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Meatless Pasta Ideas

I'm pregnant and can't handle meat. I'm looking for some recipe ideas that are meatless pasta - throw anything at me that comes to your mind!! I'm currently on spaghetti w/ sauce ... getting bored :)

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Asked by Anonymous at 4:44 PM on May. 15, 2011 in Food & Drink

Answers (10)
  • I love to saute mushrooms, garlic, basil, tomatoes(skinless) and multi-color peppers and sometimes asparagus in olive oil then serve it over pasta. The oil takes on the flavor of the veggies and is so good. Sprinkle with parm and go to town.

    Answer by But_Mommie at 4:48 PM on May. 15, 2011

  • there is always home made mac and cheese.
    veggie lasagna
    stuffed shells
    tofu Parmesan for a good source of protein.

    Answer by But_Mommie at 4:49 PM on May. 15, 2011

  • Lots of cheese!

    Answer by sshultz412 at 5:43 PM on May. 15, 2011

  • Cold pasta salad, my fav is: cooked whole grain spiral pasta, peas, corn, beans (kidney or black), drain and wash canned veggies but do not cook, I like a red wine vinegrette dressing (but you can use any kind) sometimes to mix it up, I add in sliced boiled eggs and cubes of cheese.

    Answer by Kimedbs at 6:06 PM on May. 15, 2011

  • I serve this it over broccoli (and I make double the sauce).
    Pasta with Finger-Licking Peanut Sauce
    1/2 cup low or no sodium vegetable broth
    1/4 cup chunky peanut butter (I use smooth)
    1/4 cup low-sodium soy sauce
    3 tablespoons brown sugar
    2 tablespoons rice vinegar
    2 teaspoons grated peeled fresh ginger
    2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)
    4 garlic cloves, minced
    8 ounces uncooked whole wheat angel hair
    1 pound firm tofu, drained and cubed (optional)
    1 cup (2-inch) sliced green onions
    1 cup shredded carrot
    Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth).


    Answer by rkoloms at 6:36 PM on May. 15, 2011

  • Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

    Mushroom Stroganoff, is a great, speedy weeknight dinner, especially if you cook the noodles the night before (I use whole wheat egg noodles or bowties). I also throw in spinach, either fresh or frozen chopped.
    1 lb portabello mushrooms (either the large or baby bellas), cut in half and sliced
    1/2 onion, diced
    1 - 1 1/2 c sour cream (I use fat free plain Greek yogurt)
    1/2 - 1 Tbsp Hungarian Paprika
    salt & pepper to taste
    olive oil or butter (I use some of each)
    1/8 cup (or so) vegetable broth or dry white wine (optional, not part of the original recipe; I think that it gives it some depth)


    Answer by rkoloms at 6:37 PM on May. 15, 2011

  • Saute diced onions in olive oil or butter (your preference) until just soft and translucent. Add sliced mushrooms, saute until cooked through. Add broth/wine paprika and incorporate well. Turn down heat and add sour cream. Heat through, add salt & pepper to taste. Add more sour cream if the 1 cup doesn't cover everything well. Serve on top of egg noodles or rice. Once I made this and I didn't have enough yogurt, so I added cream cheese and it was still very good! Mushrooms are a great source of protein as well as many other nutrients.

    Tasty Stir Fry – this is a great recipe that you can adjust based on what you have on hand
    1/2 pound flat noodles (I use whole wheat linguine)
    3 tablespoons oil
    1 small onion, sliced
    1 cup sliced broccoli
    1 cup sliced mushrooms
    1/2 cup sliced water chestnuts
    1/2 cup sliced bamboo shoots
    1 cup bean sprouts
    2 garlic cloves, chopped
    1 teaspoon ginger, chopped


    Answer by rkoloms at 6:38 PM on May. 15, 2011

  • 1 teaspoon salt
    1 teaspoon brown sugar
    2 tablespoons soy sauce
    2 tablespoons dry sherry (you can sub apple cider vinegar, apple juice, beer, etc.)
    1 tablespoon sesame oil
    1 1/2 pounds bean curd (tofu, I use firm or extra firm), cubed
    2 teaspoons sesame seeds
    2 tablespoons cashew nuts
    2 tablespoons green onions, chopped
    2 tablespoons green peppers, chopped
    Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown.


    Answer by rkoloms at 6:39 PM on May. 15, 2011

  • Use a garnish for the rest of the meal.

    Answer by rkoloms at 6:39 PM on May. 15, 2011

  • rkoloms - thanks for all the recipes!! Love the cold pasta recipe too, and I do add lots of cheese to things, makes everything better, right? :) Thanks all!!

    Comment by Anonymous (original poster) at 9:14 PM on May. 15, 2011

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