When it comes to quick weeknight meals, I always gravitate toward pasta. In the time it takes to boil a pot of water and cook pasta until al dente, you can easily create a flavorful foundation for your meal, complete with a sauce, vegetables and protein. Pasta is also an endlessly adaptable dish, so it can evolve as the seasons do.
These 11 pastas are all ready in under 45 minutes, ideal for busy weeknights when you want a warm, hearty meal ASAP. Many of them also feature fall flourishes, such as pumpkin, squash, cabbage, leafy greens, mushrooms and more. And with a mix of vegan, vegetarian and meat options, there’s something for every cook in this list. Find more quick and simple weeknight pastas in our archive of over 10,000 tested and trusted recipes.
1. Cabbage and Sausage Pasta
Pictured above. Amp up your classic red sauce and pasta with cabbage, Italian sausage and fennel seeds. You can also use vegan sausage to make the dish plant-based, or consider trying Pasta With Vegan Sausage, Cauliflower and Kale. Get the recipe.
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2. Pasta With Caramelized Pears and Gorgonzola
(Tom McCorkle/For The Washington Post; food styling by Marie Ostrosky)
Sweet, juicy pear and funky blue cheese bring big flavor to this creamy pasta. Former Food and Dining editor Joe Yonan says that “with the addition of walnuts and cranberries, this dish tastes like a well-balanced cheese plate.” Get the recipe.
3. Pasta With Creamy Pumpkin Sauce
(Rey Lopez/For The Washington Post; food styling by Lisa Cherkasky)
Canned pumpkin puree is an MVP when it comes to fall pantry ingredients. In this recipe, it creates a silky, savory sauce for angel hair pasta. To make it a more complete meal, serve with broccoli and protein. Get the recipe.
4. Instant Pot American-Style Goulash
(Laura Chase de Formigny/For The Washington Post; food styling by Lisa Cherkasky)
Think of this American-style goulash as a better-for-you Hamburger Helper. It requires minimal chopping, and all the cooking happens in the Instant Pot, leaving you with fewer dishes and a well-balanced meal. Get the recipe.
5. Gnocchi With Brown Butter and Sage
(Lauren Bulbin/The Washington Post; food styling by Carolyn Robb)
Brown butter and sage makes for a quintessential fall flavor combination. Together, they form the foundation of this speedy dish that takes advantage of shelf-stable gnocchi. Get the recipe.
6. Orecchiette With Borlotti Beans, Bitter Greens and Lemony Breadcrumbs
(Stacy Zarin Goldberg/For The Washington Post; food styling by Lisa Cherkasky)
If you need a template for a delicious and healthful weeknight pasta, this recipe is for you. While it calls for orecchiette and borlotti beans, nearly any combination of pasta, beans and bitter greens will work wonderfully — just don’t skip the lemony breadcrumb topping. Get the recipe.
7. Tetrazzini
(Rey Lopez/For The Washington Post; food styling by Lisa Cherkasky)
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Tetrazzini is a comforting Italian-American dish that’s ideal for chilly weather. In this version, the sauce is thickened with cannellini beans rather than a more traditional béchamel. This allows you to either keep the dish vegan or add chicken, depending on your preference. Get the recipe.
8. Orecchiette With Shredded Brussels Sprouts
(Tom McCorkle/For The Washington Post; food styling by Gina Nistico)
The humble Brussels sprout gets taken to another level with the help of butter, parmesan cheese, nutmeg and sage in this 35-minute meal. Get the recipe.
9. Linguine With Butternut Squash, Garlic and Olive Oil (Linguine e Butternut Aglio e Olio)
(Marvin Joseph/The Washington Post)
Upgrade your classic aglio e olio pasta with a seasonal twist: butternut squash. You can also easily mix in a can of beans to add extra fiber and protein. Get the recipe.
10. ‘Nduja Mac and Cheese
(Lauren Bulbin/The Washington Post; food styling by Lisa Cherkasky)
This macaroni and cheese is a flavor powerhouse thanks to a combo of ‘nduja, and aged cheddar and blue cheeses. It comes together in just 45 minutes, but it’s also luxe enough to be served on festive occasions. Get the recipe.
11. Spicy Umami Pasta
(Scott Suchman/For The Washington Post; food styling by Lisa Cherkasky)
Transform pantry staples into something special with this easy dinner. Ingredients such as chile paste, olives and parmesan cheese deliver big doses of spice and umami, giving you a maximally enjoyable dinner for minimal effort. Get the recipe.
Recipe Image
Total Time: 40 minutes.
Active Time: 25 minutes.
Cabbage adds bulk and nutrition to this pasta with Italian sausage and crushed tomatoes. Use store-bought, pre-shredded cabbage to save on prep time. It’s a full meal on its own, but you could also serve it with a side salad and garlic bread to feed more people.
Refrigerate for up to 4 days.
Directions –
Step 1
Set a large pot of water over high heat and bring to a boil.
Step 2
Meanwhile, in a large Dutch oven, pot or sauté pan over medium-high heat, heat the oil until shimmering. Add the cabbage, onion, fennel seeds, salt and pepper, and cook, stirring frequently, until the vegetables soften and wilt, about 5 minutes.
Step 3
Add the sausage and cook, stirring and breaking up the meat into small chunks with a spoon or spatula, until very little pink remains, about 3 minutes. Add the garlic and continue to cook, stirring, until the sausage is no longer pink, about 1 minute.
Step 4
Stir in the crushed tomatoes and bring to a simmer. Cook, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, until the sauce reduces slightly and the flavors come together, 15 to 20 minutes. Taste, and season with more salt and pepper, as desired.
Step 5
When the water comes to a boil, season it with salt. Add the pasta and cook according to the package directions until al dente. Drain the pasta, then transfer it to the sauce and stir to combine. Taste, and season with more salt and pepper, as desired. Divide among bowls, top with cheese, if using, and serve hot.
Substitutions –
Green cabbage >> red or savoy cabbage.Yellow onion >> red or white onion.Mild or sweet Italian sausage >> hot Italian sausage.Vegetarian? >> Use a plant-based sausage.2 garlic cloves >> 1/2 teaspoon garlic powder.Gluten-free? >> Use gluten-free pasta.Crushed tomatoes >> whole canned tomatoes, pureed with an immersion or regular blender.
Servings: 6 (makes 12 cups).
Ingredients –
2 tablespoons extra-virgin olive oil, 1/2 small head green cabbage (1 pound total), quartered, cored and thinly sliced, 1 medium yellow onion (8 ounces), thinly sliced, 1 teaspoon fennel seeds, 1/2 teaspoon fine salt, plus more as needed, 1/2 teaspoon freshly ground black pepper, plus more as needed, 1 pound mild or sweet Italian sausage, casings removed, 2 garlic cloves, minced or finely grated, 1 (28-ounce) can no-salt-added crushed tomatoes, 1 pound dried fusilli or other dried pasta, Finely grated parmesan or pecorino Romano cheese, for serving (optional).
Nutritional Facts –
calories: 387,
carbohydrates: 57,
cholesterol: 17,
fat: 9,
fiber: 6,
protein: 19,
saturated_fat: 3,
serving_size: Per serving (1 1/2 cups), based on 8,
sodium: 492,
sugar: 8,
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From staff writer Aaron Hutcherson.
Tested by: Aaron Hutcherson.
Category Type: Dairy-Free, Nut-Free.
Recipe Image
Total Time: 35 minutes.
Active Time: 30 minutes.
Pears pair beautifully with creamy Gorgonzola; the two are commonly found together in many Italian dishes, as the cheese balances the sweetness with just the right amount of saltiness.
Refrigerate for up to 4 days.
Directions –
Step 1
Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until just shy of al dente, tender yet firm to the bite, according to the package directions. Reserve 1/2 cup of the pasta water, then drain well.
Step 2
While the pasta is cooking, set a large (12-inch), deep skillet over medium heat. Add the walnuts and toast, stirring occasionally, until fragrant and lightly browned, about 5 minutes. Immediately transfer them to a bowl or plate, so the nuts don’t burn, and wipe out the skillet.
Step 3
Return the skillet over medium heat and add the butter. Once it melts, add the pears and cook, turning the wedges occasionally, until lightly browned and tender but not mushy, about 5 minutes. Using a slotted spoon, carefully transfer the pears to a separate plate, leaving behind as much liquid in the skillet as possible.
Step 4
Add the broth to the skillet, and scrape the bottom of the pan to deglaze any flavorful brown bits that may have accumulated. Add the Gorgonzola and bring to a simmer, whisking until the cheese melts and the sauce reduces slightly, about 5 minutes.
Step 5
Add the pasta and 1/4 cup of the reserved pasta water to the skillet. Reduce the heat to low and toss to coat the pasta in the sauce. Add the remaining pasta water, 1 tablespoon at a time, if needed, to loosen the mixture. The texture should be creamy and fluid, not pasty.
Step 6
Divide among warmed plates, add the pears, walnuts and cranberries, and sprinkle with a little more Gorgonzola. Season generously with the pepper and serve.
Substitutions –
Pears >> your favorite firm apples, such as Pink Lady or Fuji.Gorgonzola >> other blue cheese.Dried cranberries >> dried cherries or golden raisins.Walnuts >> pine nuts or hulled pumpkin seeds (pepitas).
Servings: 4 .
Ingredients –
Fine salt, 12 ounces rigatoni, 0.33 cups (1 ounce) walnut pieces, 4 tablespoons unsalted butter, 4 Bosc pears, peeled, cored and each cut lengthwise into eight wedges, 0.5 cups vegetable broth, 4 ounces (1 cup) crumbled Gorgonzola cheese, plus more for finishing (may substitute goat cheese), 0.25 cups dried cranberries, 0.5 teaspoons coarsely ground black pepper.
Nutritional Facts –
calories: 470,
carbohydrates: 68,
cholesterol: 40,
fat: 17,
fiber: 6,
protein: 12,
saturated_fat: 9,
serving_size: Per serving (based on 6),
sodium: 340,
sugar: 18,
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Based on a recipe in “Simple, Elegant Pasta Dinners” by Nikki Marie (Page Street Publishing, 2019).
Tested by: Joe Yonan.
Category Type: Vegetarian.
Recipe Image
Total Time: 20 minutes.
Active Time: 15 minutes.
When life hands you canned pumpkin on sale, make dinner with it as well as Thanksgiving dessert. The flavors here — pumpkin, dairy, sage, a touch of Parmesan cheese — are what you might find in pumpkin-filled ravioli. But the effect is lighter; the squash becomes a subtle, can’t-quite-place-it ingredient in this pale orange sauce.
We replaced the original recipe’s cream with reduced-fat milk, and the sauce remained rich tasting, but you can opt for cream, half-and-half or whole milk, if you like. Feel free to toss some toasted, chopped walnuts on top.
Serve with steamed broccoli.
Directions –
Step 1
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente.
Step 2
While the water comes to a boil, in a large saucepan over medium heat, heat the oil until shimmering. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce the heat to medium-low and cook, stirring frequently, until the sauce is slightly thickened, about 10 minutes. Season to taste with salt and pepper to taste and keep the sauce warm on the lowest setting.
Step 3
Drain the pasta and add it to the sauce. Add half of the cheese and mix well to combine. Divide among individual plates, top with the remaining cheese and sage, and serve.
Servings: 3 .
Ingredients –
8 ounces to 10 ounces multigrain angel-hair pasta, 1 tablespoon olive oil, 1 medium shallot, minced, 3 medium cloves garlic, minced, 0.75 cups canned unsweetened pumpkin puree, 0.75 cups low-sodium chicken broth, 0.5 cups reduced-fat milk (see headnote), 2 sprigs fresh sage leaves, finely chopped and divided, fine salt, Freshly ground black pepper, 0.25 cups grated parmesan cheese, divided.
Nutritional Facts –
calories: 296,
carbohydrates: 46,
cholesterol: 6,
fat: 6,
fiber: 5,
protein: 15,
saturated_fat: 2,
serving_size: Per serving,
sodium: 190,
sugar: None,
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “The Ski House Cookbook,” by Tina Anderson and Sarah Pinneo (Clarkson Potter, 2007).
Tested by: Bonnie S. Benwick.
Category Type: Nut-Free.
Recipe Image
Total Time: 45 minutes.
Active Time: 25 minutes.
Cookbook author Gina Homolka points out that this Instant Pot goulash with beef and macaroni is not the Hungarian goulash she grew up eating with her immigrant father. Rather, it is an Americanized goulash that began showing up in U.S. kitchens in the 1900s, and it is a cross between a healthier Hamburger Helper and mac and cheese. The macaroni, whole wheat or gluten-free, cooks in the multicooker. Homolka recommends using 90 percent lean ground beef, ground chicken or turkey. As this recipe is mild, you can add heat with crushed red pepper flakes, a minced serrano pepper or black pepper, if desired.
Refrigerate for up to 4 days.
Directions –
Step 1
Set your electric multicooker on the highest SAUTE or BROWN function. Let the pot heat for 2 minutes, then add the oil and onion and cook, stirring occasionally, until it starts to soften and brown, about 5 minutes. Add the beef, paprika and salt and cook, stirring occasionally, breaking the meat into small chunks, until no longer pink, about 4 minutes.
Step 2
Add the bell pepper, garlic, Worcestershire sauce, oregano and pepper flakes and cook, stirring occasionally, until fragrant and softened, about 5 minutes. Add the tomato sauce, tomatoes, broth, macaroni and bay leaf and stir to combine.
Step 3
Lock the lid in place, set the pressure-release knob to sealing, select PRESSURE at the high setting, and set the cook time 5 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)
Step 4
Once the cooking cycle is finished, press CANCEL and release the pressure manually by moving the pressure-release knob to venting, covering your hand with a towel or oven mitt. Never put your hands or face near the vent when releasing steam.
Step 5
Top the goulash with the cheddar, cover and let sit until the cheese is melted, about 2 minutes. Garnish with the parsley, if using, and serve either in a large, family-style bowl or in individual bowls, with additional cheese on the side, if desired.
Substitutions –
No cheddar? << Mozzarella or parmesan.
To make this on the stove: In a large pot or Dutch oven with a lid over medium heat, follow the directions up to the point of pressure-cooking. Reduce the heat to medium low, cover and cook the ingredients for 20 to 25 minutes, or until the pasta is tender and most of the liquid has been absorbed. Add the cheese, cover until the cheese is melted, about 2 minutes, and serve with parsley on top.
Notes –
This recipe was tested using a 3-quart Instant Pot; the amount of liquid is enough for it to work in a 6- or 8-quart model, as well.
Servings: 6 .
Ingredients –
0.5 teaspoons olive oil, 1 medium yellow onion (8 ounces), chopped, 1 pound lean ground beef, 2 teaspoons sweet paprika, Generous 1/4 teaspoon fine salt, 1 red or orange bell pepper (4 ounces), seeded and chopped, 3 cloves garlic, minced or finely grated, 1 tablespoon Worcestershire sauce, 1 teaspoon dried oregano (optional), 0.5 teaspoons crushed red pepper flakes (optional), 1 (15-ounce) can tomato sauce, 1 (14 1/2-ounce) can diced tomatoes, 1.75 cups low-sodium beef broth, 8 ounces elbow macaroni, 1 bay leaf, 0.75 cups (3 ounces) shredded sharp cheddar cheese, plus more for serving, Chopped fresh flat-leaf parsley, for serving (optional).
Nutritional Facts –
calories: 463,
carbohydrates: 44,
cholesterol: 69,
fat: 21,
fiber: 5,
protein: 25,
saturated_fat: 9,
serving_size: Per serving,
sodium: 387,
sugar: 7,
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Skinnytaste One and Done” by Gina Homolka and Heather K. Jones (Clarkson Potter, 2018).
Tested by: Ann Maloney..
Category Type: Nut-Free.
Recipe Image
Total Time: 20 minutes.
Active Time: 10 minutes.
Hearty gnocchi, nutty brown butter and crisp sage leaves form a terrific trio in this recipe. Using store-bought potato gnocchi means this dish can come together in minutes. It’s served with lemon wedges and parmesan cheese for balance and extra flavor.
Refrigerate for up to 4 days.
Directions –
Step 1
In a large (12-inch) nonstick or cast-iron skillet over medium-high heat, heat the oil until shimmering. Add the gnocchi, breaking apart any pieces that are stuck together, and cook, stirring occasionally, until golden and browned in spots, 3 to 4 minutes. Transfer to a serving bowl or individual bowls.
Step 2
In a small to medium (8-to-10-inch) stainless-steel (or other light-colored material) skillet over medium heat, melt the butter. (You can also use a medium [3-to-4-quart] saucepan.) Cook, stirring or swirling the pan frequently, until the milk solids turn a light golden brown and the butter smells nutty, about 3 minutes. Add the sage leaves, and fry until they start to curl and crisp, 20 to 30 seconds. Remove from the heat, and pour the mixture over the gnocchi. Sprinkle with the lemon zest, parmesan, flaky salt and pepper. Serve hot, with lemon wedges for squeezing over.
Substitutions –
Shelf-stable potato gnocchi >> refrigerated or homemade gnocchi of any kind that has been boiled first.No sage? >> Omit it, or finish with chopped fresh basil or parsley.Parmesan >> pecorino Romano or grana Padano.Dairy-free? >> Use nondairy butter and parmesan.
Servings: 2 (makes 3 cups).
Ingredients –
2 tablespoons extra-virgin olive oil, 1 (16-ounce) package shelf-stable potato gnocchi, 4 tablespoons unsalted butter, 20 fresh sage leaves, 1 lemon, finely zested and cut into wedges, Grated parmesan cheese, for serving, Flaky sea salt, such as Maldon, for serving, Freshly ground black pepper, for serving.
Nutritional Facts –
calories: 462,
carbohydrates: 58,
cholesterol: 40,
fat: 26,
fiber: 2,
protein: 5,
saturated_fat: 11,
serving_size: Per serving (1 cup), based on 3,
sodium: 842,
sugar: 1,
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From staff writer Aaron Hutcherson.
Tested by: Aaron Hutcherson.
Category Type: Vegetarian, Nut-Free.
Recipe Image
Total Time: 30 minutes.
Active Time: 25 minutes.
The idea for this dish comes from chef Michelle Fuerst, who called the combination of pasta, beans and breadcrumbs her “triple carb threat.” Breadcrumbs are an essential element of so many great pasta dishes, adding that irresistible crunch that here balances the creamy borlotti (a.k.a. cranberry) beans and the al dente pasta. An unorthodox addition is a little red miso, which provides the salt and umami you would get from, say, anchovies.
Directions –
Step 1
Bring a large pot of salted water to a boil.
Step 2
While the water is heating, in a medium skillet, preferably nonstick, over medium-high heat, heat 2 tablespoons of the olive oil until shimmering. Add the breadcrumbs and cook, stirring frequently, until browned, 3 to 5 minutes. Transfer to a small cup and stir in the lemon zest and the 1/4 teaspoon of salt.
Step 3
Add the pasta to the boiling water and cook for 1 to 2 minutes less than the package directions, until al dente.
Step 4
While the pasta is cooking, in a large, deep skillet with a lid or a Dutch oven set over medium heat, heat the remaining 1/4 cup oil until shimmering. Add the onion and garlic and cook, stirring, until soft, about 6 minutes. Add the greens, cover and cook, tossing occasionally, just until wilted, 3 to 4 minutes. Uncover and stir in the beans. Turn off the heat and cover to keep warm.
Step 5
When the pasta is cooked, drain it in a colander, reserving 1 cup of the cooking water.
Step 6
In a small bowl, whisk the miso with a little pasta cooking water and stir it into the bean mixture. Add the pasta, tossing and stirring it into the beans and greens. Add more of the cooking water and/or bean cooking liquid, as needed, to moisten the pasta and create a little sauce. Stir in one-third of the breadcrumbs and the pepper. Taste and add more salt, if desired.
Step 7
Transfer the pasta to a large serving platter or individual shallow bowls or plates, and top with the remaining breadcrumbs. Drizzle (or squeeze) the lemon juice over the top and sprinkle with the red pepper flakes, if desired. Serve hot.
Servings: 6 .
Ingredients –
0.25 teaspoons kosher salt, plus more to taste, 0.25 cups plus 2 tablespoons extra-virgin olive oil, divided, 1 cup panko-style or other dry breadcrumbs, 2 tablespoons finely grated lemon zest, 1 pound dried orecchiette or other pasta shape, 1 yellow onion, chopped, 3 cloves garlic, chopped, 6 cups lightly packed baby bitter greens, such as baby kale, arugula, mizuna, radicchio or a mix, 2 cups cooked borlotti (cranberry) beans, drained and liquid reserved, 1 tablespoon red miso , 0.5 teaspoons freshly ground black pepper, 1 tablespoon fresh lemon juice, 0.5 teaspoons crushed red pepper flakes (optional).
Nutritional Facts –
calories: 530,
carbohydrates: 82,
cholesterol: 0,
fat: 16,
fiber: 10,
protein: 17,
saturated_fat: 2,
serving_size: Per serving (based on 6),
sodium: 180,
sugar: 3,
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Cool Beans,” by Joe Yonan (Ten Speed Press, 2020).
Tested by: Joe Yonan.
Category Type: Vegetarian, Vegan, Dairy-Free, Nut-Free.
Recipe Image
Total Time: 45 minutes.
Active Time: 30 minutes.
Though this version of the Italian-American classic pasta casserole is creamy and rich, it’s easily made vegan thanks to a sauce thickened not with flour, butter and milk, but cannellini beans. Omit the chicken to let the mushroom flavor shine. Grated Parmesan cheese in the sauce can be replaced with nutritional yeast and a touch of dry mustard, see NOTE.
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Leftovers may be refrigerated for up to 4 days.
Directions –
Step 1
In a deep, wide, lidded skillet over medium-high heat, heat the olive oil until it shimmers. Add the onion, mushrooms, 1/2 teaspoon of salt and the thyme and cook, stirring occasionally, until the onion and mushrooms begin to caramelize, about 10 minutes. Stir in the garlic and cook for 1 more minute. Stir in the white wine, if using. Transfer the onion and mushroom mixture to a bowl.
Step 2
To the same skillet, add the spaghetti, enough water to cover by 1 inch, and the remaining 1 teaspoon of salt. Cover and bring to a rolling boil. (This shouldn’t take long as the skillet will still be quite hot.) Cook until al dente, about 10 minutes. Reserve 1 cup of the pasta water; drain the pasta, leaving some water clinging to it, and return it to the skillet. Keep warm over very low heat.
Step 3
In the pitcher of a blender, combine 1/2 cup of reserved pasta water, the beans and their liquid, Parmesan and pepper and blend until very smooth. Pour the mixture over the pasta. Add the cooked onion and mushroom mixture, chicken, if using, and sour cream, if using. Stir until the pasta is well-coated in the sauce. If it seems a little dry, add more pasta water.
Step 4
The pasta can be served family-style, right from the skillet or, if desired, baked in a casserole dish. If baking: Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 9-inch square baking dish with olive oil. Transfer the pasta mixture to the greased dish, and sprinkle with additional Parmesan, if desired. Bake for about 15 minutes, or until the cheese is mostly melted and the pasta is very hot but not dry. Serve family-style.
Step 5
NOTE: To make this recipe vegan, omit the chicken and cheese, and add 1/4 cup of nutritional yeast and 1 teaspoon of dry mustard to the sauce.
Servings: 4 .
Ingredients –
3 tablespoons olive oil, plus more for greasing, if desired, 1 medium onion (8 ounces), diced, 8 ounces mushrooms, preferably button, cremini or porcini, thinly sliced, 1.5 teaspoons fine sea salt or table salt, divided, 1 sprig fresh thyme, plus more for garnish if desired (may substitute 0.5 teaspoons dried thyme), 4 cloves garlic, minced or finely grated, 0.25 cups dry white wine (optional), 8 ounces dry spaghetti, 1 (15-ounce) can cannellini beans, or about 1 pound of cooked cannellini beans in their broth, 1 cup (3 ounces) grated parmesan cheese, plus more for serving if desired (see NOTE), 0.5 teaspoons freshly cracked black pepper, 8 ounces cooked chicken, pulled into bite-sized pieces (optional), 2 tablespoons sour cream (optional).
Nutritional Facts –
calories: 633,
carbohydrates: 69,
cholesterol: 61,
fat: 22,
fiber: 8,
protein: 39,
saturated_fat: 6,
serving_size: Per serving (with chicken; based on 4),
sodium: 1266,
sugar: 6,
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From staff writer G. Daniela Galarza
Tested by: Kara Elder.
Category Type: Vegetarian, Nut-Free.
Recipe Image
Total Time: 35 minutes.
Active Time: 25 minutes.
This pasta dish turns Brussels sprouts — shredded and cooked with a generous amount of butter, nutmeg and sage — into something almost decadent. In testing, this recipe produced outstanding results whether vegetarian or vegan, so both options are listed in the ingredients.
Refrigerate for up to 4 days.
Directions –
Step 1
Bring a medium pot of water to a boil over high heat and season with salt. Stir in the orecchiette and cook according to the package directions until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.
Step 2
While the pasta is cooking, in a large (12-inch) skillet over medium-high heat, heat the butter and oil. Once the butter melts and starts to foam, add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the Brussels sprouts, 1/2 teaspoon of the salt, the black pepper, nutmeg and red pepper flakes, and cook, stirring frequently, until the sprouts start to soften, about 5 minutes. Add the parmesan, cream or coconut milk, and sage, and stir to combine. Reduce the heat to low, and let the mixture gently simmer while the pasta finishes cooking.
Step 3
Add the pasta and 1/4 cup of the reserved cooking water to the sprouts in the skillet. Toss together until the sauce coats the pasta and everything is well combined. Add a little more of the cooking water to loosen the sauce, if needed. Taste, and season with more salt and black pepper, as needed.
Step 4
Divide among individual bowls, top with more parmesan and serve hot.
Substitutions –
Orecchiette >> fusilli or farfalle.Brussels sprouts >> green cabbage.To make it spicier >> increase the red pepper flakes to 1/2 or 1 teaspoon, depending on your heat tolerance.Salted butter >> unsalted butter, but you may need to season with more salt.
Servings: 2 (makes about 4 1/2 cups).
Ingredients –
1/2 teaspoon fine salt, plus more as needed, 8 ounces dried orecchiette, 2 tablespoons salted butter (regular or nondairy), 1 tablespoon olive oil, 1 small yellow onion (6 ounces), chopped, 2 garlic cloves, finely grated or pressed, 8 ounces Brussels sprouts, trimmed and thinly sliced, 1/4 teaspoon freshly ground black pepper, plus more to taste, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon crushed red pepper flakes, 1/3 cup (about 1 ounce) finely grated regular or nondairy parmesan cheese (such as Violife or Follow Your Heart), plus more for serving, 1/4 cup heavy cream or full-fat coconut milk, 6 fresh sage leaves, thinly sliced.
Nutritional Facts –
calories: 574,
carbohydrates: 71,
cholesterol: 51,
fat: 25,
fiber: 7,
protein: 17,
saturated_fat: 12,
serving_size: Per serving (about 1 1/2 cups, using regular parmesan and heavy cream), based on 3,
sodium: 519,
sugar: 7,
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “The Monday Pasta Club” by Ed Barrow (Kyle Books, 2024).
Tested by: Joe Yonan.
Category Type: Vegetarian, Nut-Free.
Total Time: 35 minutes.
Active Time: 30 minutes.
This recipe calls for linguine or bucatini because the sauce is inherently flexible — tender, collapsing strands of garlicky, grated butternut squash cling to short and long noodles alike. If you’re wondering if a snowy pile of Parmesan cheese, grated on the small holes of the box grater, would be nice here also, the answer is yes. (Always!)
For well salted water that tastes like the sea, use 1 to 2 tablespoons of fine sea salt or 2 to 3 tablespoons of Diamond Crystal kosher salt in 4 quarts of water for 1 pound of pasta.
Directions –
Step 1
Bring a large pot of salted water to a boil.
Step 2
Combine the oil, onion, squash, garlic, crushed red pepper and salt in a large skillet over medium heat. Cook the squash mixture until softened and fragrant, 12 to 15 minutes. Stir in the parsley and remove from the heat.
Step 3
Cook the pasta until al dente, about 2 minutes less than the package instructions indicate. Reserve 1 cup of the starchy pasta cooking water and drain the pasta. Add the pasta and 1/4 cup of the pasta water to the squash mixture and toss until the strands are glossy and slick with sauce. (Add more of the reserved pasta water, 1 tablespoon at a time, if needed.) Heat the pasta over medium heat, tossing frequently, until just warmed through, 1 to 3 minutes.
Step 4
Divide the pasta among 4 bowls, garnish with more fresh parsley and serve.
Step 5
Correction: An earlier version of this recipe failed to note that the squash should be peeled first and then grated. The recipe has been corrected.
Step 6
Correction: In an earlier version of this recipe, the nutritional analysis for this recipe was wrong. It has been corrected.
Servings: 4 .
Ingredients –
0.5 teaspoons fine sea salt, plus more for the pasta water, 0.5 cups extra-virgin olive oil, 0.5 cups grated white onion (from 0.5 onion), 2 cups peel, grated butternut squash, 2 cloves garlic, grated, 0.5 teaspoons crushed red pepper flakes, 0.25 cups torn fresh flat-leaf parsley, plus more for serving, 1 pound linguine or bucatini .
Nutritional Facts –
calories: 647,
carbohydrates: 92,
cholesterol: 0,
fat: 29,
fiber: 6,
protein: 15,
saturated_fat: 4,
serving_size: Per serving,
sodium: 200,
sugar: 4,
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From food writer Julia Clancy.
Tested by: Ann Maloney.
Category Type: Vegetarian, Vegan, Dairy-Free, Nut-Free.
Recipe Image
Total Time: 45 minutes.
Active Time: 25 minutes.
Spicy ‘nduja shines in this macaroni and cheese with aged cheddar and funky blue cheese. ‘Nduja is a fermented, spicy spreadable sausage that falls into the category of salumi, or Italian cured meats. Its heat comes from Calabrian chiles, and because of its high fat content, it practically melts into the cheese sauce. You can use as mild or funky a blue cheese as you’d like to crumble on top of the pasta, along with seasoned breadcrumbs, before baking until bubbling and golden. Serve as a main with a bright green salad or as a side dish as part of a larger meal.
Refrigerate for up to 4 days.
‘Nduja can be found at specialty markets, well-stocked supermarkets or online.
Directions –
Step 1
Position a rack in the middle of the oven and preheat to 425 degrees.
Step 2
Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta and rinse with cold running water.
Step 3
In a liquid measuring cup, whisk together the milk, garlic and nutmeg.
Step 4
In a medium (3-quart) saucepan over medium-high heat, melt the butter until foamy. Sprinkle in the flour and cook, whisking constantly, until the mixture is blond or very light brown, about 1 minute.
Step 5
Slowly whisk in the milk mixture, bring to a simmer and cook, whisking constantly and scraping the bottom of the pot so it doesn’t scorch, until the mixture thickens, 3 to 5 minutes. Remove from the heat.
Step 6
Add the ‘nduja and mustard, and whisk until thoroughly combined. Add the cheddar and whisk until melted. Stir in the cooked pasta.
Step 7
Transfer to a 9-by-9-by-2-inch or similarly sized baking dish. Dollop the blue cheese evenly over the pasta mixture, then sprinkle the panko evenly over the top. Bake for 15 to 20 minutes, or until the cheese is bubbling around the edges and the top is golden brown. Let cool slightly before serving.
Substitutions –
Elbow macaroni >> cavatappi, penne or other short, tubular pasta; or shells.Whole milk >> reduced-fat or low-fat milk.’Nduja >> finely diced spicy sausage, such as chorizo or pepperoni.Vegetarian? >> Use a plant-based ‘nduja.Dijon mustard >> yellow or deli-style mustard.Aged cheddar >> any style of cheddar.Panko >> other breadcrumbs (plain or seasoned).
Servings: 6 (makes one 9-inch square casserole).
Ingredients –
Fine salt, 8 ounces dried elbow macaroni, 2 cups whole milk, 1 garlic clove, minced or finely grated, 1/2 teaspoon freshly grated nutmeg, 4 tablespoons unsalted butter, 1/4 cup all-purpose flour, 4 1/2 ounces (1/2 cup) ‘nduja , 2 teaspoons Dijon mustard, 5 1/2 ounces aged cheddar cheese, shredded (about 1 1/2 cups), 3 1/2 ounces blue cheese, crumbled, 6 tablespoons Italian-style/seasoned panko.
Nutritional Facts –
calories: 566,
carbohydrates: 43,
cholesterol: 83,
fat: 37,
fiber: 3,
protein: 20,
saturated_fat: 19,
serving_size: Per serving,
sodium: 892,
sugar: 5,
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Flavour Heroes” by Gurdeep Loyal (Quadrille, 2025).
Tested by: Aaron Hutcherson.
Category Type: Nut-Free.
Recipe Image
Total Time: 35 minutes.
Active Time: 20 minutes.
This is a great example of a pantry pasta, the kind of thing you might be able to throw together without a recipe. But if you’d rather not think about proportions and what goes with what, here’s a sauce that delivers heat, depth of flavor and buttery richness for a super-satisfying dinner.
Refrigerate for up to 4 days.
Directions –
Step 1
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package instructions until al dente, removing it from the heat 1 minute early. Drain, reserving 1 cup of pasta water, if using. Meanwhile, in a large saucepan over medium heat, melt the butter. Add the shallot and garlic and saute, stirring occasionally, until fragrant, about 2 minutes. Add the chile paste, tomato paste and honey and cook, stirring, until bubbling, about 1 minute more. The sauce will not be smooth due to the thick pastes. Add the white wine or 1/2 cup of the reserved pasta water, and olives; stir until the sauce is smooth, about 1 minute more.
Step 2
Add the pasta to the sauce. Cook, tossing to coat, until the sauce is thick and the noodles are coated, about 3 minutes. Add more wine or pasta water if the sauce becomes too thick. Sprinkle the cheese over the pasta and toss it one more time to combine. Taste the pasta to make sure it is cooked enough and cook 1 or 2 minutes longer, if needed. Season with salt, if desired.
Step 3
Remove from the heat, sprinkle with chopped scallions and a little more cheese. Serve hot.
Servings: 2 .
Ingredients –
fine salt, 8 ounces rigatoni, shells or orecchiette-style pasta, 4 tablespoons (0.5 stick) unsalted butter, 2 medium shallots, chopped, 2 cloves garlic, chopped, 2 tablespoons sambal oelek or chile paste of your choice, plus more as needed, 2 tablespoons tomato paste, 2 teaspoons honey, 0.5 cups white wine or pasta water, or more as needed, 8 kalamata olives, pitted and chopped, 1 tablespoon grated parmesan or pecorino Romano cheese, plus more as needed, 2 scallions, chopped, for serving.
Nutritional Facts –
calories: 787,
carbohydrates: 106,
cholesterol: 63,
fat: 32,
fiber: 12,
protein: 18,
saturated_fat: 17,
serving_size: Per serving (generous 1 cup),
sodium: 1045,
sugar: 13,
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Good Enough” by Leanne Brown (Workman Publishing, 2022)
Tested by: Emily Heil.
Category Type: Vegetarian, Nut-Free.
