192 pasta vegetable recipes

Kasha Rustica with toasted buckwheat groats, bow-tie pasta, sauteed onions, and browned mushrooms in vegetable stock. A hearty vegetarian take on classic kasha varnishkes.

Broccoli with rigatoni in garlic olive oil and fresh basil, simmered with vegetable broth. A simple Italian pasta dish that's vegan-friendly and ready in 40 minutes.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Easy turkey soup with elbow macaroni, frozen mixed vegetables, and a surprising splash of orange juice concentrate. A fast weeknight soup ready in 35 minutes.

Sopa seca turns crumbled vermicelli into a dry Mexican noodle dish with onion, garlic, green chiles, and tomato. Vegetarian and oil-free, the broth cooks down so every strand soaks up flavor.

Another succulent beef dish made with mixed vegetables, tomato soup and macaroni.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.

Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.

Lemony Rotelli with Zucchini, Cannellini Beans, & Mint recipe

Hearty Halloween soup with ground turkey, red potatoes, tomatoes, and vermicelli in an herbed broth with turkey gravy. A warming one-pot meal for a chilly October night.

A cozy vegetarian pasta soup loaded with sliced meatless sausage, serrano chiles, red bell pepper, and sweet peas in a lemon pepper broth. Hearty, spicy, and ready in an hour.

Garlicky gazpacho blended cold with six cloves of garlic, ripe tomatoes, cucumbers, bell peppers and onions, sharpened with balsamic vinegar and tomato-vegetable juice. A bold, no-cook summer soup served chilled.

A quick, spicy hot sauce for falafel: tomato paste simmered with vegetable stock, chili paste, cumin, lemon and fresh herbs into a bright, fiery sauce in about five minutes. Drizzle it over falafel, shawarma or grilled veg.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.