Best 4 Vegetarian Penne Recipes
Embark on a culinary journey with our tantalizing vegetarian penne recipes, a symphony of flavors that will delight your taste buds. From the classic Italian flavors of marinara to the creamy indulgence of Alfredo sauce, our diverse collection of recipes caters to every palate.
Indulge in the simplicity and freshness of our classic vegetarian penne with marinara sauce, where succulent tomatoes, herbs, and a touch of garlic create a vibrant and aromatic dish. Experience the richness and depth of our creamy Alfredo sauce, infused with Parmesan cheese and a hint of nutmeg, enveloping the penne in a velvety embrace.
For those who crave a touch of heat, our spicy arrabbiata sauce brings the fire, combining crushed red pepper, garlic, and tomatoes into a fiery symphony. If you prefer a lighter option, our pesto sauce, made from fresh basil, pine nuts, and Parmesan cheese, offers a vibrant and herbaceous flavor profile.
For those seeking a hearty and comforting meal, our vegetarian penne with roasted vegetables delivers. Roasted bell peppers, zucchini, and mushrooms add a delightful smoky flavor to the dish, while a creamy sauce brings it all together. Alternatively, our primavera recipe showcases the beauty of fresh vegetables, tossed with penne in a light and flavorful sauce.
Each recipe is carefully curated to provide a unique and unforgettable dining experience. With a variety of sauces, flavors, and textures, our vegetarian penne recipes offer something for everyone. Whether you're a seasoned cook or a novice in the kitchen, these recipes are easy to follow and guarantee a delicious and satisfying meal.
VEGETARIAN PENNE
"My husband and I love pasta and vegetables," relates Gail Cawsey of Geneseo, Illinois. "I created this dish several years ago. It serves as dinner for the two of us or as an impressive side dish when we're entertaining."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. , In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.
Nutrition Facts : Calories 143 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 196mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
BAKED PENNE
If you can boil water, then you can make this easy Baked Penne! It's a simple vegetarian casserole with layers of pasta, sauce and three different cheeses.
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
- Cook pasta in a large pot of salted boiling water just until al dente, about 9 minutes. Drain and return to pot. Stir in marinara sauce and toss to coat.
- In a medium bowl, stir together ricotta, eggs and Parmesan cheese. Add basil, salt, garlic powder and pepper; stir to combine.
- Layer half of the pasta mixture in the prepared baking dish. Spread the ricotta mixture evenly over the pasta. Spoon the remaining pasta over the ricotta. Sprinkle mozzarella on top.
- Bake, uncovered, for 30 minutes (or until hot and bubbly).
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 415.9 kcal, Carbohydrate 51.8 g, Protein 22.3 g, Fat 13.9 g, SaturatedFat 6.7 g, Cholesterol 77.8 mg, Sodium 730.6 mg, Fiber 3.9 g, Sugar 5.8 g, UnsaturatedFat 3.4 g
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
VEGETABLE PENNE
We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.
Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- For a creamier sauce, use heavy cream or full-fat milk instead of low-fat milk.
- Add a sprinkle of cayenne pepper or red pepper flakes for a spicy kick.
- For a more savory dish, add a tablespoon of grated Parmesan cheese or nutritional yeast to the sauce.
- If you don't have a food processor, you can chop the vegetables by hand.
- Be sure to cook the vegetables until they are soft, but still have a little bit of a bite to them.
- If you are using frozen vegetables, be sure to thaw them before cooking.
- Serve immediately with a sprinkle of fresh parsley or basil.
Conclusion:
This vegetarian penne recipe is a quick and easy weeknight meal that is packed with flavor. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber. The creamy sauce is made with a combination of milk, flour, and cream cheese, and it is flavored with garlic, onion, and herbs. The vegetables are roasted in the oven until they are tender and slightly caramelized, and they add a delicious sweetness to the dish. The penne pasta is cooked al dente, and it is then tossed with the sauce and vegetables. This dish is sure to please everyone at the table, and it is a great way to enjoy a healthy and delicious meal.
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