Meat-free meals don't get much better than these vego pastas

Elevate meat-free Mondays with these delicious and nutritious sauces – pesto, tomato sugo, mushroom ragu, and lentil bolognese included.

May 13, 2020

Creamy greens pasta with lemon and cavolo nero pangrattato (breadcrumbs)

This herby green pasta combines creamy sauce and a delectable crunchy crumb for a delightful textural take on classic Italian food.

Pasta primavera with leeks, zucchini and ricotta

There's nothing better than a creamy pasta in the middle of the week, and this dish proves why.

Jo Barrett's zucchini, ricotta and sundried tomato lasagne

Zucchini, ricotta and sundried tomato lasagne

“When I cook at home I like to pack my meals with lots of vegies. This lasagne is very textural and a different spin on the classic. Plus it uses less pasta, more vegetables, and you don’t miss out on that lasagne feeling,” says Jo Barrett.

Chickpea bolognese

This vegetarian bolognese will have you happy to skip the meat.

Braised eggplant, tomato and beans

This vegetarian Italian recipe makes for a divine family dinner, packed to the brim with flavour and nutrition.

Creamed greens pasta bake

This no-waste, vegie-filled pasta bake can easily be made vegetarian – just omit the bacon.

Roast mushroom ragu with pappardelle

"You can make a big batch of ragu and use to stir through other dishes such as risotto. This sauce freezes well." – Silvia Colloca

Pumpkin, lemon thyme & pecorino pasta

Prepare the pumpkin and breadcrumbs ahead for a quick and easy weeknight dinner.

Baked pasta with artichokes, greens and too much cheese

This dish will only be as good as the cheese you use. Cheap ricottas just isn't going to cut it here, so seek out the kind that is fresh and most definitely full-fat, says Alison. This recipe is an extract from DINING IN by Alison Roman. Copyright © 2017 by Alison Roman.

Rigatoni with pickled fennel and preserved lemon

Cheesy Italian pasta at its finest.

Sugo di pomodoro con pasta fazzoletti (tomato sugo with handkerchief pasta)

Tomato sugo is the heart and soul of Italian cookery. There are so many ways of making this much-loved sauce: roasting the tomatoes, passing through a mouli, using tinned tomatoes, blending, the list goes on. I like to keep it simple. The best available tomatoes, peeled, then slow-cooked with garlic and onion. Easy.

The cauliflower cheese pasta bake you need this winter

Cauli cheese pasta bake with crispy sage

Is there any more comforting than a cheesy, golden pasta bake? We sure don't think so.

Quick green pasta

“Everyone loves pasta, so treating it as your best friend and a vehicle for getting extra veg into meals is a good way to approach things. Flex the veg you use depending on what you’ve got. You want around 500g of veg in total, or more if you’ve got it." – Jamie Oliver