LAURA SANT
Recipes

16 Simple Vegetarian Pastas To Satisfy Everyone

By SAVEUR Editors


Published on May 13, 2020

corn fettucine recipe
Fettuccine with Corn Creama and Charred Green Onion

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 »

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 »

Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)
Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)

The North African tradition of serving almonds in savory dishes is reflected in the pesto for this dish, in which the nuts are mixed with tomatoes and basil and tossed with busiate, the traditional corkscrew-shaped pasta from Trapani. Get the recipe for Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese) »

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.

Classically Roman, this garlicky pasta dish—as interpreted by Nick Anderer of Maialino and Marta in New York City—is brightened with pepperoncino and a handful of vibrant parsley. It gets a hit of salt from grated Grana Padano and roundness from extra-virgin olive oil. Get the recipe for Nick Anderer’s Spaghetti with Garlic and Olive Oil »

Pappardelle with Cauliflower and Mustard Brown Butter
Pappardelle with Cauliflower and Mustard Brown Butter

Pappardelle with Cauliflower and Mustard Brown Butter

Morel and Asparagus Spaghetti
Morel and Asparagus Spaghetti

Morel and Asparagus Spaghetti

Pasta with Mushroom Trifolata
Pasta with Mushroom Trifolata

Sometimes, olive oil is the only pasta sauce you need. For centuries, Mediterranean cooks have used olive oils to make vinaigrettes, baste and drizzle over roasts, and infuse with flavors to use as pasta sauces on their own. Mushroom trifolata—a sauce made by searing then gently confiting mushrooms in a bath of olive oil—is best when made using a robust extra virgin olive oil and a mix of wild mushrooms like oyster, crimini, and chanterelles. The mushrooms turn silky and tender while releasing their rich, umami flavor into the oily sauce. Get the recipe for Pasta with Mushroom Trifolata »

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 summer meal. Get the recipe for Garlic Scape and Cherry Tomato Pasta »

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 »

Buttermilk Pasta

Finish your fettuccine in buttermilk for this rich and tangy winter dish.

Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel
Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel

We like to serve this pasta topped with a little shaved bottarga, the dried salted roe of tuna or gray mullet; a sprinkle adds a briny, salty note that beautifully offsets sweet, oven roasted plum tomatoes. Get the recipe for Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel »

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