Whether or not there will be vegetarians in the mix at your next gathering, these special-occasion recipes will delight and satisfy everyone at the table.
Gruyere cheese sauce forms the creamy base for this souffle, which is mixed with sauteed spinach and egg yolks. Beaten egg whites are folded in just before baking, giving the souffle its distinctive light texture.
Mild cauliflower is complemented by the slightly bitter bite of Belgian endive and the earthy aroma of fresh marjoram. Creamy Gruyere-cheese sauce, small pasta shapes, and Parmesan-flecked breadcrumb topping make this a hearty, filling vegetarian main dish.
Chanterelles are wild mushrooms with a golden color, a woodsy, peppery flavor, and an aroma reminiscent of apricots. Here, the mushrooms show off their divine flavor in a simple pasta preparation with just a little bit of garlic, parsley, and Parmesan cheese.
Season slabs of portobello mushrooms, zucchini, and red onion with oregano and roast until browned and tender. To assemble these satisfying vegetarian tacos, fold the roasted vegetables into corn tortillas with shredded Monterey Jack cheese and fresh salsa.
There are no noodles to be found in this vegan "lasagna" that makes the most of ripe summer tomatoes, zucchini, yellow squash, and basil. Grill the squash and tofu, then marinate in lemon-and-garlic-infused olive oil before layering with homemade pesto and fresh tomato slices.
Why choose just one kind of cheese for your pasta when you can have mozzarella, Pecorino Romano, Fontina, Gorgonzola, and ricotta? This recipe is courtesy of George Germon and Johanne Killeen, chef-owners of Al Forno restaurant in Providence, Rhode Island.
This elegant vegetarian lasagna serves 12, making it a perfect dish for entertaining. Feel free to substitute frozen spinach for the fresh if you are pressed for time. Madeira wine and a generous amount of fresh parsley add depth and flavor to the creamy sauce.
Make the filling for this frittata by sauteing zucchini, onion, and thyme until the liquid in the pan evaporates, ensuring the frittata won't be soggy. Pour a mixture of beaten eggs, milk, and shredded cheddar cheese into the pan and top with a decorative arrangement of sliced tomatoes before baking.
Jumbo pasta shells ("conchiglioni" in Italian) are stuffed with ricotta, mozzarella, and blanched spinach, then baked in an easy from-scratch tomato sauce. To make quick work of stuffing the shells, spoon the filling into zip-top plastic bag, snip off one corner, and simply squeeze.
Beets lend their brilliant scarlet hue to fresh pasta dough in these light cheese ravioli. Brown butter is the only sauce this dish needs.
Escarole sauteed in butter and garlic takes on a silky texture and is paired with nutty whole-wheat pasta and Gorgonzola cheese. Serve this sophisticated vegetarian pasta dish at your next dinner party.
Supremely creamy and slightly pungent Taleggio cheese combines with a splash of white wine to make the sauce for wide ribbons of pasta. Choose an assortment of mushrooms, such as cremini and oyster, or use morels and chanterelles as a special treat when they're in season.