It takes a little time to cook the rich béchamel (white sauce), concentrate the flavors in the mushrooms, and assemble the lasagna, but the results are worth it.
Recipe: Mushroom and Fresh Herb Lasagna
Bags of pre-cubed and -peeled butternut squash are a great short-cut for this hearty dish.
Recipe: Whole-Wheat Lasagna with Butternut Squash and Kale
Why "ultimate"? Because the sauce is creamy, not grainy; it's flavored with shallots, gruyère, and white wine, like fondue; and it's topped with crunchy sourdough bread crumbs.
Recipe: Ultimate Mac ’n’ Cheese
The comfort-food classic gets studded with jewels of fresh vegetables for an all-in-one meal.
Recipe: Spring Vegetable Macaroni 'n' Cheese
Loads of bright, robust herbs make this version of pesto a standout.
Recipe: Parsley Mint Pistachio Pesto
To create a mild, nutty flavor in this special pesto, be sure to toast the walnuts, and use baby arugula rather than full-grown.
Recipe: Arugula-Walnut Pesto Farfalle
This very simple, seasonal recipe is all about super-ripe, juicy tomatoes.
Recipe: Seashells with Basil, Tomatoes, and Garlic
When summer weather brings on fat bunches of parsley, we like to use it generously as both filling and topping for these ravioli.
Recipe: Parsley Ravioli with Brown Butter Sauce
Freshly grated parmesan is essential to give the medley of corkscrew-shaped fusilli and zucchini strips the most flavor.
Recipe: Zucchini Fusilli
A little lemon juice and zest brighten this simple, fresh combination.
Recipe: Ricotta and Pea Pasta
If you’re cooking for vegans—or just like the rich flavor of roasted almonds—this recipe is a great choice.
Recipe: Farfalle with Artichokes, Peppers, and Almonds
Sliced mushrooms give the sauce a meaty texture and loads of earthy flavor.
Recipe: Mushroom-Herb Spaghetti
If you have a mandoline, it makes quick work of creating the carrot and zucchini ribbons, but you can also use a vegetable peeler.
Recipe: Vegetable Ribbon Pasta Shells
Instead of the usual parmesan, a Sunset reader opted for creamy brie, which coats the pasta beautifully.
Recipe: Tomato Orecchiette with Brie and Basil
Feel free to be generous with the salt and pepper to bring out the most flavor in the hearty vegetables and whole-wheat pasta.
Recipe: Spinach Mushroom Pasta
Cut into the runny egg yolk to create a little sauce for the garlic- and butter-seasoned Brussels sprouts and pasta.
Recipe: Spaghetti with Brussels Sprouts
Cooking onions for almost an hour brings out their sweet side, which is excellent with the salty cheese.
Recipe: Whole-Grain Penne with Walnuts, Caramelized Onions, and Ricotta Salata
This spectacular main dish will impress discerning vegetarians and omnivores alike.
Recipe: Sweet-Potato Gnocchi with Mushrooms and Spinach
For the mildest flavor, choose a full-fat, creamy blue like gorgonzola and a lager-style beer; or go for a tangy Danish blue and an IPA-style beer if you’d like a more robust dish.
Recipe: Blue Cheese, Mustard, and Beer Noodles
Sautéed mushrooms as well as eggplant give a meatiness to the sour cream sauce.
Recipe: Eggplant Stroganoff
Pan-searing sliced tofu gives it a meatiness that’s deliciously offset by crunchy vegetables, a drizzle of salty black bean sauce, and a bed of chewy rice noodles.
Recipe: Tofu and Rice Noodles with Black Bean Sauce
Our version of this Filipino favorite is based on a garlicky, peppery one at House of Sisig in Daly City, California. Substitute vegetable broth for chicken.
Recipe: Stir-Fried Thick and Thin Noodles with Vegetables and Tofu (Pancit)
Browning tofu in a little oil gives it a more complex flavor; the tofu also develops a crisp surface that contrasts nicely with the tender noodles and tender-crisp bok choy.
Recipe: Bok Choy and Tofu Noodle Bowl
The creamy sauce is on the sweeter side; if you like, feel free to start with less sugar in the sauce and add more to taste.
Recipe: Peanut Noodles with Tofu
A big noodle bowl hits the spot on a cool evening, and this one, topped with hard-cooked eggs and hearty shiitake mushrooms, is one of our favorites.
Recipe: Warm Soba Noodle Bowl
Whole-wheat pasta lends extra nuttiness to a Sunset reader’s Indonesian-inspired vegetarian main dish.
Recipe: Sesame Broccoli Pasta
Three kinds of sea vegetables, a.k.a. seaweed, give this dish incredible depth of flavor.
Recipe: Soba "Fideos" with Sea Vegetables
Cookbook author Joanne Weir’s beautiful, richly flavored dish makes a fine option for vegetarians at Thanksgiving or any other special fall meal.
Recipe: Pearl Couscous with Fall Vegetables and Caramelized Onions
This recipe gets its intriguing flavor from Ras-el-hanout, an aromatic Moroccan spice mix.
Recipe: Seven-Vegetable Couscous