Prepare your own pasta casserole without meat: Easy vegetarian recipes to try at home!

Everyone knows that pasta isn’t really that healthy, however it is delicious and a favorite of many of us! Another advantage is that they are easy to cook and can be combined with a variety of products. You can basically create any recipes that you like! Have you tried pasta casserole without meat? Here are a few Lenten vegetarian recipes you’re sure to love!

How to prepare your own vegetarian pasta casserole?

This is a good recipe for a filling side dish. This pasta casserole without meat is the perfect combination of nutritious vegetables! Try it at home!

Ingredients for 4 servings:

• 200g (2 1/2 cups) egg noodles
• 3 tablespoons butter
• 1 medium onion, diced
• 1 celery stalk, chopped
• a small red bell pepper, seeded and diced
• 40g (1/2 cup) roughly chopped broccoli
• 100g (1.4 cups) roughly chopped yellow squash
• 180g (3/4 cup) milk
• 60g (1/2 cup) shredded sharp cheddar
• salt and pepper
• 20g (1/8 cup) dry breadcrumbs
• 2 tablespoons butter, melted

Instructions for preparation:

1. First, cook the noodles until tender. Then drain and place the noodles in a large bowl.
2. In a large pan, melt the butter over medium-high heat; add the onion and the next 4 ingredients; Cook, stirring, until the vegetables are tender, about 8 minutes.
3. Reduce the heat to low. Then add the milk, cheese, salt and pepper and stir until the cheese is melted.
4. Pour the mixture over the pasta and toss until well combined.
5. Pour the mixture into a saucepan that has been lightly coated with cooking spray; cover and bake in the oven at 180 °C (356° F) for 15 minutes.
6. In a small bowl, mix together the breadcrumbs and melted butter and toss to coat.
7. Spread evenly over the casserole; Bake, covered, for 15–20 minutes or until the top of the casserole is slightly crisp.

Chickpea vegetarian casserole

Have you tried this vegan pasta casserole recipe? With chickpeas it is incredibly tasty and of course, healthy! And if you are wondering what to eat for lent, check out these 11 easy and tasty recipes!

Ingredients for 4 servings:

• 200 g egg-free pasta

For the filling: 

• 160 g (1 cup) canned chickpeas
• 60 g (2/3 cup) mushrooms, sliced and sautéed
• 1 medium large onion, sliced and sautéed (half for the pasta, half for the sauce)
• salt and pepper to taste
• 1 tablespoon coconut oil

For the sauce:

• 1 teaspoon vegetable stock
• 120 g (1/2 cup) almond or coconut milk
• 2 tablespoons nutritional yeast
• 1/4 teaspoon vegan Parmesan
• salt and pepper to taste
• 1/8 teaspoon garlic powder

For the topping:

• 30 g (1/4 cup) breadcrumbs
• 10 g Parmesan cheese
• parsley for garnish

Instructions for preparation:

1. Preheat the oven to 180 degrees Celsius. Cook the pasta al dente, do not overcook. Then drain well.
2. In the bowl of a food processor, pulse the chickpeas a few times until very coarsely chopped. You should not process them too much.
3. Put the oil and onions in a large skillet. Fry until the onions are soft and slightly translucent. Set aside half of the onions for the sauce and add the mushrooms. Then continue to sauté with the remaining onions. These onions will be a little more caramelized, adding another dimension of flavor.
4. In a small saucepan, whisk together all the ingredients for the sauce (don’t forget the reserved onions) with a whisk until smooth. You can add 1 tablespoon of flour if you want to thicken the sauce a bit.
5. Mix the ingredients for the topping in a small bowl.
6. Then mix the sauce, mushroom mixture and chickpeas together.
7. Add the noodles and mix until well combined.
8. Then place in an ovenproof casserole dish and sprinkle with Parmesan.
9. Bake for 20–25 minutes until the noodles are lightly golden brown and cooked through.
10. Garnish with parsley and serve with a crusty loaf of bread or your choice of vegetables. It’s so easy to prepare a meatless pasta casserole at home!