grapeseed oil and lemon juice into the food processor. Sprinkle in the parmesan or vegan alternative. Use the pulse setting to mix all of the ingredients until smooth.
   • This is the time to make the pesto taste exactly the way you like it. Add a bit of salt and pepper. Taste the pesto and add more seasonings if needed.
   • Use right away or refrigerate. If you are not going to use the sauce immediately or if there is sauce left over, store it in the refrigerator. The pesto will keep for 4–5 days in a covered container.
3. Put the pasta in boiling water. Put 6–8 cups (1.4–1.9 liters) water in a large pot. Put the pot on a burner turned to high. When the water is boiling, add the pasta and follow the directions on the box.
4. Drain the pasta well. When linguini is done, drain it well in a colander. Give the colander a shake to get any extra water out. Put the pasta in a large serving bowl.
5. Serve the pasta with the pesto sauce. You can mix the sauce with the linguini before serving, or let everyone ladle their own pesto on their own pasta serving.

Tips

• Spiralized vegetable noodles can be used in place of pasta to make a lighter dish.

Things You’ll Need

Tuscan Pasta

• Large pot
• Large mixing bowl
• Baking sheet
• Casserole dish

Pasta with Avocado or Pesto Sauce

• Large pot
• Colander
• Food processor
• Serving bowl

Warnings

• Use caution any time you're working with a hot stove top or boiling water.
• Use caution when pouring the pot of boiling water/spaghetti into the colander, as the steam created can burn you.

Related Articles

• Accommodate Vegan and Vegetarian Guests
• Add Vegetables to Pasta
• Cook Vegetarian Chili
• Cook Vegetable Curry
• Make Vegan Spaghetti Sauce

Sources and Citations

See also

• Make Zoodle Salad
• Make Vegetarian Lasagna

What links here

• Add Vegetables to Pasta