If you’re looking for a way to satisfy your pasta cravings while also indulging in some cheesy goodness, look no further than this delicious recipe for Cheesy Vegetarian Pasta.
As a vegan chef, I’m always looking for ways to create dishes that are both flavorful and healthy. This recipe ticks both those boxes, with a savory combination of ingredients that make for a filling and satisfying meal.
Whether you’re a veggie lover or just looking to switch things up in the kitchen, this easy cheesy veggie pasta bake is sure to become a go-to favorite. Let’s dive into the recipe and discover what makes it so delicious!
Why You’ll Love This Recipe
Are you a veggie lover looking for an easy, cheesy, and flavorful pasta recipe? Look no further! This Cheesy Vegetarian Pasta Recipe is perfect for those who want to enjoy creamy and rich flavors without meat.
One of the best things about this recipe is how versatile it is. You can add your favorite vegetables and create your very own signature vegetarian pasta bake that you can serve at any occasion. This recipe includes artichoke hearts, kalamata olives, whole tomatoes, carrots, garlic cloves, and red onions, but feel free to get creative!
Another reason why I love this recipe is how quick and easy it is to make. With just a few simple steps, you will have a delicious meal in no time. No need to spend hours in the kitchen cooking and cleaning up!
Moreover, this recipe uses high-quality ingredients such as parmesan cheese and olive oil that add depth and richness to the dish. The combination of cream cheese with tomato sauce creates a unique balance of flavors that will leave your taste buds satisfied.
Lastly, this dish has a comforting feel that everyone will enjoy. It’s perfect for cheesy vegetable lovers or picky eaters alike. You can serve it as a main dish or as a side and pair it with your favorite drink.
Overall, this Cheesy Vegetarian Pasta Recipe will become your new favorite comfort food that you’ll love to make over and over again. Give it a try today, and you won’t regret it!
Let’s dive into the ingredient list for this delicious cheesy vegetarian pasta recipe. Here are all the ingredients you’ll need:
| Quantity | Ingredient |
| 1 pound | Linguine, uncooked |
| 2 tablespoons | Butter |
| 2 tablespoons | Olive oil |
| 1 large | Red onion, chopped |
| 2 cloves | Garlic cloves, chopped |
| 2 whole | Carrots, peeled and grated |
| 2 whole | Whole tomatoes, roughly chopped|
| 1 cup | Artichoke hearts, roughly chopped |
| 1/2 cup | Kalamata olives, pitted and roughly chopped |
| 1 small | Zucchini, sliced into half-moons |
| 8 ounces | Mushrooms, sliced |
| 1 tablespoon | Grated parmesan cheese (optional) |
| Salt and pepper to taste |
These ingredients will make enough for a serving of four. Keep in mind that you can always adjust the quantities depending on your preferences. Now that we have our ingredients ready let’s move on to the next section to learn how to prepare this dish.
The Recipe How-To
Now that you are excited to try this awesome recipe, let’s dive into how you can make a delicious bowl of cheesy vegetarian pasta! Before you start cooking, it is always best to prepare all the ingredients and have them within reach.
- 1 pound linguine, uncooked
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 large red onion, chopped
- 2 carrots, peeled and chopped
- 2 whole tomatoes, chopped
- 1 medium-sized zucchini, diced
- 8 ounces sliced mushrooms
- 1 can artichoke hearts, drained and chopped
- A handful of pitted kalamata olives
- 1 tbsp grated parmesan cheese
- Salt and freshly ground pepper
Fill up a large pot with water and bring to a boil. Once boiling, add a tablespoon of salt and the linguine. Cook it for about 10-12 minutes or until it is al dente.
While the linguine is being cooked, heat up the butter and olive oil in a saucepan over medium heat.
Add the minced garlic and sauté for one minute until fragrant. Add in the red onions, carrots and diced zucchini. Cook for about five minutes until they are soft and slightly browned.
Add sliced mushrooms to the pan with a pinch of salt and pepper. Cook until they’re tender.
Next, add tomatoes, artichoke hearts, then kalamata olives to the saucepan with the veggies and give it a gentle stir to combine them together.
To make the creamy sauce, add in cream cheese to melt with vegetables until well combined.
Drain pasta once finished cooking; then transfer it into the pan with cooked veggies along with grated parmesan cheese.
Combine everything nicely; ensure that each strand of pasta is coated with cheesy vegetables.
Preheat your oven to 375°F (190°C).
Transfer the veggie pasta bake into a casserole dish.
If desired, sprinkle over additional grated parmesan cheese on top of your cheesy vegetarian pasta bake!
Place the casserole dish in your pre-heated oven; bake for around twenty minutes or until golden crust forms on top.
Serve your delicious vegetarian pasta baked meal hot!
The whole recipe should only take around thirty-five minutes – from start to mouthwatering finish!
Substitutions and Variations
Are you looking to switch up this Cheesy Vegetarian Pasta Recipe? I have some suggestions for you! These substitutions and variations will help you add some extra flavor or make it even easier to prepare.
Instead of using linguine pasta, you can try substituting with spaghetti, fettuccine or even penne. Feel free to use gluten-free pasta if you have any dietary restrictions.
For added nutrition and variety, consider adding other vegetables like broccoli, cauliflower or bell peppers. If you like a bit of spiciness, toss in some red pepper flakes or jalapeños. You can also mix in different types of cheese such as cheddar or mozzarella in addition to the parmesan cheese.
If you want to transform this recipe into a pasta bake, follow the same directions but transfer everything into a large baking dish after cooking. Sprinkle some extra cheese on top and bake it for around 20-25 minutes until it’s hot and melted. Making a one-pot version? You may need to add more water to prevent the noodles from sticking or drying out.
For a creamy veggie alternative, add some cream cheese along with your choice of milk. Are you vegan? Sub the butter and cream cheese for their non-dairy counterparts or simply skip them altogether.
Additionally, feel free to adjust the amount of garlic cloves and kalamata olive used according to your preference.
Experimenting with these variations will create a personalized version of this meal that is perfect just for you!
Serving and Pairing
Now that we’ve created a delicious cheesy vegetarian pasta dish, let’s talk about how to serve and pair it. This pasta bake is perfect as a main dish, but it can also be served as a side dish or appetizer.
When serving the cheesy vegetable pasta bake as a main course, you can just enjoy it on its own, accompanied by a simple salad. The creamy veggie pasta will make a filling and satisfying meal that is sure to satisfy any appetite. The combination of tangy parmesan cheese, sweet artichoke heart, and rich cream cheese make for a mouthwatering explosion of flavors!
If you’re serving the pasta bake as a side dish or appetizer, try pairing it with something light and refreshing like a cucumber or tomato salad. You could also serve some garlic bread on the side, which will complement the pasta bake perfectly.
As for drinks, the meal goes very well with white wine such as Sauvignon Blanc, Chardonnay or Pinot Grigio. If you prefer non-alcoholic options, try fruit juice like cranberry juice cocktail or lemonade to balance well with the tangy flavor of kalamata olive in the recipe.
Whatever way you choose to serve your cheesy veggie pasta bake, you’re guaranteed to create a truly unforgettable dining experience that will keep guests coming back for more!
Make-Ahead, Storing and Reheating
One of the best things about this Cheesy Vegetarian Pasta Recipe is how versatile it is. It’s perfect for meal prep or making ahead of time for a busy weeknight. You can store leftovers in the fridge for up to five days or freeze them for later use.
To make ahead, simply prepare the recipe as usual but stop before baking it. Cover the dish tightly with foil and refrigerate until ready to bake. When you’re ready, bake it at 375°F (190°C) for 35-40 minutes or until heated through.
Storing leftovers is easy too. Just transfer the pasta to an airtight container and store it in the fridge for up to five days. You may need to add a splash of liquid like water or broth when reheating as the sauce may thicken in the fridge.
When reheating, you can either microwave individual portions or reheat it in a skillet over medium heat. If reheating in a skillet, add a splash of olive oil or water to help loosen up the sauce and prevent sticking.
Overall, this recipe is incredibly easy to make ahead, store, and reheat making it perfect for busy weeknights or weekend meal prepping.
Tips for Perfect Results
As a vegan chef, I have experimented with numerous methods to make a perfect cheesy vegetarian pasta dish. Here are some tips that can be useful for creating the most delicious cheesy veggie pasta:
Firstly, use fresh ingredients whenever possible. Fresh vegetables such as artichoke hearts, kalamata olives, mushrooms and whole tomatoes play an important role in creating the flavors of this dish. Fresh ingredients also help the dish taste light and refreshing.
Secondly, pay attention to the cooking time of your pasta. Make sure that the pasta is neither overcooked nor undercooked, by following the instructions carefully. Al dente pasta gives a better texture and taste to the dish and well-cooked pasta ensures proper digestion.
Thirdly, don’t skimp on the butter and olive oil. These elements provide rich flavor and smoothness to the dish. Once you have cooked your veggies in olive oil, adding extra butter at the end can take your cheesy vegetable pasta to another level of indulgence.
Fourthly, cook up all the veggies separately before mixing them up for added depth of flavors. Onions and garlic should be sautéed first with olive oil or butter, then followed by other vegetables. Sauteing individually ensures that each veggie is properly cooked with its own distinct flavor and texture without making others too mushy.
Fifthly, mix up different types of vegetables. This will add color vibrancy and enhance the nutritional profile of your meal. For instance, zucchini and carrots provide both complementary tastes and colors to tomato-olive sauce.
Sixthly, garnish with freshly grated parmesan cheese and black pepper just before serving for added deliciousness. Black pepper helps bring out the flavors in food while parmesan cheese melts over everything adding a salty richness that takes vegan meal up a notch.
By following these tips, you will surely elevate your cheesy vegetable pasta game from ordinary to gourmet-level excellence!
In conclusion, this cheesy vegetarian pasta recipe is a must-try if you’re a lover of pasta and vegetables. It’s quick, easy-to-make, versatile and overflowing with flavor. Whether you’re looking for a weeknight meal for your family or a dish to impress your guests at a dinner party, this recipe is guaranteed to leave everyone satisfied.
Remember to experiment with some of the substitutions and variations mentioned earlier to make the recipe even more exciting. Use the tips provided to ensure that you get perfect results every time. And don’t hesitate to reach out with any questions or concerns about the recipe!
So what are you waiting for? Head to the store, grab some fresh vegetables and get cooking! I promise that once you take your first bite of this easy cheesy veggie pasta, you’ll be hooked!
Cheesy Vegetarian Pasta Recipe
- 1/2 lb linguine
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 whole red onion, chopped
- 2 garlic cloves, chopped
- 2 whole carrots, chopped
- 2 whole yellow squash, chopped
- 1 whole tomato, chopped
- 1/2 cup kalamata olive, chopped
- 1/3 cup artichoke heart, chopped
- italian seasoning
- 1/2 cup parmesan cheese, grated
- Cook Pasta according to package instructions (omit salt for healthier version).
- Using a wok or other large nonstick skillet heat the olive oil and butter over medium high heat.
- Add chopped onion and garlic to pan, saute till onion begins to soften.
- Add Carrots and some italian seasoning to the pan and cook around 5-7 minutes to give the carrots a head start on cooking.
- Add the squash and cook for around 3 minutes more.
- Add the tomato, olives and artichoke hearts and cook till the squash and carrots are tender.
- Drain the pasta and add to the vegetables.
- Stir in parmesan cheese.
- Serve immediately.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.