3 vegetarian versions of your favorite pasta dishes

May 2, 2021 Rianna Ross Nutrition 0

The best pasta recipes come from Europe, to be more specific from Italy. The problem for vegetarians is that these meals are characterized by having a large portion of meat, but now vegetarians will be able to try these delicious dishes, substituting vegan foods for meat proteins.

Discover 3 vegetarian versions of your favorite pasta dishes . You will be so surprised that you will not believe that it is a vegetarian meal, and they are perfect to share with your family or friends.

Platos de pasta veganos

3 vegetarian versions of pasta dishes

1. Spaghetti with lentils Bolognese

This is a completely delicious recipe, full of lentils and red mushrooms that will give your pasta dish a unique flavor, you will not even notice that there is no meat on your plate.

This protein-packed pasta dressing is a perfect last-minute recipe. Best of all, these ingredients freeze well, which means you can make large amounts for the rest of the week.

Espagueti con lentejas a la boloñesa

1.1 Ingredients

  • 1 tablespoon of olive oil.
  • 125 grams of red lentils.
  • 1 onion and 1 carrot, chopped.
  • 1 celery (optional).
  • 100 grams chopped mushrooms
  • 2 garlic cloves, minced
  • 1 tablespoon of tomato paste, 250 g of strained tomato and 200 g of chopped tomatoes.
  • 1 cup of vegetable broth (250 ml).
  • 2 teaspoons of Italian spices.
  • 1 teaspoon of raw cane sugar (to taste).
  • Salt and pepper to taste).
  • Spaghetti 125 grams (if they are gluten free, the better).
  • Vegan Parmesan or Nutritional Yeast Flakes.
  • Fresh herbs of your choice.
Las mejores recetas con pasta veganas

1.2 Preparation

  1. Heat the oil in a skillet over medium heat. Add the onion and sauté for about 2 minutes.
  2. Add the carrots, celery, mushrooms, salt, and pepper. Sauté until the mushrooms are cooked, about 5 to 7 minutes.
  3. Add the tomato paste, spices and garlic and roast for another 1-2 minutes.
  4. Add the lentils, tomatoes, and vegetable broth and stir.
  5. Bring to a boil and then cover.
  6. Reduce the heat and simmer for about 15-20 minutes, until the lentils are done and the bolognese sauce thickens. Adjust the consistency by adding more water if necessary.
  7. Taste and adjust the salt, pepper, and spices.
  8. On the other hand, cook the spaghetti in salted water until al dente, then drain.
  9. Serve the lentil bolognese sauce over the spaghetti. Lastly, garnish with vegan Parmesan cheese or yeast flakes and fresh herbs if desired.

2. Pasta with ricotta meatballs

You have to try this delicious recipe, where the meat balls are exchanged for delicious meatballs made with zucchini , ricotta cheese and Parmesan. A whole experience of new flavors in the best vegetarian style, accompanied by a warm tomato sauce in the best Italian style.

Pasta con albóndigas hechas con ricotta

2.1 Ingredients

  • 3 grated zucchini and 1 large grated onion.
  • 3 garlic cloves, finely chopped
  • 1/2 cup fat-free ricotta cheese and 1/4 cup freshly grated Parmesan cheese. You can leave a little more to decorate.
  • 1 large egg
  • 1 cup panko breadcrumbs.
  • 1 teaspoon seasoned salt and fresh ground black pepper to taste.
  • 1 tablespoon Italian seasoning.
  • 1/4 cup of fresh basil, chopped to decorate.
  • Coconut oil for frying (vegetable oil can also be used).
  • 2 to 3 cups of tomato sauce and the same amount for the pasta.
Cómo hacer albóndigas con queso ricotta

2.2 Preparation

  1. Grate the zucchini and onions with the help of a grater or food processor.
  2. Place in a large bowl and add the garlic. Mix until everything is well combined.
  3. Transfer zucchini mixture to large sheet of absorbent paper; wrap the zucchini mixture and twist vigorously into a ball.
  4. Squeeze the ball over the sink or bowl to catch all of the water.
  5. Detangle the cheesecloth and set the zucchini mixture aside.
  6. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, panko crumbs, seasoned salt, black pepper, Italian seasoning, and basil. Stir until everything is well combined.
  7. Add the zucchini mixture to the ricotta mixture and continue mixing until fully incorporated.
  8. Shape mixture into 12 golf ball sized meatballs.
  9. Preheat the broiler, add a little oil to a cast iron skillet and heat over medium-high heat.
  10. Working in batches, add the meatballs to the skillet and cook for 5 minutes, turning occasionally, until golden brown on all sides.
  11. Remove to a plate lined with a paper towel.
  12. Once all the meatballs are done, add them back to the pan and pour the tomato sauce over them.
  13. Grill 4 to 5 minutes, or until sauce is warm and bubbly and meatballs are fully cooked.
  14. Remove from the oven and serve over prepared whole wheat pasta.
  15. Garnish with freshly grated Parmesan and fresh chopped basil.
Albóndigas de ricotta

3. Vegetable lasagna

If you are looking for a plate full of vegetables (other than salad) then you have found the perfect recipe for you.

Vegetable lasagna is a rich combination of layers of vegetables between stacks of cheese and lasagna noodles. The result is a great combination of very healthy flavors. You can add some toppings like sliced zucchini, mushrooms or artichokes, everything to your liking.

Receta de la Lasaña con verduras

3.1 Ingredients

  • 450 grams of zucchini trimmed and thinly sliced lengthwise.
  • 250 grams of fresh chopped spinach.
  • 700 grams of ricotta cheese.
  • 90 grams of Parmesan cheese.
  • 1 beaten egg.
  • 2 teaspoons minced garlic.
  • 1/4 cup of fresh basil and 1/4 cup of fresh parsley.
  • 1/2 teaspoon chopped red pepper.
  • 700 milliliters of marinara.
  • 350 grams of partially skimmed mozzarella.
  • 350 grams of gluten-free lasagna noodles cooked according to package directions.
Cómo preparar una lasaña con verduras

2.2 Preparation

  1. Heat a skillet over medium heat and drizzle with oil.
  2. Season the zucchini strips with salt and pepper.
  3. Cook for 8-10 minutes. (Cooking time will vary based on number of zucchini slices.) Remove from heat and set aside.
  4. Spray the skillet again and add the spinach. Cook until the spinach is wilted.
  5. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
  6. Preheat the oven to 180 degrees Celsius.
  7. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, garlic, basil, parsley, and ground red pepper. Add the spinach and season with salt and pepper.
  8. Coat a saucepan with cooking spray and spread 1/2 cup of the Marinara on the bottom.
  9. Top with a layer of noodles, a layer of zucchini, 1/2 of the ricotta and mozzarella mixture.
  10. Spread 1/3 of the remaining marinara out and repeat the layers. Finish with a layer of noodles, marinara, and the rest of the mozzarella cheese.
  11. Bake for 30 minutes and let cool for 15 minutes before serving.
Preparación de la lasaña de verduras

References

  • Tara, G. 17 Vegetarian Versions of Your Favorite Meaty Pasta Dishes. For Greatist [Revised January 2019].