We may be transitioning into fall, but there’s still plenty of late-summer produce to cook with. My friend Maria has been plying me with cherry tomatoes from her backyard, and my favorite way to enjoy them—along with other seasonal vegetables—is in pasta. Luckily for me, there are many easy vegetarian pasta recipes that are delicious and so satisfying that you won’t miss the meat. Below, I’ve included a mix of quick and easy recipes you can pull together on a weeknight, including creamy penne alla vodka and a garlicky spaghetti with artichokes and walnuts.
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01 of 09
Credit: Serious Eats / Victor Protasio, Food Stylist Ruth Skipworth, Prop Stylist Josh Hoggle
Jarred tender artichoke hearts and toasted walnuts are two pantry ingredients that give this vegetarian pasta substance and texture. A generous amount of minced garlic cooked low and slow in olive oil provides a flavorful base for the simple pasta, while lemon juice and parsley give the dish a bright finish.
Garlicky Spaghetti With Artichokes and Walnuts
02 of 09
Credit: Serious Eats / Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Abby Armstrong
This baked ziti swaps out classic red sauce for a smooth, creamy sauce of vegetable broth and white wine that’s lightly thickened with roux and enriched with Gruyère. Combine al dente ziti, leeks, Swiss chard, and sun-dried tomatoes with the sauce, top everything with panko breadcrumbs seasoned with Parmigiano-Reggiano and lemon zest, then bake it until golden and bubbly.
Baked Ziti With Leeks, Swiss Chard, and Sun-Dried Tomatoes
03 of 09
Credit: Serious Eats / Greg Dupree, Prop Stylist: Hannah Greenwood , Food Stylist: Chelsea Zimmer
Mac and cheese is a classic that doesn’t need much tweaking. That said, we still love to riff on it by using different seasonings and varieties of cheeses. In this Mexican-inspired rendition, charred salsa verde and a spicy, crunchy breadcrumb topping provide a kick of heat and plenty of smoky aroma. Plenty of Parmigiano-Reggiano, fontina, and queso Oaxaca ensure an epic cheese pull.
Mexican-Inspired Mac and Cheese With Charred Salsa Verde
04 of 09
Credit: Serious Eats / Robby Lozano
This streamlined version of baked ziti delivers everything you love about the classic: gooey pockets of cheese, rich marinara, and perfectly al dente pasta. Soak the noodles—instead of parboiling them—while you assemble the sauce with ready-made marinara, ricotta, and heavy cream, then combine the drained pasta with the sauce and top with plenty of mozzarella.
The Food Lab’s No-Boil Baked Ziti Recipe
05 of 09
Credit: Serious Eats / Liz Clayman
In this recipe, the same pot of boiling water cooks both the vegetables and the pasta, so you have minimal cleanup. You can use whatever seasonal vegetables you like, though potatoes are the one non-negotiable, as they’re the backbone of the dish. Simply cut your vegetables into 1/4-inch pieces and cook until they’re soft enough to crush between your fingers. Combine the vegetables with grated Parmigiano-Reggiano and starchy pasta water to make the sauce, then finish with more cheese.
Penne With Melted-Vegetable Sauce Recipe
06 of 09
Credit: Serious Eats / Daniel Gritzer
The vodka isn’t here to make the pasta boozy—it brings a subtle heat and sharpness, which heightens the tomatoes’ fruitiness and cuts through the cream’s richness. Our version strikes a balance between depth and brightness by using both tomato paste and canned tomatoes. While penne is the traditional pasta shape of choice, I’m partial to rigatoni.
Penne alla Vodka Recipe
07 of 09
Credit: Serious Eats / Amanda Suarez
This vegetarian lasagna is an inspired mash-up of two beloved Southern Italian classics: eggplant parmigiana and pasta alla norma. It’s a great way to transform late-summer and early-fall produce into a rich, satisfying baked pasta. Pre-salting the eggplant and blotting it dry before and after frying helps prevent the dish from becoming soggy, and keeping the sauce simple allows the tomato’s punchy flavor to shine.
Lasagna Alla Norma (Lasagna With Eggplant, Tomato, and Cheese)
08 of 09
Credit: Serious Eats / Amanda Suarez
We love easy dinners that come together quickly on busy weeknights. Here, seared broccoli imparts a smoky bittersweetness to the creamy turmeric sauce. Toasted hazelnuts add a welcome crunch and nutty aroma.
Orecchiette With Broccoli and Toasted Hazelnuts
09 of 09
Credit: Serious Eats / Vicky Wasik
Come fall, I live for this pasta dish, which gets its rich flavor from sweet butternut squash, nutty brown butter, and crisp sage. Shower the pasta with grated Parmigiano-Reggiano, and you’ve got yourself an incredibly delicious and seasonal meal.
Pasta With Butternut Squash and Sage Brown Butter
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