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Whether you are a veteran vegetarian or new to plant-based diets, we have some easy and delicious vegetarian pasta recipes to share with you today! You can make super-hearty pasta dinners and comforting soups without meat.

BEST TIPS FOR MAKING VEGETARIAN PASTA RECIPES

Aim for al dente. The most perfect pasta is always cooked al dente. That simply means the pasta is still slightly firm when bitten, not mushy. Follow the directions on your pasta, but always check a noodle for doneness before removing it from the heat.

Roast the veggies: If you want to add even more flavor to your favorite vegetarian pasta recipes, roast your vegetables before adding them to the dish. Whether it is for the sauce or just a chunky pasta primavera, the delicious char of roasted veggies is so much deeper than steamed or boiled vegetables.

Switch the sauce: Pasta recipes are great year-round because they are budget-friendly and super versatile. I usually make light lemon sauces and broth soups during the spring and summer. I save my creamy alfredo sauces or hearty red sauces for the colder months.

Add fresh herbs. Normally, dried herbs are fine. I use them all the time! But for the best flavor, use fresh herbs like basil, thyme, rosemary, and oregano. You will be able to taste the difference immediately!

Use homemade noodles: For the freshest pasta, make your own! You do not need any fancy equipment to make homemade pasta.

Salt the pasta water. When I say salt the water, I mean really salt the water. Pasta is delicious, but it has no seasoning on it. You want to cook pasta in water as salty as the sea.

Save some water, too. If you want your luscious sauce to perfectly coat your noodles, save a little of the pasta water once the noodles are done. Add a little to the sauce. This helps the sauce cling to the pasta instead of slipping right off. You can even add pasta water to a store-bought sauce!

FAVORITE VEGETARIAN PASTA RECIPES

Vegetarian Bolognese: Bolognese is typically a hearty meat-based sauce. It is full of flavor and originates from Italy. This Vegetarian Bolognese is full of chunky vegetables that give the sauce a comforting flavor and texture. Even your meat-loving friends will love this Bolognese recipe.

Vegetable Ragu: To say this recipe is a comfort food would be 100% accurate, well, at least in my recipe book. Everything about this recipe is comforting to my foodie soul. The heartiness of the lentils, the fresh ingredients, and the delicious pasta! Ragu is usually a meat-based sauce, but we kept it vegetarian by adding lentils.

Air Fryer Eggplant Parmesan: If you like eggplant parm, you have to try it in the air fryer! It is super crispy on the outside and perfectly tender on the inside. This eggplant recipe will join your dinner rotation once you see how simple and delicious it is! 

Vegetarian Spaghetti Sauce: This recipe for a delicious, minimalist meatless spaghetti sauce is a great vegetarian option. Using minimal fresh herbs and ingredients brings out the robust taste in this vegan spaghetti sauce. This sauce is truly as simple as mixing tomatoes, water, onions, oregano, crushed red pepper, and a little brown sugar.

Tofu Pad Thai: Not all pasta dishes need to be Italian! This classic vegetarian Tofu Pad Thai Recipe is packed with extra vegetables, crunchy peanuts, and fresh herbs. Skip the store and make your own pad Thai sauce that is sweet, savory, and packed with Thai flavors.

Spinach Mushroom Lasagna: Lasagna is the ultimate comfort food and my favorite vegetarian pasta recipe! Spinach Mushroom Lasagna is a simple and delicious pasta dish. It is a snap to prepare, and your family will be begging for a second serving of this fresh spinach lasagna!

Air Fryer Spaghetti Squash: Pasta is a quick and easy dinner that can be made with almost anything in your kitchen, but the heavy noodles are often too much for my family. I love this Air Fryer Spaghetti Squash because it is just ONE ingredient — all you need is a spaghetti squash! There is no added fat or oil in this recipe, and there is no adding water to a baking sheet and praying you do not spill it! Anywhere you would use pasta, try swapping it with spaghetti squash noodles for fewer carbs and fewer calories!

EASY VEGETARIAN PASTA RECIPES

Deconstructed Lasagna: This is the ultimate easy comfort food dinner in our house! Skip the fussy lasagna noodles and use penne pasta instead for this deconstructed lasagna recipe. The tender noodles are enveloped in a flavorful tomato sauce and topped with melted cheese.

Vegetarian Tuna Casserole: Classic tuna casserole is one of the best comfort foods. However, Grandma's original recipe is not vegetarian-friendly. For this recipe, I swap the fish for garbanzo beans but I keep all that traditional flavor! I use dairy products for this one, but you can easily make it vegan.

Pasta Primavera: When vegetables are the goal, pasta primavera is the recipe! This summery vegetarian pasta dish is filled with all the colors of the rainbow and perfectly al dente penne pasta. It is a great way to use tons of fresh vegetables before they go bad. From red bell peppers to purple onions and every color in between, there is no veggie you cannot add to this recipe.

Tofu Noodle Soup: Hearty, flavorful, and packed with veggies, this simple Tofu Noodle Soup, aka Vegan Chicken Noodle Soup, is the perfect pot of delicious comfort on any day! This is one of my favorite recipes to make on a rainy or cool day. There is nothing quite as comforting as a big pot of soup chock full of nutrient-packed veggies. Add your favorite noodles and some pan-fried tofu for extra protein, and you have got a mouthwatering meal with healing benefits!

Caramelized Onion and Mushroom Pasta: This is my favorite date night pasta recipe! It feels so rich and decadent but is actually budget-friendly! Caramelize the onions in a deep red wine for extra flavor and richness! I have also added other veggies to the mix, such as asparagus and bell peppers.

Instant Pot Pad Thai: Skip the takeout tonight and make one of your Asian-inspired favorites in the Instant Pot! Traditional pad Thai includes tamarind paste and fish sauce, but we are leaving both out in favor of simpler, vegan ingredients. I included all of my favorites, including snow peas, carrots, and zucchini, to make a colorful and flavorful Pad Thai that rivals dishes I have eaten at Thai restaurants.

TASTY VEGETARIAN PASTA RECIPES

Vegan Carbonara: Carbonara is such a comforting Italian pasta dish, but it's traditionally made with only animal products. Make your own carbonara sauce with soaked cashews, coconut milk, nutritional yeast, and a little lemon juice. Vegan Carbonara is totally egg-free and dairy-free!

Mushroom Spaghetti Squash: Spaghetti Squash is common during the fall and can provide a hearty spaghetti-style meal with fewer carbs. Mushroom Spaghetti Squash brings some delicious earthy undertones to your table and is a great plant-based option for cold nights. This vegetarian spaghetti squash recipe will be a dinner-time favorite!

Spaghetti Stuffed Garlic Bread: Take your two favorite parts of an Italian dinner and make one amazing dish! This easy vegetarian pasta recipe puts vegetarian spaghetti in warm, cheesy garlic French bread. This is a great way to reuse leftover spaghetti with a delicious side salad.

Pumpkin Pasta: Vegan Pumpkin Alfredo is a pumpkin pasta dish that is rich, savory, and perfect for fall. Pumpkin puree, vegan cheese subs and delicious Italian flavors come together to create a creamy, delightful meal for your family. We get tons of flavor from garlic and ground sage, which pairs beautifully with the slight sweetness of the pumpkin to create a well-balanced dish. This vegan alfredo sauce is ready in just 10 minutes!

Instant Pot Ramen: This warm and hearty vegan dish is light enough for any time of year! The salty broth mixed with chewy noodles and fresh vegetables is a perfect soup when you are sick, hungry, or just looking to use what you have in the house in a delicious yet satisfying way!

Roasted Vegetable Lasagna: Roasted Veggies are simply the best side dish. Throw your eggplant, mushrooms, bell peppers, and zucchini in the oven before assembling the Roasted Vegetable Lasagna for a delicious dish. It adds all of that beautiful charred flavor to your already delicious vegetarian lasagna.

MORE EASY VEGETARIAN RECIPES

Tofu Chili: I do not put my chili on spaghetti, but I do love it as much as a comforting vegetarian pasta recipe! This hearty Tofu Chili is the best vegan comfort food for a cold night or tailgate. You can make this chili recipe in less than an hour with tons of succulent veggies and protein-packed beans. Plus, unlike most chili recipes, this chili is ready in less than an hour! It still tastes like it simmered all day. Make it spicy or keep it mild. There's no way to mess up this vegan chili!

Beyond Meat Meatloaf: Beyond Meat meatloaf is the vegan comfort food of your dreams! Enjoy all the flavors of a traditional meatloaf with a plant-based protein swap instead of meat. You can keep this meatloaf recipe vegan by ditching the dairy and replacing the traditional egg binder with a flax egg mixture! But of course, I do not skip the yummy ketchup, brown sugar, and Dijon mustard glaze on top. That is the best part!

Vegan Shepherd's Pie: The combination of hearty veggies and gravy topped with a comforting vegan mashed potato crust makes this Vegan Shepherd's Pie a family staple for weeknights and rainy days. Shepherd's pie is traditionally made with ground beef, but I choose to bulk up on the veggies instead of substituting a plant-based meat substitute. It is also commonly made with tomato paste, which I omit for dietary preferences, but it helps make a flavorful vegetable gravy.

Instant Pot Taco Meat: I love Mexican food, and I have been trying to make it at home more. This Instant Pot Taco Meat recipe is packed with veggies and made with Beyond Meat for a totally vegan taco filling! There are a million ways to use this meatless taco meat. Try it on tacos, burritos, or even enchiladas!

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Vegetarian Pasta Recipes : Featuring Vegetarian Bolognese

Make these vegetarian pasta recipes for comforting weeknight dinners or budget-friendly meal prep! There are an unlimited number of ways to use pasta! Read on to learn how to cook over 18 vegetarian pasta dishes.

Course Main Course

Cuisine American

Keyword vegetarian pasta recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 133kcal

Author Alysen

Ingredients

• ¼ c oil
• 1 c finely diced white onion
• 1 c finely diced carrot
• 1 c finely diced celery
• 5 c finely diced button mushrooms
• 1 red bell pepper finely diced
• 2 T Italian seasoning dried spice
• 32 oz jarred diced tomato
• 2 c water
• One box of Edamame & Mung Bean Fettuccini
• Parsley for garnish

Get Recipe Ingredients

Instructions

• In a deep pot over medium heat, warm half of the oil. When the oil is hot add in the onion, carrot, celery, mushrooms and peppers.
• The pot will look full but the mushrooms will cook down. Saute until all veggies al dente (have a little tiny bit of crunch left) . Add additional oil as needed.
• Add in Italian seasoning, stir to combine.
• Add diced tomato and water, bring to a boil and then simmer for 20 minutes.
• Prepare your Edamame & Mung Bean Fettuccini. Divide onto four plates. Gently pour warm sauce over the noodles. Top with parsley.
• ENJOY!

Notes

This recipe makes a large portion. If you don't use it all you can easily freeze some for a dinner later in the month!

Nutrition

Calories: 133kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 38mg | Potassium: 468mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4289IU | Vitamin C: 31mg | Calcium: 53mg | Iron: 1mg

VEGETARIAN PASTA RECIPES POST

If you have made any of these vegetarian pasta recipes, please be sure to leave a comment on the recipe page letting us know what you thought.

The post 18 Easy Vegetarian Pasta for Picky Eaters (Ready in 20 Minutes) appeared first on Vegetarian Mamma.

Now, after decades of painstaking research, I’ve discovered an ancient and remarkable analog to the classic northeastern European dish – beef stroganoff.  A rich, oniony, creamy, hearty meal from the ground up… and best of all, it can be made 100% vegetarian, gluten free and even vegan!  Let’s dive in, da?

Catherine the Great’s Impossible Beef Stroganoff

Comfort food is my middle name. I'm always searching for the most comforting dinners without all the meat and dairy.

Although there are a few items to collect, most of them are simple and nutritious.  Onions, mushrooms, sour cream, pasta, garlic and even your favorite white wine.  Now, I didn’t include mushrooms in this preparation, but they’re easy to add, so I’ll include that in the tips.

You can keep this impossible beef recipe vegan by ditching the dairy for vegan sour cream! But of course, I don't skip the yummy wine, vegetarian beef bullion substitute and Worcestershire sauce. The sauce is the best part!

INGREDIENTS IN IMPOSSIBLE BEEF STROGANOFF

Impossible Ground Beef: Plant-based meats or proteins have come a long way. It's not just tofu anymore! Beyond Meat gives you a perfect option without the ground beef and ground pork.

Chickpea Fusilli Pasta: In a standard beef stroganoff, the recipe calls for egg noodles. However, I have replaced them with Chickpea Fusilli pasta for this version of the recipe. You are welcome to modify to your favorite pasta.

Onion: Everything is better with onions. We will sauté the onions in oil until they are translucent.

Garlic: To add an extra layer of flavor to our onions, we will add sliced raw garlic. If you do not have raw, you are welcome to use garlic powder.

White wine: The type I use is a dry white wine. It will bring out the flavor of the meal, and the alcohol will be non-existent after the cooking process. To make sure I do not waste any wine, I like to buy the four-pack of bottles. Each bottle is perfectly sized for cooking and has no waste.

Sour Cream: To give the sauce a wonderful creamy texture, add sour cream. I am using Kite Hill Sour Cream Alternative. This dairy-free sour cream is made from California almonds and responsibly sourced coconut milk. If you have a favorite or another one found at your grocery store, please use it.

Italian Seasoning: Where onions go, seasoning follows. This Italian seasoning is so perfect with impossible beef sauce.

If you have any questions about making Impossible Beef Stroganoff with Impossible Meat, please leave a comment below, and I will respond as soon as possible!

HOW TO MAKE IMPOSSIBLE BEEF STROGANOFF

1. Begin by opening your package of impossible beef.  I've found that freezing it first until it's almost but not quite solid makes the plant-based beef easier to work with and cut the way you want. 
2. Slice the square of meat down the middle, and then, cutting along the short end, cut slices about ¼ inch thick so that you have pieces about 2" long. 
3. Heat a large skillet to medium, pour in 2 tablespoons of your oil, and let it warm. 
4. Salt and pepper your plant-based meat, then place it in hot oil, seasoned side down, covering the pan and ensuring there is no stacking.
5. Brown the plant-based beef for about 2 minutes, then flip and brown for another 2 minutes.  Remove from heat and set aside on a plate.
6. In the still-heated pan, add the remaining oil and then add the onions.  Stir and let cook for about 4 minutes or until the onions begin to get translucent. 
7. Add the garlic to the hot oil and stir while cooking for about 1 minute.
8. While the onions cook, stir the bullion into the warm water until dissolved. 
9. Slowly stir in the corn starch to your bouillon mixture and stir vigorously until dissolved.  Add the mixture to the skillet with the onions.
10. Add the wine to the skillet and let it cook down, about 3 to 4 minutes. 
11. Add the Worcestershire sauce, Italian seasoning, a pinch of salt and pepper, and your broth mixture and stir.  Reduce the heat to low.
12. Your sauce should immediately begin to thicken.  Continue stirring to ensure it's consistent.
13. Add back the partially cooked plant-based beef.
14. Cover and let simmer on low for about 20 minutes.  If it continues to bubble, reduce the heat to warm.
15. While the beef simmers, bring a pot of water to a boil and drop in the pasta.  Cook until fork-tender, staying on the al dente side so that the pasta doesn't get too mushy.  Drain and set aside.
16. After draining the pasta, add the sour cream to the beef mixture and turn off the heat.  Stir in thoroughly until incorporated and cover.  Let it stand for a minute or two.
17. Plate up the pasta and then scoop the Impossible Beef Stroganoff mixture over it.  Garnish with a sprig of fresh parsley and enjoy!

The complete list of ingredients and instructions for Impossible Beef Stroganoff is in the recipe below.

WHAT TO SERVE WITH IMPOSSIBLE BEEF STROGANOFF

If you need some greens to complement this dish, you are welcome to add your favorites. For me the Impossible Beef Stroganoff is a meal unto itself.

If noodles are not your go to, you can substitute with mashed potatoes. The Impossible Beef Stroganoff sauce is perfect to use as a gravy for creamy mashed potatoes.

Or, enjoy your meatloaf with Air Fryer Baked Sweet Potatoes or roasted cauliflower with tahini instead.

This air fryer green bean casserole is super simple and vegan! Your family will never believe it's a dairy-free casserole. For a simpler version, make sauteed green beans and mushrooms instead!

I like to keep my side dishes simple with meatloaf, like these roasted potatoes and Brussels sprouts or sauteed sweet potatoes.

WHAT IS A SUBSTITUTE FOR SOUR CREAM IN VEGAN IMPOSSIBLE BEEF STROGANOFF?

There are absolutely no animal products in this beef stroganoff!

Want it vegan? In this recipe, I used Kite Hill Sour Cream Alternative, a dairy-free alternative. Use your favorite brand of sour cream alternative.

MORE YUMMY VEGAN RECIPES

Lunch is the hardest meal for me to enjoy. I'll take breakfast or dinner any day! This vegan chicken salad turned that around, and now I make it every other week!

When you need the comfort of a hearty stew but don't want all that meat, try this vegan beef stew! All the flavor with none of the animal products.

End your night on a sweet treat with these Air Fried Oreos! You read that right — enjoy this iconic carnival food with lower calories when you skip the hot oil.

Need more vegan dessert recipes? We have so many delicious ones! Start with Vegan Peanut Butter Chocolate Chip Cookies, or go big and make a Gluten-Free Mint Chocolate Cake to impress your guests.

Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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Impossible Beef Stroganoff

The impossible beef stroganoff is made with plant-based proteins and a generous blend of spices. Add your favorite pasta or mashed potatoes for a quick weeknight meal!

Course Dinner

Cuisine Gluten-free, Vegan, Vegetarian

Keyword beef stroganoff, impossible beef stroganoff

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 people

Calories 276kcal

Author Alysen

Equipment

• 1 Large skillet
• 1 medium sauce pan
• 1 Strainer

Ingredients

• 1.5 cups water
• ½ cup dry white wine
• 12 ounces Vegan Sour Cream Kite is the brand used in this recipe
• 1 box Fusilli Chickpea Pasta Any gluten-free pasta
• 1 medium onion diced
• 3 cloves garlic diced, garlic powder works too.
• 3 cubes vegetable beef bullion substitute
• 12 ounces Impossible Beef Any brand of plant-based beef will work
• 1 teaspoon Italian seasoning
• 1 teaspoon parsley dried or chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1.5 teaspoons corn starch
• 1.5 tablespoons Worcestershire sauce
• 4 tablespoons Olive oil avocado oil will work too.

Get Recipe Ingredients

Instructions

• Begin by opening your package of impossible beef.  I’ve found that if you freeze it first until it's almost but not quite solid, it makes the meat easier to work with and cut the way you want. 

  Slice the square of beef down the middle, and then, cutting along the short end, cut slices about ¼ inch thick so that you have pieces about 2” long. 
• Heat a large skillet over medium heat and pour in 2 tablespoons of oil, allowing it to warm.  Salt and pepper your meat substitute and then place in hot oil, seasoned side down, covering the pan and making sure there is no stacking.
  
• Brown the beef for about 2 minutes, then flip and brown for an additional 2 minutes.  Remove from heat and set aside on a plate.
  
• In the still-heated pan, addthe remaining oil and then add the onions.  Stir and let the mixture cookfor about 4 minutes, or until the onions begin to become translucent.  Add the garlic to the hot oil and stir until it cooks for about 1 minute.
  
• While the onions are cooking, stir the bullion into the warm water in a separate bowl until it is dissolved.  Then, slowly stir in the cornstarch and stir vigorously until it is dissolved.  Set aside.
• Add the wine and let it cook down, about 3 to 4 minutes.  Add the Worcestershire sauce, Italian seasoning, a pinch of salt and pepper, and your broth mixture and stir. Reduce the heat to low.
  
• Your sauce should begin to thicken immediately.  Continue stirring to ensure consistency and then add the partially cooked beef back.  Cover and let simmer on low for about20 minutes.  If it continues to bubble, reduce the heat to a warm setting.
• While the beef simmers, bring apot of water to a boil and drop in the pasta.  Cook until fork-tender, staying on the al dente side so that the pasta doesn’t get too mushy. Drain and set aside.
  
• After draining the pasta, add the sour cream to the beef mixture and turn off the heat.  Stir thoroughly until incorporated, then cover.  Let it stand for a minute or two.
  
• Plate up the pasta, and then scoop the Impossible Beef Stroganoff mixture over it.  Garnish with a sprig of fresh parsley and savor the flavor!
  

Notes

• One thing I left out was the fresh mushrooms.  So if you’re a mushroom fan, then slice up a handful of your favorites and sauté them with the onions and garlic.  Everything else is the same. 

• The reason we sliced the beef frozen, or nearly so, is that it’ll hold its shape.  After cooking on both sides, you’ll have a semi-crispy and firm set of slices. 

• Always salt your meat first; it helps to bring out the flavors.  Also, if you’re using fresh herbs such as rosemary, thyme, oregano, or parsley, add these when you’re ready to add the garlic.  A little sauteing will bring out those fresh flavors.

 Enjoy this hearty meal and let me know what you think!

Nutrition

Serving: 1g | Calories: 276kcal | Carbohydrates: 21g | Protein: 2g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 732mg | Potassium: 90mg | Fiber: 1g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Thanks for stopping by and checking out this recipe. Whether you are here because you want to eat more meatless meals, you're a vegetarian or vegan, or whatever brought you here, you are welcome here! We are happy to have you! If you are looking for meatless main dishes, consider checking out Vegan Zucchini Fritters, Instant Pot Pad Thai, Vegetarian Potato Soup Recipe, and Mediterranean Rice Bowl.

The post Impossible Beef Stroganoff appeared first on Vegetarian Mamma.

Why This Sweet Potato Pasta Recipe is So Good

• A Homemade Sweet Potato Pasta Sauce that takes just a few minutes to make in the blender is the base of this dish. And while you could enjoy pasta with only creamy sweet potato sauce, it's even better when you add freshly sauteed veggies too.
• Plan and Cook Ahead by making the sauce on the weekend and then tossing everything else together just before dinner. In the amount of time it takes to boil pasta, dinner is ready.
• Delicious Flavors. The sweet potato sauce is sweet, savory, and warm from the addition of turmeric. Combined with salty parmesan (or vegan alternative), and earthy mushrooms, this dish is a delight for the tastebuds.
• Easy to Adjust. This dish can be gluten-free and vegan, depending on your ingredient choices. It's also nut-free already.

Tips and Tricks for Making The Best Sweet Potato Pasta Recipe

• Boil the pasta and saute the veggies at the same time. When the veggies are ready, it will be time to add in the sauce and pasta. It's so simple!
• Choose your favorite pasta. I like fusilli, but you can use penne, farfalle, or any short pasta that your family enjoys.
• Don't forget to save some pasta water. Before you drain the pasta, pull out some of the cooking water. This stuff is like gold! Use it thin the sweet potato sauce, and the starches from the water will help the sauce stick to the pasta too.
• Feel free to add any other veggies you like. Onions, garlic, broccoli, or zucchini would all be delicious here.
• For added protein, you can add cooked chicken, beans, or top the bowl with some crispy tofu.
• Sweet Potato Pasta makes a wonderful lunch, so try using this recipe as part of your meal prep plan, or just plan to have leftovers for tomorrow!
• If you want your sweet potatoes in large chunks rather than blended into a silky sauce, try this recipe for autumn veggie pasta.

What to Serve With Sweet Potato Pasta

Make a salad, grab some bread from your favorite gluten-free bakery, and call it a meal! You don't need to get too fancy with this rustic sweet potato pasta dish.

My Vegan Ceasar Salad is a perfect side, or try your favorite greens with a tasty Oil Free Salad Dressing.

More Delicious Pasta Recipes

• Vegetarian Eggplant Parmesan
• Vegan Carbonara
• Pumpkin Pasta
• Vegetarian Bolognese

Yay! You have made it this far, and I am so glad! Hey, if you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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Sweet Potato Pasta

This healthy sweet potato pasta is completely delicious and super simple to make! Packed with veggies both in the dish, and blended into the sauce, it's a nutritious meal that the whole family will devour.

Course Dinner, Main Course, Side Dish

Cuisine Gluten-free

Keyword sweet potato pasta, sweet potato pasta recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 298kcal

Author Alysen

Equipment

• Saucepan
• Large Pot

Ingredients

• 1 ½ cups Sweet Potato Pasta Sauce
• 10 ounces gluten free fusilli pasta
• 1 red bell pepper diced
• 10 ounces mushrooms diced
• 1 clove garlic crushed
• 1 ½ cups spinach
• ¼ cup grated parmesan cheese or vegan alternative

Get Recipe Ingredients

Instructions

• Gather your ingredients.
  
• Boil the pasta in salted water as per the packet instructions, making sure to reserve ½ cup of the pasta water when draining.
  
• Add a little olive oil to a large high sided frying pan and fry the red pepper and mushrooms on a medium setting until softened – about 6-8 minutes. Then add the garlic and cook for another minute.
  
• Add the sweet potato sauce, spinach, pasta, pasta water and some seasoning to taste to the frying pan and stir over the heat for a few minutes until the spinach is wilted and the sauce is warmed through.
  
• Serve with the grated parmesan sprinkled on top.
  

Video

https://youtube.com/shorts/If30VGMnnuM

Notes

• Store leftovers for up to 2 days in the fridge. Reheat in the microwave, or on the stove over low heat. If needed, add a splash of water to loosen the sauce while reheating the pasta. 
• Any type of pasta can be used in this recipe, fusilli is one of my favorites. 
• For the complete nutritional details for this dish, please combine the totals from my sweet potato sauce recipe with the numbers here. 

Nutrition

Calories: 298kcal | Carbohydrates: 57g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 162mg | Potassium: 365mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2041IU | Vitamin C: 43mg | Calcium: 72mg | Iron: 2mg

The post Sweet Potato Pasta appeared first on Vegetarian Mamma.

PUMPKIN PASTA RECIPE

Using just a handful of simple ingredients, you can create a vegan pumpkin pasta dish that will rival anything you've had at a fancy restaurant. This pasta sauce is creamy, cheesy, savory, and packed with the flavor and nutrition of pumpkin.

We get tons of flavor from garlic and ground sage, which pairs beautifully with the slight sweetness of the pumpkin to create a well-balanced dish.

The sauce for this pasta comes together really quickly, and will be ready to go in about 10 minutes. Make this pumpkin pasta sauce while your pasta is cooking and you'll have dinner ready in a flash! For a simple and also quick side dish that will go perfectly, try Air Fryer Eggplant or Air Fryer Mushrooms.

Love creamy pasta recipes? Try my Vegan Carbonara next, or pasta with savory sweet potato sauce.

INGREDIENTS FOR PUMPKIN PASTA

Olive Oil - The base for most delicious pasta sauces is a good quality olive oil. We'll use this to saute our aromatic vegetables.

Onion - diced onion adds a warm and delicious flavor.

Garlic - I use two good sized cloves of garlic for this recipe. You can add a bit more if you want to. The garlic is a huge part of the flavor of this dish.

White Wine - We're cooking with this wine, not drinking it. You want to use a crisp white wine such as a sauvignon blanc, or a pinot grigio. In a pinch, any white wine you have in the fridge will work too. If you'd rather not cook with wine, use water and a squeeze of lemon juice instead.

Salt and Pepper - Season this sauce well so that it's ready to eat.

Ground Sage - This herb goes so well with pumpkin and other winter squashes. To me it just tastes like fall!

Pumpkin Puree - Canned pumpkin puree is perfect, but you can use fresh if you have it too.

Vegan Yogurt - A plain vegan yogurt will add creaminess to the dish. You can use whichever type you like. Soy, almond milk, and coconut milk options are all great.

Nutritional yeast - called "nootch" sometimes, this vegan substitute for parmesan cheese has a deep umami flavor.

Pasta - Fettuccini is perfect for this vegan alfredo sauce, but any shape will work. Use regular or gluten free, depending on your needs and preferences.

If you have any questions, please leave a comment below and I will get back to you ASAP!

HOW TO MAKE VEGAN PUMPKIN ALFREDO

1. Cook the pasta in boiling water according to the package directions. If possible, time it so that your pasta finishes at the same time as your sauce. If not, it's no big deal. Keep the pasta warm while you make the sauce.
2. Add the olive oil and diced onion to a large saucepan.
3. Cook the onion in olive oil over medium heat until onion is soft and translucent. Add the garlic and cook until onions begin to brown. Then, add the white wine, salt, pepper, and sage. Sautee for a few minutes to combine.
4. Add the pumpkin, yogurt, and nutritional yeast. Continue cooking briefly, stirring.
5. Using an immersion blender, puree the mixture until smooth. This mixes everything together and breaks down the pieces of onion.
6. Add hot cooked fettuccini to the alfredo sauce and mix well before serving with an optional parsley garnish.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

WHAT TO SERVE WITH PUMPKIN PASTA

This pasta makes a delicious dinner all on its own, but can be turned into a larger meal if you like!

To add protein, serve this pasta with Vegan Meatballs or Baked Tofu. Vegan Italian sauces would be amazing too. You can add these right in to the pasta or serve the two dishes separate.

For more veggie goodness, add a vegetable side dish like Air Fryer Broccoli or Roasted Brussels and Carrots.

WHAT TYPE OF PASTA SHOULD I USE WITH PUMPKIN PASTA SAUCE?

I like linguini or fettuccini with this recipe, but you can really use any pasta shape! try thin spaghetti, ziti, or rigatoni.

IS PUMPKIN ALFREDO HEALTHY?

I'd say that this recipe is probably lower in fat than a traditional cream+butter+cheese alfredo sauce. We're creating volume using high fiber pumpkin, and using vegan substitutes for the dairy products, making this a somewhat healthy alternative to high fat pasta dishes.

WHAT SUBSTITUTIONS CAN I MAKE?

This recipe is vegan as written. If you are vegetarian or otherwise eat dairy, you can use parmesan cheese instead of nutritional yeast and regular plain yogurt instead of dairy free.

Gluten free pasta will work equally as well as wheat based pasta, and the wine can be left out entirely and substituted with water or vegetable broth. Add a squeeze of lemon juice for a bit of acidity if you don't add the wine.

Cooked and pureed butternut squash can be used in place of pumpkin puree.

I can't recommend substituting any of the flavor ingredients (onion, garlic, sage), but you could always experiment to find what you like!

MORE AMAZING PUMPKIN RECIPES TO TRY

Looking for a snack? try Air Fryer Pumpkin Seeds, or pumpkin sugar cookies.

For breakfast you should try some Vegan Pumpkin Bread or Vegan Pumpkin Chocolate Chip Muffins. With a spread of vegan butter - so good!

This Oatmeal Pumpkin Breakfast Bowl is another healthy and tasty way to start the day.

Vegan Pumpkin Cheesecake is sure to be your favorite dessert this season. Give it a try, it's amazing.

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Pumpkin Pasta

Vegan Pumpkin Alfredo is a pumpkin pasta dish that's rich, savory, and perfect for fall. Pumpkin puree, vegan cheese subs and delicious Italian flavors come together to create a creamy, delightful meal for your family.

Course Dinner

Cuisine American

Keyword pumpkin pasta, vegan pumpkin alfredo

Prep Time 12 minutes minutes

Cook Time 10 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 556kcal

Author Alysen

Equipment

• Saucepan
• Immersion blender
• Dutch oven or large pot

Ingredients

• 1 Tbsp Olive Oil
• ½ Onion chopped
• 2 cloves Garlic
• ¼ cup White wine
• ¼ tsp Salt
• Pepper to taste
• 1 tsp Ground sage
• 15 oz. Pumpkin puree
• 1 cup Plain yogurt vegan
• ¼ cup Nutritional yeast
• 1 lb Fettuccini Pasta cooked, gluten free if needed

Get Recipe Ingredients

Instructions

• In a large pot, boil water for the fettuccine, and cook according to the directions on the box.
• In a large sauce pan heat the oil with chopped onion on medium heat until onion becomes soft then add the diced garlic until onions begins to brown.
• Add the white wine, salt, pepper, and sage. Sauté for another 2-3 minutes.
• Add the pumpkin, yogurt, and nutritional yeast, cook for another 3 to 5 minutes while stirring and set aside.
• Using an immersion blender, puree the mixture until smooth.
• Take cooked fettuccine and add to the alfredo sauce and mix well. Serve with optional parsley garnish and serve!

Video

https://youtu.be/7Nm9zndhWMU

Notes

• Garnish with parsley or fresh basil for a bright, green presentation. 
• You can use butternut squash puree in place of the pumpkin puree if needed. 
• The wine can be substituted with plain water or vegetable broth. Add a squeeze of lemon juice for acidity. 

Nutrition

Calories: 556kcal | Carbohydrates: 99g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 187mg | Potassium: 659mg | Fiber: 8g | Sugar: 10g | Vitamin A: 16608IU | Vitamin C: 6mg | Calcium: 133mg | Iron: 3mg

The post Pumpkin Pasta appeared first on Vegetarian Mamma.

What Makes This Vegetarian Spaghetti So Good

• Spaghetti is pretty much a quick and easy meal that most families eat. My family loves this recipe because we always have ingredients on hand to make this recipes. It is a very low effort type of meal that your busy family will love!
• Because this vegetarian spaghetti is super easy to make, it makes it easy for you to cook another dish at the same time. We recommend that you pair this spaghetti with a side dish like vegan green bean casserole or air fryer frozen broccoli!

Tips and Tricks for Vegetarian Spaghetti

• Ditch the dairy - to make this dairy-free or vegan, use a vegan parmesan. We love the Follow Your Heart Brand.
• Spice it up - If you love a particular spice, add it into the sauce when you are making. We like adding oregano and red pepper flakes, but you can add in fresh or dried basil or any other spice you love.
• Add Vegetables - you can add in some finely chopped and sauteed vegetables to the sauce such as carrot and celery. Not only will it add flavor but it will add a wonderful texture to this vegetarian spaghetti!
• More Protein - if you would like to add more protein, we suggest added in a sauteed meat substitute like Beyond Meat or Impossible Burger. You can also add cooked lentils.
• Worcestershire - If you truly want this to be totally vegetarian make sure that you use a "vegan" labeled Worcestershire sauce. If not, it will contain a fish product. Likewise if you are gluten-free, you need to buy a specific gluten free Worcestershire sauce. Generally, I have found that the vegan ones are also gluten-free, but always check the labels!

More Delicious Vegetarian Recipes You Should Try

You'll find tons of easy vegetarian recipes and easy vegan recipes here! Start with these delicious favorites:

• Almond Flour Blueberry Muffins
• Instant Pot Pad Thai
• Bell Pepper Sandwich
• Air Fryer Tofu
• Avocado Ice Cream

Be sure to visit our Sister Site, Air Fryer Eats for insanely easy Air Fryer Recipes!

Yay! You have made it this far, and I am so glad! Hey, if you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

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Vegetarian Spaghetti

Quick and easy Vegetarian Spaghetti is an insanely delicious take on the traditional meat version. We ditch the meat in our vegetarian spaghetti to create a smooth and flavor sauce that that makes the perfect weeknight meal.

Course Main Course

Cuisine Italian

Keyword vegetarian spaghetti

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 280kcal

Author Alysen

Ingredients

• 8 oz Spaghetti Gluten Free if needed
• 2 T Oil
• 2.5 c diced tomato fresh tomatoes
• 1 T Worcestershire (vegan and gluten free)
• 1 T Brown Sugar optional
• ½ c water optional if sauce is too thick
• pinch red pepper flakes
• 1 t oregano dried
• Parmesan Optional: Dairy or Vegan
• Fresh Basil Optional

Get Recipe Ingredients

Instructions

• Prepare your pasta per the directions on the box. Dice onion.
• In a medium skillet over medium heat, warm the avocado oil and then saute the onion until soft. While onion is sauteing, dice the fresh tomatoes.
• Once the onions are soft put the tomatoes in the skillet along with the Worcestershire sauce, brown sugar (optional), water, red pepper flakes and dried oregano.
• Bring sauce to a boil, then simmer for 10 minutes. Once sauce is done simmering, pour the sauce into a high speed blender and blend until smooth. 
• Top cooked spaghetti noodles with sauce. Garnish with fresh basil, parmesan (vegan or dairy).ENJOY!

Notes

Tips and Tricks for Vegetarian Spaghetti

• Ditch the dairy - to make this dairy-free or vegan, use a vegan parmesan. We love the Follow Your Heart Brand.
• Spice it up - If you love a particular spice, add it into the sauce when you are making. We like adding oregano and red pepper flakes, but you can add in fresh or dried basil or any other spice you love.
• Add Vegetables - you can add in some finely chopped and sauteed vegetables to the sauce such as carrot and celery. Not only will it add flavor but it will add a wonderful texture to this vegetarian spaghetti!
• More Protein - if you would like to add more protein, we suggest added in a sauteed meat substitute like Beyond Meat or Impossible Burger. You can also add cooked lentils.
• Worcestershire - If you truly want this to be totally vegetarian make sure that you use a "vegan" labeled Worcestershire sauce. If not, it will contain a fish product. Likewise if you are gluten-free, you need to buy a specific gluten free Worcestershire sauce. Generally, I have found that the vegan ones are also gluten-free, but always check the labels!

Nutrition

Calories: 280kcal | Carbohydrates: 39g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 419mg | Fiber: 5g | Sugar: 3g | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg

The post Vegetarian Spaghetti appeared first on Vegetarian Mamma.