Cooking Vegetarian: 2,600+ Recipes
Rustic lentil pasta is a hug in a bowl — earthy lentils and vegetables simmered into a thick stew, with short pasta cooked right in so nothing goes to waste. It's an old-style one-pot dinner that feeds six generously. A splash of something acidic at the end makes...
Pasta aglio e olio — garlic and oil pasta — is the beloved late-night Neapolitan classic made from almost nothing: spaghetti, a serious amount of garlic, olive oil, and chile, bound together by starchy pasta water. Done right it's glossy and restaurant-smooth,...
Creamy chestnut pasta is my cold-weather card to play — sweet, faintly nutty chestnuts folded into cream with thyme, over pasta in thirty minutes. It tastes like a holiday dish that took all afternoon. Vacuum-packed, canned, or frozen chestnuts make it a genuine...
Caramelized onion pasta is the profoundly simple kind of recipe that sounds too plain and silences the table anyway: five or six onions, slow-cooked in olive oil until sweet and jammy, tossed with long pasta and its own starchy water. An hour, most of it hands-off....
Simple pasta with butter and Parmesan is the three-ingredient dinner that raised half of Italy — long strands tossed with softened butter, grated cheese, and the starchy water they cooked in. That water is the trick that turns fat and cheese into an actual sauce....
One-pot rustic Italian pasta with broccoli is the dish I cook when the counter needs a night off — the pasta cooks right in the pan with the broccoli and garlic. Everything turns emerald and glossy with olive oil, in thirty minutes. One pot, four servings, almost no...
Creamy and savory almond butter pasta is the weeknight sauce I make from the nut jar when the fridge is empty — blanched almonds blitzed with garlic into a silky coating for whatever pasta exists. Thirty minutes, most of it spent boiling water. Herbs and Parmesan on...
Passatelli in broth — vegetarian Italian dumpling soup — turns stale bread, Parmesan, and eggs into something that tastes like someone's grandmother made it. The dough presses through a ricer into short, tender strands that simmer in rich vegetable stock for five...
If you thought gnocchi couldn't get any better, let me introduce you to its sophisticated, slightly sweeter cousin: Parsnip Gnocchi! This recipe is a delightful twist on the classic potato version, infusing each pillowy dumpling with the nutty, earthy sweetness of...
30-minute vegetarian pad thai gets everything right in the time it takes rice noodles to soak: pressed tofu, egg, and bean sprouts in a proper tamarind-soy sauce that balances sour, salty, and sweet. Roasted peanuts and cilantro finish it off. No wok skills required —...
Risotto-style orzo — orzotto — has all the creaminess of risotto with none of the stirring marathon: the tiny pasta releases its starch into stock and wine in about fifteen minutes. Softened butter and Parmesan finish it into something silky. It's the weeknight...
Linguine con salsa cruda — linguine with raw tomato sauce — is the height of summer cooking: nothing is cooked except the pasta. Ripe tomatoes, garlic, basil, and olive oil sit and macerate while the water boils, then the hot pasta melts it all into a sauce. It's...