Bj Vegetarian Pasta Copycat Recipe Made Easy and Delicious

If you’ve ever found yourself craving the delicious and comforting flavors of BJ’s Vegetarian Pasta but don’t want to make a trip to the restaurant, you’re in for a treat. This copycat recipe brings all the rich, creamy, and savory goodness right into your kitchen with fresh, wholesome ingredients.

Whether you’re a long-time fan or new to this dish, this homemade version delivers the perfect balance of hearty vegetables, tender pasta, and a luscious sauce that will satisfy any pasta lover’s appetite.

What makes this recipe even better is that it’s entirely vegetarian, making it a versatile option for family dinners, meatless Mondays, or whenever you’re looking for a satisfying plant-based meal. Plus, it’s easy to prepare, budget-friendly, and packed with vibrant flavors that will have you coming back for seconds.

Let’s dive into this BJ Vegetarian Pasta copycat recipe and discover why it’s a beloved classic!

Why You’ll Love This Recipe

This BJ Vegetarian Pasta copycat recipe is a perfect blend of creamy, cheesy sauce and fresh vegetables that create a dish full of flavor and texture. It’s comforting but also light enough to enjoy any time of the year.

Plus, it’s made with accessible ingredients you probably already have in your pantry or fridge.

The best part? You can customize it to your liking by adding your favorite veggies or swapping the pasta for gluten-free options.

It’s a crowd-pleaser for vegetarians and meat-eaters alike, making it a fantastic dish for family meals or dinner parties. If you love recreating restaurant favorites at home, also check out our Classico Sun Dried Tomato Alfredo Sauce Recipe for another creamy pasta delight.

Ingredients

• 12 oz penne pasta (or your favorite pasta shape)
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup broccoli florets
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk (or plant-based milk for vegan option)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Red pepper flakes (optional, for a bit of heat)
• Fresh parsley, chopped for garnish

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Whisk
• Wooden spoon or spatula
• Colander
• Measuring cups and spoons
• Sharp knife and cutting board

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
2. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
3. Add mushrooms, broccoli, and zucchini: Stir in the mushrooms, broccoli florets, and zucchini. Cook for about 5-6 minutes until the vegetables are tender but still vibrant in color.
4. Mix in tomatoes and spinach: Add the cherry tomatoes and fresh spinach. Cook until the spinach wilts, about 2 minutes. Season the veggies with salt, pepper, dried basil, and oregano.
5. Prepare the creamy sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.
6. Gradually add milk: Slowly pour in the milk while whisking continuously. Cook until the sauce thickens, about 4-5 minutes. Remove from heat and stir in mozzarella and Parmesan cheese until melted and smooth.
7. Combine pasta, veggies, and sauce: Add the cooked pasta and sautéed vegetables into the sauce. Gently toss everything together until the pasta is evenly coated and heated through.
8. Final seasoning: Taste and adjust seasoning with salt, pepper, and optional red pepper flakes for a little kick. Garnish with freshly chopped parsley.
9. Serve warm: Plate the pasta and enjoy! This dish pairs wonderfully with a light salad or crusty bread.

Tips & Variations

Tip: For a vegan version, substitute the butter with olive oil, use plant-based milk, and replace cheeses with vegan cheese alternatives or nutritional yeast for a cheesy flavor.

Variation: Add roasted red peppers or artichoke hearts to enhance the Mediterranean vibe. You can also swap penne for gluten-free pasta or whole wheat pasta for a healthier twist.

Pro tip: If you like your pasta with extra protein, toss in some cooked chickpeas or your favorite plant-based meat substitute.

Nutrition Facts

Serving Suggestions

This BJ Vegetarian Pasta is best served hot and pairs beautifully with a crisp green salad or some garlic bread for a satisfying meal. For drinks, a chilled glass of white wine or sparkling water with lemon complements the creamy pasta perfectly.

Looking for more delicious comfort food recipes? Don’t miss our Clam Chowder San Francisco Recipe for a rich and hearty soup to start your meal or finish with a sweet treat like our Cinnamon Pecan Ice Cream Recipe that’s sure to delight.

Conclusion

This BJ Vegetarian Pasta copycat recipe is a fantastic way to bring restaurant-quality comfort food into your home kitchen. With fresh vegetables, a creamy cheesy sauce, and perfectly cooked pasta, it’s a wholesome dish everyone will love.

Whether you’re cooking for family, friends, or just yourself, this recipe is simple, adaptable, and incredibly tasty.

By making it yourself, you can control the ingredients, tweak flavors to your preference, and enjoy a wholesome vegetarian meal that doesn’t compromise on flavor. Next time you crave a comforting pasta dish, give this recipe a try and savor the deliciousness of BJ’s at home.

Happy cooking!

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