A Vegetarian's Guide to Eating Italian: 25 Mouth Watering Vegetarian Italian Recipes

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Table of Contents

Vegetarian Pesto

Parmesan Broccoli Fettuccini

Green Pasta Dinner

Angel Pasta and Peppers

Western Pasta

Lemon Spaghetti

Avocado Basil

Courgette Sauce

Puttanesca Pasta

Asparagus Pasta Sauce

Pomarola

Italian Artichoke Sauce

Italian Zucchini Sauce

Eggplant and Basil

Slow Cooker Recipes

Slow Cooker Stroganoff

Slow Cooker Tangy Tempeh

Slow Cooker Spinach Lasagna

Vegan Recipes

Vegan Alfredo

Vegan Cauliflower Sauce

Vegan Slow Cooker Marinara

Vegan Freezer Sauce

Vegan Stroganoff

Vegan Pasta Sauce

Vegetarian Pesto

Ingredients

1/3 cup pine nuts

2/3 cup oil, olive

5 tbsp garlic, minced

1/3 cup yeast, nutritional

1 bunch basil

salt and pepper to taste

Directions

1. Start with cooking the pine nuts over medium heat, stirring the entire time.

2. Toss the nuts and remaining ingredients in a blender or food processor, blend until smooth.

3. Season to taste with salt and pepper.

Parmesan Broccoli Fettuccini

Ingredients

1 package fettuccini

1 bunch broccoli, trimmed

3 tbsp EVOO

salt and pepper

cheese, parmesan, grated

Directions

1. Preheat your oven to 475 to 500 °F.

2. Using a baking sheet lined with aluminum foil, add broccoli and drizzle with EVOO.

3. Season with salt and pepper.

4. Roast for 10 to 15 minutes, turning the pan halfway through time.

5. Remove from the oven and season again as needed.

6. Boil the pasta per the package and strain.

7. Serve broccoli over pasta.

Green Pasta Dinner

Ingredients

1 package pasta, penne

4 tbsp garlic, minced

¾ cup oil

1 head broccoli

1 can olives, sliced

Directions

1. Cook the pasta according to the package and strain.

2. Heat oil over medium heat in a skillet and cook the garlic,

3. Toss cooked broccoli, olives and pasta.

4. Pour garlic sauce over dish and serve.

Angel Pasta and Peppers

Ingredients

1 package spaghetti

3 tbsp oil

2 tbsp garlic, minced

3 tomatoes, diced

1 onion, red, chopped

1 pepper, red, chopped

1 pepper, yellow, chopped

1 cup zucchini, chopped

½ cup mushrooms, fresh, chopped

2 tbsp vinegar, balsamic

2 tbsp feta, crumbled

Directions

1. Boil the pasta according to the package and season with salt, strain.

2. In a skillet, heat oil and cook vegetables over medium heat, stirring to make sure it doesn’t burn.

3. Cook everything until tender and serve over pasta. Garnish with feta cheese on top.

Western Pasta

Ingredients

1 package macaroni, elbow

1 tbsp oil

1 onion, chopped

½ pepper, chopped

2 tbsp garlic, minced

1 tsp cumin

1 can tomatoes, diced with juice

1 can chickpeas

1 package corn, frozen

½ cup cheese, Monterey

Directions

1. Sauté the onions, garlic, peppers and seasoning in a skillet with the oil.

2. Once the veggies are soft, add in the tomatoes and chickpeas and bring the temperature down to a simmer.

3. In a pot, cook the pasta according to the package directions and strain.

4. Toss pasta blend with the vegetables. Garnish with shredded cheese.

Lemon Spaghetti

Ingredients

1 lb spaghetti

2 lemons, wedged

2/3 cup EVOO

2/3 cup cheese, Reggiano, grated

3/4 tsp salt

1/2 tsp pepper

1/3 cup basil, chopped

Directions

1. Grate the melon peels and add to a bowl, juice the lemons.

2. Whisk the lemons and oil, cheese, salt and pepper.

3. Boil pasta per the package and set aside, strain, but set back 1 cup of liquid.

4. Stir spaghetti into lemon sauce and toss, add in the water, a little bit at a time.

5. Season with salt and pepper to taste.

Avocado Basil

Ingredients

2 ½ cup pasta, bow tie

2 avocados, chopped

½ lb bacon, cooked and crumbled

1 cup basil, chopped

2 tbsp lemon juice, fresh

2 onions, green, chopped

2 tbsp EVOO

1 tbsp vinegar, balsamic

½ tsp salt and pepper

¾ cup cheese, parmesan, grated

Directions

1. Make the pasta according to the package.

2. While your pasta is cooking, mix bacon, basil, onions, oil and vinegar.

3. In a separate bowl, add the chopped avocado and lemon and toss, then dump this into the other mixture.

4. Drain the pasta and toss with the lemon-avocado blend.

Courgette Sauce

Ingredients

1 ½ lbs zucchini

20 basil, leaves

3 tbsp minced garlic, minced

Directions

1. Slice the zucchini.

2. Heat oil in a skillet and sauté the zucchini to the point where it is almost burning.

3. Add the garlic and season with salt and pepper.

4. Serve over your preferred pasta.

Puttanesca Pasta

Ingredients

1 pepper, chili

1 tbsp garlic, minced

2 tsp capers, drained and rinsed

2 cans olives, black

1 anchovy

tomato, canned and crushed

oregano, dried

oil, olive

Directions

1. Stir everything in a skillet over medium heat for about 1 to 2 minutes.

2. Bring everything to a boil.

3. After reaching a boil, bring back down to a steady simmer for 10 minutes.

4. Serve with desired pasta.

Asparagus Pasta Sauce

Ingredients

2 bunches asparagus

2 tbsp garlic, minced

½ pint stock, vegetable

4 oz cheese, ricotta

Directions

1. Trim the asparagus and get rid of the ends, wash the spears.

2. Add oil to a skillet and cook the asparagus on low.

3. When asparagus is soft, add in the garlic, salt and pepper and stir often to keep from burning.

4. Add in ricotta with EVOO and toss or swirl.

5. Toss with pasta of your choice.

Pomarola

Ingredients

12 tomatoes, ripe

10 basil, leaves

2 tbsp garlic, minced

Directions

1. Add tomatoes to boiled water, remove when the skins are about to fall off.

2. Dice the tomatoes, heat oil in skillet and add tomatoes and garlic.

3. Fry for 2 to 3 minutes, tossing or stirring the whole time.

4. Remove from heat and add basil.

5. Serve over favorite pasta.

Italian Artichoke Sauce

Ingredients

4 to 5 artichokes

1 pepper, chili

1 onion, chopped

2 tbsp garlic, minced

4 tomatoes, chopped

1 glass wine, white

lemon juice

Directions

1. Prepare the artichokes and set in water with lemon juice in the fridge, overnight.

2. Slice artichokes and add to skillet.

3. Cook on low for 3 to 4 minutes over medium heat.

4. Add in white wine and cook until wine evaporates.

5. Stir in tomatoes and cook for another 2 minutes.

6. Swirl with EVOO and salt and pepper.

7. Serve with your favorite pasta.

Italian Zucchini Sauce

Ingredients

2 to 3 zucchinis

1 pepper, red, chopped

2 tbsp garlic, minced

1 onion, sweet, chopped

EVOO

Directions

1. Add everything to a skillet and cook over low heat until zucchini is browned.

2. Swirl around with the EVOO and season to taste with salt and pepper.

3. Serve with your favorite pasta.

Eggplant and Basil

Ingredients

2 to 3 eggplants

10 oz tomatoes, ripe

12 basil, leaves

oil, olive

2 tbsp garlic, minced

½ cup ricotta

pasta, fettuccini

Directions

1. Slice eggplant into thin slices and grill, season with salt and pepper and set aside.

2. Boil a saucepan of water and add the tomatoes, boil until the skin starts to fall off, then remove them from the water.

3. Dice hot tomatoes, careful not to burn yourself.

4. Heat oil and sauté the garlic for 1 to 2 minutes.

5. Add in diced tomatoes with the garlic for a few minutes, then remove from heat.

6. Boil your pasta per the box instructions and strain.

7. Combine the tomato sauce with basil, ricotta and pasta.

Slow Cooker Recipes

Slow Cooker Stroganoff

Ingredients

1 can mushrooms, diced

1 tbsp butter

1 onion, diced

1 beef cube for stock with 4 cups water

2 tbsp tomato ketchup

3 tsp paprika

3 tbsp garlic, minced

1 tbsp sour cream

Directions

1. Melt the butter in a pan and cook the mushrooms.

2. Add the cooked mushrooms to a slow cooker and add in remaining ingredients, minus the sour cream.

3. Cook on high for 4 hours.

4. Stir in the sour cream before serving.

Slow Cooker Tangy Tempeh

Ingredients

1 package tempeh

1 pepper, red, chopped

1 pepper, orange, chopped

1 onion, purple, sliced

2 cans tomatoes, stewed

2 8 oz bottles dressing, Italian

1 cup EVOO

1 cup vinegar, red wine

3 tbsp garlic, powder

2 tsp onion, minced

2 ½ tsp oregano

2 ½ tbsp basil

2 tsp salt and pepper to taste

2 tsp mustard, ground

Directions

1. Make sure that the onions and peppers are sliced and add everything into a slow cooker, top with the stewed tomatoes last.

2. Pour the dressing over top.

3. Cover and cook for 6 to 8 hours on low.

Slow Cooker Spinach Lasagna

Ingredients

2 containers cheese, ricotta

2 cup cheese, mozzarella, shredded

½ cup cheese, parmesan

2 eggs

1 package spinach, frozen (thawed)

1 envelope soup mix, vegetable

2 jars Ragú® pasta sauce (or any of the marinara recipes)

1 box noodles, oven-ready lasagna

Directions

1. In a bowl, blend 1 cup mozzarella and ¼ cup parmesan, eggs, spinach and the dry vegetable soup and set aside.

2. Start assembling your lasagna in a slow cooker by putting a small layer (½ to 1 cup) sauce, noodles, ricotta mix, repeat, top with sauce.

3. Cook on low for 6 hours.

4. Sprinkle parmesan cheese over the top layer of ricotta mix and cook for 7 to 10 minutes more to let the cheese melt.

Vegan Recipes

Vegan Alfredo

Ingredients

1 package tofu

2 cups milk, almond

½ cup butter, vegan

1 ½ tbsp lemon, juice

2 tbsp onion, powder

1 tbsp minced garlic, minced

1 tsp salt and pepper to taste

3 tbsp cornstarch in water, stirred

1 tbsp seasoning, Italian

Directions

1. Stir the tofu and almond milk in a blender until creamy.

2. Melt the butter in a pan over medium heat and stir in the remaining ingredients.

3. Whisk the cornstarch mix and heat to a bubble.

4. Let the sauce thicken, once it has, add the seasonings to taste.

5. Serve over desired pasta.

Vegan Cauliflower Sauce

Ingredients

4 cups cauliflower

½ tbsp EVOO

1 tbsp garlic, minced

½ cup milk, almond

¼ cup yeast

1 tbsp lemon, juice

½ tsp onion, powder

½ tsp garlic, powder

¾ tsp salt and pepper to taste

Directions

1. Boil the cauliflower, cooking for about 3 to 5 minutes, drain.

2. Add oil to a skillet and sauté the garlic, cooking for 3 to 4 minutes.

3. In a blender, add the cooked cauliflower, garlic, milk and remaining ingredients and blend until smooth.

4. Pour over favorite pasta.

Vegan Slow Cooker Marinara

Ingredients

2 cans tomatoes, crushed

1 can tomato paste

1 onion, diced

½ tbsp garlic, minced

2 bay leaves

1 tbsp basil, dried

½ tbsp oregano

1 tbsp brown sugar

1 tbsp vinegar, balsamic

salt and pepper to taste

Directions

1. Slice the onion and add into the slow cooker.

2. Add in remaining ingredients and stir well.

3. Cook on low for 8 hours.

4. After the 8 hours, take out the bay leaves and add about 1 tbsp salt.

5. Stir the salt in really well, taste and adjust to your liking.

6. Serve with your favorite gluten free or whole wheat pasta.

Vegan Freezer Sauce

Ingredients

1 ½ cups oil, olive

1 medium onion, chopped

1 cup carrots, chopped

1 cup celery, chopped

1 bell pepper, red, chopped

10 oz can mushrooms, drained and chopped

4 tbsp garlic, minced

3 cans tomatoes, whole, peeled, pureed

salt and pepper

Directions

1. Heat oil in a medium-sized skillet, add in all of the vegetables, sauté.

2. Add the pureed tomatoes and boil.

3. Reduce the heat to simmer for about 35 minutes, make sure the vegetables are soft.

4. Use an immersion blender, puree.

5. Serve or freeze.

Vegan Stroganoff

Ingredients

1 package vegetarian protein

2 cans soup, cream of mushroom

1 can mushrooms, sliced

2 onion, minced

1 garlic powder

1 tbsp salt

2 ½ cup water

1 cup oats

1 tbsp oil, olive

Directions

1. In a large skillet, combine everything together over medium heat, stir to make sure the oats are moist, and the soup has nearly dissolved.

2. Bring down to a simmer.

3. Simmer for about 10 minutes or until dish has thickened.

Vegan Pasta Sauce

Ingredients

¼ cup celery, chopped

¼ cup bell pepper, green, chopped

¼ cup bell pepper, red, chopped

¼ cup bell pepper, yellow, chopped

¼ cup carrots, chopped

2 tbsp basil

2 tbsp oregano, chopped

¼ tsp thyme

1 tbsp salt and pepper to taste

3 tbsp olive oil, olive

¼ cup white wine

4 tbsp garlic, minced

20 tomatoes, chopped

½ cup wine, red

2 tbsp cornstarch

Directions

1. Mix the first nine ingredients together in a bowl, ensuring that all the chopped vegetables are well covered.

2. Heat oil in a skillet and cook the onions and garlic until they are soft. This should take about 5 minutes.

3. Add in the remaining ingredients, cook for 3 to 4 minutes and remove from heat.

4. Blend the red wine and tomatoes in a large pot over low heat and simmer for about 15 minutes.

5. Pour the tomatoes into a blender with remaining ¼ cup red wine and cornstarch, pulse, then blend and finally puree.

6. Return puree to a saucepan and heat.

7. Stir in the other vegetables and bring to a steady simmer.

8. Cook for about an hour.

Table of Contents

Vegetarian Pesto

Parmesan Broccoli Fettuccini

Green Pasta Dinner

Angel Pasta and Peppers

Western Pasta

Lemon Spaghetti

Avocado Basil

Courgette Sauce

Puttanesca Pasta

Asparagus Pasta Sauce

Pomarola

Italian Artichoke Sauce

Italian Zucchini Sauce

Eggplant and Basil

Slow Cooker Recipes

Slow Cooker Stroganoff

Slow Cooker Tangy Tempeh

Slow Cooker Spinach Lasagna

Vegan Recipes

Vegan Alfredo

Vegan Cauliflower Sauce

Vegan Slow Cooker Marinara

Vegan Freezer Sauce

Vegan Stroganoff

Vegan Pasta Sauce