20 Vegetarian Pasta Recipes You’ll Crave Every Night

Hey, pasta lover! You ever have those nights when you’re starving for something comforting, but you want it quick, veggie-packed, and so delicious you can’t stop thinking about it? I’m right there with you, twirling my fork after a long day. These 20 vegetarian pasta recipes are my go-to for satisfying everyone at the table—kids, picky eaters, even my meat-loving friends. They’re easy, bursting with flavor, and perfect for weeknights or lazy weekends. I’ve made these in my tiny kitchen, and trust me, they’re crave-worthy. Ready to get saucy? Let’s dig in!

1. Creamy Spinach and Mushroom Pasta

This creamy dish feels indulgent but sneaks in veggies. I made it for my book club, and everyone wanted seconds. Done in 20 minutes.

Ingredients:

• 12 ounces fettuccine
• 2 cups sliced mushrooms
• 2 cups spinach, chopped
• 1 cup heavy cream
• 1/2 cup Parmesan, grated
• 2 cloves garlic, minced
• 2 tablespoons olive oil

Instructions:

1. Cook pasta per package instructions; drain.
2. Sauté garlic and mushrooms in oil until soft.
3. Add cream and Parmesan; stir until thickened.
4. Toss in spinach and pasta; serve hot.

Ever wonder why creamy pasta hits so hard? It’s pure comfort in a bowl.

2. Pesto Zucchini Noodles

Zoodles with vibrant pesto are light but so flavorful. My sister, a pasta purist, didn’t miss the noodles. Ready in 15 minutes.

Ingredients:

• 3 zucchinis, spiralized
• 1/2 cup basil pesto
• 1/4 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 2 tablespoons olive oil

Instructions:

1. Heat oil in a skillet and toss zoodles for 2 minutes.
2. Mix in pesto and tomatoes; cook for 1 minute.
3. Top with pine nuts and serve.

Zoodles that taste this good? Yeah, they’re a game-changer.

3. Roasted Veggie Primavera

Colorful roasted veggies make this pasta a showstopper. I served it at a potluck, and it vanished fast. Roast ahead for speed.

Ingredients:

• 12 ounces penne
• 1 cup zucchini, sliced
• 1 cup bell peppers, sliced
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 1/2 cup Parmesan
• 1 teaspoon Italian seasoning

Instructions:

1. Preheat oven to 400°F; toss veggies with oil and seasoning, roast for 20 minutes.
2. Cook pasta and drain.
3. Toss pasta with veggies and Parmesan.

Why do roasted veggies make pasta sing? That caramelized flavor, duh. :)

4. Lemon Garlic Asparagus Pasta

Bright lemon and tender asparagus make this dish pop. I whip it up when I need a zesty pick-me-up. Ready in 20 minutes.

Ingredients:

• 12 ounces spaghetti
• 1 bunch asparagus, trimmed
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Zest and juice of 1 lemon
• 1/2 cup Parmesan

Instructions:

1. Cook pasta; reserve 1/2 cup water.
2. Sauté garlic and asparagus in oil for 5 minutes.
3. Toss with pasta, lemon zest, juice, and reserved water.
4. Top with Parmesan.

Lemon in pasta? Trust me, it’s a mood-lifter.

5. Tomato Basil Penne

Classic and fresh, this pasta is a weeknight hero. My kids love the sweet tomatoes. It’s ready in 15 minutes.

Ingredients:

• 12 ounces penne
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup mozzarella, cubed

Instructions:

1. Cook pasta and drain.
2. Sauté garlic in oil, add tomatoes, and cook for 5 minutes.
3. Toss with pasta, basil, and mozzarella.

Simple yet craveable—how does basil do that?

6. Butternut Squash Alfredo

This velvety sauce uses squash for creaminess without the guilt. My friend thought it was restaurant-level. Done in 25 minutes.

Ingredients:

• 12 ounces fettuccine
• 2 cups roasted butternut squash, pureed
• 1 cup heavy cream
• 1/2 cup Parmesan
• 2 cloves garlic, minced
• 2 tablespoons butter

Instructions:

1. Cook pasta and drain.
2. Melt butter, sauté garlic, then add squash and cream.
3. Stir in Parmesan and toss with pasta.

Squash as a sauce? Sneaky and delicious.

7. Spinach Artichoke Pasta

Like the dip, but a full meal. I made this for a girls’ night, and we licked the plates clean. Ready in 20 minutes.

Ingredients:

• 12 ounces rotini
• 1 cup spinach, chopped
• 1 cup canned artichoke hearts, chopped
• 1/2 cup cream cheese
• 1/2 cup Parmesan
• 2 cloves garlic, minced

Instructions:

1. Cook pasta and drain.
2. Sauté garlic, spinach, and artichokes in a pan.
3. Stir in cream cheese and Parmesan until creamy.
4. Toss with pasta.

Dip as dinner? Yes, please, and no regrets.

8. Mushroom Stroganoff

Rich and earthy, this stroganoff skips the beef but keeps the comfort. My dad didn’t notice the meat was gone. Done in 25 minutes.

Ingredients:

• 12 ounces egg noodles
• 2 cups sliced mushrooms
• 1 onion, diced
• 1 cup sour cream
• 1/2 cup vegetable broth
• 2 tablespoons flour
• 2 tablespoons butter

Instructions:

1. Cook noodles and drain.
2. Sauté onion and mushrooms in butter.
3. Stir in flour, then broth and sour cream; simmer until thick.
4. Toss with noodles.

No meat, no problem—this dish is pure cozy.

9. Caprese Pasta Salad

Fresh tomatoes, mozzarella, and basil make this a summer vibe any time. I bring it to picnics, and it’s always a hit. Ready in 15 minutes.

Ingredients:

• 12 ounces farfalle
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls
• 1/4 cup fresh basil
• 1/4 cup balsamic glaze
• 2 tablespoons olive oil

Instructions:

1. Cook pasta and drain; cool slightly.
2. Toss with tomatoes, mozzarella, basil, oil, and balsamic glaze.
3. Serve chilled or at room temp.

Salad or pasta? Why choose when it’s this good?

10. Broccoli Pesto Pasta

Broccoli sneaks into a vibrant pesto sauce kids love. I make this when I’m low on time but want something green. Done in 20 minutes.

Ingredients:

• 12 ounces rigatoni
• 2 cups broccoli florets
• 1/2 cup basil pesto
• 1/4 cup pine nuts
• 1/4 cup Parmesan
• 2 tablespoons olive oil

Instructions:

1. Cook pasta with broccoli in boiling water; drain.
2. Toss with pesto, pine nuts, and Parmesan.
3. Drizzle with oil and serve.

Broccoli in pesto? Kids eat it up without a fuss.

11. Veggie Lasagna Roll-Ups

These cheesy roll-ups look fancy but are so easy. My family loves the fun shape. Prep ahead for busy nights.

Ingredients:

• 8 lasagna noodles
• 1 cup ricotta
• 1 cup spinach, chopped
• 1 cup marinara sauce
• 1 cup mozzarella, shredded
• 1/4 cup Parmesan

Instructions:

1. Cook noodles and drain.
2. Mix ricotta and spinach; spread on noodles and roll up.
3. Place in a dish, cover with marinara and cheeses.
4. Bake at 375°F for 20 minutes.

Roll-ups over regular lasagna? Way more fun.

12. Garlic Butter Ziti

Garlicky, buttery sauce coats this simple pasta. My roommate begs for it weekly. Ready in 15 minutes.

Ingredients:

• 12 ounces ziti
• 1/4 cup butter
• 3 cloves garlic, minced
• 1/4 cup parsley, chopped
• 1/2 cup Parmesan

Instructions:

1. Cook pasta and drain.
2. Melt butter, sauté garlic, then toss with pasta.
3. Add parsley and Parmesan; serve.

Garlic butter makes everything better, right?

13. Eggplant Marinara Pasta

Crispy eggplant chunks in tangy sauce—pure Italian vibes. I made this for my parents, and they loved it. Done in 25 minutes.

Ingredients:

• 12 ounces spaghetti
• 1 eggplant, cubed
• 1 cup marinara sauce
• 1/4 cup olive oil
• 1/2 cup Parmesan
• 1 teaspoon oregano

Instructions:

1. Cook pasta and drain.
2. Fry eggplant in oil until golden; drain excess oil.
3. Toss with marinara, pasta, and oregano; top with Parmesan.

Eggplant as a pasta star? It totally works.

14. Creamy Avocado Pasta

Avocado makes this sauce silky without cream. My vegan friend flipped for it. Ready in 15 minutes.

Ingredients:

• 12 ounces spaghetti
• 2 ripe avocados
• 1/4 cup lemon juice
• 2 cloves garlic
• 1/4 cup olive oil
• 1/4 cup basil

Instructions:

1. Cook pasta and drain.
2. Blend avocados, lemon juice, garlic, oil, and basil until smooth.
3. Toss with pasta and serve.

Avocado pasta? Healthier and so creamy.

15. Sun-Dried Tomato Orzo

Orzo with tangy tomatoes feels fancy but takes no time. I serve it at dinner parties, and it’s always a hit. Done in 20 minutes.

Ingredients:

• 1 cup orzo
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup feta, crumbled
• 2 tablespoons olive oil
• 1/4 cup basil

Instructions:

1. Cook orzo and drain.
2. Sauté tomatoes in oil, then toss with orzo.
3. Add feta and basil; serve.

Orzo’s like pasta’s cute little cousin, isn’t it?

16. Cauliflower Alfredo

Cauliflower makes a creamy sauce that’s kid-friendly. My nephew didn’t suspect a thing. Ready in 25 minutes.

Ingredients:

• 12 ounces fettuccine
• 2 cups cauliflower florets
• 1 cup milk
• 1/2 cup Parmesan
• 2 cloves garlic
• 2 tablespoons butter

Instructions:

1. Cook pasta and drain.
2. Boil cauliflower until soft, then blend with milk, garlic, and Parmesan.
3. Toss sauce with pasta and butter.

Veggie sauce that fools kids? Sneaky win.

17. Pesto Stuffed Shells

Jumbo shells stuffed with cheesy pesto are a crowd-pleaser. I made these for a family dinner, and they were gone fast. Bake in 30 minutes.

Ingredients:

• 12 jumbo pasta shells
• 1 cup ricotta
• 1/2 cup pesto
• 1 cup marinara sauce
• 1/2 cup mozzarella

Instructions:

1. Cook shells and drain.
2. Mix ricotta and pesto; stuff into shells.
3. Place in a dish, cover with marinara and mozzarella.
4. Bake at 375°F for 20 minutes.

Stuffed shells look so fancy, but they’re easy—promise.

18. Roasted Garlic and Tomato Pasta

Sweet roasted garlic and tomatoes make this dish pop. My friends thought I slaved over it. Ready in 25 minutes.

Ingredients:

• 12 ounces spaghetti
• 1 head garlic
• 2 cups cherry tomatoes
• 1/4 cup olive oil
• 1/4 cup Parmesan
• 1/4 cup basil

Instructions:

1. Roast garlic and tomatoes with oil at 400°F for 20 minutes.
2. Cook pasta and drain.
3. Squeeze garlic cloves out and toss with pasta, tomatoes, and Parmesan.
4. Top with basil.

Roasted garlic is pure magic, right?

19. Veggie Carbonara

This meatless carbonara uses mushrooms for richness. My family didn’t miss the bacon. Done in 20 minutes.

Ingredients:

• 12 ounces spaghetti
• 1 cup sliced mushrooms
• 2 eggs
• 1/2 cup Parmesan
• 2 cloves garlic
• 2 tablespoons olive oil

Instructions:

1. Cook pasta and reserve 1/2 cup water.
2. Sauté garlic and mushrooms in oil.
3. Whisk eggs and Parmesan; toss with hot pasta and water.
4. Add mushrooms and serve.

Carbonara without meat? Still a total crave-fest.

20. Kale and White Bean Pasta

Hearty beans and kale make this a filling meal. I make it when I’m craving something cozy. Ready in 20 minutes.

Ingredients:

• 12 ounces rigatoni
• 1 can white beans, drained
• 2 cups kale, chopped
• 1/4 cup olive oil
• 2 cloves garlic
• 1/4 cup Parmesan

Instructions:

1. Cook pasta and drain.
2. Sauté garlic and kale in oil until wilted.
3. Toss with beans, pasta, and Parmesan.

Kale in pasta? It’s way tastier than it sounds.

There you go—20 vegetarian pasta dishes you’ll want to eat every single night. I’ve seen these recipes turn hectic evenings into cozy family meals, and they’re so easy you’ll keep them on repeat. Which one’s calling your name? Grab your pot and get twirling—your taste buds will thank you. Happy cooking!