Let there always be pasta: 10 vegetarian recipes<br> 10 vegetarian recipes

Pasta with avocado, pesto, caramelized onion, goat cheese and mushrooms

Pasta, let's not be afraid of loud statements, a brilliant dish. It can be prepared very quickly and often from improvised ingredients. If in the off-season and in winter you want hearty options (and there are a million of them), then in summer the soul asks for lungs, vegetables with fresh herbs. In addition, in the heat, the pasta goes well cold. We have collected 10 vegetarian and vegan pasta recipes, each of which can be further improved to your taste and taking into account your own beliefs - whether you add cheese or jamon brought back from your vacation.

Capellini with broccoli and garlic

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INGREDIENTS (for four people):

1 pack of capellini

head of broccoli

a couple of cloves of garlic

salt, spices to taste

COOKING:

Bring water to a boil, add salt and fresh garlic to it. Place the capellini in the pot and cook for 1 minute.

Divide the broccoli into florets, add to the pasta and cook for another 2 minutes until tender.

Drain and serve with a little garlic and seasoning to taste.

If there is no capellini at hand and you are too lazy to run to the store for this type of pasta, replace it with any other. In this case, at the first stage of cooking, the cooking time should be increased by referring to the instructions on the packaging of your pasta.

Cold pasta with sesame oil and sweet pepper

INGREDIENTS (for two):

pasta to taste

2 tbsp. l. sesame oil

soy sauce

½ tsp cayenne pepper

1 red pepper, cut into strips

1 bunch cilantro

COOKING:

Boil the pasta according to package instructions.

Toss it with sesame oil, soy sauce and cayenne pepper.

Add chopped red pepper and cilantro, mix again.

Cover pasta and refrigerate for at least 1 hour. Serve cold.

Pasta with pesto and spinach

INGREDIENTS (for two):

pasta to taste

175 g nuts: both walnuts and pine nuts will do

125 g basil leaves

3 garlic cloves

2 tbsp. l. hard goat cheese, grated

200 ml olive oil

4 large handfuls of spinach

salt

pepper

COOKING:

Prepare pasta following package directions.

Grind nuts, basil, garlic, cheese and olive oil in a blender.

Sweat the spinach in a frying pan, using a couple of tablespoons of water instead of butter.

Add pesto (start with three tablespoons - adjust to taste) and spinach to pasta and serve. Store leftover pesto in the fridge, it will easily last up to two weeks, but we bet you'll eat it much sooner.

Pasta with goat cheese and mushrooms

INGREDIENTS (for two):

pasta to taste

1 st. l. olive oil

3 art. l. dry white wine

150 ml vegetable broth

100 ml cream (or 250 ml cream,
if you do not take vegetable broth)

110 g goat cheese

1 small bunch of fresh parsley

200 g of your favorite mushrooms

dry rosemary, basil and thyme

1 garlic clove

salt and pepper

COOKING:

Saute the mushrooms and cook the pasta according to package directions.

Combine olive oil, wine, broth and cream in a saucepan, bring to a boil and simmer over low heat until liquid is reduced by half.

Add parsley, goat cheese, salt, pepper and garlic.

Continue to cook, stirring frequently, until the sauce is thick and smooth.

Add greens to the sauce, mix with mushrooms, put on pasta and serve immediately.

Pasta with pumpkin and sage

INGREDIENTS (for four people):

pasta to taste

3 minced garlic cloves

½ onion diced

2 tbsp. l. olive oil

120 ml vegetable broth

120 ml soy milk (or any
vegan milk replacer)

360 ml pumpkin, mashed (you can use canned or fresh, but you have to cook it in advance)

1½ tsp dried sage

salt and pepper to taste

chopped walnuts or cedar
nuts (optional)

COOKING:

Prepare pasta following package directions.

Saute garlic and onion in olive oil. Reduce heat to low and add vegetable broth, soy milk, pumpkin, and sage to skillet. Simmer for 8-10 minutes.

Add salt, pepper and nuts. Stir, remove from heat and serve sauce with pasta.

Pasta with Asian-style curry and vegetables

INGREDIENTS (for two):

pasta to taste

2 tbsp. l. olive oil

1 green pepper, chopped
into thin strips

1 onion, finely chopped

2 minced garlic cloves

chili sauce with garlic, to taste

3 art. l. curry powder

2–3 tbsp. l. soy sauce

COOKING:

Boil the pasta following the instructions on the package.

Saute onion, bell pepper and garlic in olive oil until soft, add chili sauce and mix well.

Lower the heat and add the soy sauce and dry curry to the vegetables. Simmer a little so that the sauce soaks the vegetables properly.

Stir vegetables and pasta and serve.

Pasta with avocado and tomatoes

INGREDIENTS (for two):

pasta to taste

1 medium tomato, diced

1-2 green onion stalks, finely chopped

1 large ripe avocado

¼ teaspoon finely grated garlic

juice from ¼ lemon

salt and pepper to taste

COOKING:

Prepare the pasta according to package instructions. Before draining the water, save about a glass - the liquid will be needed to regulate the thickness of the sauce.

Mash the avocado in a bowl, add garlic and lemon juice, salt and pepper to it. Mix properly.

Add some of the water from the pasta to the sauce. Mix the resulting sauce with tomatoes, green onions and pasta.

Tagliatelle with caramelized
onions and yogurt

INGREDIENTS (for two):

146 g tagliatelle

425 g onion (about 4 medium onions), thinly sliced

2 tbsp. l. olive oil

1 bay leaf

1 cinnamon stick

1 minced garlic clove

50 g Greek yogurt

1½ st. l. milk

2 tbsp. l. chopped fresh dill

15 g butter

¼ tsp ground cayenne pepper

feta cheese for serving

COOKING:

Place the onion, olive oil, bay leaf and cinnamon in a heavy bottomed pan. Simmer over medium heat, stirring occasionally, until the onion is golden, add the garlic and cook for another 2 minutes.

Add some water to the pan, cover with a lid, reduce the heat to a minimum and leave to simmer for about half an hour - until the onion caramelizes. Make sure that the water evaporates and the onion does not burn. At this stage, if the onion does not caramelize well, you can add a teaspoon of sugar and lemon juice to remove excess sweetness.

Drain excess liquid from the pan.

Boil the pasta. When it is almost ready, add yogurt and milk to the pan with onions. Heat, but do not bring the sauce to a boil.

Mix pasta and onion, add fresh dill.

Melt the butter in a frying pan and add the cayenne pepper to it, cook for 20 seconds.

Serve pasta drizzled with hot butter and sprinkled with crumbled feta cheese.

Classic pasta with tomato sauce

INGREDIENTS (for four people):

pasta to taste

1½ tsp minced fresh garlic

2 tbsp. l. olive oil

120 ml dry red wine

400 g tomatoes, diced

1 tsp dried basil

½ tsp dried oregano

1 tsp Sahara

¼ tsp ground black pepper

grated parmesan

COOKING:

Prepare the pasta according to package instructions.

Roast the garlic. Add wine, tomatoes, basil, oregano, sugar and pepper. Simmer over medium heat for 20 minutes or until sauce thickens.

Pour sauce over pasta and serve sprinkled with parmesan.

Primavera pasta with zucchini and broccoli

INGREDIENTS (for four people):

pasta to taste

100 g broccoli

1 chopped onion

1 zucchini, cut into small pieces

100 g green beans

100 g corn

1 red pepper, diced

small bunch of fresh basil

1 tsp ground pepper

salt to taste

COOKING:

Prepare the pasta according to package instructions.

Boil broccoli (1-2 minutes in boiling water).

Fry finely chopped onion, zucchini and beans. Add red pepper, broccoli and corn to them. Season with basil, pepper and salt to taste.

Toss vegetables with pasta and serve.

JUST-A-COOK

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