Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
For the love of pasta, is there anything more satisfying than a perfectly twirled forkful of noodles? Having an arsenal of versatile pasta dishes with different flavor bases is a wonderful tool for quick and easy weeknight meals. Whether youโre craving something creamy and comforting, bright and fresh, or rich and herbaceous, these recipes deliver big flavor with minimal effort.
Each dish comes together in 30 minutes or less, uses many pantry-friendly ingredients, and pleases everyone from picky eaters to adventurous food lovers. Iโve included options to make them fully plant-based, and you can add protein as needed. For these dishes, you can prep components ahead, and cook enough for tomorrowโs lunch.
Quick Tips for Pasta Success
Cook pasta ahead: Cook your pasta for the week ahead of time and toss with a little olive oil. Store in the fridge for up to 3 days. Reheat in a skillet with a little boiling water until warmed through and serve with your favorite sauce. This makes it super easy to get dinner on the table in minutes for hungry kiddos.
Make extra for lunch: A 1-pound pasta dish served with a nice salad for my family of 4 leaves enough leftovers for one or two next-day lunches. Most of these recipes are also delicious at room temperature.
Save that pasta water: The starchy, salty pasta water is gold for creating silky sauces. Always reserve at least 1/2 cup before draining.
Plant-Based or Dairy? You Choose!
One of the simplest and most effective actions you can take to help the environment is to reduce your consumption of animal products, including dairy. Each of these recipes can easily adapt. Experiment with dairy alternatives without sacrificing flavor: Swap heavy cream for full-fat coconut milk, use vegan Parmesan or nutritional yeast, and choose plant-based ricotta (or make your own with cashews). The rich, creamy textures work beautifully with plant-based ingredients.
RECIPE: Creamy Plant-Based Mushroom Pasta
- Yield: Serves 4โ6 1x
Description
Earthy mushrooms meet silky pasta in this creamy, satisfying dish that comes together quickly with minimal ingredients and maximum flavor. This recipe easily adapts to be completely plant-based by using coconut milk instead of heavy cream and vegan Parmesan.
Ingredients
- 1 lb pasta (fettuccine or spaghetti work best)
- 4 Tbsps olive oil, divided
- 1 lb mushrooms, sliced 1/4-inch thick (cremini, button, shiitake, or mixed varieties)
- Kosher salt and freshly ground black pepper
- 1 large shallot, finely minced (or 1 small onion)
- 4 garlic cloves, finely minced
- 1 14-oz can full-fat coconut milk (or 1 cup heavy cream)
- 3/4 cup freshly grated vegan (or regular) Parmesan cheese, divided
- 2 Tbsps fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley or basil for garnish
Instructions
- Cook the pasta al dente (1 to 2 minutes under package time) in generously salted boiling water. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook for 6 to 7 minutes, until golden brown. Resist stirring frequently to achieve better browning. Season with salt and pepper once most liquid has evaporated.
- Reduce heat to medium-low, add remaining 2 tablespoons olive oil and the shallots. Cook for 2 to 3 minutes, stirring frequently, until softened and fragrant. Add garlic for the last minute.
- Add the drained pasta to the pan with the mushrooms. Pour in the coconut milk and 1/4 cup of the reserved pasta water, tossing to coat. Bring to a gentle simmer. Simmer and thicken for 3 to 5 minutes, stirring frequently, until sauce coats the pasta. If too thick, add more pasta water, 2 tablespoons at a time.
- Remove from heat and stir in 1/2 cup Parmesan, lemon juice, and red pepper flakes if using. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh herbs and extra Parmesan.
Notes
- Mushroom success: Try shiitake (stems removed), baby bella, oyster, or chanterelles for different flavors and textures. Donโt overcrowd the pan when cooking mushrooms; cook in batches if needed for better browning.
- Protein boost: Add grilled chicken, seared shrimp, or cooked plant-based sausage during the last few minutes of cooking.
- Extra vegetables: Stir in frozen peas during the last 2 minutes or add fresh spinach to wilt at the end.
- Heat level: Adjust red pepper flakes to taste or add a pinch of cayenne for extra warmth.
- Coconut milk: Shake the can well before opening and use the thick cream that separates for extra richness.
- Pasta water is key: The starchy pasta water helps bind the sauce and creates that perfect creamy consistency.
RECIPE: Zucchini and Yellow Squash Pasta With Lemon Ricotta
- Yield: Serves 4โ6 1x
Description
This vibrant pasta celebrates summerโs bounty with tender sautรฉed zucchini and yellow squash, creamy ricotta, and bright lemon. Itโs delicious served warm straight from the pan or at room temperature, making it perfect for easy meal prep and packed lunches.
Ingredients
- 1 lb pasta (such as penne or rigatoni)
- 6 Tbsps olive oil, divided
- 2 medium zucchini (about 1 lb), cut into half-moons
- 2 medium yellow squash (about 1 lb), cut into half-moons
- 4 garlic cloves, minced
- 1 tsp Italian seasoning (optional)
- 1/4 tsp red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- Zest and juice from 1 lemon
- 1/2 cup freshly grated Parmesan cheese, plus more for serving (or vegan Parmesan)
- 1 cup whole milk ricotta cheese (or vegan ricotta)
- 1/4 cup fresh basil leaves, torn
Instructions
- Cook the pasta al dente (1 to 2 minutes under package time) in generously salted boiling water. Reserve 1 cup pasta water before draining.
- Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Add zucchini and yellow squash (work in 2 batches if your pan is crowded). Cook for 6 to 8 minutes, stirring occasionally, until tender and lightly golden. Donโt overcook; you want them to hold their shape.
- During the last minute of cooking, add garlic and Italian seasoning and red pepper flakes if using. Season generously with salt and pepper.
- Add the drained pasta to the skillet along with remaining 2 tablespoons of olive oil. Toss to combine.
- Remove from heat. Add lemon zest and juice, and Parmesan, tossing to combine. Then add dollops of ricotta, gently folding to create creamy pockets throughout the pasta (donโt overmix). Add pasta water 2 to 3 tablespoons at a time if the pasta seems dry or you want it more saucy.
- Serve immediately while warm, or let cool to room temperature for a delicious pasta salad. Garnish with plenty of torn basil and extra Parmesan.
Notes
- Make it vegan: Use vegan ricotta (store-bought or homemade with cashews) and nutritional yeast or vegan Parmesan cheese.
- Protein boost: Toss in grilled chicken, seared shrimp, or white beans for a heartier meal.
- Extra vegetables: Add halved cherry tomatoes during the last 2 minutes of sautรฉeing, or fold in fresh spinach at the very end to wilt.
- Herb variations: Try fresh mint, oregano, or parsley instead of or alongside the basil.
RECIPE: Arugula Walnut Pesto Pasta
- Yield: Serves 4โ6 1x
Description
This vibrant pesto pasta proves you donโt need basil to make a delicious pesto sauce. Blanching the arugula removes any harsh bite while preserving its peppery character, and walnuts add rich, buttery depth that pairs beautifully with the greens. The result is so delicious, no one will even realize itโs not traditional basil pesto.
Ingredients
- 6 oz baby arugula (about 5 packed cups)
- 1 tsp + 3/4 cup olive oil, divided, plus more for serving
- 3/4 cup walnuts, plus more for serving
- 1 lb pasta (such as farfalle, spaghetti, linguine, or penne)
- 2-3 garlic cloves, peeled and roughly chopped
- 3/4 cup freshly grated Parmesan cheese (or vegan Parmesan), plus more for serving
- 1/2 tsp kosher salt
Instructions
- Bring a large pot of salted water to boil (youโll use this same pot for the pasta). Add the arugula for just 5 to 10 seconds until wilted and bright green. Using a spider or slotted spoon, immediately transfer to an ice bath to stop cooking. Drain well and squeeze out excess water with your hands.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Add walnuts and toast 3 to 4 minutes until fragrant, tossing frequently to prevent burning. Transfer to a bowl and let cool completely.
- Cook the pasta in the same generously salted boiling water until al dente (1 to 2 minutes under package time). Reserve 1 cup pasta water before draining.
- In a food processor or high-powered blender, combine blanched arugula, toasted walnuts, garlic, Parmesan, and salt. Pulse to roughly chop. With the machine running, slowly drizzle in the 3/4 cup of olive oil until smooth and creamy. Taste and adjust seasoning as needed.
- In a large warmed serving bowl, toss pasta with about 3/4 of the pesto (youโll have extra). Add 1/4 to 1/2 cup pasta water gradually, tossing until the sauce coats the pasta silkily. Add more pasta water if needed.
- Serve immediately with extra Parmesan, a sprinkle of chopped walnuts, and a drizzle of good olive oil.
Notes
- Make ahead magic: Pesto can be made up to 2 days ahead, and extra pesto keeps in the fridge for up to 1 week. Cover the surface with olive oil and cover tightly to prevent oxidation.
- Freeze for later: Use ice cube trays to freeze pesto. Pop out cubes as needed for instant flavor โ perfect for pasta, pizza, sandwiches, or tossing with roasted vegetables.
- Beyond pasta: This pesto is incredibly versatile. Use it as a sandwich spread, pizza sauce, marinade for grilled vegetables, or stirred into soups and grain bowls.
Use What You Have
Mix your greens: Try half arugula and half spinach, or add some basil or parsley to the mix. Even blanched carrot tops, kale, or broccoli leaves work beautifully for an adventurous twist. This method works with any sturdy green: Blanch longer for tougher greens.
Nut variations: While walnuts are perfect here, substitute pine nuts, almonds, cashews, or sunflower seeds. Always toast them first for the best flavor.
Cheese options: Use traditional Parmesan, Pecorino Romano, or vegan Parmesan. Nutritional yeast works in a pinch.
