When Pasta Brings the Flavor Without the Meat
Some meals just work without meat—and vegetarian pasta is where that magic really shines. We’re not talking about plain noodles or bland marinara. These recipes are bold, rich, and loaded with ingredients that bring texture and depth in every forkful. From creamy roasted veggie sauces to hearty mushroom ragùs and cheesy bakes that leave nothing behind, these dishes are designed to stand on their own.
Even the most committed carnivores won’t miss a thing. These aren’t “meatless alternatives”—they’re full-on stars. With smart pairings like smoked paprika with chickpeas, or roasted eggplant with garlic ricotta, every bite feels layered, thoughtful, and satisfying.
And whether you’re vegetarian or just cutting back on meat, these 15 recipes offer variety for every mood. Some are light and fresh, others creamy and decadent—but all are so good, you’ll want a second plate.
Quick Recipe Table
| Recipe Title | Main Flavor Notes | Cook Time | Best For |
|---|---|---|---|
| Creamy Spinach and Ricotta Shells | Herbaceous, cheesy, mellow | 40 min | Family-style dinners |
| Smoky Chickpea Pasta with Paprika Oil | Spicy, smoky, earthy | 25 min | Weeknight spice fix |
| Baked Feta Tomato Penne | Tangy, creamy, sharp | 30 min | Minimal prep meals |
| Mushroom Marsala Tagliatelle | Rich, savory, meaty (but veg) | 35 min | Dinner-party worthy |
| Sweet Corn and Basil Spaghetti | Bright, sweet, herby | 20 min | Summer lunches |
| Eggplant Parmesan Pasta Skillet | Bold, crispy, classic | 45 min | Comfort food cravings |
| Roasted Cauliflower Alfredo | Silky, nutty, creamy | 30 min | Light but indulgent |
| Spinach Artichoke Lasagna Rolls | Cheesy, sharp, creamy | 50 min | Meal prep lunches |
| Lemon Zucchini Orzo | Citrusy, clean, cozy | 25 min | Quick weekday dinner |
| Butternut Squash Pasta Bake | Sweet, creamy, warming | 50 min | Fall or winter meals |
| Roasted Red Pepper Fettuccine | Bold, smoky, tangy | 30 min | Fast weeknight fix |
| Creamy Pumpkin Sage Rigatoni | Earthy, creamy, aromatic | 35 min | Cozy autumn dinners |
| Caramelized Onion and Goat Cheese Pasta | Sweet, tangy, umami | 40 min | Dinner with wine |
| Tomato Butter Gnocchi | Silky, tangy, rich | 20 min | Last-minute dinners |
| Pea and Mint Pesto Pasta | Fresh, grassy, vibrant | 25 min | Spring lunches |
1. Creamy Spinach and Ricotta Shells
Stuffed shells have always been the kind of dish that brings everyone to the table. This version skips the meat but loads each pasta shell with creamy ricotta, chopped spinach, a touch of garlic, and plenty of parmesan. Once they’re snug in a bed of marinara and baked under a bubbling layer of cheese, it’s the kind of meal that tastes like home.
Even without meat, this dish fills you up. The spinach adds texture and balance, while the ricotta stays fluffy and rich. You don’t need much else—just a fork, a plate, and maybe a slice of bread to soak up whatever sauce is left.
It’s perfect for make-ahead dinners or feeding a crowd. The recipe bakes beautifully and reheats like a dream, making it one of those meals that feels like it came from an Italian restaurant—even if it was just your oven.
Why This Recipe Works
- Creamy ricotta keeps the filling rich and soft
- Marinara adds tangy contrast and depth
- Spinach brings fiber, texture, and color
- Bakes beautifully and holds its shape
Ingredient Swap Ideas
- Use kale or arugula instead of spinach
- Swap marinara for a creamy béchamel if preferred
- Add lemon zest or nutmeg to the ricotta for brightness
- Use cottage cheese for a lighter texture
Ingredients
- 20 jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 cup cooked spinach, chopped and squeezed dry
- ½ cup grated parmesan
- 1 egg
- 2 cups marinara sauce
- 1 cup shredded mozzarella
- Salt, pepper, garlic powder
Instructions
- Preheat oven to 375°F. Cook pasta shells until al dente. Drain and cool.
- In a bowl, mix ricotta, spinach, egg, parmesan, garlic powder, salt, and pepper.
- Spread half of the marinara in a 9×13 dish. Fill each shell and place seam side up.
- Spoon remaining sauce on top and sprinkle with mozzarella.
- Cover with foil and bake for 25 minutes. Uncover and bake 10 more until bubbly.
2. Smoky Chickpea Pasta with Paprika Oil
This pasta doesn’t pretend to be meat—it just brings big, bold flavor. Chickpeas are sautéed until golden and crisp, then tossed with spaghetti and a smoky, spicy paprika oil that coats everything in rich red gloss.
It’s fast, affordable, and shockingly satisfying. The chickpeas give a nutty bite and some chew, while the smoky heat from the paprika oil makes it feel indulgent without any dairy or cream. No meat needed here—this bowl’s got fire and body all on its own.
And it’s ready in under 30 minutes. It tastes like something complex, but it’s built with pantry staples you’ve probably already got.
Why This Recipe Works
- Chickpeas crisp up for added texture
- Paprika oil infuses deep smoky flavor
- Pasta absorbs the bold seasoning
- Super filling without feeling heavy
Ingredient Swap Ideas
- Use white beans instead of chickpeas
- Add roasted red peppers or sun-dried tomatoes
- Try smoked sea salt for even deeper flavor
- Swap spaghetti with orzo or penne
Ingredients
- 12 oz spaghetti
- 1 can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp chili flakes (optional)
- 1 garlic clove, minced
- Salt and pepper
Instructions
- Cook pasta according to package directions. Reserve ½ cup pasta water.
- In a pan, heat olive oil. Add chickpeas and cook until crisp.
- Stir in garlic, paprika, and chili flakes. Cook 1 minute.
- Toss in cooked pasta and reserved water. Mix until coated.
- Season and serve with parsley or lemon zest if desired.
3. Baked Feta Tomato Penne
This recipe went viral for a reason—it’s fast, no-fuss, and totally delicious. A block of feta, nestled among bursting cherry tomatoes, roasts in the oven until golden and melty. When stirred together, it transforms into a creamy sauce that clings to every piece of penne.
What makes this a winner—even for meat lovers—is how deeply flavorful it becomes with just a few ingredients. The feta gets rich and tangy, the tomatoes caramelize, and the whole thing tastes more indulgent than it should.
It’s a hands-off kind of recipe. Most of the magic happens in the oven, giving you time to breathe while dinner practically cooks itself.
Why This Recipe Works
- Roasting tomatoes concentrates their sweetness
- Feta turns creamy and sharp as it melts
- Minimal prep—just stir and bake
- Packs big flavor with simple ingredients
Ingredient Swap Ideas
- Use goat cheese instead of feta
- Add cooked spinach or olives for extra punch
- Swap penne for fusilli or farfalle
- Stir in fresh basil or oregano before serving
Ingredients
- 12 oz penne pasta
- 1 pint cherry tomatoes
- 1 block (8 oz) feta cheese
- 3 tbsp olive oil
- 2 garlic cloves, minced
- Salt, pepper, chili flakes
Instructions
- Preheat oven to 400°F. Add tomatoes, olive oil, garlic, salt, and chili flakes to a baking dish. Stir to coat.
- Place feta block in the center. Drizzle with more oil. Bake 30 minutes until tomatoes burst.
- Meanwhile, cook pasta.
- Mash feta and tomatoes into a sauce. Stir in pasta and combine.
- Serve with extra herbs or cheese if you like.
4. Mushroom Marsala Tagliatelle
If you’re craving a deep, savory pasta dish that feels fancy but skips the meat, this one hits the mark. Mushrooms get browned and simmered in marsala wine until they’re silky and golden, creating a sauce that clings to every strand of tagliatelle.
It tastes meaty in all the best ways—without any actual meat. The umami from the mushrooms, the sweetness of the marsala, and the richness from a bit of butter create a depth of flavor you usually only get from a meat-based ragù.
It’s an ideal date night or dinner-party pasta that doesn’t leave you missing a thing.
Why This Recipe Works
- Marsala wine builds bold, layered flavor
- Mushrooms mimic the texture of meat
- Tagliatelle holds the silky sauce beautifully
- Elegant enough for guests, easy enough for weeknights
Ingredient Swap Ideas
- Use cremini, shiitake, or oyster mushrooms
- Swap marsala with dry sherry or white wine
- Add thyme or rosemary for more aroma
- Finish with vegan butter if dairy-free
Ingredients
- 10 oz tagliatelle
- 1 lb mushrooms, sliced
- 2 tbsp butter or olive oil
- 2 garlic cloves, minced
- ½ cup marsala wine
- Salt, pepper, parsley
Instructions
- Cook pasta until al dente. Reserve ½ cup pasta water.
- In a skillet, melt butter. Add mushrooms and sauté until browned.
- Add garlic and cook 1 minute. Pour in marsala and simmer until reduced.
- Toss in pasta and reserved water. Stir until coated.
- Season and finish with parsley.
5. Sweet Corn and Basil Spaghetti
This one is summer in a bowl. Sweet corn kernels sautéed with garlic and tossed with spaghetti, olive oil, and loads of fresh basil. It’s light, fresh, and still incredibly filling—like a pasta salad’s richer, warmer cousin.
The sweetness of the corn contrasts with the sharpness of the basil, while a bit of lemon juice brightens everything up. It’s fast enough for weekday lunch but tasty enough to serve for guests with grilled bread and wine.
It doesn’t need meat. The texture from the corn and richness from the oil make it satisfying on its own.
Why This Recipe Works
- Sweet corn adds chew and natural sweetness
- Fresh basil brings fragrance and balance
- Olive oil and lemon keep it from feeling heavy
- Fast and fresh—ideal for warm days
Ingredient Swap Ideas
- Add a touch of cream for richness
- Use mint or tarragon instead of basil
- Toss in cherry tomatoes or zucchini
- Swap spaghetti for angel hair or linguine
Ingredients
- 12 oz spaghetti
- 2 cups corn kernels (fresh or frozen)
- 2 tbsp olive oil
- 1 garlic clove, minced
- Juice of ½ lemon
- ½ cup fresh basil, chopped
- Salt, pepper
Instructions
- Cook pasta and reserve ½ cup of the water.
- Sauté corn and garlic in olive oil until golden.
- Add cooked pasta, pasta water, lemon juice, and basil.
- Toss until coated and glossy. Season to taste.
- Serve with extra basil or grated cheese if desired.
6. Eggplant Parmesan Pasta Skillet
This recipe takes the best parts of classic eggplant parm—crispy edges, melty cheese, and bold tomato sauce—and folds it into a skillet full of pasta. It’s satisfying, saucy, and has just enough crunch from lightly pan-fried eggplant pieces stirred right into the mix.
Unlike traditional eggplant parmesan, there’s no layering or baking required. Everything cooks in one pan and comes together quickly, making it ideal for busy nights when comfort food is still the goal.
The eggplant soaks up flavor from the sauce and cheese, and it gives the dish that hearty chew we usually expect from a meat-based dish. It’s a pasta dinner that never feels like it’s missing anything.
Why This Recipe Works
- Pan-fried eggplant adds crispy texture and depth
- Tomato sauce brings bold, classic Italian flavor
- Melty mozzarella and parmesan make it rich and gooey
- Skillet method keeps it quick and simple
Ingredient Swap Ideas
- Use roasted eggplant for a softer texture
- Add a pinch of red pepper flakes for heat
- Swap marinara with arrabbiata or vodka sauce
- Use gluten-free pasta if needed
Ingredients
- 12 oz rigatoni or penne
- 1 medium eggplant, diced
- 1 ½ cups marinara sauce
- 1 cup shredded mozzarella
- ½ cup grated parmesan
- 2 tbsp olive oil
- Salt, pepper, Italian seasoning
Instructions
- Cook pasta until al dente. Drain and set aside.
- In a skillet, heat olive oil. Sauté eggplant with salt and Italian seasoning until browned and tender.
- Stir in marinara and pasta. Mix until coated.
- Top with mozzarella and parmesan.
- Cover and cook on low until cheese melts. Serve hot.
7. Roasted Cauliflower Alfredo
This creamy pasta doesn’t use a drop of cream—but you’d never guess it. Roasted cauliflower gets blended with garlic, olive oil, and a splash of pasta water to make a velvety, light alfredo sauce that still feels indulgent.
The flavor is mellow and nutty with a touch of roasted sweetness. It’s a genius way to pack in veggies while making a sauce that’s naturally thick and smooth. Add a few grinds of black pepper and a sprinkle of parmesan, and it’s as cozy as any dairy-packed version.
It’s also perfect for people who want lighter pasta without sacrificing texture or creaminess.
Why This Recipe Works
- Roasted cauliflower creates a rich, velvety sauce
- No cream, but full of flavor and body
- Garlic and olive oil add depth without heaviness
- Feels indulgent but made from pure veggies
Ingredient Swap Ideas
- Add white beans to the blender for extra protein
- Use roasted garlic instead of fresh for a sweeter flavor
- Swap fettuccine for penne or shells
- Top with toasted breadcrumbs or walnuts for crunch
Ingredients
- 1 head cauliflower, chopped
- 12 oz fettuccine
- 2 garlic cloves
- 3 tbsp olive oil
- Salt, pepper, and nutmeg
- ½ cup reserved pasta water
- Grated parmesan (optional)
Instructions
- Roast cauliflower and garlic at 425°F for 25–30 minutes with olive oil, salt, and pepper.
- Cook pasta and save some of the water.
- Blend roasted cauliflower and garlic with pasta water until smooth.
- Toss sauce with pasta. Adjust seasoning and top with parmesan or herbs.
8. Spinach Artichoke Lasagna Rolls
Take your favorite cheesy dip and turn it into dinner—these lasagna rolls are filled with creamy ricotta, chopped spinach, and tender artichoke hearts. Rolled up into individual portions and baked with sauce and cheese, they feel elegant without any extra effort.
It’s the perfect mash-up of lasagna and spinach-artichoke dip. The tang from the artichokes cuts through the richness of the cheese, and the sauce keeps everything bubbly and soft.
You can make a whole batch and reheat them throughout the week—they hold up great and taste just as comforting on day three as they do out of the oven.
Why This Recipe Works
- Individual rolls are easy to serve and reheat
- Spinach and artichokes add bright flavor and texture
- Creamy ricotta filling stays soft and flavorful
- Baked under marinara and cheese for extra richness
Ingredient Swap Ideas
- Use kale or chard in place of spinach
- Swap ricotta with cottage cheese or goat cheese
- Try pesto or alfredo instead of marinara
- Add lemon zest to the filling for brightness
Ingredients
- 10 lasagna noodles, cooked
- 1 cup ricotta cheese
- 1 cup chopped frozen spinach, thawed and squeezed
- 1 cup canned artichoke hearts, chopped
- 1 egg
- 2 cups marinara sauce
- 1 cup mozzarella
- Salt, pepper, garlic powder
Instructions
- Preheat oven to 375°F. Mix ricotta, spinach, artichokes, egg, and seasoning in a bowl.
- Spread filling onto noodles and roll tightly.
- Pour 1 cup marinara into a baking dish. Arrange rolls seam-side down.
- Cover with remaining sauce and mozzarella.
- Bake for 30–35 minutes until bubbly.
9. Lemon Zucchini Orzo
Light, fresh, and fast—this orzo dish delivers subtle brightness from lemon, soft bites of zucchini, and just enough parmesan to bring it all together. It’s more than a side dish but not too heavy for a summer dinner.
Everything cooks in one pot, and the lemon zest gives it a clean finish that makes you want another bite. It’s comfort food with restraint—simple, soothing, and ready in under 30 minutes.
Perfect for when you want something you can feel good about eating, without missing flavor.
Why This Recipe Works
- Orzo cooks quickly and absorbs flavor fast
- Lemon adds freshness that balances the starch
- Zucchini keeps it light and colorful
- One pot makes for easy cleanup
Ingredient Swap Ideas
- Use farro or couscous instead of orzo
- Swap zucchini for yellow squash
- Add a splash of cream or butter for richness
- Mix in fresh herbs like dill or parsley
Ingredients
- 1 cup orzo
- 1 medium zucchini, shredded or finely diced
- 2 tbsp olive oil
- 1 garlic clove, minced
- Zest and juice of 1 lemon
- ⅓ cup grated parmesan
- Salt and black pepper
Instructions
- Cook orzo in salted water. Drain and return to pot.
- Stir in olive oil, garlic, zucchini, and lemon zest/juice.
- Mix in parmesan and season to taste.
- Let sit for 2–3 minutes to thicken, then serve warm.
10. Butternut Squash Pasta Bake
This pasta bake is pure fall comfort: creamy roasted butternut squash blended into a sauce with sage, garlic, and a touch of parmesan. Baked over pasta with mozzarella bubbling on top, it’s rich, warm, and deeply satisfying.
The squash makes the sauce thick and velvety without cream, and the sage gives it that cozy, herb-forward depth that feels like autumn. This is the kind of dish that makes you want to light a candle and sit down with a blanket.
Even without meat, it’s got the heft and warmth of a full-on baked casserole.
Why This Recipe Works
- Roasted squash blends into a thick, creamy sauce
- Sage adds aromatic depth and warmth
- Cheese topping creates a bubbling, golden crust
- Feels rich but made from veggies
Ingredient Swap Ideas
- Use canned pumpkin in place of squash
- Add chopped spinach to the sauce
- Try pecorino instead of parmesan
- Use gluten-free pasta if needed
Ingredients
- 12 oz short pasta (like fusilli or ziti)
- 2 cups roasted butternut squash
- 1 tsp dried sage
- 1 garlic clove
- ½ cup milk or plant milk
- ½ cup grated parmesan
- 1 cup shredded mozzarella
- Salt and pepper
Instructions
- Roast squash with olive oil at 400°F until tender (if not already cooked).
- Blend squash with milk, garlic, sage, salt, and pepper into a sauce.
- Cook pasta and drain. Mix with sauce and parmesan.
- Pour into baking dish, top with mozzarella.
- Bake at 375°F for 20–25 minutes until bubbly and golden.
11. Roasted Red Pepper Fettuccine
This pasta feels fancy, but it’s shockingly easy to pull off. Roasted red peppers get blended into a silky sauce with garlic, cream (or plant-based cream), and a pinch of smoked paprika for depth. Tossed with wide ribbons of fettuccine, it’s rich, colorful, and totally unforgettable.
The sauce is smooth and smoky, with just the right amount of sweetness from the peppers. It clings to every strand and makes the whole thing feel way more indulgent than it really is.
It’s a great change-up from the usual marinara and makes a bold dinner with just a few ingredients.
Why This Recipe Works
- Roasted red peppers bring natural sweetness and color
- Cream and paprika create rich depth
- Fettuccine grabs and holds the silky sauce
- Fast to prep but impressive enough for guests
Ingredient Swap Ideas
- Use oat or coconut cream for dairy-free version
- Add caramelized onions for a touch of sweetness
- Stir in spinach or basil for color and freshness
- Swap fettuccine with tagliatelle or linguine
Ingredients
- 12 oz fettuccine
- 1 jar (12 oz) roasted red peppers, drained
- 1 garlic clove
- ½ cup heavy cream or plant-based cream
- 1 tsp smoked paprika
- Salt, pepper
- Olive oil
Instructions
- Cook pasta until al dente. Reserve ½ cup of the water.
- Blend peppers, garlic, cream, paprika, salt, and pepper until smooth.
- In a pan, heat olive oil. Pour in the sauce and warm gently.
- Toss in pasta and reserved water. Mix until coated and glossy.
- Serve with cracked black pepper or grated cheese if desired.
12. Creamy Pumpkin Sage Rigatoni
This one tastes like fall in a bowl—earthy, comforting, and just a little luxurious. Pumpkin puree makes a silky base for the sauce, while sage brings that nostalgic, woodsy flavor. Add rigatoni for bite and a sprinkle of parmesan for creaminess, and you’ve got a dinner that feels rustic and cozy.
It’s a one-pan pasta that hits all the comfort notes. The pumpkin doesn’t make it sweet—it gives the sauce body and a subtle nuttiness that balances beautifully with the sage.
Even non-pumpkin fans come around once they taste how savory and filling this dish is.
Why This Recipe Works
- Pumpkin puree turns into a velvety, rich sauce
- Sage adds warmth and depth
- Rigatoni gives chew and catches all that sauce
- Comes together quickly with pantry ingredients
Ingredient Swap Ideas
- Use sweet potato or butternut squash puree
- Try thyme or rosemary in place of sage
- Add goat cheese or ricotta for extra creaminess
- Swap rigatoni with penne or shells
Ingredients
- 12 oz rigatoni
- 1 cup canned pumpkin puree
- ½ cup milk or cream
- 1 garlic clove, minced
- 1 tsp dried sage
- ½ cup grated parmesan
- Salt, pepper, olive oil
Instructions
- Cook pasta and save ½ cup of the water.
- In a pan, sauté garlic in olive oil. Stir in pumpkin, milk, sage, salt, and pepper. Simmer 5 minutes.
- Add pasta and reserved water. Stir in parmesan until creamy.
- Adjust seasoning and serve with extra sage or black pepper.
13. Caramelized Onion and Goat Cheese Pasta
Sweet, tangy, and ultra-savory—this dish is simple but packed with flavor. Caramelized onions cook down until golden and jammy, then melt into a goat cheese sauce that coats pasta with creamy, tangy richness.
It’s one of those meals where a short list of ingredients turns into something way bigger in flavor. The onions bring depth, the goat cheese cuts through it with acidity, and the pasta ties it all together.
Serve it with a glass of wine, and it instantly becomes a weeknight luxury.
Why This Recipe Works
- Caramelized onions build deep, sweet flavor
- Goat cheese adds creamy tang
- Simple ingredients feel gourmet
- Sauce comes together directly in the pan
Ingredient Swap Ideas
- Swap goat cheese with cream cheese or feta
- Add fresh thyme or rosemary to the onions
- Stir in walnuts or spinach for texture
- Use pappardelle or fusilli instead of spaghetti
Ingredients
- 12 oz spaghetti or pasta of choice
- 2 large yellow onions, thinly sliced
- 3 oz goat cheese
- 2 tbsp olive oil
- Salt, pepper
- Optional: thyme, balsamic drizzle
Instructions
- Cook pasta and reserve ½ cup of the water.
- Sauté onions in olive oil over low heat for 25–30 minutes until deep golden.
- Stir in goat cheese and pasta water. Mix until creamy.
- Toss with pasta and season. Serve with herbs or a drizzle of balsamic if desired.
14. Tomato Butter Gnocchi
If you like creamy tomato sauce and pillowy gnocchi, this is your dream dinner. Canned tomatoes and butter simmer together with a splash of cream until the sauce becomes silky and bright. The gnocchi soak it all up like little flavor sponges.
It’s fast comfort food—only a handful of ingredients, but the result is warm, rich, and totally satisfying.
Butter makes it silky. Tomatoes bring acidity. Cream rounds it all out. Gnocchi? They just do their soft, chewy magic.
Why This Recipe Works
- Butter and tomatoes create a balanced, velvety sauce
- Gnocchi cook fast and absorb flavor well
- Great use for pantry staples
- Feels indulgent without being heavy
Ingredient Swap Ideas
- Use tortellini or ravioli instead of gnocchi
- Swap cream with coconut cream or cashew milk
- Add spinach or peas for color
- Stir in chili flakes for a little heat
Ingredients
- 16 oz gnocchi
- 1 can (14 oz) crushed tomatoes
- 2 tbsp butter
- ¼ cup heavy cream
- 1 garlic clove, minced
- Salt, pepper, basil
Instructions
- Cook gnocchi according to package. Drain and set aside.
- In a pan, sauté garlic in butter. Add tomatoes and simmer 10 minutes.
- Stir in cream and season. Simmer 2 more minutes.
- Add gnocchi and toss until coated. Garnish with basil.
15. Pea and Mint Pesto Pasta
Bright, green, and unexpectedly refreshing—this pasta uses sweet peas and fresh mint to create a vibrant pesto that’s as good chilled as it is warm. Blended with garlic, lemon, and parmesan, it’s the perfect springtime or summer lunch.
It’s herbaceous and creamy without being heavy, and the peas bring just enough texture and sweetness to balance the boldness of the mint. Paired with pasta, it feels elegant and playful all at once.
It also makes excellent leftovers. Just toss and chill.
Why This Recipe Works
- Peas add body and sweetness to the pesto
- Mint gives it a fresh, cooling edge
- Parmesan and lemon round out the flavor
- Works warm or cold—ideal for meal prep
Ingredient Swap Ideas
- Use basil or parsley in place of mint
- Swap peas with edamame or spinach
- Use almonds or pumpkin seeds instead of pine nuts
- Add crumbled feta or goat cheese on top
Ingredients
- 12 oz pasta (like farfalle or orecchiette)
- 1 cup peas (fresh or thawed frozen)
- ½ cup fresh mint leaves
- ⅓ cup grated parmesan
- 1 garlic clove
- Juice of ½ lemon
- ¼ cup olive oil
- Salt, pepper
Instructions
- Cook pasta and reserve ¼ cup of the water.
- Blend peas, mint, parmesan, garlic, lemon, oil, salt, and pepper into a pesto.
- Toss with warm pasta and a splash of water until coated.
- Serve warm or cold with extra parmesan.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.