Casarecce pasta is a delightful short pasta shape that originates from Sicily, known for its twisted, rolled form that perfectly holds onto sauces and ingredients. If you’re a vegetarian looking to elevate your pasta game, casarecce is a fantastic canvas for a variety of fresh, vibrant, and hearty vegetarian dishes.
Whether you prefer a creamy sauce, a tangy tomato base, or a medley of roasted vegetables, casarecce pasta recipes offer versatility and rich flavors that satisfy every palate.
In this blog post, we’ll explore several mouthwatering vegetarian casarecce pasta recipes that are easy to prepare and bursting with flavor. From comforting classics to innovative twists, these recipes are designed to inspire your next meatless meal.
Plus, you’ll find tips on ingredient substitutions, cooking techniques, and serving ideas to make your pasta experience unforgettable.
Why You’ll Love This Recipe
Casarecce pasta is beloved for its unique shape, which captures sauces and chunks of vegetables beautifully. This means every bite is full of flavor and texture.
Our vegetarian recipes focus on fresh, wholesome ingredients, making them not only delicious but also nutritious. With simple pantry staples and seasonal produce, these dishes come together quickly, perfect for busy weeknights or leisurely weekend dinners.
Plus, these recipes are incredibly adaptable — whether you want to add a bit of spice, swap out vegetables, or try a new cheese, casarecce welcomes all your culinary creativity. Best of all, vegetarian meals like these are great for heart health, digestion, and the environment, making you feel good about what’s on your plate.
Ingredients
- Casarecce pasta – 12 ounces (about 340 grams)
- Extra virgin olive oil – 3 tablespoons
- Garlic cloves – 3, minced
- Cherry tomatoes – 2 cups, halved
- Fresh basil leaves – 1/2 cup, torn
- Baby spinach – 4 cups
- Mozzarella cheese – 1 cup, cubed or shredded (optional)
- Parmesan cheese – 1/2 cup, grated
- Red pepper flakes – 1/2 teaspoon (optional)
- Salt – to taste
- Black pepper – freshly ground, to taste
- Lemon zest – 1 teaspoon (optional for brightness)
- Grilled zucchini – 1 cup, sliced
- Roasted pine nuts – 1/4 cup (for garnish)
Equipment
- Large pot for boiling pasta
- Colander or strainer
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Grater for cheese and lemon zest
- Serving bowls or plates
Instructions
- Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to the package instructions, usually about 10-12 minutes, until al dente.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Add the cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
- Stir in the baby spinach and grilled zucchini. Cook for another 2-3 minutes until the spinach wilts.
- Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta directly to the skillet with the vegetables.
- Toss everything together, adding reserved pasta water a little at a time. This helps create a light sauce that clings to the pasta.
- Remove from heat and stir in fresh basil, mozzarella cheese, and Parmesan. Season with salt, pepper, and red pepper flakes to taste. Add lemon zest if desired for a fresh zing.
- Serve immediately, garnished with roasted pine nuts. Enjoy your vibrant, flavorful vegetarian casarecce pasta!
Tips & Variations
“For an extra burst of flavor, try adding sun-dried tomatoes or olives. You can also swap mozzarella for vegan cheese to keep it plant-based.”
Feel free to experiment with different veggies like roasted bell peppers, eggplant, or mushrooms. Casarecce’s shape works wonderfully with chunky sauces, so don’t be afraid to get creative.
If you prefer a creamier sauce, stir in a few spoonfuls of ricotta or a splash of cream during the final step. For a protein boost, add cooked chickpeas or white beans.
To make this recipe gluten-free, simply substitute casarecce with your favorite gluten-free pasta.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 55 g |
| Protein | 15 g |
| Fat | 10 g |
| Saturated Fat | 3 g |
| Fiber | 6 g |
| Sodium | 310 mg |
| Vitamin C | 25% DV* |
| Calcium | 20% DV* |
*DV = Daily Value based on a 2,000 calorie diet
Serving Suggestions
This vegetarian casarecce pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a side of roasted garlic bread. For a more indulgent meal, consider serving it alongside creamy polenta or a warm soup like minestrone.
To keep things light, try a simple arugula salad with shaved Parmesan and toasted walnuts. If you want to impress guests, garnish the pasta with fresh herbs and drizzle with high-quality extra virgin olive oil just before serving.
More Delicious Vegetarian Casarecce Pasta Recipes
Casarecce with Roasted Eggplant and Cherry Tomato Sauce
Roasting eggplants brings out a smoky sweetness that perfectly complements a fresh tomato sauce. Toss with casarecce, garlic, and basil for a hearty, comforting dish.
Creamy Lemon Ricotta Casarecce with Arugula
This bright and creamy recipe uses tangy lemon zest and fresh ricotta stirred into pasta with peppery arugula. For the full recipe, visit Lemon Ricotta Pasta With Arugula Recipe.
Casarecce with Lion’s Mane Mushroom Crumble
For an earthy, umami-packed option, try sautéed Lion’s Mane mushrooms crumbled over casarecce with garlic and herbs. Check out Lion’S Mane Mushroom Crumble Recipes to get inspired.
Spicy Casarecce with Roasted Red Peppers and Kalamata Olives
This recipe highlights the salty, briny flavors of olives combined with sweet roasted red peppers and a hint of chili flakes for heat. It’s a quick and satisfying meal.
Casarecce with Pesto and Sun-Dried Tomatoes
Elevate your pasta with a homemade basil pesto tossed with sun-dried tomatoes and toasted pine nuts. A classic Italian combination that’s simple and bursting with flavor.
Conclusion
Casarecce pasta is a fantastic choice for vegetarian dishes because its shape holds sauces and ingredients beautifully, ensuring every bite is flavorful and satisfying. With its versatility, you can easily customize it with your favorite vegetables, cheeses, and herbs to create meals that are both nutritious and delicious.
Whether you’re cooking a quick weeknight dinner or preparing a special meal for friends, these vegetarian casarecce pasta recipes offer something for everyone. Don’t hesitate to experiment with new ingredients and flavors, and enjoy the process of creating beautiful, hearty dishes that celebrate the best of plant-based cooking.
For more inspiring recipes, be sure to check out other delicious options like Instant Pot Rabbit Recipe, Halibut Dip Recipe, and Low Fodmap Appetizer Recipes to keep your culinary adventures exciting!
📖 Recipe Card: Casarecce Pasta with Roasted Vegetables
Description: A hearty vegetarian casarecce pasta recipe with roasted seasonal vegetables and a light tomato sauce. Perfect for a nutritious and flavorful meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 12 oz casarecce pasta
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss zucchini, bell pepper, cherry tomatoes, and onion with 1 tbsp olive oil, salt, pepper, and oregano.
- Spread vegetables on a baking sheet and roast for 20 minutes.
- Cook casarecce pasta according to package instructions until al dente.
- In a large pan, heat remaining olive oil and sauté garlic until fragrant.
- Add roasted vegetables and cooked pasta to the pan; toss gently.
- Sprinkle red pepper flakes and fresh basil; mix well.
- Serve topped with grated Parmesan cheese if desired.
Nutrition: Calories: 420 kcal | Protein: 14 g | Fat: 10 g | Carbs: 70 g
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