15 Vegetarian Pasta Recipes To Try In 2025!

There’s something magical about summer and pasta. The sun on your face, fresh herbs from the garden, and the sizzle of garlic in olive oil—these moments always take me back to my grandmother’s cozy kitchen. Though she was Italian, living in New York added a playful American twist to our family recipes. In this spirit, I’m excited to share 15 vegetarian pasta recipes perfect for summer 2025—each tested, loved, and guaranteed to make you fall in love with pasta all over again.

Whether you’re craving something light for a picnic, a zesty main course for a family dinner, or a creative dish for your next potluck, these vegetarian pasta recipes will inspire you to get cooking. From classics like Caprese Pasta Salad to bold new creations like Spicy Avocado Linguine, there’s a bowl for everyone at your summer table.

So grab your apron and let’s twirl into these vibrant, delicious vegetarian pasta recipes!

1. Summer Garden Veggie Pasta

A celebration of summer’s bounty, this vegetarian pasta bursts with fresh veggies and bright flavors.

Ingredients:

• 350g (12 oz) pasta (penne or fusilli)
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped
• Salt & pepper, to taste
• Grated parmesan or vegan alternative (optional)

Instructions:

1. Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water; drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant.
3. Toss in zucchini, squash, and bell pepper. Sauté for 5 minutes, then add cherry tomatoes.
4. Cook until veggies are just tender. Add drained pasta and reserved pasta water.
5. Stir in basil, season with salt and pepper, and serve with cheese if desired.

2. Caprese Pasta Salad

Inspired by the classic Italian salad, this dish is perfect for picnics and summer potlucks.

Ingredients:

• 400g (14 oz) rotini or farfalle pasta
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella pearls (or vegan mozzarella)
• 1/2 cup fresh basil, torn
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• Salt & black pepper

Instructions:

1. Cook pasta, rinse with cool water, and drain.
2. In a large bowl, combine pasta, tomatoes, mozzarella, and basil.
3. Drizzle with olive oil and balsamic glaze. Toss to coat.
4. Season with salt and pepper. Serve chilled or at room temperature.

3. Creamy Lemon Spinach Linguine

Bright, tangy, and satisfying—summer in a bowl!

Ingredients:

• 400g (14 oz) linguine
• 3 cups baby spinach
• Zest & juice of 1 large lemon
• 3/4 cup heavy cream (or plant-based cream)
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup grated parmesan (optional)
• Salt & pepper

Instructions:

1. Cook linguine according to package directions.
2. Heat olive oil in a pan; sauté garlic for 1 minute.
3. Add cream, lemon zest, and juice. Simmer 2 minutes.
4. Stir in spinach until wilted.
5. Add drained linguine, toss to coat. Top with parmesan, salt, and pepper.

4. Spicy Avocado Linguine

Creamy avocado sauce with a spicy kick—simple and refreshing!

Ingredients:

• 400g (14 oz) linguine
• 2 ripe avocados
• 1 jalapeño, seeded and chopped
• 1/4 cup cilantro
• Juice of 1 lime
• 2 tbsp olive oil
• 2 cloves garlic
• Salt & pepper

Instructions:

1. Cook linguine and reserve 1/4 cup pasta water.
2. In a blender, combine avocado, jalapeño, cilantro, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth.
3. Toss drained pasta with sauce, thinning with reserved water as needed.

5. One-Pot Ratatouille Pasta

All the flavors of classic ratatouille—easy and vegetarian!

Ingredients:

• 400g (14 oz) penne pasta
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 can (400g) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt & pepper
• Fresh basil

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic.
2. Add eggplant, zucchini, and bell pepper. Cook 5 minutes.
3. Add canned tomatoes, dried thyme, and pasta. Cover with water.
4. Simmer, stirring occasionally, until pasta is cooked.
5. Season, garnish with basil.

6. Sweet Corn and Pesto Orecchiette

A summery, nutty pesto pairs perfectly with sweet corn kernels.

Ingredients:

• 400g (14 oz) orecchiette
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup basil pesto (homemade or store-bought)
• 1/4 cup toasted pine nuts
• 1/4 cup parmesan (or vegan parmesan)
• Salt & pepper

Instructions:

1. Cook pasta and add corn in the last 2 minutes.
2. Reserve some pasta water and drain.
3. Toss pasta and corn with pesto, adding water as needed.
4. Top with pine nuts and parmesan.

7. Mediterranean Orzo Salad

A vibrant, tangy orzo salad bursting with color and flavor.

Ingredients:

• 400g (14 oz) orzo
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted & halved
• 1/2 cup diced cucumber
• 1/2 cup feta cheese (or vegan feta)
• 1/4 cup red onion, diced
• 1/4 cup fresh parsley
• 3 tbsp lemon juice
• 2 tbsp olive oil
• Salt & pepper

Instructions:

1. Cook orzo, rinse, and drain.
2. Mix all ingredients in a large bowl. Toss with lemon juice and olive oil.
3. Chill before serving.

8. Creamy Roasted Red Pepper Penne

Sweet, smoky, and velvety—an American classic with a European twist.

Ingredients:

• 400g (14 oz) penne
• 2 roasted red bell peppers, peeled and chopped
• 1/2 cup cream (or coconut cream)
• 1/4 cup parmesan (or vegan cheese)
• 2 cloves garlic
• 1 tbsp olive oil
• Salt & pepper

Instructions:

1. Blend roasted peppers, cream, garlic, and cheese until smooth.
2. Cook pasta and toss with sauce over low heat.
3. Season to taste.

9. Broccoli & Sun-Dried Tomato Spaghetti

A fiber-packed, flavorful dish with a sweet tang from sun-dried tomatoes.

Ingredients:

• 400g (14 oz) spaghetti
• 2 cups broccoli florets
• 1/2 cup sun-dried tomatoes (packed in oil)
• 2 cloves garlic
• 2 tbsp olive oil
• Crushed red pepper (optional)
• Salt & pepper

Instructions:

1. Steam broccoli until just tender.
2. Sauté garlic and sun-dried tomatoes in oil.
3. Add broccoli and cooked pasta. Toss and serve.

10. Summer Squash Pasta Primaver

Bright, light, and absolutely gorgeous with summer veggies!

Ingredients:

• 400g (14 oz) spaghetti or linguine
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 cup snap peas
• 1/2 cup cherry tomatoes
• 2 tbsp olive oil
• 1/4 cup fresh parsley
• Lemon zest
• Salt & pepper

Instructions:

1. Cook pasta; add veggies in last 2 minutes.
2. Drain, toss with olive oil, parsley, and lemon zest.
3. Serve warm or cold.

For a burst of spring, try this Easy Pasta Primavera Recipe loaded with fresh veggies and a light sauce.

11. Garlic Butter Mushroom Fettuccin

Simple, elegant, and deeply satisfying for any summer night.

Ingredients:

• 400g (14 oz) fettuccine
• 3 cups mushrooms, sliced
• 3 tbsp butter (or vegan butter)
• 2 cloves garlic
• 1/4 cup parsley
• Salt & pepper

Instructions:

1. Cook pasta, reserve some water.
2. Sauté garlic and mushrooms in butter.
3. Add pasta and parsley. Toss well.

12. Chilled Peanut Noodle Bowl

Inspired by global flavors—cool, creamy, and a crowd favorite.

Ingredients:

• 400g (14 oz) spaghetti or soba noodles
• 1/3 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 2 tbsp rice vinegar
• 1 cucumber, sliced
• 1 carrot, julienned
• 1/4 cup chopped peanuts
• 1/4 cup cilantro
• Lime wedges

Instructions:

1. Cook noodles, rinse under cold water.
2. Whisk peanut butter, soy sauce, maple syrup, vinegar.
3. Toss noodles with sauce and veggies. Top with peanuts, cilantro, and lime.

13. Spinach Artichoke Pasta Bake

A comforting baked pasta, perfect for gatherings.

Ingredients:

• 400g (14 oz) rigatoni
• 2 cups spinach
• 1 can artichoke hearts, chopped
• 1 cup ricotta cheese
• 1/2 cup mozzarella
• 2 cloves garlic
• 1 tbsp olive oil
• Salt & pepper

Instructions:

1. Cook pasta, mix with spinach, artichokes, ricotta, and garlic.
2. Transfer to a baking dish, top with mozzarella.
3. Bake at 375°F (190°C) until golden.

14. Vegan Pesto Zoodle Pasta

Light, spiralized zucchini noodles with bold, herby pesto.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto (vegan if preferred)
• 2 tbsp pine nuts
• Salt & pepper

Instructions:

1. Toss zoodles with pesto and tomatoes.
2. Top with pine nuts and serve cold.

15. Creamy Tomato Basil Tortellini

A creamy, tangy, cheesy delight with the freshness of basil.

Ingredients:

• 400g (14 oz) cheese tortellini
• 1 cup tomato sauce
• 1/2 cup heavy cream (or coconut cream)
• 1/4 cup fresh basil, chopped
• Salt & pepper

Instructions:

1. Cook tortellini, drain.
2. Heat tomato sauce and cream in a pan.
3. Toss with tortellini and basil.

Tips for Making the Most of Your Vegetarian Pasta Recipes

Meal Prep: Many pasta salads and cold dishes are perfect for summer meal prep.

Use Seasonal Veggies: Visit your local farmers’ market for the freshest, most flavorful produce.

Try Different Pasta Shapes: Each shape holds sauce differently—experiment!

Add Protein: Chickpeas, white beans, or tofu can boost nutrition.

Make it Vegan: Most recipes above can be vegan with simple swaps.

Frequently Asked Questions (FAQs)

1. Are vegetarian pasta recipes healthy?

Yes! Vegetarian pasta recipes are often packed with vegetables, healthy fats, and plant-based proteins. You can boost nutrition further by choosing whole wheat or legume-based pasta, adding beans or lentils, and using heart-healthy oils like olive oil.

2. Can I make these recipes vegan?

Most of these vegetarian pasta recipes can easily be made vegan by swapping dairy-based ingredients for plant-based alternatives—use vegan cheese, coconut or almond milk instead of cream, and skip eggs or honey.

3. What pasta shapes work best for summer salads?

Short pasta shapes like rotini, penne, fusilli, and farfalle are ideal for summer pasta salads because they hold sauces and veggies well, making each bite flavorful and easy to eat.

4. How can I add more protein to vegetarian pasta dishes?

Boost the protein content by adding cooked chickpeas, lentils, white beans, tofu, or tempeh. You can also top your dish with toasted seeds or nuts for a protein and crunch boost.

5. Are these recipes meal-prep friendly?

Yes! Many summer vegetarian pasta dishes taste even better the next day. Prepare your salad-style pastas in advance, store in the fridge, and enjoy easy lunches or dinners all week.

6. What’s the best way to store leftover pasta?

Allow pasta to cool before storing it in an airtight container in the refrigerator. Most vegetarian pasta dishes keep well for 3-4 days. If your recipe uses lots of fresh herbs or tender greens, add those right before serving for the best flavor.

7. Can I serve these pastas hot or cold?

Many of these summer pasta recipes are delicious both hot and cold. Try them chilled for a refreshing summer meal, or serve warm for comfort on a breezy evening.

8. Do you have gluten-free options?

Absolutely! Swap traditional pasta for gluten-free varieties made from rice, corn, quinoa, or legumes. All the veggie-based sauces and ingredients are naturally gluten-free.

More Pasta Inspiration

Check out our collection of step-by-step guides and tips for even more pasta success:

• How to Make Fettuccine Alfredo with Chicken and Broccoli (vegetarian adaptation tip: swap in mushrooms or broccoli for the chicken!)

Summer Garden Veggie Pasta

This vibrant vegetarian pasta is packed with fresh summer vegetables and tossed in olive oil and herbs. Perfect for a light and healthy summer dinner!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Pasta

Cuisine American

Servings 4 bowls

Calories 320 kcal

Equipment

• Large Pot
• Skillet

Ingredients

  

Main Ingredients

• 350 g pasta (penne or fusilli)
• 1 zucchini sliced
• 1 yellow squash sliced
• 1 red bell pepper chopped
• 1 cup cherry tomatoes halved
• 2 cloves garlic minced
• 2 tbsp olive oil
• 1/4 cup fresh basil chopped
• Salt & pepper to taste
• Grated parmesan or vegan alternative optional, for serving

Instructions

 

• Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of the pasta water; drain the rest.
• Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant.
• Add zucchini, squash, and bell pepper. Sauté for 5 minutes, then add cherry tomatoes.
• Cook until vegetables are just tender. Add the drained pasta and reserved pasta water.
• Stir in basil, season with salt and pepper, and serve topped with cheese if desired.

Notes

Try swapping in your favorite summer vegetables, or add chickpeas for extra protein. Enjoy hot or cold as a pasta salad!

Keyword Vegetarian

Conclusion: Bring Joy to Your Summer Table

Summer is the perfect time to get creative in the kitchen, and with these 15 vegetarian pasta recipes, you have endless inspiration for every sunny occasion. Whether you’re looking for something light for a picnic, a filling dish for family dinner, or a crowd-pleaser for your next barbecue, these recipes celebrate the best of summer produce and the timeless comfort of pasta.

Each recipe is more than just a meal—it’s a moment to gather, share, and make new memories. From my grandmother’s kitchen to yours, I hope these vegetarian pasta recipes help you discover new favorites and bring a little extra joy to your table in 2025.

Don’t forget to experiment, share your creations, and enjoy every bite. If you loved this roundup, check out the resources below for even more delicious inspiration!