3 Vegetarian Pasta Recipes for Those Pasta Craving Moments!

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Velvety, marvelous vegetarian pasta recipes are by most some of the most beloved side dish, yet we generally feel like those recipes need a little enhancement. Why change something that is so good already? Because you can load those old vegetarian pasta recipes with cooked veggies and make them more advantageous, more bright and more delectable than those old vegetarian pasta recipes.

With entire wheat pasta, and a pile of healthy, fresh vegetables, you cam get this recipes to a next level.These recipes use no butter either! You can make a speedy, tasty sauce with olive oil. Utilizing olive oil definitely cuts the cholesterol and immersed fat substance, while additionally improving the dish’s flavor.

Kick them up with a little zest of cayenne pepper and red pepper drops, and add some hot sauce to the completed concoction if you feel they are not spicy enough.

Make them as a side dish or as a meatless supper for some of your weeknights! (Recipes by bbcgoodfood and taste.com)

Lentil and Ricotta Cannelloni

vegetarian pasta recipes

Ingredients

  •  1 tablespoon olive oil
  •  1 medium brown onion, finely chopped
  •  2 celery stalks, finely chopped
  •  1 medium carrot, peeled, finely chopped
  •  2 garlic cloves, crushed
  •  400g can diced tomatoes
  •  400g can brown lentils, drained, rinsed
  •  4 sheets fresh lasagne pasta
  •  2 cups reduced-fat ricotta, crumbled
  •  1 1/2 cups tomato and basil pasta sauce
  •  1/4 cup finely grated parmesan cheese
  •  Salad leaves, to serve

Instructions

  1. Preheat oven to 200°C/180°C fan-forced. Grease a 18cm x 29cm (base), 6 cup-capacity ovenproof dish.
  2. Heat oil in a saucepan over medium-low heat. Add onion, celery and carrot. Cook, stirring occasionally, for 6 to 8 minutes or until vegetables have softened. Add garlic. Cook, stirring, for 1 minute. Add tomato and lentils. Cook, stirring occasionally, for 5 minutes or until sauce has thickened. Remove from heat.
  3. Cut lasagne sheets in half crossways. Place 1/4 cup lentil mixture along 1 edge of each piece. Top with 11/2 tablespoons ricotta. Roll up to enclose filling. Repeat with remaining lasagne sheets, lentil mixture and ricotta.
  4. Spread 1/3 cup pasta sauce over base of prepared dish. Arrange cannelloni, seam-side down, on sauce. Top with remaining sauce and ricotta. Sprinkle with parmesan. Bake for 30 to 35 minutes or until cannelloni is tender and cheese golden and melted. Serve with salad leaves.

Cauli Cheese Macaroni

vegetarian pasta recipes

Ingredients

  • 300g macaroni or rigati
  • 1 small cauliflower, cut into florets.
  • 50g butter
  • 50g flour
  • 600ml full-fat milk
  • 140g extra mature cheddar, coarsely grated
  • 2 garlic cloves, crushed
  • 50g breadcrumbs
  • small bunch thyme, leaves picked

Instructions

  1. Heat the grill to its highest setting and bring a large pan of salted water to the boil. Cook the pasta for 4 mins, then add the cauliflower for a further 8 mins. Drain, reserving 100ml of the cooking water.
  2. Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Slowly pour in the milk, stirring constantly until it begins to thicken. Bubble for a few mins, then remove from the heat. Add the cheese, the reserved cooking water and seasoning to taste.
  3. Tip the pasta and cauliflower into a large casserole dish and stir through the cheese sauce. Mix together the garlic, breadcrumbs and thyme, and scatter over the top. Grill for 2-3 mins until bubbling.

Spinach & Ricotta Rotolo

Ingredients

  • 1kg spinach
  • 1 garlic clove, finely sliced
  • 50g butter
  • 2 tsp chopped marjoram or oregano
  • 500g ricotta
  • 50g parmesan (or vegetarian alternative), grated, plus a little extra to serve
  • ½ quantity Theo’s pasta dough (see tip below)
  • good-quality olive oil, for drizzling

For the simple tomato sauce

  • 2 tbsp olive oil
  • 1 garlic clove, finely sliced
  • 1 x 400g can chopped tomatoes

You will need

  • a pasta machine

Instructions

  1. Begin by making the Simple tomato sauce, heat the olive oil in a saucepan, add the garlic clove and cook until just softened. Add the chopped tomatoes and season. Cook slowly for 25 mins, stirring now and then, until very thick. Do this a day or two ahead of assembling the rotolo, or freeze it for up to 2 months.
  2. Wilt the spinach in a pan over a medium heat, then leave to cool. Squeeze well to remove the excess water, then roughly chop the spinach. Season and leave to cool completely.
  3. Gently fry the garlic in the butter until softened, then remove from the heat and add the marjoram. Tip into a bowl and add the spinach, ricotta and Parmesan.
  4. Roll out the pasta (see step-by-step images). Cut the sheets into 3 or 4 pieces, each roughly 40cm long, and place them on a white tea towel. Using a little water and a pastry brush, stick the sheets together, allowing a 1cm overlap.
  5. Using a spatula, spread the filling over the pasta as evenly as possible, leaving a 1cm border around the edge.
  6. Fold over the edge of the pasta nearest to you and, using the tea towel and the weight of the pasta, roll it away from you like you would a Swiss roll.
  7. Brush the open edge of the pasta with a little water and press together to seal.
  8. Wrap the pasta roll tightly in the tea towel and tie a piece of string round it every 10cm or so (or use a butcher’s knot – see step-by-step images). Tie the ends with string to secure them, leaving a long piece of string at each end to act as a handle.
  9. Bring a large pan of salted water to the boil (a fish kettle is ideal, but a deep roasting tin filled with water works well too) and cook the rotolo for 20 mins. Remove from the water and leave to cool. Heat oven to 190C/170C fan/gas 5.
  10. Gently unwrap the rotolo and cut it into 3cm slices. Arrange the slices in a baking dish. Spoon over the Simple tomato sauce, sprinkle with Parmesan and drizzle with a little olive oil. Bake for 15 mins until the pasta is hot and crisping around the edges.

You can also check the recipe for best vegan pasta.