Discover 40 delicious, veggie-forward pasta recipes the whole family will love! From easy weeknight dinners to cozy comfort food, these healthy pasta ideas are packed with vegetables and flavor.
Why you’ll love these Veggie- Forward Pasta Recipes
These veggie-forward pasta recipes are an easy way to turn simple ingredients into healthy, satisfying meals the whole family will enjoy. Packed with vegetables, herbs, and bold flavors, these are the kinds of healthy pasta recipes you'll come back to again and again.
From quick easy weeknight pasta dinners to cozy baked casseroles and lighter olive oil-based dishes, there's something here for every mood and season. Many of these recipes are one-pan or 30-minute meals, making them perfect for busy nights.
You'll also find plenty of variety-creamy pasta sauces, tomato-rich classics, lemony vegetable pastas, and hearty dishes loaded with greens, mushrooms, squash, and more. Each recipe is designed to be flexible, so you can easily use what you have on hand.
Best of all, these are family-friendly pasta recipes that make it easy to add more vegetables to your meals without sacrificing comfort or flavor.
Want to know my Best Pasta Tip? Salt the water. I always add 2 tablespoons of water per 8 cups of water. Yes, a LOT!
Homemade Pasta From Scratch
If you have a little extra time, making your own pasta from scratch is fun, easy, and tastes wonderfully fresh. Here’s our formula for the easy homemade pasta! A fun project to make with your kids or partner!
Our Top Pasta Recipes
Here are some of the most popular pasta recipes on the blog- all with rave reviews!
More Veggie-Packed Pastas
Creamy Carrot Pasta
This vegan pasta recipe Orecchiette Pasta with Creamy Carrot Miso Sauce, is ultra-rich and creamy and topped with a Carrot Top Gremolata (optional) and toasted bread crumbs. It tastes like the best macaroni and cheese ever! Flavorful and healthy!
Eggplant Lasagna
Made with extra eggplant, no-boil noodles, and topped with arugula pesto, this eggplant lasagna is a healthy cozy vegetarian dinner that is oh-so comforting and nourishing. Vegan-adaptable!
Zucchini Pasta
Here’s a quick and delicious recipe for Zucchini Pasta. Grated zucchini melts into a flavorful succulent sauce, perfect for cradling linguini or your favorite pasta! Enhanced with lemon, black pepper and garlic, you’ll have dinner on the table in 30 minutes! Vegan and gluten-free adaptable.
Roasted Cauliflower Pasta
One of my favorite pasta recipes, this Cauliflower pasta has so much flavor and great texture! It’s hearty without leaving you feeling heavy. So much goodness happening here! Trust me!
Mushroom Stroganoff
This creamy Mushroom Stroganoff is full of delicious depth and flavor! Make it in an instant pot or on the stovetop! Either way, you’ll love it! Vegetarian.
Mushroom Mac and Cheese
This earthy, decadent mushroom Mac and Cheese is loaded up with seasonal mushrooms and a hint of truffle oil – a mushroom lover’s dream! It’s easier than you think and can be made ahead- perfect for holidays and special gatherings.
Creamy Pea Pasta
This vegan pasta recipe is made with a creamy, luscious pea sauce. Fresh or frozen peas are blended up into the silkiest most flavorful sauce! A fast and easy 30-minute vegan dinner recipe you’ll fall in love with!
Spinach Lasagna
A delicious recipe for Spinach Lasagna filled with savory spinach and your choice of veggies layered with a luscious Basil Spinach Sauce. Keep it vegetarian, or add chicken.
Date Night Vegan Alfredo
This pasta idea is heavenly! The alfredo sauce is made with cashews for the silkiest creamiest consistency. We’ve amped up the flavor too! Use whatever pasta you like, add whatever veggies you like- heck you could even add chicken or shrimp to this! You won’t miss the cream or butter, I promise!
Homemade Gnocchi
Homemade gnocchi! Just four simple ingredients result in the dreamiest little dumplings. These little pillows of joy are easy to make and much more delicious than store-bought. From baked and sautéed to boiled, you’ll find so many ways to use them! Simply toss in your favorite marinara sauce and you are good to go!
Instant Pot Mac & Cheese
This Instant Pot Mac and Cheese is creamy, delicious and crazy good, and honestly, Homemade mac and cheese doesn’t get any better or than this! Fast and easy, using your instant pot makes more room on your stovetop! We also have our Vegan Mac and Cheese!
Chicken Lasagna
This creamy chicken lasagna is cozy and comforting, perfect for chilly nights. It’s made with chicken, mushrooms, spinach and rosemary in a creamy bechamel sauce. It can easily be made vegetarian– just leave out the chicken and double the mushrooms!
Greek Orzo Pasta Salad
This healthy Greek Pasta Salad is the perfect make-ahead pasta salad for summertime picnics, bbqs, potlucks and easy dinners. A hearty ratio of fresh veggies combined with tender orzo pasta, and chickpeas tossed in the tastiest lemon Greek salad dressing.
CAcio E Pepe
It’s one of the easiest, tastiest pasta recipes on the blog! Cacio e Pepe has 5 simple ingredients: pasta, salt, pepper, extra virgin olive oil and pecorino cheese. We love topping Cacio e Pepe with veggies- sauteed mushrooms, roasted broccoli, cherry tomatoes or whatever is in the fridge. Use it as a base for your own creations!
Tuna Pasta
This Tuna Pasta with Olive Tapenade & Fresh Tomatoes is a super fast, fresh pasta dish that is full of bright, clean and savory flavors. An easy meal ready in 30 minutes! Healthy, quick and delicious!
Fregola Pasta with Corn, Zucchini and Basil
Fregola with Corn, Zucchini and Basil, sprinkled with pecorino. A fast and easy Italian-inspired meal that comes together in 30 minutes. Make this vegan with vegan parmesan! Substitute orzo pasta if you can’t find fregola!
Lemon Garlic Shrimp Pasta
This Shrimp Pasta recipe is fast, easy and full of punchy flavor! Olive oil, lemon zest, fresh garlic, kale and red pepper flakes keep it light and flavorful. A delicious pasta dinner, ready in under 30 minutes.
Asparagus white Bean, and Kale Pasta
This asparagus pasta is much more than it seems! It’s made with tender asparagus, charred kale, and a creamy Cannellini Bean Leek Sauce- giving the dish so much depth and flavor! This healthy, vegan asparagus pasta recipe comes together in less than 30 minutes!
Broccoli Manicotti
A cozy homemade vegetarian meal that can be made ahead! Perfect for weeknight dinners or the holiday table, this baked pasta dish is loaded up with healthy broccoli and made with “no boil” pasta for no fuss! You can even turn it into lasagna- with the same great taste!
Broccolini & Chickpea Pasta
This simple Pasta with Broccolini, Preserved Lemon and Chickpeas is punchy and bright and full of amazing flavor and texture! Lemon juice and preserved lemon give a delicious brightness to the dish!
Butternut Squash Lasagna
Butternut Squash Lasagna with Wild Mushrooms and Sage– a delicious vegetarian or vegan main dish, filled with healthy fall veggies. It’s perfect for the holiday table or special gatherings.
One-Pan Baked Ziti with Mushrooms (No Boil!)
A simple, flavorful, no-boil pasta recipe, Baked Ziti with mushrooms, spinach and ricotta (or sub tofu ricotta) that can be made in one pan and requires no pre-boiling of pasta. Perfect for busy weeknight dinners! Use penne pasta, ziti, or whatever you have!
Orecchiette Pasta with Broccoli Sauce
One of the most popular pasta recipes on the blog, this Orecchiette Pasta with Broccoli Sauce is loaded up with so much broccoli it literally melts down into a sauce. Originally from Tuscany, this hearty dinner is rich and satisfying.
Chinese Sesame Noodles
Flavorful Chinese Sesame Noodles, loaded up with healthy veggies and tossed in the most delicious, creamy, vegan Sesame Sauce! Make this pasta recipe in just 20 minutes flat! Keep it vegan or add chicken- up to you!
Creamy Vegan Artichoke Mushroom Pasta
This pasta recipe is one of my favorites! Made with a creamy vegan artichoke heart sauce (use canned or frozen artichoke hearts) and mushrooms that can be made in 30 minutes! Delicious, healthy, nut-free, and totally vegan.
Baked GNocchI with sausAge and Kale
This Baked Gnocchi with tomato sauce, kale, Italian sausage (or vegan sausage) and melty mozzarella cheese is a cozy delicious one-pan meal that can be made in 30 minutes. Pure comfort food!
Pasta with Smoky Arugula Pesto
Hearty bucatini pasta is tossed in the most flavorful arugula-almond pesto (we use smoked almonds for the BEST flavor!) and topped with fresh summer tomatoes. Simple yet a total flavor bomb!
Mushroom Gnocchi
This gnocchi recipe is made with sautéed mushrooms and fennel, wilted spinach and pan-seared gnocchi, a quick easy vegetarian dinner! Use store-bought gnocchi or make your own!
Orzo Pasta with Asparagus
A light, vibrant pasta dish, perfect for spring or summer! Orzo Pasta with Asparagus can be served warm as a quick flavorful entree or chilled as a side salad. Keep it vegan or add feta!
Spaghetti with Fresh Tomato Sauce
This scratch-made spaghetti with tomato sauce couldn’t be easier, or any more delicious! It is one of my favorite pasta recipes ever- especially when tomatoes are ripe and juicy and in season. Add parmesan or keep it vegen with a drizzle of olive oil.
Pastitsio
Pastitsio is a rich and robust baked pasta dish hailing from Greece made with a bolognese sauce made of ground lamb (or beef) infused with heavenly Greek spices and flavors. Perfect for entertaining!
Pasta Fagioli
A hearty and adaptable recipe for Pasta Fagioli, a traditional Italian soup stocked with beans, meat and pasta in a flavorful herby tomato broth. A perfect one-pot meal!
Pasta Primavera
This spring pasta dish is light, bright and lovely- made with your choice of pasta and spring veggies ( asparagus, peas, broccoli, green beans, snow peas, etc.) and lemon zest, and topped with with spring herbs- dill, parsley, mint or tarragon.
Tortellini Soup
This Tortellini soup is made with spinach, basil and white beans, a mouthwatering vegetarian one-pot meal that can be made in 25 minutes!
Harira Soup
A delicious recipe for Harira-a Moroccan Lentil, Chickpea and Pasta Soup, full of protein and nutrients infused with warming Moroccan spices. Vegan.
Turkey Bolognese (Sunday Sauce)
This Bolognese is made lighter with ground turkey and mushrooms for a little extra depth- a simple easy meal with lots of umami flavor.
Summer Pasta Salad
This summer pasta salad recipe is made with gluten-free rice noodles and loaded up with healthy summer veggies, then tossed in the most flavorful Cilantro Pesto…. deliciously addicting! Vegan and Gluten-free!
Lemon Chicken Orzo Soup
This Lemon Chicken Orzo Soup is enhanced with coriander and dill. Bright and springy, this soup is tangy, light and delicious!
Orzo Pasta Salad
Made with orzo pasta, cucumbers, tomatoes and arugula- a healthy, vegan orzo pasta salad recipe that can be made ahead for midweek lunches or potlucks. Keep it vegan or add feta!
Caprese Pasta Salad
An easy-to-make summertime favorite, Caprese Pasta Salad is always a hit! Simple ingredients, quick to make, and oh-so-good!
Enjoy the pasta recipes! Save a few of your favorites to your recipe box!
xo
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40 Best Pasta Recipes: Broccoli Pasta
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Pasta, vegetarian
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
40 Best Pasta Recipes that are all veggie-loaded. Easy, healthy and delicious, these pasta dishes are vegetarian, vegan, or vegan-adaptable: Pasta Primavera
Ingredients
- 10–12 ounces pasta- tagliatelle, fettuccine, pappardelle
- 2 tablespoons olive oil
- 1 leek, thinly sliced (or sub 2 shallots or one onion)
- 1 bunch asparagus, wooden ends removed, cut into 1-inch slices (about 2–3 cups)
- 1 1/2 cups snap peas, sliced
- 4 cloves garlic, minced
- 1 1/2 cup peas, or sub edamame.
- salt, pepper and chili flakes to taste
- zest from one lemon
- 1/4– 1/2 cup fresh Italian parsley, chopped
- Optional – 1-2 tablespoons mint, tarragon or basil
- 1/2 cup grated pecorino, more for sprinkling- or sub parmesan or vegan parmesan
- 1/2 cup heavy cream, more as needed, or sub plant-based cream, crème fraîche, or even a little yogurt.
Instructions
- Cook pasta: Set salted water to boil for pasta – 2 quarts of water with 2-3 teaspoons salt, and boil pasta until al dente, reserving one cup of hot salted pasta water.
- Sauté Veggies: In a large saute pan, heat oil over medium heat. Saute leeks and asparagus until just softened, add snap peas and garlic, season with salt, pepper chili flakes and peas, continue to saute until tender-crisp and bright green. Slightly undercooking the veg is better than overcooking here. 🙂
- Combine: Add the pasta, lemon zest, pecorino cheese, and a little hot pasta water to loosen it, tossing to well to coat the pasta, heating it up gently, and allowing the cheese to incorporate. Toss in 2/3rds of the herbs and all the cream, adding more cream if you like.
- Season. Taste and add more salt and pepper as needed, or more hot pasta water.
- Serve. Divide among bowls, top with remaining fresh herbs, more cheese and lemon zest if you like.
Notes
Leftovers will keep up to 4 days in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 ½ cups (with pecorino & heavy cream)
- Calories: 595
- Sugar: 11 g
- Sodium: 579.2 mg
- Fat: 18.1 g
- Saturated Fat: 7.2 g
- Carbohydrates: 86.6 g
- Fiber: 9.5 g
- Protein: 23.2 g
- Cholesterol: 31.7 mg
Pasta Faqs
Q: What is the best type of pasta to use in pasta recipes?
A: The best type of pasta to use in pasta recipes depends on personal preference and the specific dish being prepared. Some popular options include spaghetti, penne, fettuccine, and rigatoni. Different shapes and sizes work better with different sauces and ingredients, so it’s always a good idea to match the pasta shape to the recipe.
Q: Can I make pasta recipes healthier?
A: Yes, you can make pasta recipes healthier by using whole wheat pasta or alternative grain-based pasta (chickpea pasta, lentil pasta), incorporating plenty of vegetables, reducing or omitting high-fat ingredients like cheese or cream, and using lean sources of protein such as chicken or seafood. You can also experiment with different types of sauces, such as light tomato-based sauces or pesto made with herbs and nuts.
Q: Can I make pasta recipes vegan?
A: Absolutely! There are many ways to make pasta recipes vegan. Use nuts, or plant-based milk or cream alternatives, such as almond milk or coconut milk, in place of dairy products. Substitute cheese with nutritional yeast or vegan cheese alternatives. Replace meat with tofu, tempeh, seitan, or legumes. And don’t forget to load up on plenty of colorful vegetables for added flavor and nutrients.
Q: How do I prevent pasta from sticking together?
A: To prevent pasta from sticking together, make sure you are using a large pot of well-salted boiling water. Stir the pasta immediately after adding it to the water and continue stirring occasionally during the cooking process. Cook the pasta until it is al dente, then drain it immediately and toss it with a little bit of olive oil to prevent sticking.
Q: Can I make pasta recipes ahead of time?
A: Yes, many pasta recipes can be made ahead of time. You can cook the pasta in advance and store it in the refrigerator for a day or two, then reheat it before serving. However, be aware that some sauces and ingredients may lose their texture or flavor when stored for too long. It’s best to add any delicate ingredients, such as fresh herbs or cheese, just before serving to maintain their freshness.
Q: What are the most popular pasta dishes in the US? A: Spaghetti and meatballs, Macaroni and cheese, Spaghetti Bolognese, Lasagna, Ravioli, Fettuccini Alfredo, Pasta Carbonara and Pasta alla Norma.
I have a problem and it’s called printing out all of your recipes and stacking by category all over my dining room table to file. I need to sit on a cookbook author’s couch and be analyzed. All kidding aside, you are a phenomenal chef.
hahaha!! So glad you are enjoying Colette! 😊
You are absolutely amazing. Your culinary delights are not only delicious to say the least but also gorgeous to the eye. You have a gift lady, and I am so grateful that you share it with all of us.
Thanks Collette!
I used roasted broccoli tonight and subbed the hemp seeds for the cashews. I loved the result! Much lighter. I too have tried many of the vegan pasta dishes, the carrot orechiette, all of the lasagnas (the polenta one is, wow), the roast cauliflower pasta, the buccatini, the ziti with no-cook noodles. LOVE this blog. It’s saved me during this pandemic. I try new recipes every week. Keep it coming! K
thanks Kay!
Excited to try some of these.
We have made so many of these vegan pasta dishes. Thanks for making it so easy to be vegan. Your tofu ricotta is a god-send.
These look so good!
I have made so many of these and love them all. My top 3 are Broccoli Orechiette, Thai Noodle Salad and the Asparagus Pasta! So good!
This looks like a fab dish – thanks for sharing! My Himself loves this kind of meal, shall have to make it for him as a treat as we don’t often have fish in the house (I don’t eat it)