Italian food is very nice and I’m sure you have heard of the spaghetti bolognese or beef lasagna but there are also many vegetarian pasta recipes that are also very nice. If you want pasta delivered to your doorstep, check out Gigi’s Pasta. Gigi’s Pasta offers vegan and vegetarian pasta options as well as pasta with meat.
As our society is progressing, veganism and vegetarianism seems to be becoming more popular. I remember in 2016 when suddenly, everyone was becoming vegan and new organic restaurants were opening on every street corner!
That being said, researchers have found that vegetarians are responsible for 8.4 pounds of CO2e which is over 7 pounds less than the average meat-eater. As well as this, eating vegetarian meals is easy and healthier to consume and cook.
With that in mind, here are some delicious vegetarian pasta recipes to try;
Summer Vegetable Lasagne
- 1 bunch of spring onions
- tin of anchovies in oil
- 6 cloves of garlic
- 700g asparagus
- 500g peas
- 300g broad beans
- 1 bunch of fresh mint
- 300ml single cream
- 1 lemon
- 300m organic vegetable stock
- 2 x 250g tubs of cottage cheese
- 500g fresh lasagne sheets
- Parmesan cheese
- olive oil
- Preheat the grill to full heat
- Trim and finely slice the spring onions.
- Pour the oil into a large frying pan, then add the spring onions and anchovies
- Crush the garlic straight into the pan
- Trim the asparagus, then finely slice and add the stems to the pan. Season them with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes
- 6. Add the peas and broad beans to the pan, then the mint along with the cream. Grate in the lemon zest.
- Roughly mash and squash everything in the pan
- Pour in the stock and bring to the boil, then stir in 1 tub of cottage cheese
- Place a deep tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and Parmesan. Repeat the layers.
- Spread the rest of the cottage cheese evenly over the top of the lasagne.
- Finish with a drizzle of oil and a generous grating of Parmesan.
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 1 stick of celery
- olive oil
- 2 bay leaves
- ½ a bunch of thyme
- 4 large portobello mushrooms
- 100g dried Puy lentils
- 2 tablespoons tomato purée
- 400ml organic vegetable stock
- 400g tin of plum tomatoes
- 350g dried pappardelle
- ½ a bunch of basil
- Parmesan cheese
- Roughly chop the carrot, onion, garlic and celery. Pulse it, until finely chopped.
- Heat oil in a large saucepan over a medium heat. Add the chopped mixture and bay leaves, thyme and cook, stirring, until soft.
- Put the mushrooms in the food processor until finely chopped. Add to the pan and cook until softened.
- Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
- Season, reduce the heat, and put a lid on. Cook for 30 minutes, or until the lentils are tender.
- When the lentils are almost done, cook the pappardelle according to the packet instructions.
- Drain the pasta and stir it through the bolognese sauce. Sprinkle the basil leaves over the bolognese with a grating of Parmesan to serve.
What do you think about the recipes? Do you like vegetarian pasta dishes? We hope you do as they are very nice and also very healthy.