16 Simple Vegetarian Pastas To Satisfy Everyone

Whoever said that pasta needs meat has clearly never tasted spaghetti with mushrooms and ricotta cheese. Whether you're craving a hearty comfort carb like fettucine alfredo, or searching for lighter noodles packed with fresh vegetables, like bright carrots, crisp onions or cauliflower, consider trading your favorite protein for one of our plant-based options. (Laura Sant/)
Sirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Pasta-Primavera">Pasta Primavera</a> (Matt Taylor-Gross/)
For a creamy texture—without the cream—purée fresh, starchy corn into a thick sauce and then toss with smoky scallions for a succulent summer pasta. Get the recipe for <a href="http://www.saveur.com/fettuccine-corn-crema-and-charred-green-onions-recipe">Fettuccine With Corn Crema and Charred Green Onions</a> (Matt Taylor-Gross/)
Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin's Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for <a href="https://www.saveur.com/spaghettini-carrots-olives-and-red-endive/">Spaghettini with Carrots, Olives, and Red Endive</a> (Matt Taylor-Gross/)
The North African tradition of serving almonds in savory dishes is reflected in the pesto for this dish, in which the nuts are mixed with tomatoes and basil and tossed with <em>busiate</em>, the traditional corkscrew-shaped pasta from Trapani. Get the recipe for <a href="http://www.saveur.com/sicilian-almond-pesto-eggplant-pasta-recipe">Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)</a> (William Hereford/)
Once served at the end of a meal—post dessert—this simple, classic Roman pasta dish has become a staple first-course across the city. Get the recipe for <a href="http://www.saveur.com/roman-garlic-peperoncino-spaghetti-recipe">Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles</a> (Andrea Wyner/)
Cook your pasta in fragrant lemon water. Get the recipe for <a href="https://www.saveur.com/lemon-infused-spaghetti-recipe/">Lemon-Infused Spaghetti with Oil and Provolone</a> (Matt Taylor-Gross/)
Classically Roman, this garlicky pasta dish—as interpreted by Nick Anderer of Maialino and Marta in New York City—is brightened with pepperoncino and a handful of vibrant parsley. It gets a hit of salt from grated Grana Padano and roundness from extra-virgin olive oil. Get the recipe for <a href="https://www.saveur.com/nick-anderer-spaghetti-garlic-olive-oil-recipe/">Nick Anderer's Spaghetti with Garlic and Olive Oil</a> (Michelle Heimerman/)
Less is more in an elemental Roman pasta dish which takes its spiciness from cracked black pepper toasted in oil. Get the recipe for <a href="https://www.saveur.com/nick-anderer-spaghetti-garlic-olive-oil-recipe/">Cheese and Pepper Pasta (Cacio e Pepe)</a> (Helen Rosner/)
Simple ingredients—chewy, charred cauliflower, fried capers and bread crumbs, and browned butter, bolstered by whole grain mustard—combine for the ultimate late-winter pasta. Get the recipe for <a href="https://www.saveur.com/article/recipes/pappardelle-with-cauliflower-and-mustard-brown-butter/">Pappardelle with Cauliflower and Mustard Brown Butter</a> (Joseph De Leo/)
In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. Get the recipe for <a href="/https://www.saveur.com/article/Recipes/Morel-and-Asparagus-Spaghetti/>Morel and Asparagus Spaghetti</a> (Yossy Arefi/)
These floral, buttery noodles from chef Antonia Klugmann at L'Argine a Vencò can be infused using either fresh or dried flowers. Steep the flowers in the butter and pasta cooking water in advance if desired, and reheat when ready to use. Any tubular pasta like bucatini or spaghetti, cooked al dente, will work. Get the recipe for <a href="https://www.saveur.com/spaghettoni-with-jasmine-saffron-chamomile-recipe/">Spaghettoni with Jasmine, Saffron, and Chamomile</a> (Beth Galton/)
Mushroom trifolata—a sauce made by searing then gently confiting mushrooms in a bath of olive oil—is best when made using a robust extra virgin olive oil and a mix of wild mushrooms like oyster, crimini, and chanterelles. The mushrooms turn silky and tender while releasing their rich, umami flavor into the oily sauce. Get the recipe for <a href="https://www.saveur.com/pasta-with-mushroom-trifolata-recipe/">Pasta with Mushroom Trifolata</a> (Matt Taylor-Gross/)
Roasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor; toss them with pasta, lemon juice, and arugula for a simple summer meal. Get the recipe for <a href="http://www.saveur.com/article/recipes/garlic-scape-and-cherry-tomato-pasta">Garlic Scape and Cherry Tomato Pasta</a> (Farideh Sadeghin/)
In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Trenette-al-Pesto-Trenette-with-Pesto-Green-Beans-and-Potatoes">Trenette with Pesto, Beans &amp; Potatoes</a> (Todd Coleman/)
Finish your fettuccine in buttermilk for this rich and tangy winter dish. Get the recipe for <a href="https://www.saveur.com/spiced-tomato-buttermilk-fettuccine-recipe/">Buttermilk Fettuccine with Spiced Tomato Sauce</a> (Matt Taylor-Gross/)
We like to serve this pasta topped with a little shaved bottarga, the dried salted roe of tuna or gray mullet; a sprinkle adds a briny, salty note that beautifully offsets sweet, oven roasted plum tomatoes. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Spaghetti-with-Oven-Roasted-Tomatoes-and-Caramelized-Fennel">Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel</a> (Laura Sant/)