Does anyone have some good vegetarian pasta recipes?

I'm looking for things that are easy to make, but not so mundane. Any suggestions would be appriciated.Does anyone have some good vegetarian pasta recipes?
http://www.cooksrecipes.com/meatless-rec鈥?/a>





There's a ton of them at the link above.Does anyone have some good vegetarian pasta recipes?
Vegan Italiano is a good book to get with lots of great recipes.
Golden Harvest (vegan ) spaghetti





1/4 cup red wine


1 medium onion, chopped


2 cloves garlic, minced


1 15oz. can no salt-added diced tomatoes


1 cup chopped broccoli


1 cup chopped cauliflower


1 cup carrots, diagonally sliced


1 8oz. can low sodium tomato sauce


1 6oz. can low sodium tomato paste


1 jar Ragu Lite Tomato and Basil spaghetti sauce


1 cup Pace Picante Sauce


1 Tbls. parsley flakes


1 tsp. dried basil


1 tsp. dried oregano


1 15oz. can chickpeas, rinsed and drained


6 qt. water


12 oz. spaghetti pasta noodles








Heat wine in a large skillet. Add onion and saute until light gold, about 3 minutes.





Add the rest of the ingredients except water and pasta. Bring to a boil; reduce heat, cover and simmer, stirring occasionally for 20 minutes.





Add chickpeas and cook for 10 minutes more.





Cook spaghetti according to package directions in 6 quarts of water. Drain spaghetti in colander in sink.





Toss pasta with sauce. Serves 6.


http://www.netcooks.com/recipes/Vegetari鈥?/a>
Toss with Extra virgin olive oil sauteed with chopped garlic, Toss with a chunky garden sauce with bell peppers, onions, diced tomatoes, toss spaghetti with peanut sauce and broccoli , make a vegetable lasagna.
Tomato cream sauce. It isn't vegan, but it is so yummy and quick.





You just take jarred tomato sauce, heat it up in a saucepan with a little butter, add heavy cream until it's a nice orangey/pinkish color, and then add parmesan cheese until it tastes cheesy enough for you.





I just steam some frozen peas in the microwave to add, and sometimes brown up some fake chicken strips that they sell with the tofu in my grocery store.





It's really good over penne. I eat this at least twice a week.
Try this one. I make it all the time. It is super-easy and everyone loves it!





3 cups whole wheat spirals (fusilli)


salt


1 jar Classico pasta sauce, whatever flavor you like


1 large-ish clove garlic, minced or put through garlic press


2 medium zucchini or some fresh or frozen spinach


Parmesan cheese (I also use cheddar, feta, or romano...again, whatever you like)


a handful of fresh basil if you can get it





If using zucchini, cut into bite-sized and even pieces.


Cook whole wheat spirals (I like Bionaturae brand) in rapidly boiling salted water until almost done. Add zucchini or spinach and let boil until tender. Turn into colander to drain. Reduce heat to medium-low and add sauce and garlic. Allow to simmer for 5 minutes, then mix in drained pasta, veggies, and basil. Serve sprinkled liberally with grated cheese. Serves 4.
Chop one onion, fry until just cooked, add one carton of passata (sieved tomatoes) and 2 table spoons of capers, add few drops of chilli sauce (tabasco) or 1/2 tea spoon of chilli powder, cook for 10 mins until reduced and thick, while this is cooking boil pasta shapes, like penne or shells. Slice a good handful of black olives and dice buffalo mozzerella. Stir the cooked pasta into the sauce with the olives, mozzerella and some fresh chopped parsley. Scrummy
Mix together ricotta cheese and frozen spinach,garlic salt and italian seasoning. stuff into cooked large shells and cover with marinara sauce. that is always pretty good.


Or you could make couscous with feta cheese, chopped olives, and toasted pine nuts stuffed into tomatoes.
I like to boil the spiral shaped pasta and toss it in olive oil, garlic, and vegan parmasean cheese. You can add as much or as little as you like of each. Also, If you boil some vegtable broth and sift in some flour and salt mixed together and stir. The altitude will determin how much you need. mix in some mushrooms and then lay the sauce over some fresh pasta (from the freezer section.)
colored pasta, mushrooms, tomatoes, olives, cucumbers, peppers, and Italian dressing. My favorite


You can add anything else to it. I like to sprinkle a little Parmesan cheese on it to.


Oh after cooking it run it under cold water, it is not very good hot then add everything else
Hi Sunshine! Glad you asked I found the perfect thing for you!





Pasta With Lentil Sauce and Feta (Vegetarian)





30 min 10 min prep


Change to: servings US Metric


2 tablespoons olive oil


1 onion, finely chopped


1 carrot, finely chopped


2 stalks celery, finely chopped


2 garlic cloves, crushed


2 teaspoons ground cumin


1 tablespoon tomato paste


1 (800 g) can diced tomatoes


1/2 cup water


1 (410 g) can brown lentils


300 g spaghetti


100 g feta, crumbled


300-400 g fresh green beans (optional)








%26lt; 30 mins Main Dish


Australian Main Dish


Low Fat Main Dish


Pasta Main Dish


Comfort Food Main Dish


Saute onion, carrot and celery in oil over low heat until softened (about 5 minutes).


Add remaining ingredients, except lentils, beans, and pasta. Bring to a boil and season with salt and pepper. Turn the heat to low and let simmer for 10 minutes.


Add the lentils and beans and cook for an additional 5 minutes.


Meanwhile, cook the pasta as directed. Drain and divide pasta between bowls, top with sauce and sprinkle with feta.
Pasta Primavera


by Simon Rimmer


from Good Food Bites





Enjoy a taste of springtime with Simon Rimmer's herb-flavoured recipe for a classic Italian pasta dish





Servings: 4


Level of difficulty: Easy


Preparation Time: 15 minutes


Cooking Time: 5 minutes


Ingredients


Ingredients


50g Butter


1 garlic clove, crushed


200g Asparagus, chopped


150g fresh peas, podded


100g baby spinach leaves


450g fresh tagliolini, keeping 100ml cooking water aside


1 lemon, using the grated zest and juice


a handful of chopped spring herbs (mint, basil, dill and parsley)


salt and fresh ground black pepper


25g skinned hazelnuts, toasted and roughly crushed


Parmesan cheese shavings





Method


1. Melt the butter in a large, heavy-based saucepan. Add in the garlic and fry, stirring, until golden.





2. Add in the asparagus, peas and spinach, mixing together over the heat for 1 minute.





3. Add the cooked pasta and a little of the cooking water, mixing well.





4. Add in the lemon zest and juice and chopped herbs. Mix well and season with salt and freshly ground pepper.





5. Transfer to a serving bowl, top with hazelnuts and Parmesan shavings and serve at once.