Are you tired of the same old pasta dishes? Do you want to add some excitement to your meals while also nourishing your body with nutrient-dense ingredients? Look no further! We’ve got 20 delicious and nutritious vegetable pasta recipes that are sure to satisfy your cravings. From classic combinations like garlic roasted vegetables and whole wheat pasta, to creative twists like spiralized cucumber and avocado salad, there’s something for everyone on this list.
Whether you’re a vegetarian or just looking for some plant-based inspiration, these recipes showcase the incredible diversity of vegetables and their flavors when paired with a variety of pasta shapes. And the best part? Each dish is packed with vitamins, minerals, and antioxidants to keep your body running smoothly.
In the following pages, we’ll take you on a culinary journey through the world of healthy vegetable pasta recipes, featuring a mix of familiar favorites and innovative new ideas. So grab a fork and get ready to dig in!
Garlic Roasted Vegetable Whole Wheat Pasta
This hearty pasta dish combines the natural sweetness of roasted vegetables with the savory flavor of garlic and whole wheat pasta, perfect for a comforting weeknight meal. With minimal preparation time and a short cooking time, this recipe is quick and easy to make.
Ingredients:
– 8 oz whole wheat pasta
– 2 cups mixed vegetables (such as broccoli, bell peppers, zucchini, and cherry tomatoes)
– 3 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook pasta according to package instructions.
3. Toss vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
4. In a large skillet, sauté garlic in olive oil over medium heat until fragrant.
5. Combine cooked pasta, roasted vegetables, and garlic sauce.
6. Season with salt and pepper to taste. Top with Parmesan cheese, if desired.
Cooking Time: 30-40 minutes
Spinach and Mushroom Quinoa Pasta
This hearty quinoa pasta dish combines the earthy flavors of mushrooms and spinach with a nutty, crunchy quinoa base. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 8 oz quinoa pasta
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook quinoa pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in spinach leaves and cook until wilted.
5. Combine cooked quinoa pasta with mushroom-spinach mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Zucchini Noodles with Avocado Pesto
This recipe combines the best of both worlds – zucchini noodles, a low-carb alternative to traditional pasta, and creamy avocado pesto. The result is a deliciously healthy and flavorful dish that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium zucchinis
– 1 ripe avocado
– 1/4 cup fresh basil leaves
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese (optional)
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Spiralize the zucchinis into noodles.
2. In a blender or food processor, combine the avocado, basil leaves, garlic, and lemon juice (if using). Blend until smooth.
3. Toss the zucchini noodles with the avocado pesto sauce.
4. Top with Parmesan cheese (if using) and season with salt and pepper to taste.
5. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 15 minutes
Roasted Cherry Tomato and Basil Spaghetti
A simple yet flavorful recipe that highlights the sweetness of cherry tomatoes and the freshness of basil. This dish is perfect for a quick weeknight dinner or a summer evening meal.
Ingredients:
– 12 oz spaghetti
– 1 pint cherry tomatoes, halved
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. In a large bowl, toss cherry tomatoes with olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes or until tender.
4. Add roasted tomatoes to cooked spaghetti, tossing to combine. If the sauce seems dry, add some reserved pasta water.
5. Stir in chopped basil leaves.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Broccoli and Cauliflower Alfredo Pasta
Elevate your pasta game with this rich and satisfying Broccoli and Cauliflower Alfredo Pasta recipe. This comforting dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz fettuccine pasta
– 2 cups broccoli florets
– 1 cup cauliflower florets
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add broccoli and cauliflower; cook until tender, about 5 minutes.
4. Sprinkle flour and Parmesan cheese; whisk to combine. Gradually add heavy cream, whisking continuously.
5. Simmer sauce for 2-3 minutes or until thickened.
6. Combine cooked pasta, sauce, and chopped parsley (if using). Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Spicy Kale and Chickpea Penne
Add a burst of flavor to your pasta dish with this spicy and nutritious Spicy Kale and Chickpea Penne recipe. The combination of tender chickpeas, crispy kale, and penne pasta is a match made in heaven.
Ingredients:
– 1 pound penne pasta
– 2 cups chopped kale (stemmed and leaves only)
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 garlic clove, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Cook penne pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Add chickpeas and kale to the skillet. Cook until kale is crispy, about 2-3 minutes.
6. Combine cooked penne pasta with the spicy kale mixture. Top with Parmesan cheese (if using).
Cooking Time: 15-20 minutes.
Carrot Ribbon Pasta with Lemon Tahini Dressing
A vibrant and refreshing pasta dish that combines the natural sweetness of carrots with the creaminess of tahini, all tied together with a zesty lemon dressing.
Ingredients:
– 8 oz. carrot ribbon pasta
– 2 large carrots, peeled and spiralized into ribbons
– 1/4 cup tahini
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Cook the carrot ribbon pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine tahini, lemon juice, and olive oil. Blend until smooth and creamy.
3. Add the cooked pasta to the dressing and toss to combine.
4. Stir in the spiralized carrots and season with salt and pepper to taste.
5. Garnish with fresh herbs if desired.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Beetroot and Walnut Linguine
This recipe combines the natural sweetness of beetroot with the earthy flavor of walnuts, creating a unique and delicious pasta dish. Perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 250g linguine
– 2 medium beetroot, peeled and cooked
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted walnut halves
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute.
3. Add the cooked beetroot to the skillet and stir to combine with the garlic and oil. Season with salt and pepper to taste.
4. Add the toasted walnuts and parsley to the skillet and stir to combine.
5. Combine the cooked linguine with the beetroot-walnut mixture and toss to coat.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking time: 20 minutes
Sweet Potato Noodles with Peanut Sauce
A creamy and flavorful Asian-inspired dish that’s perfect as a main course or side. Sweet potato noodles add a delightful twist to the traditional peanut sauce experience.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
– Scallions, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake the sweet potatoes for 45-50 minutes or until soft.
3. Remove the skin and spiralize the sweet potatoes into noodles.
4. In a blender or food processor, combine peanut butter, soy sauce, honey, rice vinegar, ginger, and red pepper flakes (if using). Blend until smooth.
5. Add salt and pepper to taste.
6. Toss cooked sweet potato noodles with the peanut sauce and garnish with chopped scallions.
Cooking Time: 45-50 minutes
Eggplant and Tomato Whole Grain Pasta
A flavorful and nutritious pasta dish that combines the richness of eggplant and tomatoes with the wholesomeness of whole grain pasta.
Ingredients:
– 8 oz whole grain pasta
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Cook whole grain pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add eggplant slices and cook for 3-4 minutes on each side, or until tender and lightly browned. Remove from heat and set aside.
3. In the same skillet, add garlic and cook for 1 minute. Add diced tomatoes and cook for an additional 2-3 minutes, stirring occasionally.
4. Combine cooked pasta, eggplant slices, and tomato mixture in a large serving bowl. Season with salt and pepper to taste.
5. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Pumpkin and Sage Fusilli
This recipe combines the warmth of pumpkin with the earthy flavor of sage, all wrapped up in a rich and creamy sauce. Perfect for a cozy fall dinner or as a unique side dish.
Ingredients:
– 12 oz fusilli pasta
– 1 small pumpkin (about 1 lb), peeled and cubed
– 2 tbsp unsalted butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tsp dried sage
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook fusilli pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
4. Add cubed pumpkin, garlic, salt, and pepper to the skillet. Cook for an additional 10-12 minutes or until pumpkin is tender.
5. Stir in heavy cream and dried sage. Bring sauce to a simmer and let cook for 2-3 minutes.
6. Combine cooked pasta and pumpkin sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Asparagus and Pea Farfalle
This light and refreshing Asparagus and Pea Farfalle recipe is perfect for a spring evening dinner or a quick lunch option. With the sweetness of asparagus, the freshness of peas, and the creaminess of Parmesan cheese, this dish is sure to become a new favorite.
Ingredients:
– 8 oz farfalle pasta
– 1 lb fresh asparagus, trimmed
– 1 cup fresh peas (fresh or frozen)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook farfalle according to package instructions until al dente.
2. In a separate pan, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add asparagus and peas to the pan. Cook for 3-4 minutes or until tender.
4. Combine cooked farfalle, asparagus mixture, and Parmesan cheese. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Bell Pepper and Lentil Rotini
A flavorful and nutritious pasta dish that combines the sweetness of roasted bell peppers with the earthiness of lentils, all wrapped up in a delicious rotini shape.
Ingredients:
– 8 oz. rotini
– 1 cup cooked lentils
– 2 large bell peppers, any color
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 tsp. cumin
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F.
2. Toss bell peppers with 2 tbsp. olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook rotini according to package instructions.
4. In a large skillet, heat remaining 2 tbsp. olive oil over medium heat. Add garlic and cook for 1 minute.
5. Add cooked lentils, roasted bell peppers, cumin, salt, and pepper to the skillet. Stir to combine.
6. Combine cooked rotini with the lentil-bell pepper mixture. Toss to coat.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Artichoke and Olive Spaghetti
This recipe combines the flavors of artichoke hearts, Kalamata olives, and sun-dried tomatoes with spaghetti for a unique and delicious pasta dish.
Ingredients:
– 12 oz spaghetti
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup pitted Kalamata olives, sliced
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add chopped artichoke hearts, Kalamata olives, and sun-dried tomatoes. Cook for an additional 2-3 minutes.
4. Combine cooked spaghetti with the artichoke-olive mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Roasted Brussels Sprouts and Garlic Pasta
This recipe combines the natural sweetness of roasted Brussels sprouts with the savory flavor of garlic-infused pasta, making it a perfect comfort food dish for any occasion.
Ingredients:
– 12 oz. pasta of your choice (e.g., spaghetti or linguine)
– 2 cups Brussels sprouts, trimmed and halved
– 3 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, combine minced garlic and remaining 1 tbsp olive oil over medium heat. Cook for 1-2 minutes or until fragrant.
5. Add cooked pasta to the skillet, tossing to combine with garlic and reserved pasta water.
6. Serve roasted Brussels sprouts on top of garlic pasta, sprinkled with Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Spiralized Cucumber and Avocado Pasta Salad
A refreshing summer salad that combines the flavors of crunchy cucumber, creamy avocado, and tangy feta cheese with a light and zesty dressing.
Ingredients:
– 1 large cucumber
– 2 medium avocados, diced
– 8 oz. pasta (such as spaghetti or angel hair)
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp. olive oil
– 2 tbsp. white wine vinegar
– Salt and pepper to taste
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Spiralize the cucumber into long noodles and set aside.
3. In a large bowl, combine the cooked pasta, spiralized cucumber, diced avocado, crumbled feta cheese, and chopped parsley.
4. In a small bowl, whisk together the olive oil and white wine vinegar. Season with salt and pepper to taste.
5. Pour the dressing over the pasta mixture and toss to combine.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15 minutes
Butternut Squash and Sage Lasagna Rolls
A creative twist on traditional lasagna, these rolls combine the comforting flavors of roasted butternut squash and sage with the convenience of individual portions. Perfect for a cozy dinner or a special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 4 lasagna noodles
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh sage leaves
– 1/2 cup ricotta cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash cubes with olive oil, salt, and pepper for about 45 minutes, or until tender.
3. Cook lasagna noodles according to package instructions.
4. In a bowl, combine roasted squash, Parmesan cheese, sage leaves, ricotta cheese, and beaten egg. Mix well.
5. Spread a layer of the squash mixture onto each noodle, leaving a small border around edges.
6. Roll up the noodles tightly and place seam-side down on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: Approximately 55 minutes
Green Bean and Almond Pesto Pasta
This recipe combines the freshness of green beans with the nutty flavor of almonds, all wrapped up in a creamy pesto sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 1 cup fresh green beans, trimmed
– 1/4 cup unsalted almonds
– 1/2 cup freshly made pesto sauce (see below for recipe)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Pesto Sauce:
– 1/3 cup pine nuts
– 1/2 cup fresh basil leaves
– 1 clove garlic, minced
– 1/2 cup olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. Bring a large pot of salted water to a boil. Blanch green beans for 3-4 minutes, or until tender but still crisp. Shock in an ice bath to stop cooking. Slice into bite-sized pieces.
3. In a large skillet, toast almonds over medium heat until fragrant and lightly browned. Add blanched green beans, pesto sauce, and Parmesan cheese. Toss to combine. Season with salt and pepper to taste.
4. Combine cooked pasta and green bean mixture. Serve immediately.
Cooking Time: 20-25 minutes
Radish and Arugula Whole Wheat Spaghetti
This refreshing pasta dish combines the peppery flavor of arugula, the crunch of radishes, and the nutty taste of whole wheat spaghetti. Perfect for a light and satisfying meal.
Ingredients:
– 12 oz whole wheat spaghetti
– 2 cups arugula leaves
– 1/4 cup thinly sliced radishes (about 2-3 radishes)
– 2 tablespoons olive oil
– Salt, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. In a separate pan, heat the olive oil over medium heat. Add the sliced radishes and cook for 2-3 minutes, or until slightly caramelized.
3. Add the arugula leaves to the pan with the radishes and cook until wilted.
4. Combine the cooked spaghetti, radish-arugula mixture, and a pinch of salt. Toss well.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Spinach Orzo
This recipe is a perfect blend of Mediterranean flavors, combining the sweetness of sun-dried tomatoes with the earthiness of spinach. It’s an easy and quick side dish that pairs well with a variety of main courses.
Ingredients:
– 1 cup orzo pasta
– 2 cups water
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook orzo pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in chopped sun-dried tomatoes and cooked orzo pasta. Cook for 1-2 minutes to combine flavors.
5. Add fresh spinach leaves and cook until wilted.
6. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in a world of flavors with these 20 delicious healthy vegetable pasta recipes! From Garlic Roasted Vegetable Whole Wheat Pasta to Sweet Potato Noodles with Peanut Sauce, and many more, this collection has something for everyone. Each recipe features wholesome ingredients, vibrant colors, and mouthwatering aromas that will leave you craving for more. Whether you’re a vegan, gluten-free, or just looking for some inspiration in the kitchen, these nutritious recipes are sure to please even the pickiest eaters. So go ahead, get creative, and start cooking up a storm with these 20 tasty and healthy vegetable pasta dishes!