32 Vegetarian Pasta Recipes That Are Packed With Flavor From spinach lasagna to orzo risotto with Swiss chard and beyond, these are our favorite meat-free pastas. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on January 28, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley With a rainbow of fresh produce, a seemingly endless array of available pasta shapes, and infinite sauce possibilities, it makes sense that there are so many amazing meat-free pasta dishes. Here, we've gathered some of our very favorite combinations to take you through all the seasons, from Mafaldine with Pea Shoot-Meyer Lemon Pesto in the spring to Creamy Corn Miso Pasta in the summer and Butternut Squash Ravioli with Brown Butter and Sage in the colder months. Read on for these and more delicious vegetarian pasta recipes to make all year. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 32 Pasta e Ceci (Pasta with Chickpeas) Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley This classic Italian vegetarian dish comes together in just 30 minutes (in one pot, to boot) with pantry staples like canned chickpeas, ditalini pasta, tomato paste, and vegetable broth. Get the Recipe Save 02 of 32 Gnocchi with Pomodoro Sauce Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Chef Eric Lees makes fresh gnocchi with russet potatoes, Parmigiano-Reggiano cheese, and egg yolks. Paired with a basil-studded tomato sauce, the delicious simplicity of each ingredient speaks for itself. Use canned San Marzano plum tomatoes for the best flavor. Get the Recipe Save 03 of 32 Mafaldine with Pea Shoot-Meyer Lemon Pesto Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Elegant, eye-catching, and utterly delicious, this ruffled pasta dish couldn't be easier to prepare. The bright pesto — featuring fresh pea shoots and herbs, ricotta salata, sunflower seeds, and fragrant Meyer lemon — comes together instantly in the blender, while the garlicky breadcrumb topping takes just 10 minutes to cook on the stovetop. Get the Recipe Save 04 of 32 Spaghetti with Cherry Tomatoes Melted in Garlic Butter Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Cherry tomatoes are a shortcut to fresh and delicious pasta any time of year. Mixed with a little garlicky butter and pasta water, their juices create a luscious sauce. Get the Recipe Save 05 of 32 Spinach Lasagna Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle Layers of spinach-laced ricotta, Mornay sauce, noodles, and mozzarella bake up into a golden, decadent pasta masterpiece that's guaranteed to please everyone at the table. Get the Recipe Save 06 of 32 Summer Vegetable Pasta Matt Taylor-Gross / Food Styling by Barrett Washburne / Bowls by Made In The nooks and crannies of short pasta like orecchiette or penne capture bite-sized summer produce like peas, corn, and cherry tomatoes in this light dinner from pastry chef Emily Luchetti. Get the Recipe Save 07 of 32 Baked Feta Pasta Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Pints of cherry tomatoes and a block of sheep's milk feta cheese transform into the creamy sauce for this pasta dinner inspired by the viral TikTok dish; harissa adds a spicy kick. Get the Recipe Save 08 of 32 Orzo Risotto with Swiss Chard and Fontina Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle For this pasta-based risotto, toast orzo in butter to bring out its nutty flavor, then cook it slowly, adding hot stock incrementally as you would for arborio rice, until creamy and al dente. Stir in sautéed Swiss chard along with Fontina and Parmesan cheeses to finish the dish. Get the Recipe Save 09 of 32 Butternut Squash Ravioli with Brown Butter and Sage Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Brown butter, sage, and butternut squash make one of sweater season's most familiar combinations: warm, comforting, and a perfect balance of sweet and savory. Tart goat cheese balances the squash in the homemade ravioli's filling, while chopped walnuts bring out the nuttiness of the brown butter sauce. Get the Recipe Save 10 of 32 Penne all’Arrabbiata Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This Roman pasta lives up to its name — arrabbiata means “angry” — with a fiery kick from Calabrian chiles. Honey balances the heat, highlighting the natural sweetness of the tomatoes. Quick enough for a weeknight (it's ready in just 15 minutes), this recipe delivers bold flavor with minimal fuss. Get the Recipe Save 11 of 32 Espagueti Verde (Green Spaghetti) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen If salsa verde is your jam, you'll love this creamy green spaghetti. Simply char poblano peppers and garlic in the broiler, then puree with scallions, jalapeño, cilantro, and Mexican crema for a silky, smoky sauce. Get the Recipe Save 12 of 32 Creamy Tomato Rigatoni Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen This simple tomato sauce is more than the sum of its parts: canned tomatoes, butter, cream, and onion. Cooked just so, it's sweet and savory, rich and acidic — creating a lush sauce that's perfect for big, ridged noodles like rigatoni. Get the Recipe Save 13 of 32 One-Pot White Wine Pasta with Mushrooms and Leeks Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland Leeks, mushrooms, and fresh herbs combine with pantry staples to make a weeknight-friendly meal that’s ready in 30 minutes. Luscious and savory, the rich sauce in this crowd favorite from Robin Bashinsky is made with cream, lemon, and white wine. Get the Recipe Save 14 of 32 Kale-Artichoke Stuffed Shells Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen To streamline this jumbo pasta shell dinner, F&W’s Ann Taylor Pittman leans on pantry staples: jarred artichoke hearts and Calabrian chiles, canned cannellini beans, and ready-made marinara. It’s also make-ahead friendly. Get the Recipe Save 15 of 32 Creamy Corn Miso Pasta Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Montiel Fresh corn forms the base of this velvety summer sauce. Once cut from the cob, it’s sautéed in butter with onion and garlic, then blended smooth and loosened with white miso and pasta water to coat campanelli. A splash of lemon juice brightens the flavors, while grated Parmesan cheese adds a savory, umami-rich finish. Get the Recipe Save 16 of 32 Smoked Mozzarella Mezzelune with Braised Onion Sauce Victor Protasio / Food Styling by Micah Morton / Prop Styling by Missie Neville Crawford Pasta Social Club's Meryl Feinstein stuffs her handmade mezzelune ("half moons") with whole-milk ricotta, chopped fresh rosemary, and shreds of smoked mozzarella. The thick onion-tomato sauce, made fragrant with the addition of ground cloves, brings out the savoriness of the smoked cheese. Get the Recipe Save 17 of 32 Buttermilk Macaroni and Cheese with Baby Kale Kelly Marshall In this take on mac and cheese from chef and cookbook author Alexander Smalls, tender sautéed baby kale melts into a buttermilk-laced béchamel then baked with cavatelli until the sharp cheddar topping is crisp and golden. Get the Recipe Save 18 of 32 Pasta Primavera Victor Protasio "This Pasta Primavera is buttery and rich but still feels light from the lemon zest and fresh herbs — it’s the perfect dish to make after a visit to your local farmers market," says recipe developer Liz Mervosh. "The colorful play of spring vegetables makes it as pleasing to the eyes as it is to your palate." Get the Recipe Save 19 of 32 Three-Cheese Lasagna with Roasted Red Peppers and Mushrooms Antonis Achilleos / Food Styling by Rishon Hanners Roast mushrooms and red peppers in garlicky olive oil to create irresistible layers of flavors in this meat-free lasagna. After it's baked, a quick stint under the broiler ensures the cheese is browned and bubbly; a final sprinkle of chopped fresh basil makes the dish ready to serve. Get the Recipe Save 20 of 32 Creamy Farfalle with Broccoli Crumble Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 2019 F&W Best New Chef Misti Norri roasts broccoli florets until charred alongside torn day-old bread, then finely chops the mixture and tosses it with lemon zest after it comes out of the oven. The result acts as both a thickener for the pasta’s creamy sauce and as a satisfying brassica-breadcrumb topping. Get the Recipe Save 21 of 32 Creamy Camembert and Mushroom Pasta Morgan Hunt Glaze / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell This silky pasta dish owes its richness not to heavy cream, but rather to Camembert cheese. Cheese expert Laura Werlin recommends cutting the rind off the ooey-gooey ingredient while the round of cheese is cold. Use vegetable broth to keep things veggie-friendly. Get the Recipe Save 22 of 32 Creamy Pumpkin Pasta with Toasted Hazelnuts Food & Wine / Photo by Fred Hardy II / Prop Styling by Hannah Greenwood / Food Styling by Julian Hensarling F&W's Justin Chapple reimagines classic mac and cheese for fall, blending pumpkin puree, mascarpone, and Parmigiano-Reggiano cheese into a velvety sauce that coats tender orecchiette. Toasted hazelnuts add warmth and crunch, while sage, garlic, and chives lend aromatic depth. Get the Recipe Save 23 of 32 Linguine with Frenched Green Beans and Parsley Pesto Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson In this classic recipe, thinly sliced green beans mingle with linguine to give each bite a refreshing crunch. 1988 F&W Best New Chef Johanne Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors the strands of pasta. Get the Recipe Save 24 of 32 Feta Gnocchi with Lemony Yogurt and Spring Peas Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Risha Carnes Chef Cassie Piuma swaps out potato for fluffy feta cheese in her fabulous take on gnocchi, which also includes both fresh and dried herbs, fennel seeds, and Dijon mustard. She pan-fries it until golden and serves it with two types of peas over a bed of lemon-garlic strained yogurt. Get the Recipe Save 25 of 32 Farro Mafaldine with Black Truffle Butter and Mushrooms Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Black truffles are a luxurious way to add exquisite earthiness to all kinds of dishes. This sophisticated, mushroom-filled recipe from Boston chef Karen Akunowicz calls for truffle paste (or fresh truffles if you've got 'em), which melts perfectly into the buttery sauce to blanket nutty farro pasta. Get the Recipe Save 26 of 32 Pasta with Greens and Beans Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless This simple preparation combines wide pappardelle, peppery sautéed mustard greens, canned cannellini beans, and jarred Calabrian chiles for a bit of heat. It's a great way to use up pantry items while getting in some hearty greens — and even better, it takes just over half an hour to make. Get the Recipe Save 27 of 32 Creamy Ramp Pasta with Asparagus Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel This spring pasta highlights the brief garlicky glory of ramp season, balancing a sharp nutty pesto out with rich cream and a generous spread of fresh ricotta on the serving plates. Get the Recipe Save 28 of 32 Spaghettoni with Butter and Brewer's Yeast Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox Chef Ricardo Camanini's umami-packed pasta dish has a surprising addition: brewer's yeast. It's worth adding to your pantry for sprinkling over easy dishes like this one, a simple combination of thick spaghetti and melted butter. Get the Recipe Save 29 of 32 Charred Vegetable Ragù Victor Protasio Kelsey Jane Youngman makes this tagliatelle pasta with a meatless ragù when she wants comfort food on a weeknight. Charring the mirepoix under the broiler adds smoky flavor that's enhanced by cremini mushrooms, Parmigiano-Reggiano cheese, and dry red wine. The pasta and sauce are on the table in an hour. Get the Recipe Save 30 of 32 Spaghetti alla Nerano (Creamy Spaghetti with Zucchini) Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser A quick stint under the broiler gives zucchini coins a golden brown exterior for this classic summer pasta dish from Nerano, a small village about an hour south of Naples on the Sorrentine Peninsula. A portion of the zucchini is cooked down with cheese and butter for a creamy sauce, and the rest becomes a crispy garnish. Get the Recipe Save 31 of 32 Pasta alla Norma Justin Walker "Norma is the kiss of Sicilian summer," says food writer and editor Jennifer V. Cole of this dish featuring fresh tomato sauce, fried eggplant, sweet onions, and aromatic basil. "It's a composition that sings of seasonality, when tomatoes and eggplant are at their peak and balconies are overrun with potted basil." Get the Recipe Save 32 of 32 Crusty Baked Shells and Cauliflower Christina Holmes In this cozy bake from Ina Garten, cauliflower florets are roasted until caramelized, then folded into a mix of pasta shells and plenty of cheese. A breadcrumb topping crisps in the oven, giving every bite a satisfying crunch. Get the Recipe Save Explore more: Food Recipes Dinner Vegetarian Main Course Was this page helpful? Thanks for your feedback! Tell us why! Other Submit