Whoever said that pasta needs meat has clearly never tasted spaghetti with mushrooms and ricotta cheese. Whether you’re craving a hearty comfort carb like fettucine alfredo, or searching for lighter noodles packed with fresh vegetables, like bright carrots, crisp onions or cauliflower, consider trading your favorite protein for one of our plant-based options.
Some of our best meat-free
pasta recipes double as excellent vegetarian main courses and simple weeknight dinners. From morel-asparagus spaghetti to classic pasta primavera, here are our best vegetarian pasta recipes.
Chestnut Tortellini with Shallots and Sage Sauce
Sirio Maccioni, the well-known restaurateur of
Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »
For a creamy texture—without the cream—
Philadelphia chef Marc Vetri purées fresh, starchy corn into a thick sauce that he then tosses with smoky scallions for a succulent summer pasta. This recipe has been adapted from (Ten Speed, 2015). Mastering Pasta Get the recipe for Fettuccine with Corn Creama and Charred Green Onion »
Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s
Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »
A mix of sautéed mushrooms, toasted walnuts, ricotta, thyme, honey, and pappardelle, this pasta dish needs only a green salad on the side.
Get the recipe for Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts »
Once served at the end of a meal—post dessert—this simple, classic Roman pasta dish has become a staple first-course across the city.
Simple ingredients—chewy, charred cauliflower, fried capers and bread crumbs, and browned butter, bolstered by whole grain mustard—combine for the ultimate late-winter pasta.
Get the recipe for Pappardelle with Cauliflower and Mustard Brown Butter »
In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor.
Get the recipe for Morel and Asparagus Spaghetti »
Roasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor; toss them with pasta, lemon juice, and arugula for a simple meal.
Get the recipe for Garlic Scape and Cherry Tomato Pasta »
In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto.
Get the recipe for Trenette with Pesto, Beans & Potatoes »