What's for dinner? Pasta with greens and mushrooms

Pasta is a quick and easy stand-by meal, whether you're vegetarian, vegan or not. Visiting family last week, I whopped up this pasta dish with collard greens and mushrooms just because I happened to have everything on hand, and because we were all quite hungry! I happened to have a decent white wine on hand, so I added a spash of that to the simmering mushrooms and greens just for an added depth of flavor. The verdict? We all went back for seconds, and would have had thirds if I had made a double-batch!

Need more dinner ideas? When it comes to pasta, the vegetarian options are endless, and just about everyone loves pasta. Some familiar favorites are vegetable marinara, spaghetti with veggie meatballs, macaroni and cheese, and pesto pasta. Load up the veggies or use whole wheat noodles to get the most nutrition out a pasta dish for your vegetarian dinner. Browse through hundreds of meatless pasta recipes here or browse through more vegetarian dinner recipe ideas.

Recipe link: Pasta with collards and mushrooms

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Creamy Artichoke Pasta

This creamy vegetarian artichoke pasta dish is great for every day or special occasions. Dress it up a bit by adding sun-dried tomatoes or mushrooms. For a vegan version, simply omit the cheese.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

• 1/4 cup butter or margarine
• 2 tablespoons flour
• 1 1/2 cups vegetable broth
• 1/2 cup soy milk
• juice from one lemon (approx. 2 tablespoons)
• 2 cans artichoke hearts, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 cup Parmesan cheese, fresh
• 8-10 oz pasta

Preparation:

Cook pasta in large saucepan or pot. While the pasta is cooking, simmer the butter or margarine, flour and and vegetable broth in a small saucepan until it thickens, forming a roux, mixing well. If the mixture does not thicken, turn up the heat and add more flour. Add remaining ingredients, except for pasta, turn heat to low, and simmer for about 5 minutes, allowing flavors to blend and cheese to melt. Drain pasta when done cooking, toss with sauce and enjoy!

More Vegetarian and Vegan Pasta Recipes:
Angel Hair Pasta Primavera
Vegan Tofu Manicotti Recipe
Chinese Style Spaghetti
Vegan Tofu Spinach Lasagna Recipe
Tofu and Artichoke Lasagna
Easy Garlic Pasta Recipe
Vegan Pesto Recipe
Linguine with Walnut Sauce
Tomato Marinara Curry
Pumpkin and Sage Pasta Sauce
Thai Peanut Sauce
Low Fat Vegan Eggplant Lasagna Recipe

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Quick and Easy Cheesy Pasta

A super quick and easy vegetarian pasta casserole recipe. This is a great way to use up any leftover cooked pasta you have lying around. Just "dump" a few ingredients into a dish and bake. Although you do have to cook the pasta beforehand, this pasta casserole only has five ingredients, so it really can be a time saver on a busy night. Pasta and bean casserole recipe courtesy of Bush'sR Beans.

See also: More vegetarian casserole recipes

Ingredients:

• 1 16 ounce package penne pasta
• 1 14.5 ounce can diced tomatoes
• 2 16 ounce cans kidney beans, drained and rinsed
• 1 26 ounce jar spaghetti sauce
• 2 cups shredded mozzarella cheese

Preparation:

Preheat oven to 375 degrees.

Prepare pasta according to package directions. Drain and return to saucepan.

Stir in diced tomatoes, kidney beans and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella. Bake until cheese is melted and golden, about 40 minutes.

Enjoy your easy pasta bake for dinner!

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Southwest Tofu Pasta

A simple vegetarian pasta main dish that the kids will love. Made from macaroni and cheese, black beans, corn and salsa as well as tofu for healthy soy protein.

Recipe and photo courtesy of The Soy Foods Council

Ingredients:

• 1 box (14.5-ounces) family size macaroni and cheese
• 1/2 (14- or 16-ounce) package firm water-packed tofu
• 1 to 2 tablespoons soy oil
• 1 can (15-ounces) black beans
• 1 can (15-ounces) corn
• 1 1/2 cups prepared salsa

Preparation:

Heat water in large saucepan or pot to cook macaroni as package directs.

Meanwhile, drain the tofu and cut the block in half. Put one half in plastic bag or refrigerator container, cover with water and refrigerate for another use within a few days. Cut the remaining half of the tofu into small cubes and place on paper towels. Pat dry with additional paper towels.

In skillet over medium-high heat, heat oil. Add tofu cubes and brown, stirring occasionally, to brown on all sides, about 5 minutes.

Reduce heat to low and let tofu heat while preparing macaroni and cheese according to package directions.

In colander, drain and then rinse black beans and corn. In same large saucepan or pot used to cook macaroni, combine tofu, black beans, corn and salsa into macaroni and cheese. Heat over medium-low heat until all ingredients are heated through, about 10 minutes.

If you wish, serve with additional salsa, shredded cheese or sour cream.

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