301 vegetarian pasty recipes

Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.

Rigatoni with thick mushroom sauce shreds portobello mushrooms straight into the pan, then reduces with garlic, broth, and red pepper for a meaty vegetarian pasta. Pan to plate in 30 minutes.

Tofu burgers with grated carrot, minced leeks, and ground sesame seeds. Pan-fried until crispy and golden, these vegetarian patties hold together without eggs or breadcrumbs.

Healthy lentil burgers with wheat germ and celery seeds. Quick vegetarian patties using pre-cooked lentils, whole wheat breadcrumbs, and a nutty flour coating.

Eggplant macaroni bake layers tender eggplant, fresh tomato, and basil with parmesan-tossed macaroni, topped with cheddar and baked bubbly. A light, vegetarian pasta casserole that skips the heavy cream sauce.

Cheese ravioli tossed in homemade broccoli pesto with walnuts, Parmesan, and lemon. A vibrant vegetarian pasta that puts a whole head of broccoli to work.

Quick pasta with stir-fried mushrooms and zucchini tossed in melted white cheese and topped with Parmesan. A light, low-fat vegetarian pasta for two.

Hearty soybean burgers with eggplant, oats, wheat germ, and garlic, served with a homemade mushroom tamari gravy. A from-scratch vegetarian patty with serious substance.

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

Spicy Mexican bean burgers made with kidney beans, picante sauce, bell pepper, carrot, and chili powder. Oven-baked vegetarian patties for a healthier handheld meal.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Flageolet beans sauteed with garlic and tarragon, tossed with fusilli pasta and finished with balsamic vinaigrette. A light, French-inspired vegetarian pasta dish with creamy beans.

Four cheese rotini with fresh asparagus in a creamy primavera sauce made with crumbled goat cheese and tarragon. A quick vegetarian pasta dinner ready in 35 minutes.

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.

Beet pesto blends roasted beets and sauteed beet greens with toasted walnuts, garlic, banana pepper, and red onion. Vibrant magenta vegetarian pasta sauce or spread that uses the whole beet, root to leaf.

Pasta with deeply caramelized onions deglazed with white wine, tossed with fresh parsley and Parmesan. A simple, budget-friendly vegetarian pasta where slow-cooked onions are the star.