Vegetarian Recipes

30+ Best Pasta Recipes

Spinach Noodles with Citrus-Nori Oil Recipe

Looking for great pasta recipes? These are the best pasta recipes on 101 Cookbooks.

Homemade Cavatelli

Simple, homemade cavatelli pasta is a super fun shape to make! Pictured here spiked with turmeric and black pepper, and topped with roasted winter vegetables and Parmesan.
Homemade Pasta

Everything I know about making homemade pasta. Four ingredients! If you have flour, two eggs, a splash of olive oil, and a bit of salt, you can do it right now.
Spaghetti with No-Cook Sauce

A tangle of spaghetti, olives, nuts, vegetables, and torn mozzarella in a no-cook, lemon-zested tomato sauce. A recipe for a hot night when tomato season is at its peak.
Curried Tomato Tortellini Soup

A crowd-pleasing tomato-based tortellini soup, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach.
Stuffed Shells

A stuffed shells recipe made with lemon zest and bright tomato sauce. Classic, with a hint of a twist. Everyone loves them.
Hazelnut & Chard Ravioli Salad

Ravioli salads are the best! Plump raviolis tossed with toasted hazelnuts, lemony chard, and caramelized onions are at the heart of this ravioli salad recipe. The colorful platter is finished off with a dusting of cheese, snipped chives, and lemon zest.
Spaghetti with No-Cook Sauce

A tangle of spaghetti, olives, nuts, vegetables, and torn mozzarella in a no-cook, lemon-zested tomato sauce. A recipe for a hot night when tomato season is at its peak.
Pasta with Smashed Zucchini Cream

If you have an endless supply of zucchini right now, this is your recipe. A simple, garlic-boosted pasta, it uses two pounds of zucchini, and is endlessly adaptable.
Pasta with Creamy Crushed Walnut Sauce

Toasted walnuts pounded with garlic into a creamy sauce make this pasta easy and exceptional. If you have dried pasta, a few cloves of garlic, walnuts, and black pepper you can make this. The other ingredients – lemon zest, a bit of grated cheese, a finishing cascade of breadcrumbs and herbs are encouraged, but not essential. One of my very favorite pasta recipes!
Pasta with Etruscan Sauce

From the Pasta Grannies series, this is a simple pasta with a special sauce made from a quick puree of sun-dried tomatoes, black olives, parsley, and garlic. It’s fast, strong, adaptable, and doesn’t disappoint.
Last Minute Red Lasagna

Everyone needs a go-to lasagna recipe. A great one. This is a true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles. You, literally, stir the first five ingredients together into a vibrant crushed tomato sauce, and start layering.
Beer-Roasted Cauliflower with Pasta

Poach a whole head of cauliflower in an olive-oil dappled, chile-spiked, beer-based broth, then wedge it & roast it until golden-crusted and butter tender.
Weeknight Ponzu Pasta

All things green in a quick, weeknight pasta option. It’s feel-good food that won’t weigh you down – ponzu dressing, green vegetables, and the pasta of your choice.
Instant Pot Mushroom Stroganoff with Vodka

Make this stroganoff your dinner tonight, seriously! Made with caraway-spiked vodka, and a hearty mushroom base, you get all of what you love about mushroom stroganoff, without the all the butter and cream.
Vegetable Noodle Soup

This vegetable noodle soup is as simple, direct, and delicious as it gets. If you’re vegetarian or vegan looking for an alternative to chicken noodle soup, try this!
Pasta with Baby Kale, Toasted Pumpkin Seeds, and Pesto

Literally, just six ingredients in this awesome pasta bowl.
Spicy Tahini Noodles with Roasted Vegetables

This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf.
Quick Blistered Cherry Tomato Spaghetti

So good! If you’re looking for one of these pasta recipes to try, this is it. An updated take on weeknight spaghetti. It’s basically spaghetti combined with skillet blistered cherry tomatoes and broccoli. Tossed with mint, cashews, chiles, and Parmesan.
Weeknight Pasta Ideas with Less Than Ten Ingredients

A solid handful of weeknight pasta ideas to keep things quick-ish and creative.
Easy Tomato & Pasta Salad

Pasta salad extraordinaire – tomatoes & pasta in an A+ one-bowl meal. Whole-grain pasta, baby kale, basil, and the best tomatoes you can get your hands on, with a generous drizzle of strong harissa dressing.
Fregola Sarda, the Perfect Lunchy Brunch Dish

Fregola is a beautiful, tasty Sardinian pasta made from hard durum wheat flour – rolled, sun-dried, and toasted to a mix of shades of yellow, gold, and brown. It’s so good.
Simple Beet Fettuccine

Fresh pasta, you can do it! A beautiful, fun, and simple way to make homemade fettuccine noodles.
Last Minute Everything Bagel Noodle Bowl

A perfect one-pot meal. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and ponzu, plus a generous showering of everything bagel seasoning to finish it all off.
Roasted Vegetable Orzo

Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing.
Creamy Four Ingredient Chili Mac (Instant Pot / Conventional)

Chili, beer, and elbow pasta. I know of no other dinner that takes less effort than the Instant Pot version of this. It’s literally for nights when take-out takes too long, and is too much effort. Seriously.
Spicy Tahini Noodles with Roasted Vegetables

This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf.
Brown Butter Tortelli

A simple pasta dish made from ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.
An Excellent, One-pan, Protein-packed Power Pasta

One-pot meals are the savior of weeknight cooking, and this pasta is a go-to. It’s pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
Harissa Spaghettini

A unique and flavor-packed pasta recipe. Whole wheat pasta noodles, olives, kale, pine nuts tossed in a pan for a tangle with a garlic-charged harissa and olive oil sauce.
Spinach Noodles with Citrus-Nori Oil

A twist on a favorite pasta recipe from Super Natural Simple. Light and bright with assertive jolts of lemon zest and cayenne, plus a bit of crunch from sesame seeds, this version was made with Spinach pasta, but can be made with a whole range of noodles. Grab the recipe on this page, just below!

I hope at least a few of these pasta recipes strike a chard with you!

Spinach Noodles with Citrus-Nori Oil

This is a twist on a favorite pasta recipe from Super Natural Simple. Light and bright with assertive jolts of lemon zest and cayenne, plus a bit of crunch from sesame seeds, this version was made with Spinach pasta, but can be made with a whole range of noodles. Bonus point for adding extra vegetables to the pasta water – broccoli, asparagus, green beans, and cauliflower all work well.

INGREDIENTS

1 (8-inch) sheet nori, toasted*
1/2 cup extra-virgin olive oil
1/4 teaspoon fine-grain sea salt
Zest of 2 lemons, oranges, limes (or combo)
4 teaspoons toasted sesame seeds
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 bunch chives, minced
1 pound dried spinach noodles
1/2 cup grated Parmesan or Pecorino cheese

INSTRUCTIONS

Crush or cut the toasted nori into the smallest flecks you can manage. In a small bowl, combine most of the nori, the oil, salt, lemon zest, sesame seeds, cayenne, cumin, and most of the chives and set aside.
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions. Drain well, reserving 1 cup of the noodle water. Return the noodles to the pot and place it over low heat. Stir in a little of the reserved noodle water, most of the nori oil, and the cheese and stir well. Add more noodle water, a splash at a time, to loosen up the noodles as needed.
Serve immediately topped with the remaining nori pieces, the chives, and the remaining nori oil.
*To toast nori, gently wave it over the flame of a gas burner or bake it on a baking sheet in a 350°F oven until crisped. Cool, then crumble.

NOTES

Serves 4 to 6.

The post 30+ Best Pasta Recipes appeared first on 101 Cookbooks

Vegetarian Recipes

Sourdough Chocolate Chip Scones

I recently posted my recipe for sourdough starter here on the blog, so I couldn’t leave y’all hanging! Once you get the hang of maintaining your starter, you can start getting into super easy sourdough discard recipes—like this one! I find it hard to let any of my discard go to waste, considering how much time and effort I put into caring for it and feeding it. It’s a needy ingredient, but it’s worth the extra effort, as you’ll see when you taste these fluffy, subtly sweet Sourdough Chocolate Chip Scones! Don’t have any discard? I’ve also shared how to make these delicious scones without it.

Overhead view of homemade chocolate chip sourdough scones on a parchment lined wire rack.

Easy Recipe for Sourdough Discard Chocolate Chip Scones

Even if you don’t really think of yourself as a baker, I promise you might surprise yourself with these sourdough chocolate chunk scones. They’re honestly so simple and so, so good. The discard from your sourdough starter gives them a super tender texture and just a little tang that plays really well with those melty chocolate chunks. My trick for tall, bakery-style fluffy scones is using cold butter (don’t let it soften!) and giving the dough time to rise before baking. This recipe is seriously an easy win and such a satisfying way to use up that discard you’ve been saving.

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Chocolate Chip Sourdough Scones

These tender Sourdough Chocolate Chip Scones are the perfect way to use up your leftover sourdough discard. Includes a no-discard option, too!

Course Dessert, Snack

Cuisine $0.04, American

Total Cost $5.91 recipe / $0.98 serving

Prep Time 15

Cook Time 15

Proof Time 1

Total Time 1 30

Servings scones

Calories 537kcal

Author Jess Rice

Equipment

Mixing Bowls
Parchment Paper
Baking Sheet

Ingredients

1 ¾ cups all-purpose flour + extra if needed $0.23
2 tsp baking powder $0.08
3 Tbsp granulated sugar $0.06
½ tsp salt $0.01
6 Tbsp cold butter* $0.66
1 cup chocolate chunks** $2.97
¼ cup sourdough discard*** $0.00
¼ cup milk + 1 Tbsp, divided (1 Tbsp reserved for icing) $0.06
2 eggs $0.82
1 tsp vanilla extract $0.47
1 cup powdered sugar $0.55

Instructions

Gather ingredients and preheat the oven to 425ºF.
Combine the flour, baking powder, sugar and salt, in a large bowl. Stir until they are very well combined.
Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.
Add the chocolate chunks to the flour mixture and stir to combine.
Whisk together the sourdough discard, milk, eggs, and vanilla extract in a separate bowl.
Pour the wet discard mixture into the bowl with the flour mixture and chocolate chunks. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
Form a dough ball at the bottom of your mixing bowl and cover with plastic wrap. Allow your scone dough to proof for 1-3 hours, until your dough ball noticeably grows in size, at least by a quarter the volume, ideally the volume will double. (Yes, this step takes a little extra patience, but the fluffy texture from the sourdough makes these scones a little extra special! You could also bake this right away, they just won’t be as fluffy and will be more like a classic scone.)
Press the dough out into an 8-inch diameter circle on a piece of parchment paper. Cut the circle into 6 wedges. (To stretch this recipe further, you could cut into 8 wedges.) Place the cut scones on a parchment lined baking sheet.
Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
While the scones are cooling, combine powdered sugar with 1 Tbsp milk until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

See how we calculate recipe costs here.

Notes

*I put a stick of butter into the freezer 5-10 minutes before I start baking to make it easier to grate. You want it to be cold and stiff, not frozen solid; otherwise, it’ll be too hard to grate.

**You could use chocolate chips, but I find scones to be too bready without the larger pockets of chocolate created by using chunks.

***I use the discard from my 100% hydration starter. If you do not have any sourdough discard, you can make this scone recipe with 2 cups of flour instead, skipping the discard ingredient, and there’s no need to proof the dough for 1-3 hours.

Nutrition

how to make Sourdough Chocolate Chip Scones step-by-step photos

The ingredients for making homemade sourdough chocolate chip scones.

Gather all of your ingredients together and preheat the oven to 425ºF.

Flour, baking powder, sugar. and salt in a white mixing bowl.

Mix the dry ingredients: Add 1 ¾ cups all-purpose flour, 2 tsp baking powder, 3 Tbsp sugar, and ½ tsp salt to a large bowl. Mix until well combined.

Butter being grated into a mixing bowl of flour, baking powder, sugar, and salt.

Cut in the butter: Remove your butter from the freezer and grate 6 Tbsp of butter into the flour mixture. Stir until the butter is fully incorporated into the flour. There shouldn’t be any large lumps.

Chocolate chunks added to a four and butter mixture in a white mixing bowl.

Add the chocolate: Stir 1 cup chocolate chunks (or chocolate chips) into the butter and flour mix.

Sourdough discard, eggs, and milk in a mixing bowl.

Combine the remaining wet ingredients: In a different bowl, mix together ¼ cup sourdough discard, ¼ cup milk, 2 eggs, and 1 tsp vanilla extract.

The wet and dry ingredients for sourdough chocolate chip scones being combined in a bowl.

Make the dough: Pour the wet sourdough mixture into the bowl with the flour and chocolate chunks. Stir everything together until it forms a cohesive ball of dough. There should be no dry flour remaining on the bottom of the bowl. If the dough seems too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it forms into a ball.

Chocolate chip sourdough scone dough in a mixing bowl, being covered with plastic wrap.

Proof the dough: Place the dough ball into your mixing bowl and cover it with a sheet of plastic wrap. Leave your bowl in a warm location and let it proof for 1-3 hours until the dough ball has grown in size (by at least a quarter of the volume, but ideally, it will have doubled). You could bake the scones right away without proofing…but I highly recommend letting it proof so the texture of your sourdough chocolate chip scones will be extra special and fluffy.

Sourdough scone dough on a piece of parchment paper.

Form the dough: Lay a piece of parchment paper on your work surface. Lay the proofed dough ball onto the parchment and press it out into an 8-inch diameter circle.

Sourdough chocolate chunk scone dough divided into 6 pieces.

Slice the dough into 6 equal wedges (or 8 wedges if you want to make smaller scones).

Six shaped sourdough chocolate chip scones on a parchment lined baking sheet ready to be baked.

Place the cutout dough onto a parchment-lined baking sheet. If you have any leftover chocolate chunks, feel free to press some into the top of the dough before baking (as I did here).

Freshly baked sourdough chocolate chip scones on a parchment lined baking sheet.

Bake: Place the baking tray into your preheated oven and bake for 15-17 minutes or until golden brown. Transfer the scones to a wire rack to cool completely.

Powdered sugar and milk in a mixing bowl, being mixed with a spoon to make a glaze.

Make the glaze: As you wait for your delicious sourdough scones to cool, you can make the simple glaze. Add 1 cup powdered sugar and 1 Tbsp milk to a bowl and combine until a thick glaze forms. Drizzle the glaze over the cooled scones, then enjoy!

Hands breaking a sourdough chocolate chip scone in half.

Just look how fluffy that crumb is…and don’t even get me started on the pockets of ooey gooey chocolate!

Use cold butter. I pop a stick of butter in the freezer for 5–10 minutes before baking. It should be cold and firm but not rock-hard. Cold butter creates steam pockets as the scones bake, which makes them rise beautifully and gives you that tender, flaky texture.
Grate the butter. Grating makes it super easy to mix the butter into the flour so it’s evenly distributed throughout the dough. No pastry cutter needed!
Don’t skip the rise (unless you really want to!). Letting the dough rest and rise for 1–3 hours gives the sourdough discard time to work its magic. It helps the scones puff up and turn out extra fluffy. You can bake them without letting the dough rise, but they’ll turn out much flatter.
Don’t overmix the dough. I combine the wet and dry ingredients just until the dough comes together. Overmixing can make the scones tough instead of tender.

Storage Instructions

Keep your homemade chocolate chip sourdough scones in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 3 months. Let them thaw at room temperature and reheat (if desired) in the microwave or in a low oven.

You can also try freezing the unbaked, shaped dough by placing the wedges on a parchment-lined baking sheet and freezing until solid. Transfer the frozen dough to a freezer-safe bag and then bake from frozen, adding a few extra minutes to the bake time.