A Vibrant Vegetarian Spaghetti Recipe for Every Occasion

Enjoy the delicious world of Italian cuisine with a vegetarian spaghetti recipe from Piccolino Woodfired Pizza and Homemade Pasta that will delight your senses and enhance your dining experience. Inspired by Italy's authentic flavors and traditions, this recipe perfectly blends wholesome ingredients to create a satisfying and meatless dish.

From the colorful fresh vegetables to the fragrant mix of herbs and spices, each component adds to a harmony of flavors that is both cozy and elegant. Whether you’re a committed vegetarian or just looking for a tasty change from classic spaghetti dishes, this recipe from Piccolino lets you taste the essence of Italian dining in your kitchen.

Vegetarian Spaghetti Recipe

Prepare for a culinary adventure celebrating the abundance of plant-based ingredients in a plate of delicious vegetarian spaghetti.

Spaghetti Napoli

Ingredients:

• 1/4 cup of olive oil
• 1 onion, chopped
• 4 cloves of garlic, minced
• 2 tablespoons of tomato paste
• 2 cans of finely chopped tomatoes
• 1 can of cherry tomatoes
• Salt and pepper, to taste
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh basil, chopped
• 500 grams of spaghetti
• Puréed tomatoes with seasonal herbs, topped with shaved parmesan

Directions:

1. Heat olive oil in a large saucepan over medium heat, sauté the onion until tender, approximately 5 minutes. Add the garlic and tomato paste, continuing to cook for an additional minute while stirring frequently.

2. Bring the chopped tomatoes, cherry tomatoes, salt, pepper, parsley, and basil to a boil. Then lower the heat and let it simmer, without a lid, for about 15 minutes, until the sauce is thick and rich.

3. Meanwhile, cook the spaghetti in a large pot of boiling salted water, according to the package directions, until al dente. Drain and return to the pot.

4. To serve, toss the spaghetti with the sauce and transfer to a large platter. Spoon some puréed tomatoes with seasonal herbs over the pasta and sprinkle with shaved parmesan cheese. Enjoy!

Spaghetti Cenere

Ingredients:

• 400 g of spaghetti
• 200 g of gorgonzola cheese, crumbled
• 200 ml of heavy cream
• 100 g of black olives, pitted and chopped
• 50 g of walnuts, chopped
• 2 tablespoons of butter
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Directions:

1. Cook the spaghetti in a large pot of boiling salted water until it reaches an al dente consistency, following the instructions on the package. Drain the pasta and return it to the pot.

2. In a small saucepan over low heat, melt the butter and add the cream and gorgonzola cheese. Stir until smooth and creamy.

3. Add the black olives and walnuts and season with salt and pepper. Simmer for a few minutes, stirring occasionally.

4. Pour the sauce over the spaghetti and toss to combine. Sprinkle with parsley and serve hot.

Spaghetti Norma 

Ingredients:

• 400 g of spaghetti
• 2 medium eggplants, cut into 2 cm cubes
• Salt and pepper, to taste
• 4 tbsp of olive oil, divided
• 1 onion, diced
• 4 garlic cloves, minced
• 1/4 tsp of red pepper flakes (optional)
• 800 g of tomato passata
• 1/4 cup of fresh basil leaves, chopped
• 100 g of ricotta salata cheese, grated or crumbled

Directions:

1. Preheat the oven to 220°C (200°C fan forced) and line a baking sheet with parchment paper. Sprinkle salt over the eggplant cubes and allow them to sit for 15 minutes to extract moisture. Pat them dry using paper towels, then toss them with 2 tablespoons of olive oil and some black pepper. Arrange the coated cubes in a single layer on the prepared baking sheet and roast for 25 minutes, turning once, until they achieve a golden and tender texture.

2. In a large skillet over medium-high heat, warm the remaining 2 tablespoons of olive oil. Cook the onion for 10 minutes, stirring occasionally, until it becomes soft and translucent. Add the garlic and red pepper flakes (if using), and cook for an additional minute until the mixture becomes fragrant.

3. Add the tomato passata and bring to a boil. Reduce the heat and simmer for 15 minutes, stirring occasionally, until slightly thickened—season with salt and pepper to taste.

4. According to the package directions, cook the spaghetti in a large pot of boiling salted water until al dente. Drain and return to the pot.

5. Add the roasted eggplant and basil to the tomato sauce and combine. Spoon puréed tomatoes, fried eggplant, sautéed onion, ricotta salata, and basil over the pasta and toss to coat. Serve hot or warm, sprinkled with more cheese and basil if desired.

Spaghetti Mushroom Truffle

Ingredients:

• 400 g of spaghetti
• 200 g of mixed mushrooms, sliced
• 2 tbsp of butter
• 2 cloves of garlic, minced
• Salt and pepper, to taste
• 250 ml of heavy cream
• 2 tsp of truffle oil
• 2 tbsp of chopped parsley
• 50 g of shaved parmesan cheese

Directions:

1. According to the package directions, cook the spaghetti in a large pot of boiling salted water until al dente. Drain and return to the pot.

2. In a large skillet over medium-high heat, melt the butter and cook the mushrooms and garlic for about 15 minutes, stirring occasionally, until tender and golden. Season with salt and pepper to taste.

3. Add the cream and truffle oil and bring to a boil. Reduce the heat and simmer for about 10 minutes, until slightly thickened.

4. Add the parsley and parmesan cheese and stir to combine.

5. Serve the sauce over the spaghetti and enjoy.

Conclusion

You’ve just finished a delicious plate of Piccolino’s vegetarian spaghetti and tasted more than just food. You’ve tasted a feast of flavors and textures that capture the essence of Italy. This recipe demonstrates the beauty and bounty of plant-based ingredients and the culinary skill that makes Piccolino stand out.

The combination of fresh, quality ingredients and the traditional methods used in this vegetarian spaghetti recipe show the dedication to authenticity and flavor that defines Piccolino’s cuisine. From the first bite to the last, you’ve relished a meatless wonder that celebrates the simple pleasures of Italian pasta dishes.

So, as you relax with satisfaction, remember that Piccolino has brought a piece of Italy to your home, one dish of vegetarian spaghetti at a time.