Vegetarian Pasta Recipes

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Beet Lasagna Recipe Recipe

Beet Lasagna Recipe

07.11.12 by Jackie

If you've been following the meals I've been cooking for my family recently, you've probably noticed the abundance of beets in the dishes. I try my best to make a wide variety of dishes, even though they all revolve around the same ingredient. So this recipe is made with --you guessed it-- beets and beet greens! I sautéed the greens with onions, fresh thyme, tomato paste and a bit of vegetable broth. The taste is very similar to collard greens. Of course, you could always replace the beet greens with collard greens or kale.

To ensure the beet greens were well appreciated, I utilized them in layers of lasagna. The key is to add generous amounts of béchamel sauce and cheese. Prepared this way, all the beet greens and beets were used up and I bet no one even really noticed I had served such large portions of greens!


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Pumpkin Mac and Cheese Recipe Recipe

Pumpkin Mac and Cheese Recipe

11.22.11 by Jackie

As I spent my childhood in France, Thanksgiving wasn't part of our traditional feasts. I’ve come to believe that Thanksgiving is synonymous with an abundance of comfort food. My personal all-time favorite comfort food is mac and cheese, so I tried adapting the dish with the flavors of the holiday season. I added diced pumpkin to the traditional layers of macaroni, white sauce and string-y, melted cheese. The pumpkin infuses a mild sweetness into the dish and really adds another dimension. It also doesn’t hurt that the colors are so reminiscent of Thanksgiving.

Mac and cheese is a great dish that is suitable all year round. You can flavor the dish with your favorite ingredients such as morel mushrooms, red pesto or any combination of cheeses. If pumpkin isn’t your thing, make your own pasta gratin creation; let your imagination run wild!


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Blue Cheese Pasta Sauce Recipe Recipe

Blue Cheese Pasta Sauce Recipe

05.19.11 by Jackie

Blue cheese sauce isn't what you would call low-calorie, but it's certainly very tasty. Instead of the usual Gruyère cheese, I used roquefort cheese in a Mornay sauce, which is basically a béchamel (creamy sauce made of flour, butter and milk) with cheese. It's not the authentic French sauce but my husband Lulu and his little sister Sunny loved the strong flavor of blue cheese.

I poured the blue cheese sauce over riccioli pasta and topped with a brunoise, which is a blend of similarly-sized and shaped diced vegetables (I used orange bell peppers, crimini mushrooms, zucchini, jiacama and carrots). The addition of the jicama adds body and crunch to the vegetarian pasta meal. I also finished the dish with crumbled blue cheese as a reminder of the flavor from the creamy pasta sauce.


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Bow Tie Pasta in Asparagus Sauce Recipe

Our whole family,  especially the little ones, loves bow tie pasta. The cute shape isn't the best way to hold on to sauce, but it’s a welcome change ffrom macaroni or penne. This time, I sautéed the pasta with caramelized onions and spinach and added a few other ingredients. I used grilled Portobello mushrooms for a meaty texture, diced red bell peppers for color and fresh mozzarella for extra creaminess.

The asparagus sauce is an improvisation using leftover asparagus stalks (I used the tips for making risotto). I blended them into a thick sauce and separately cooked onions with diced tomatoes, a few spices and yogurt. The sauce is quite healthy but so flavorful. If you're minding calories, you could omit the mozzarella garnish or use a low-calorie cheese such as feta cheese.


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Butternut Squash Lasagna Recipe Recipe

Butternut Squash Lasagna Recipe

10.25.10 by Jackie

Lasagna is one of the ultimate comfort foods our family enjoys. It's butternut squash season, so I've been cooking with it a lot lately, and I thought it would be fun to use it in a lasagna dish.

To start, I roasted butternut squash pieces in the oven with herbs and honey, then blended it into a smooth purée. I then stacked layers of pasta sheets in between creamy, cheesy white sauce and butternut squash purée. It’s a perfect combination of sweet and savory, and it really enhances the natural sweetness of the ricotta.

The lasagna dish can be prepared in advance (the day before) and kept it in the refrigerator overnight. It might not be the healthiest but it will definitely satisfy your appetite on cold days.


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