Italian vegetarian recipes

Six Vegetarian Italian Dishes You will Love

Alessandro Clemente

The veggie world offers a vast array of culinary surprises. You can find various recipe suggestions and authentic ingredients to order from our online Italian supermarket, like tomato sauces, sun-dried tomatoes and different types of mushrooms. Today we’ll focus on Italian Vegetarian dishes to show you the richness of Italian culinary tradition.

1. Pennette Primavera

Spring is here and we want to celebrate! This first course is the best intro to our vegetarian journey. Colorful and easy to prepare, Pennette Primavera is a recipe that truly boosts and glorifies seasonal vegetables. From the tenderness of zucchini to the crumbly fava beans, this recipe could be the perfect choice if you’re looking for a light course or for a pasta dish for children and adults. Pennette pasta is the perfect combo for your seasonal vegetables.

 

 

Main ingredients:

  • 350 gr. pennette pasta
  • 300 gr. zucchini
  • 200 gr. red onions
  • parsley
  • 500 gr. fava beans
  • 150 gr. carrots
  • 300 gr. tomatoes
  • 20 gr. Extra virgin olive oil
  • black pepper
  1. Wash the fava beans and put them in a large bowl. Finely chop the parsley, you’ll need it to garnish the pasta later on. Grease a saucepan with extra virgin olive oil and sauté chopped red onions over low heat for 5 minutes (you can use these ones too).
  2. In the meanwhile, finely cut carrots and place them in the saucepan with the red onions. Boil salt water in a deep pan and pour a ladle of boiling water into the saucepan with the carrots and onions. Keep sautéing the onions and carrots for 5 minutes more.
  3. Now it’s time for the zucchini and tomatoes. Wash them and cut them into disks. Add these ingredients to the vegetables and keep cooking for 15 minutes, over medium heat.
  4. Place your pennette pasta in your pan of boiling water and cook it al dente.
  5. Finally, add the fava beans, a pinch of salt and stir the mixture of ingredients carefully. Drain your pasta and add it to the veggie combination, directly into the saucepan.
  6. The final touch? Garnish it with the chopped parsley. Your Pennette Primavera is now ready for your guests!
2. Veggie Lasagne

Our second recipe suggestion is a veggie lasagna; a lighter and colourful version of the classic lasagne made with ragù sauce. This dish is popular as classic first during Sunday lunches in Italy. The deliciousness of the vegetable layers layered with bechamel sauce brings great delight to almost all palate! Depending on what time of the year it is, you can use seasonal vegetables to prepare different versions of veggie lasagna; labeling them either spring, summer or autumn lasagna!

 

 

Main Ingredients: 

  • lasagna sheets
  • bechamel sauce
  • 250 gr. champignon mushrooms
  • 200 gr. carrots
  • 250 gr. broccoli
  • 200 gr. grated Parmigiano Reggiano
  • 30 gr. Extra virgin olive oil
  • 170 gr. zucchini
  • 200 gr. red onions
  • 200 gr. datterino tomatoes
  • thyme
  • black pepper
  1. Wash the vegetables, peel the carrots and cut them into small slices. Cut the tops of broccoli (place to side) and finely chop the red onions. Cut the zucchini in small slices too, and do the same for the champignon mushrooms and datterini tomatoes.
  2. Once the veggies are done, place them in a saucepan with 2 tablespoons of extra virgin olive oil and after 2 minutes add the chopped broccoli to your mix.
  3. Blend the mix with a tablespoon of water, cover the saucepan with a top and cook the broccoli for 4 minutes.
  4. Now it’s time to add the champignon mushrooms. Stir the whole veggie mix from time to time, over medium heat. Once this is done, add salt, pepper and turn off the heat.
  5. Boil the lasagna sheets for 2 minutes in salt water, drain them and place them over a kitchen towel to drain.
  6. Here you can find our guide for a homemade bechamel sauce. Using an 11x7” baking dish, spread 2 tablespoons of bechamel sauce on the bottom. After placing one sheet next to the other, cover them with bechamel sauce and sprinkle with 50 gr. of grated Parmigiano Reggiano. Then cover the first layer with ⅓ of your vegetables.
  7. Repeat this step until you have reached the top. Garnish it with bechamel sauce and grated Parmigiano Grattugiato.
  8. Preheat the oven at 340 F and bake your veggie lasagne for 20 minutes; then broil it for 5 minutes to give it a cruncy top Your main course is now ready to serve. 
3. Veggie Roll

    This recipe is like a salad strudel filled with bechamel sauce and spinach. The main core is made with an oven baked omelette, filled with the sauce and spinach.

    Main ingredients:

    • 8 eggs
    • Grana Padano cheese
    • 10 gr. extra virgin olive oil
    • 300 gr. spinach
    • 1 garlic clove crushed
    • black pepper
    • 100 gr. bechamel sauce
    • thyme
    1. Grease a saucepan with 2 tablespoons of extra virgin olive oil. Wash the spinach and lay them over a kitchen towel to drain and dry.
    2. Next, add the crushed garlic clove into the saucepan sauté until it becomes light brown. Add the spinach, cover with a top, and let it cook for 10 minutes, over low heat. Allow the moisture to evaporate once they’re done.
    3. In a big bowl, beat the eggs, add a pinch of salt and pepper. Now it’s time to add 50 gr. of grated Grana Padano cheese.
    4. Prepare a 13x10 baking sheet and lay parchment paper in it. Pour the beaten eggs all over it. Preheat your oven to 340 F. and then bake the omelette for 25 minutes. Once the omelette is done, garnish it with 30 gr. of grated Grana Padano cheese and bake it for 10 minutes. The crust on the top gives it an extra pizzaz!
    5. Using a cutting board, cover it with plastic wrap. Flip the baking sheet and gently take away the parchment paper from the omelette. Once the omelette is cold, you can garnish with 100 gr. of bechamel sauce and with spinach. With the help of plastic wrap, you can slowly roll the omelette into a tube. Be sure to roll it tight.
    6. Once the omelette has been rolled up, put it in the fridge for an hour. In an hour, take the omelette from the fridge, and gently remove the plastic wrap and cut it in pieces. Now your veggie roll is ready to be served to your guests. Enjoy it!

     

    4. Mashed Potato Balls

      Tender inside and super crunchy outside. This is the secret of our mashed potato balls. Inspired by and adopted from a Sicilian recipe, you might really enjoy the flavor of parsley  and texture of these potato balls.

      Main ingredients:

      • 500 gr. potatoes
      • 80 gr. breadcrumbs
      • 2 eggs
      • 100 gr. pecorino cheese
      • 60 gr. Parmigiano Reggiano cheese
      • parsley
      • black pepper
      • Extra virgin olive oil
      1.  Wash the potatoes and boil them in salted water for 40 minutes. Using a fork you can check for the tenderness of potatoes. In the meanwhile, grate the pecorino cheese. When the potatoes are ready, mash them in a large bowl.
      2. Now it’s time to add grated pecorino cheese, a pinch of salt, black pepper and 2 eggs.
      3. Then add the grated Parmigiano Reggiano cheese, 80 gr. of bread crumbs and finely chopped parsley.
      4. Use a fork to get a desired uniform mix. Scoop out a handful of this mixture and make small balls, laying each one down on a paper towel.
      5. In a large sauce pan, place about an inch of extra virgin olive oil on medium heat.
      6. Add a few of your mashed potato balls and brown them on both sides for 3 minutes. Use a paper towel to drain the balls after removing them from the oil. Add salt to taste and serve the mashed potato balls while hot!
      5. Savory Tart with Vegetables

        This recipe is perfect for a picnic day or a brunch with friends. The spiraling aesthetics of this is the distinctive touch that will make your savory tart with vegetables unique and special.

        Main Ingredients:

        • 230 gr. dough sheet roll
        • 250 gr. carrots
        • 40 gr. extra virgin olive oil
        • 350 gr. zucchini
        • 100 gr. bechamel sauce
        • 50 gr. Parmigiano Reggiano cheese
        1.  Wash the zucchini, peel the carrots and with the help of a mandoline, create thin slices, following the length of each vegetable to create thin strips.
        2. In a round shape 8x2 casserole, roll out the pastry.
        3. In a small bowl, whisk the eggs, add grated Parmigiano Reggiano cheese and then add bechamel sauce to the mix.
        4. Once it has all come together, remove from the bowl and pour it into a baking dish.
        5. Now it’s time to garnish the tart with the veggie strips. You need to fill the tart in a spiraling method with the vegetable filling, starting from the edge to the centre.
        6. Bake the tart in the preheated oven of 350 F for 50 minutes. Remove from the oven and your savory tart with vegetables will be ready to be served!

         6. Zucchini Cutlet With Scamorza Cheese

          This vegetarian side course can be a perfect solution if you want something tasty and yummy too! The secret ingredient? Is the scamorza cheese, for sure! You can try even a different version with eggplant in the place of zucchini.

          Italian vegetarian recipes

           

          Scamorza cheese is perfect if you want to make the dough tender and tasty. The zucchini cutlet with scamorza cheese could be a perfect appetizer too, even for a brunch at the park.

          Main ingredients:

          • 450 gr. zucchini
          • 50 gr. breadcrumbs
          • extra virgin olive oil
          • 100 gr. scamorza cheese
          • 30 gr. grated Grana Padano cheese
          • black pepper
          • nutmeg
          • 2 eggs
          1. Wash the zucchini and then grate them using a shredder.  Drain the zucchini and put them in a bowl.
          2. Grate the scamorza cheese too and add it to the bowl. Add 2 tablespoons of nutmeg, a pinch of black pepper and salt.
          3. Now it’s time to add breadcrumbs and grated Grana Padano cheese to the mix. Combine those ingredients with your hands. Crop out 6 paper squares from baking paper (parchment is best) and put them on a platter.
          4. Take 100 gr. of the dough and fill a pastry ring with it. Push with the back of a spoon, then remove the pastry ring gently. You will obtain 6 veggie cutlets with scamorza cheese.
          5. Store the cutlets in the fridge for an hour. Whisk the eggs and pass each cutlet inside the beaten eggs. Now you have to pass every cutlet in the breadcrumbs, taking care it adheres to the whole surface.
          6. In a large pan, warm an inch of extra virgin olive oil. And let your veggie cutlets cook over medium heat for 5 minutes. Once they are done, drain the cutlets over a paper towel and serve them hot!

           

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