When it comes to delicious and satisfying meals, Italian cuisine often tops the list. But what if you’re a vegetarian looking for some inspiration? Don’t worry, we’ve got you covered! Italy has a rich tradition of producing incredibly flavorful and creative vegetarian dishes that are sure to please even the most discerning palate.
In this article, we’ll be exploring 20 mouthwatering vegetarian Italian recipes that showcase the best of the Mediterranean diet. From classic pasta dishes to innovative twists on traditional favorites, these recipes will take you on a culinary journey through Italy’s rich gastronomic heritage. Whether you’re a seasoned vegetarian or just looking for some new ideas to spice up your meal routine, we’ve got something for everyone.
Stay tuned for our first 10 recipes, featuring everything from creamy cannelloni to roasted vegetable lasagna and more!
Classic Margherita Pizza
A timeless Italian favorite, this classic margherita pizza recipe brings together the simplicity of fresh tomatoes, creamy mozzarella, and fragrant basil. With just a few ingredients and minimal preparation, you’ll be enjoying a deliciously authentic Neapolitan-style pizza in no time.
Ingredients:
– 1 lb pizza dough (homemade or store-bought)
– 2 cups San Marzano tomato sauce
– 8 oz fresh mozzarella cheese, sliced
– Fresh basil leaves, chopped
– Salt and extra-virgin olive oil
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/4 inch.
3. Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
4. Arrange the mozzarella slices on top of the sauce.
5. Sprinkle chopped basil leaves and a pinch of salt.
6. Drizzle with olive oil.
7. Bake for 12-15 minutes or until the crust is golden brown.
Cooking Time: 12-15 minutes
Creamy Spinach and Ricotta Cannelloni
A comforting Italian-inspired dish that combines the richness of ricotta cheese with the earthiness of spinach, all wrapped up in tender cannelloni pasta. This creamy filling is a game-changer for any pasta lover!
Ingredients:
– 12-16 cannelloni tubes
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F.
2. Cook cannelloni tubes according to package instructions.
3. In a mixing bowl, combine spinach, ricotta cheese, garlic, Parmesan cheese, and egg. Season with salt and pepper.
4. Stuff each cooked cannelloni tube with the spinach-ricotta mixture.
5. Place filled tubes in a baking dish and cover with marinara sauce.
6. Bake for 25-30 minutes or until the filling is hot and the pasta is al dente.
Cooking Time: 25-30 minutes
Roasted Vegetable Lasagna
A hearty, flavorful twist on the classic Italian dish, this Roasted Vegetable Lasagna combines tender vegetables with rich pasta sauce and creamy ricotta cheese. Perfect for a cozy dinner party or family gathering.
Ingredients:
– 8-10 lasagna noodles
– 2 cups mixed roasted vegetables (such as zucchini, bell peppers, eggplant, and mushrooms)
– 1 cup marinara sauce
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large bowl, combine roasted vegetables, marinara sauce, ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
4. Assemble the lasagna by spreading a layer of the vegetable mixture on the bottom of a 9×13-inch baking dish, followed by a layer of noodles and finally a layer of the remaining vegetable mixture.
5. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Eggplant Parmesan
Eggplant Parmesan is a beloved Italian-American dish that combines the rich flavors of eggplant, tomato sauce, and melted mozzarella cheese. This simple recipe yields a delicious and satisfying main course or side dish.
Ingredients:
– 2 large eggplants
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/4-inch thick rounds.
3. Dip each round in beaten eggs, then coat with breadcrumbs mixed with Parmesan cheese.
4. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown, about 3-4 minutes per side.
5. Arrange fried eggplant slices in a baking dish. Top with marinara sauce and shredded mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Pesto Pasta with Sun-Dried Tomatoes
This classic Italian dish combines the bright flavors of pesto sauce with the chewy sweetness of sun-dried tomatoes, all wrapped up in a comforting bowl of pasta.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1/2 cup store-bought or homemade pesto sauce
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, combine pesto sauce and chopped sun-dried tomatoes. Heat over medium-low heat, stirring occasionally, for 2-3 minutes or until warmed through.
3. Add cooked pasta to the skillet, tossing to combine with pesto mixture. If needed, add reserved pasta water to achieve desired consistency.
4. Season with salt and pepper to taste. Top with grated Parmesan cheese and garnish with fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Caprese Stuffed Portobello Mushrooms
These earthy delights are filled with the sweetness of tomatoes, creaminess of mozzarella, and brightness of fresh basil. Perfect for a quick and impressive appetizer or snack.
Ingredients:
– 4 large portobello mushrooms
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by gently wiping them with a damp cloth.
3. In a small bowl, mix together cherry tomatoes, mozzarella cheese, and basil.
4. Stuff each mushroom cap with the tomato-cheese mixture, dividing it evenly among the four.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Zucchini Fritters with Marinara Sauce
Enjoy a flavorful and healthy twist on traditional fritters with this recipe that combines the sweetness of zucchinis with the tanginess of marinara sauce.
Ingredients:
– 2 medium zucchinis, grated
– 1/4 cup all-purpose flour
– 1/4 cup cornmeal
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 egg, lightly beaten
– 1/4 cup milk
– Vegetable oil for frying
– Marinara sauce (store-bought or homemade) for serving
Instructions:
1. In a bowl, combine grated zucchinis, flour, cornmeal, baking powder, and salt.
2. Add the egg, milk, and mix until just combined.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
4. Using a spoon, drop small amounts of the mixture into the oil, flattening slightly with a spatula.
5. Fry for 2-3 minutes on each side or until golden brown.
6. Drain on paper towels and serve hot with marinara sauce.
Cooking Time: 8-10 minutes
Risotto ai Funghi (Mushroom Risotto)
Risotto ai Funghi, a classic Italian dish, is a rich and flavorful rice-based recipe that’s perfect for a cozy dinner. This creamy mushroom risotto combines tender Arborio rice with sautéed mushrooms and Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add wine (if using) and stir until absorbed. Then, add 1/2 cup broth and stir until absorbed. Repeat this process, adding broth in 1/2-cup increments, waiting for each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: approximately 25-30 minutes
Stuffed Bell Peppers with Italian Herbs
A flavorful and colorful vegetarian dish that’s perfect for a weeknight dinner or special occasion. This recipe combines the sweetness of bell peppers with the savory flavors of Italy, all in one delicious package.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cooked rice
– 1/2 cup grated mozzarella cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1/4 cup chopped garlic
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon Italian seasoning
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked rice, mozzarella cheese, parsley, basil, garlic, salt, pepper, and Italian seasoning.
4. Stuff each bell pepper with the rice mixture and top with olive oil.
5. Bake for 30-40 minutes or until bell peppers are tender.
6. Serve hot, garnished with additional parsley if desired.
Cooking Time: 30-40 minutes
Tomato and Basil Bruschetta
This classic Italian-inspired bruschetta is a perfect combination of sweet tomatoes, fragrant basil, and crispy bread. With just a few ingredients, you can create a delicious appetizer or snack that’s sure to please.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 baguette, sliced into 1/2-inch thick rounds
– Salt and pepper to taste
– 1/4 cup freshly grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, chopped basil, olive oil, garlic, salt, and pepper. Mix well.
3. Arrange baguette slices on a baking sheet.
4. Spoon the tomato mixture onto each bread slice, leaving a small border around the edges.
5. Bake for 10-12 minutes or until bread is toasted and lightly browned.
6. Remove from oven and sprinkle with Parmesan cheese (if using). Serve warm.
Cooking Time: 10-12 minutes
Vegetarian Minestrone Soup
This hearty soup is a staple of Italian cuisine, packed with a medley of vegetables and beans. This vegetarian version skips the meat, but not the flavor!
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as zucchini, carrots, green beans, and cherry tomatoes)
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans
– 4 cups vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the mixed vegetables and cook until tender, about 5 minutes.
4. Stir in the diced tomatoes, kidney beans, and vegetable broth.
5. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the soup has thickened slightly.
6. Season with basil, salt, and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Spinach and Ricotta Stuffed Shells
This recipe puts a fresh spin on the classic stuffed shells, incorporating the nutrients and flavor of spinach into a creamy ricotta filling. Perfect for a comforting dinner or lunch.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper.
4. Stuff each cooked pasta shell with the spinach-ricotta mixture.
5. Place stuffed shells in a baking dish, drizzle with olive oil.
6. Bake for 20-25 minutes or until the filling is set and the shells are tender.
Cooking Time: 20-25 minutes
Garlic and Olive Oil Spaghetti
This recipe combines the pungency of garlic with the richness of olive oil to create a deliciously simple spaghetti dish. Perfect for a quick weeknight dinner or a special occasion, this classic Italian-inspired meal is sure to please.
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a small saucepan, heat the olive oil over medium-low heat. Add minced garlic and cook for 4-5 minutes, stirring occasionally, until fragrant and lightly golden.
3. Once the spaghetti is cooked, drain and return it to the pot. Add the garlic-infused olive oil and toss to combine.
4. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese and serve hot.
Cooking Time: 15-20 minutes
Roasted Red Pepper and Goat Cheese Ravioli
Roasted Red Pepper and Goat Cheese Ravioli Recipe
Savor the sweet and tangy combination of roasted red peppers and creamy goat cheese wrapped in homemade ravioli.
Ingredients:
– 1 lb all-purpose flour
– 2 large eggs
– 1 tsp salt
– 1/4 cup warm water
– 1/2 cup roasted red pepper puree (see note)
– 1/4 cup crumbled goat cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Make the ravioli dough by combining flour, eggs, and salt in a mixing bowl. Gradually add warm water until a smooth dough forms.
3. Divide the dough into 4 equal pieces. Roll out each piece into a thin sheet.
4. Spread roasted red pepper puree onto one half of each sheet, leaving a 1/2-inch border. Top with crumbled goat cheese.
5. Fold the other half of the sheet over the filling to form a triangle or square shape. Press edges together to seal.
6. Cook ravioli in boiling salted water for 3-4 minutes or until they float to the surface. Serve with your favorite sauce and garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Vegetarian Antipasto Platter
This colorful platter is a perfect blend of flavors and textures, making it a great option for a quick snack or light meal. With an array of vegetables, cheeses, and nuts, you’ll be treated to a delicious and satisfying experience.
Ingredients:
– 1 cup cherry tomatoes, halved
– 1 cup sliced red bell peppers
– 1 cup sliced yellow bell peppers
– 8 oz mozzarella cheese, sliced
– 1/4 cup pitted green olives, sliced
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Arrange the cherry tomatoes, red and yellow bell peppers on a large platter.
2. Top with mozzarella cheese slices.
3. Sprinkle green olives and parsley leaves over the platter.
4. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time: None! This platter is ready in minutes, making it perfect for a quick snack or light meal.
Polenta with Wild Mushroom Ragù
This hearty dish combines the comforting creaminess of polenta with the earthy flavor of wild mushrooms, perfect for a cozy dinner or special occasion. The ragù’s rich flavors and tender texture make it a great accompaniment to grilled meats, roasted vegetables, or as a standalone main course.
Ingredients:
– 1 cup polenta
– 4 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed wild mushrooms (such as chanterelle and cremini), cleaned and sliced
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup chicken broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the polenta according to package instructions using 4 cups of water.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until translucent.
3. Add the mushrooms, garlic, white wine, and chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the mushrooms are tender.
4. Serve the ragù over the cooked polenta, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Artichoke and Lemon Pasta
Brighten up your pasta game with this refreshing and flavorful dish, featuring artichoke hearts and a zesty lemon sauce.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 1 can (14 oz.) artichoke hearts, drained and chopped
– 2 lemons, juiced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
3. Add chopped artichoke hearts, lemon juice, salt, and pepper. Stir to combine. Cook for 2-3 minutes, until heated through.
4. Add cooked pasta to the skillet, tossing to combine with artichoke mixture. If needed, add reserved pasta water to achieve desired consistency.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Vegetarian Italian Wedding Soup
This hearty soup is a vegetarian twist on the classic Italian wedding soup, featuring tender greens and a flavorful vegetable broth.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as zucchini, carrots, bell peppers)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried basil
– 1/2 teaspoon salt
– Freshly ground black pepper, to taste
– 2 cups chopped spinach
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mixed vegetables; cook for an additional 5 minutes.
4. Add vegetable broth, diced tomatoes, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Stir in chopped spinach and let wilt into the soup.
6. Serve hot, garnished with grated Parmesan cheese (optional).
Cooking Time: 30-35 minutes
Pan-Fried Gnocchi with Sage Butter
Quickly elevate a simple pasta dish into a rich and satisfying meal with this easy recipe for pan-fried gnocchi topped with a flavorful sage butter. This comforting Italian-inspired dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound gnocchi
– 2 tablespoons unsalted butter
– 4-6 sage leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface.
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped sage and cook until fragrant, about 30 seconds.
3. Drain the cooked gnocchi and add them to the skillet with the sage butter. Toss gently to combine.
4. Add the remaining 1 tablespoon of butter and toss until the gnocchi are well coated.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Tomato and Mozzarella Salad with Balsamic Glaze
Savor the flavors of Italy with this classic salad featuring fresh tomatoes, creamy mozzarella, and a tangy balsamic glaze. Perfect for warm weather or as a light lunch.
Ingredients:
– 4 large tomatoes, sliced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Arrange tomato slices on a platter or individual plates.
2. Place mozzarella slices on top of the tomatoes.
3. Drizzle olive oil over the salad.
4. In a small saucepan, reduce balsamic vinegar over medium heat until thickened and syrupy (about 5 minutes).
5. Brush the balsamic glaze over the salad.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: None! This salad is ready in just a few simple steps.
Summary
Get ready to indulge in a taste of Italy with these 20 mouth-watering vegetarian recipes! From classic Margherita Pizza and creamy Cannelloni, to roasted Vegetable Lasagna and flavorful Pesto Pasta, there’s something for everyone. Enjoy stuffed Portobello Mushrooms, crispy Zucchini Fritters, and hearty Risotto ai Funghi. Plus, discover delicious twists on Italian staples like Spaghetti, Ravioli, and Bruschetta. Whether you’re a seasoned vegetarian or just looking to add some plant-based options to your repertoire, these recipes are sure to satisfy your cravings!
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