Our 10 Best Vegetarian Pasta Recipes Because Giving Up Meat Has Never Been Easier

No meat, no problem

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

chestnut tortellini
These fresh tortellini are made from a mixture of all-purpose flour and subtly sweet chestnut flour, then stuffed with pungent, savory chestnut purée and fluffy ricotta. Resting the dough overnight gives the tortellini a saturated brown color and deep, complex flavor. Get the recipe for Chestnut Tortellini with Shallots and Sage Sauce »Heami Lee

Pasta Primavera

Pasta Primavera
Sirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »Matt Taylor-Gross

Fettuccine with Corn Creama and Charred Green Onion

corn fettucine recipe
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 Mastering Pasta (Ten Speed, 2015). Get the recipe for Fettuccine with Corn Creama and Charred Green Onion »Matt Taylor-Gross

Spaghettini with Carrots, Olives, and Red Endive

Spaghettini with Carrots, Olives, and Red Endive
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 »Matt Taylor-Gross

Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts

Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts
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 »Farideh Sadeghin

Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles

Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles
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. Get the recipe for Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles »Andrea Wyner

Pappardelle with Cauliflower and Mustard Brown Butter

Pappardelle with Cauliflower and Mustard Brown Butter
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 »Joseph De Leo

Morel and Asparagus Spaghetti

Morel and Asparagus Spaghetti
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 »Yossy Arefi

Garlic Scape and Cherry Tomato Pasta

Garlic Scape and Cherry Tomato Pasta
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 »Farideh Sadeghin

Trenette with Pesto, Beans & Potatoes

Trenette with Pesto, Beans & Potatoes
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 »Todd Coleman