Cheesy Vegetarian Pasta Recipes

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VEGETARIAN CHEESY PASTA BAKE



Vegetarian Cheesy Pasta Bake image

With this cheesy vegetarian pasta bake is not only filled with cheesy goodness but also veggies. This pasta bake is also kid friendly.

Provided by Juliska

Categories     Main Course

Number Of Ingredients 22

8 oz Tomato purée
2 leaves Fresh basil
2 leaves Fresh oregano
2 springs Fresh thyme
1/2 tsp Black pepper
1/2 cup Water
1/4 cup Red wine ((optional but highly recommended))
1/4 cup Tomato paste
1 tsp Salt
1 tsp Garlic powder
1 tsp Onion powder
8 oz Penne pasta (cooked)
4 oz Mozzarella (shredded and drained)
6-8 medium Mushrooms (sliced)
3-4 medium Carrots (diced)
1 medium Bell pepper (sliced)
1 medium Zucchini (diced)
1 medium Onion (sliced)
1/2 cup Parmesan
1 tbsp Olive oil
1/2 tsp Salt
1/2 tsp Black pepper

Steps:

  • Preheat oven to 375°F/180°C.

CHEESY VEGETARIAN PASTA



Cheesy Vegetarian Pasta image

My husband doesn't like pasta very much so I created this meal for him. I took his favorite veggies and came up with this dish. You can always customize it to your personal vegetable preferences.

Provided by LovingMyLife

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 13

1/2 lb linguine
1 tablespoon olive oil
1 tablespoon butter
1/2 whole red onion, chopped
2 garlic cloves, chopped
2 whole carrots, chopped
2 whole yellow squash, chopped
1 whole tomato, chopped
1/2 cup kalamata olive, chopped
1/3 cup artichoke heart, chopped
pepper
italian seasoning
1/2 cup parmesan cheese, grated

Steps:

  • Cook Pasta according to package instructions (omit salt for healthier version).
  • Using a wok or other large nonstick skillet heat the olive oil and butter over medium high heat.
  • Add chopped onion and garlic to pan, saute till onion begins to soften.
  • Add Carrots and some italian seasoning to the pan and cook around 5-7 minutes to give the carrots a head start on cooking.
  • Add the squash and cook for around 3 minutes more.
  • Add the tomato, olives and artichoke hearts and cook till the squash and carrots are tender.
  • Drain the pasta and add to the vegetables.
  • Stir in parmesan cheese.
  • Serve immediately.

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