29 Vegetarian Pasta Recipes

It takes a little time to cook the rich béchamel (white sauce), concentrate the flavors in the mushrooms, and assemble the lasagna, but the results are worth it.

Recipe: Mushroom and Fresh Herb Lasagna

Bags of pre-cubed and –peeled butternut squash are a great short-cut for this hearty dish.

Recipe: Whole-Wheat Lasagna with Butternut Squash and Kale

Why “ultimate”? Because the sauce is creamy, not grainy; it’s flavored with shallots, gruyère, and white wine, like fondue; and it’s topped with crunchy sourdough bread crumbs.

Recipe: Ultimate Mac ’n’ Cheese

The comfort-food classic gets studded with jewels of fresh vegetables for an all-in-one meal.

Recipe: Spring Vegetable Macaroni ‘n’ Cheese

Loads of bright, robust herbs make this version of pesto a standout.

Recipe: Parsley Mint Pistachio Pesto

To create a mild, nutty flavor in this special pesto, be sure to toast the walnuts, and use baby arugula rather than full-grown.

Recipe: Arugula-Walnut Pesto Farfalle

This very simple, seasonal recipe is all about super-ripe, juicy tomatoes.

Recipe: Seashells with Basil, Tomatoes, and Garlic

When summer weather brings on fat bunches of parsley, we like to use it generously as both filling and topping for these ravioli.

Recipe: Parsley Ravioli with Brown Butter Sauce

Freshly grated parmesan is essential to give the medley of corkscrew-shaped fusilli and zucchini strips the most flavor.

Recipe: Zucchini Fusilli

A little lemon juice and zest brighten this simple, fresh combination.

Recipe: Ricotta and Pea Pasta

If you’re cooking for vegans—or just like the rich flavor of roasted almonds—this recipe is a great choice.

Recipe: Farfalle with Artichokes, Peppers, and Almonds

Sliced mushrooms give the sauce a meaty texture and loads of earthy flavor.

Recipe: Mushroom-Herb Spaghetti

If you have a mandoline, it makes quick work of creating the carrot and zucchini ribbons, but you can also use a vegetable peeler.

Recipe: Vegetable Ribbon Pasta Shells

Instead of the usual parmesan, a Sunset reader opted for creamy brie, which coats the pasta beautifully.

Recipe: Tomato Orecchiette with Brie and Basil

Feel free to be generous with the salt and pepper to bring out the most flavor in the hearty vegetables and whole-wheat pasta.

Recipe: Spinach Mushroom Pasta

Cut into the runny egg yolk to create a little sauce for the garlic- and butter-seasoned Brussels sprouts and pasta.

Recipe: Spaghetti with Brussels Sprouts

Cooking onions for almost an hour brings out their sweet side, which is excellent with the salty cheese.

Recipe: Whole-Grain Penne with Walnuts, Caramelized Onions, and Ricotta Salata

This spectacular main dish will impress discerning vegetarians and omnivores alike.

Recipe: Sweet-Potato Gnocchi with Mushrooms and Spinach

For the mildest flavor, choose a full-fat, creamy blue like gorgonzola and a lager-style beer; or go for a tangy Danish blue and an IPA-style beer if you’d like a more robust dish.

Recipe: Blue Cheese, Mustard, and Beer Noodles

Sautéed mushrooms as well as eggplant give a meatiness to the sour cream sauce.

Recipe: Eggplant Stroganoff

Pan-searing sliced tofu gives it a meatiness that’s deliciously offset by crunchy vegetables, a drizzle of salty black bean sauce, and a bed of chewy rice noodles.

Recipe: Tofu and Rice Noodles with Black Bean Sauce

Our version of this Filipino favorite is based on a garlicky, peppery one at House of Sisig in Daly City, California. Substitute vegetable broth for chicken.

Recipe: Stir-Fried Thick and Thin Noodles with Vegetables and Tofu (Pancit)

Browning tofu in a little oil gives it a more complex flavor; the tofu also develops a crisp surface that contrasts nicely with the tender noodles and tender-crisp bok choy.

Recipe: Bok Choy and Tofu Noodle Bowl

The creamy sauce is on the sweeter side; if you like, feel free to start with less sugar in the sauce and add more to taste.

Recipe: Peanut Noodles with Tofu

A big noodle bowl hits the spot on a cool evening, and this one, topped with hard-cooked eggs and hearty shiitake mushrooms, is one of our favorites.

Recipe: Warm Soba Noodle Bowl

Whole-wheat pasta lends extra nuttiness to a Sunset reader’s Indonesian-inspired vegetarian main dish.

Recipe: Sesame Broccoli Pasta

Three kinds of sea vegetables, a.k.a. seaweed, give this dish incredible depth of flavor.

Recipe: Soba “Fideos” with Sea Vegetables

Cookbook author Joanne Weir’s beautiful, richly flavored dish makes a fine option for vegetarians at Thanksgiving or any other special fall meal.

Recipe: Pearl Couscous with Fall Vegetables and Caramelized Onions

This recipe gets its intriguing flavor from Ras-el-hanout, an aromatic Moroccan spice mix.

Recipe: Seven-Vegetable Couscous