Any creative no meat pasta recipes?

i'm sure you're gonna loooove these... ;)

Fajita-Style Orzo Recipe :

(ready in 30 mins; serves 4)

1 pound Uncooked Orzo or Ditalini or other small pasta shape

2 teaspoons Vegetable oil

2 large Red bell peppers -- cored, seeded and cut into wide strips

1 large Red onion -- sliced into 1/4-inch thick rings

3 medium Tomatoes, very ripe

1 bunch Scallions -- finely chopped

1 Jalapeno pepper -- seeded and minced

1/2 cup Lime juice

1 tablespoon Salt

1/4 cup Low-fat sour cream or guacamole

how to:

Prepare pasta according to package directions; drain.

Brush the red pepper strips and onion rings lightly with the vegetable oil. Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.

Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalapenos, lime juice and salt.

When the peppers and onions are ready, transfer them from the grill to a cutting board. Cut them into very thin strips and add to the salsa with the pasta. Toss well.

Divide the pasta among serving bowls and top each with a spoonful of sour cream.

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Creamy Orzo With Porcini Recipe :

(ready in 30-60 mins; serves 4)

1 ounce dried porcini mushrooms -- rinsed in cold water

2 tablespoons unsalted butter

1 small onion -- finely chopped

Coarse salt and ground pepper

1 1/2 cup orzo

1/2 cup finely grated Parmesan cheese

3 tablespoons chopped fresh parsley

how to:

Place mushrooms in a medium bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.

Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, 5 minutes. Season generously with salt and pepper. Add orzo; cook, stirring often, until orzo is golden brown and fragrant, about 5 minutes.

Add porcini, reserved liquid, and 2 1/2 cups water. Bring to a boil; reduce heat, and simmer, stirring often, until orzo has absorbed most liquid and is creamy, 15 to 20 minutes. Stir in Parmesan; season with salt and pepper. Sprinkle parsley on top.

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Baked Orzo With Peppers And Cheese Recipe :

(ready in 30-60 mins; serves 4)

2 teaspoons salt

1/2 cup diced roasted red peppers

1/3 cup diced green chilies

1 cup sour cream

2 tablespoons butter, cut into small bits

1 cup orzo

1 cup diced Monterey Jack cheese

1/2 cup grated Parmesan cheese

how to:

Add salt into boiling water, add orzo; boil 10 to 12 minutes until tender; drain. Put orzo into lightly buttered dish with peppers, chilies and Monterey Jack. Spread sour cream evenly over top, sprinkle with Parmesan cheese, dot with butter. Bake at 450 degrees for 15 minutes, top shelf of oven until golden puffy. Cool slightly.

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Wild Mushroom Orzo Recipe :

(ready in 30; serves 4)

4 servings orzo pasta

6 shiitake mushrooms, sliced

1/2 cup butter

Salt and pepper to taste

how to:

Cook orzo according to package directions. While orzo is cooking, gently saute mushrooms in butter. Add mushrooms and saute drippings to orzo. Toss until orzo is well coated. Serve immediately.

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Herbed Orzo With Basil And Pecans Recipe :

(ready in 30; serves 4)

2 teaspoons vegetable oil

1 cup onion, finely chopped

2 cloves garlic, crushed

Water, as needed

2 cups vegetable broth

2 tablespoons Soy Sauce, Low Sodium

1 teaspoon dried basil

1/8 teaspoon pepper

1 cup orzo, uncooked

2 tablespoons Chopped Pecans, Toasted

how to:

Heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 4 minutes. Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking.

Add remaining ingredients, except orzo. Bring mixture to a boil, then stir in orzo. Cover, reduce heat to medium low, and cook 15 minutes, until the liquid has been absorbed.

Fluff with a fork before serving.

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EnJoy!! ~~ :)

hmmmm...... almost forgot....

Spaghetti Alla Marinara :

1lb. Spaghetti

1 28oz can of pureed plum tomatoes

1 6oz. can of tomato paste

1/2 cup of dry red wine

1 onion chopped

1 tsp dried basil

1 tsp dried oregano

3 or 4 cloves of crushed garlic

1/4 cup of fresh parsley

2 Tbl extra virgin olive oil

Freshly grated parmesan cheese

how to:

Saute onions an garlic in oil for around 10 minutes.

Add tomato puree, paste and wine and stir.

Add basil and oregano and let simmer for about one hour stirring occasionally.

Top with parsley the last 5 minutes and your ready to serve.

Boil pasta in around 6 quarts of water until "al dente".

Place sauce on the pasta and top with cheese.

Can be served with meatballs, sausage and garlic bread. ;)

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Vegetarian Tomato Basil Pasta & Asiago Cheese

Ingredients:

12 ounces pasta (use linguine or fettuccine)

2 tbsp olive oil

1 tsp fresh minced garlic

1 tsp salt

12 ounces cherry tomatoes, sliced

2 tbsp fresh basil leaves, cut into thin strips

1/4 cup Asiago cheese (Parmesan may also be substituted)

Preparation:

Cook pasta according to package directions and drain.

In a small skillet, saute garlic in olive oil. Add tomatoes and basil, stir until warmed.

In a large bowl, combine pasta with tomato mixture and cheese. Garnish with extra basil. Serve immediately.

Sun-dried Tomato and Walnut Penne Pasta

Ingredients:

8 ounce penne pasta

2 cloves garlic, minced

1/3 cup chopped walnuts

3/4 cup sun-dried tomatoes in oil, drained and chopped

2 tbsp olive oil

1 tsp basil

1/2 block firm tofu, pressed

salt, to taste

Preparation:

In a large saucepan, bring 3 quarts of water to a boil. Add the penne pasta and cook according to package directions.

As the pasta cooks, prepare the sauce. Place the minced garlic in a large bowl. Add the walnuts, sun-dried tomatoes, oil and basil. Mash in the tofu and mix well with a spoon.

When the pasta is ready, drain, and add to the mixture in large bowl. Toss all ingredients until pasta is well-coated. Pour onto a platter and serve at room temperature or chilled.

Pasta with Jalapeno Cheese Sauce and Fresh Salsa

Ingredients

5 cups rotini pasta

Cheese Sauce

3 tablespoons butter

1/4 cup all-purpose flour

1 teaspoon dry mustard

3 cups whole milk

3 cups old cheddar cheese, shredded

2 tablespoons jalapenos, seeded and finely chopped (fresh or canned)

Salsa

2 large tomatoes, chopped and seeded

2 tablespoons coriander, finely chopped

2 teaspoons white vinegar

1 teaspoon lemon juice

1 large garlic clove, crushed

1 teaspoon dried oregano

1 teaspoon cumin

1/4 teaspoon salt

Directions

Preheat oven to 350°F Bring a large pot of salted water to boil, add pasta, boil uncovered, stirring often, until al dente. About 8 minutes.

Melt the butter in saucepan over medium heat. Stir in the flour and dry mustard, cook 1 minute. Gradually whisk in milk, continue whisking until thickened, about 6 minutes.

Drain pasta and set aside. Lightly grease 9X13 carrerole dish.

Remove sauce pan from heat, add 2 and 1/2 cups cheddar cheese and the jalapeno. Stir until cheese is melted, taste and add more jalapeno is desired.

Pour cheese sauce over the pasta, and toss to coat. Then pour into casserole dish, sprinkle with remaining cheese.

Bake for 40-45 minutes or until the sauce is bubbly.

Mix the tomatoes, corriander, vinegar, garlic, lemon juice and seasonings.Set aside to marinate.

Remove pasta from oven, spoon the salsa over the casserole.

Creamy Baked Pasta A delicious pasta casserole, very eye-catching too. you may extremely a million/2 it for a smaller kinfolk dinner. aspects: 2 pounds floor pork 2 cloves garlic, minced 2 cans (15 oz. each and each) tomato sauce salt and pepper 4 cups macaroni or different small pasta a million equipment (8 oz.) cream cheese, softened 2 cups bitter cream or undeniable yogurt a million/2 cup chopped green onion 2 cups grated Cheddar cheese instructions: In a extensive skillet, combine pork and garlic. cook and stir over medium warmth till browned. Drain fat. upload tomato sauce, salt and pepper. carry to a boil, shrink warmth and simmer 15 minutes. cook pasta and drain. unfold interior the backside of a 4 quart casserole. appropriate with the beef sauce. In a medium bowl combination the cream cheese and bitter cream or yogurt. combination till comfortable. Stir in green onions. Layer over the beef sauce. appropriate all with the Cheddar cheese. Bake at 350 stages F. for 35 to 40 minutes, till casserole is heated via. Makes 8 servings.

Here's our favorite, but only if you like garlic.

Peel 4 or 5 cloves of garlic and saute in olive oil for a minute or two. Have about 5 tablespoons of oil in the pan.

To that pan, add 12 ounces of cooked spaghetti and toss to coat the spaghetti in the olive oil / garlic mixture. Serve with parmesan cheese.

Ooops -- forgot to mention -- chop the garlic into little pieces before adding it to the oil.

Baked Ziti

1 pound ziti, cooked and drained

1 pound ricotta

½ pound Mozzarella cheese, grated

1 egg

1 jar spaghetti sauce

Parmesan cheese

Preheat oven to 350 degrees. Spray 9 x 13" baking dish with non-stick spray.

Mix ziti with cheeses and egg. Pour 1/2 of the sauce in bottom of dish. Top with ziti, then remaining sauce. Sprinkle with additional Parmesan cheese. Cover tightly with foil.

Bake 30 - 45 minutes. Let sit 5 - 10 minutes before removing foil and serving.

Pasta Shells

10 ounces frozen chopped spinach, thawed and squeezed dry

1 cup Mozzarella cheese, grated

1 cup cottage cheese

1 egg

1 tablespoon Parmesan cheese

16 jumbo pasta shells, cooked and drained

1 jar spaghetti sauce

Preheat oven to 350 degrees.

Mix spinach, cheeses, cottage cheese and egg until well blended. Pour about 1/4 of the jar of sauce in bottom of 13 x9" baking dish that has been sprayed with non-stick spray. Fill each shell with heaping tablespoon of cheese mixture and place in pan. Spoon remaining sauce over shells. Cover with foil.

Bake 30 minutes or until heated through.

This recipe can be prepared and frozen, then thawed and cooked later.

Fettucini Alfredo

1 package 12 ounce fettucini noodles

¾ cup Parmesan cheese, grated

1 stick butter, melted

Boil pasta according to package directions. When pasta is almost done, heat large glass bowl in microwave. Before draining cooked pasta, reserve 1 c. of pasta water. Drain pasta and place in heated bowl. Toss with cheese and butter. If it gets too stiff, sprinkle with reserved pasta water and mix until creamy. Serve immediately

make regular pasta and add a can of mushroom soup. Then buy veggies that you can stuff like tomatoes and bell pepper. Stuff the pasta and soup mix in the veggie and top it up with cheese. Then bake in the oven for 10 minutes at 350F and then broil for a minute.

Cheese tortellini

Little jar of pesto (or you can make your own)

A few fresh tomatoes

Fresh basil.

Cook the tortellini, then add the pesto. Stir together, and top with freshly chopped tomatoes and freshly chopped basil.

Really, really good!!!

cook some pasta of-course then on low or medium on the stove top cook to make a cheesey-white sauce pasta

1tb of butter(melt)

1tb of milk

1tb of flower

dash of pepper and salt

2 slices of kraft cheese

Lots of veggies & very tasty, I make this when I am off of meat:

http://www.foodnetwork.com/recipes/giada-de-lauren...

from Food Network - Giada DeLaurentis

try pasta with tomato sauce- u can add veg to bulk it out and if you like spice, add some chilli or tabasco