Pasta Recipes Without Meat

Ingredients:
– 450 g pasta
– 1 teaspoon minced garlic
– 3 tablespoons grated parmesan
– 4 tablespoons olive oil

We recommend – TONNY macaroni

Preparation:

1. Pour water into a pot, add salt, and bring it to a boil. Add the pasta and cook for 8 minutes. Then, drain the pasta.
2. Lightly sauté the garlic in a pan with a little oil.
3. Add the garlic, olive oil, and parmesan to the pasta. Mix everything well.

Ingredients:

– 1/2 teaspoon olive oil
– 85 g macaroni
– 1 spring onion, chopped
– 85 g sweet corn
– 85 g peas
– 1 red bell pepper (chopped)
– 2 eggs
– 150 ml milk
– 1 tablespoon thyme
– 50 g cheese
– 2 tablespoons parmesan

We recommend – TONNY macaroni

Preparation:

Preheat the oven to 190°C. Grease a baking dish with olive oil.
Cook the pasta in salted boiling water according to the package instructions. Add the vegetables and cook for another 2 to 3 minutes until the pasta and vegetables soften. Drain everything, then transfer to the baking dish.
Whisk the eggs and milk, then add the thyme. Mix the grated cheese and parmesan, and add them to the egg mixture (set aside a little cheese mixture). Season with salt and pepper to taste. Pour everything into the baking dish and mix with the rest of the filling. Sprinkle the remaining cheese on top.
Bake in the preheated oven for about 40 minutes.

Ingredients:

– 3 tablespoons olive oil
– 4 cloves garlic
– 1 small onion, chopped
– 800 ml canned tomatoes
– 1 bunch of chard, cleaned
– A handful of fresh basil
– 500 g pasta
– 4 cups of water (960 ml)
– 100 g grated cheese
– Salt
– Pepper
– Ground paprika
– Crushed red pepper

We recommend – SVEČARSKI thin noodles

Preparation:

Heat the oil in a large pot, then sauté the onion and garlic for about 3 minutes. Add all the remaining ingredients, pour in 4 cups of water, add the spices, season with salt, and bring to a boil.
Once it starts boiling, continue cooking for another 2–3 minutes, stirring occasionally. When done, there will be no need to drain anything, as the pasta will absorb the liquid, making it ready to serve.
Add the grated cheese and enjoy a quick dinner. If you want to make this dish heartier, add 150 g of chopped and fried bacon.

Ingredients:

– 450 g pasta
– 3 carrots, peeled and cut into thin strips
– 2 medium-sized zucchinis, cut into strips
– 1 onion, finely chopped
– 1 yellow bell pepper, cut into strips
– 1 red bell pepper, cut into strips
– 2 tablespoons olive oil
– Salt
– 1 tablespoon black pepper
– 15 cherry tomatoes, halved
– 3 tablespoons grated parmesan
– Spices of choice (basil, thyme, rosemary, sage…)

We recommend – TONNY spirals

Preparation:

Preheat the oven to 220°C.
In a baking tray, mix the oil, vegetables, salt, pepper, and spices. Transfer half of the vegetables to another tray and spread them evenly. Roast the vegetables in the preheated oven until the carrots soften, about 20 minutes. Stir the vegetables after 10 minutes of baking.
Cook the pasta in boiling salted water according to the package instructions. Drain, but save one cup of the pasta cooking water.
In a large bowl, mix the cooked pasta with the roasted vegetables, then add the cherry tomatoes and the reserved pasta water. Season the pasta as desired and sprinkle with parmesan.

Ingredients:

– 400 g pasta
– 400 g wild garlic
– 1 onion
– 3 tablespoons butter
– 250 g ricotta cheese or cream cheese
– 10 tablespoons heavy cream
– Black pepper
– Salt
– Nutmeg

We recommend – TONNY wide noodles

Preparation:

Wash the wild garlic and, while still wet, place it in a pot and cook for 2 minutes until it wilts. Remove the wild garlic and roughly chop it. Finely chop the onion and sauté it in 1 tablespoon of butter.
Mix 200 g of ricotta with 4 tablespoons of heavy cream, then add the sautéed onion and wild garlic. Season with salt, pepper, and nutmeg.
Cook the pasta according to the package instructions. Drain and mix it with the prepared wild garlic mixture.
Boil the remaining ricotta and heavy cream together, then pour over the pasta. Garnish with wild garlic and parmesan as desired.

Ingredients:

– 500 g pasta
– 300 g tomatoes
– 2 tablespoons olive oil
– 2 tablespoons minced garlic
– 1 onion
– 3 basil leaves
– Salt and pepper
– Parmesan

We recommend – Tonny wide noodles

Preparation:

Place the pasta, tomatoes, olive oil, garlic, onion, 2 basil leaves, salt, and pepper into a large pot, then cover with water.
Bring to a boil, stirring frequently. Let it cook for about 10 minutes or until most of the water has evaporated.
Remove the pasta, drain it, and serve on a plate. Add more salt and pepper if needed, then grate some parmesan and sprinkle chopped basil leaves on top. If desired, you can also add pieces of feta cheese.

Ingredients:

– 400 g pasta
– Salt
– 1 onion
– 2 cloves garlic
– 1 red hot chili pepper
– 1 tablespoon cold-pressed olive oil
– 450 g spinach
– Black pepper
– 1 teaspoon lemon juice
– 150 g fatty sheep cheese

We recommend – TONNY wide noodles

Preparation:

Cook the pasta according to the package instructions. Finely chop the onion and garlic. Remove the seeds from the chili pepper and chop it as well.
Heat the oil in a large pan and sauté the onion and garlic. Add finely chopped spinach and cook for a few minutes.
Drain the pasta and mix it with the chopped chili pepper and half of the cheese. Season with lemon juice.
Melt the remaining cheese in a small pot. Serve the pasta on plates, then pour the melted cheese and prepared spinach over it.

Ingredients:

– 2 medium-sized zucchinis
– 60 ml extra virgin olive oil
– 4 cloves chopped garlic
– 450 g pasta
– 45 g grated parmesan
– Salt
– Black pepper

We recommend – Tonny wide noodles

Preparation:

Grate the zucchinis into long, spaghetti-like strips. Spread them over paper towels to remove excess moisture.
In a large pan, heat the olive oil over medium heat. Add the garlic and sauté briefly, then add the grated zucchinis. Cook for 7 to 10 minutes. Add salt and pepper to taste.
Finally, add the hot pasta, which has been cooked according to the package instructions and drained. Sprinkle grated parmesan on top, and if desired, add other spices like oregano or parsley, as well as vegetables such as carrots or tomatoes.

Ingredients:

– 2 onions
– 250 g semi-aged white cheese or yellow cheese
– 500 g pasta
– Salt
– 50 g butter
– Ground black pepper

We recommend – TONNY spirals

Preparation:

Peel the onions and cut them into rings, then grate the cheese.
Preheat the oven to 150°C. Cook the pasta according to the package instructions, then drain it. Layer the pasta and cheese alternately in a heat-resistant dish. Season with salt and pepper. Bake in the preheated oven.
Sauté the onions in butter, then pour them over the baked pasta with cheese before serving.

Ingredients:

– 1 onion
– 1 clove garlic
– 2 red bell peppers
– 3 tablespoons olive oil
– 400 g soaked soy flakes
– 1 teaspoon cinnamon
– 1 teaspoon ground paprika
– 1/2 teaspoon cumin
– Salt
– Black pepper
– 50 g chopped almonds
– 2 tablespoons raisins
– 100 ml white wine
– 500 ml homemade cooked tomatoes
– 400 g pasta
– 2 tablespoons parsley or basil for garnish

We recommend – TONNY narrow noodles

Preparation:

Finely chop the onion and garlic. Cut the peppers into small cubes.
Heat the oil and sauté the soy flakes. Add the onion, garlic, and peppers. Fry for 15 minutes, then season with cinnamon, paprika, cumin, salt, and pepper. Add the almonds, raisins, white wine, and tomatoes, mix well, and let it simmer for 5 minutes.
Cook the pasta according to the package instructions, then drain.
Serve the pasta with the sauce and garnish with parsley or basil.