18 Delicious Pasta Recipes for Every Occasion

Pasta is a versatile and beloved dish that can be enjoyed in countless ways, whether you’re craving something creamy, spicy, or light and refreshing. From quick weeknight dinners to impressive meals for special occasions, these 18 pasta recipes offer something for everyone. Indulge in the rich flavors of Creamy Garlic Parmesan Pasta or the bold heat of Spicy Arrabbiata Pasta. For a classic favorite, try Spaghetti Carbonara, or opt for the fresh zest of Lemon Butter Shrimp Pasta. Vegetarians will love the hearty Spinach and Ricotta Lasagna, while busy cooks will appreciate the simplicity of One-Pot Chicken Alfredo Pasta. Whether you’re hosting a gathering or just treating yourself, these recipes guarantee a delicious meal every time.

Creamy Garlic Parmesan Pasta

This luxuriously creamy pasta comes together in under 20 minutes, delivering restaurant-worthy flavor with pantry staples.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
3. Pour in heavy cream, stirring constantly for 2 minutes until slightly thickened. Reduce heat to low.
4. Stir in Parmesan cheese, salt, black pepper, and red pepper flakes (if using) until cheese melts into a smooth sauce, about 1 minute.
5. Toss drained pasta with sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen consistency.
6. Garnish with fresh parsley and serve immediately.

The magic here? The sauce clings perfectly to every noodle thanks to the starchy pasta water – no runny or gloppy textures here!

Tip: For extra depth, add a splash of white wine with the garlic and let it reduce before adding cream.

Spicy Arrabbiata Pasta

This fiery, garlicky arrabbiata sauce clings to al dente pasta like a cozy blanket—perfect for when you crave bold flavors in under 30 minutes.

Ingredients:

• 8 oz penne pasta (or spaghetti)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes (or 1 tsp for extra heat)
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan (plus extra for serving)

Instructions:

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 1 minute until fragrant but not browned.
3. Pour in crushed tomatoes, sugar, and salt. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
4. Toss cooked pasta into the sauce with 1/4 cup reserved pasta water. Stir in basil and Parmesan until glossy.

The magic here? The sugar balances the tomatoes’ acidity while the pepper flakes infuse every bite with a slow-building heat. Serve with extra Parmesan and a crisp salad.

Tip: For a smokier kick, swap red pepper flakes with 1/2 tsp smoked paprika.

Classic Spaghetti Carbonara

This creamy, indulgent pasta dish feels fancy but comes together in just 20 minutes—perfect for weeknights when you crave something special.

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta or thick-cut bacon, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat a large skillet over medium. Add pancetta and cook until crispy, 5–6 minutes. Stir in minced garlic and cook 30 seconds until fragrant. Remove from heat.
3. In a bowl, whisk eggs, Pecorino Romano, Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt.
4. Working quickly, add hot pasta to the skillet with pancetta. Toss to coat, then remove skillet from heat. Pour egg mixture over pasta, stirring constantly while adding reserved pasta water 1 tbsp at a time until creamy (about 3–4 tbsp).

The magic here? The residual heat cooks the eggs into a velvety sauce without scrambling—just keep that pasta moving!

Tip: For extra richness, substitute 1 egg yolk for 1 whole egg.

Lemon Butter Shrimp Pasta

This bright and creamy pasta comes together in under 30 minutes, with plump shrimp and a tangy lemon butter sauce that clings to every noodle.

Ingredients:

• 8 oz linguine (or pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• Lemon zest for garnish

Instructions:

1. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt 2 tbsp butter in a large skillet over medium heat. Add shrimp and cook 2–3 minutes per side until pink. Transfer to a plate.
3. In the same skillet, melt remaining 1 tbsp butter. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Stir in lemon juice, heavy cream, salt, and black pepper. Simmer 2 minutes.
4. Return shrimp to skillet, along with cooked pasta and 1/4 cup reserved pasta water. Toss to coat, adding more pasta water if needed. Stir in parsley.
5. Serve immediately, garnished with lemon zest.

The magic here? The sauce emulsifies into a velvety glaze that’s rich but still lets the citrus shine. Tip: For extra depth, swap half the butter for olive oil when cooking the shrimp.

Vegetarian Spinach and Ricotta Lasagna

This creamy, veggie-packed lasagna is comfort food at its finest—layers of tender pasta, rich ricotta, and garlicky spinach that’ll have everyone reaching for seconds.

Ingredients:

• 12 lasagna noodles (no-boil variety)
• 2 cups whole-milk ricotta cheese
• 1 large egg
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. In a bowl, mix ricotta, egg, spinach, garlic, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg until combined.
2. Spread 1/2 cup marinara in a 9×13-inch baking dish. Layer 4 noodles, half the ricotta mixture, 1/2 cup marinara, and 2/3 cup mozzarella. Repeat layers once.
3. Top with remaining 4 noodles, 1 cup marinara, remaining mozzarella, and 1/4 cup Parmesan.
4. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes until bubbly and golden.

The nutmeg adds a subtle warmth that makes this lasagna feel extra cozy—like a hug in every bite.

Tip: Let it rest 10 minutes before slicing for cleaner layers!

One-Pot Chicken Alfredo Pasta

This rich, velvety pasta comes together in one pot—meaning more flavor and less cleanup for you!

Ingredients

• 2 boneless, skinless chicken breasts, cubed
• 8 oz fettuccine pasta, broken in half
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot or deep skillet, combine chicken, pasta, chicken broth, heavy cream, garlic, Italian seasoning, salt, and black pepper. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until pasta is al dente and chicken is cooked through.
3. Remove from heat and stir in Parmesan cheese until melted and sauce is creamy. Sprinkle with fresh parsley before serving.

The magic here? The pasta cooks right in the sauce, soaking up all that garlicky, cheesy goodness for maximum flavor in every bite.

Tip: For extra silkiness, let the pasta sit for 2 minutes off the heat before serving—the sauce thickens perfectly!

Pesto Pasta with Cherry Tomatoes

Bright, herby pesto clings to tender pasta, while juicy cherry tomatoes burst with sweetness in every bite—this dish is summer on a plate!

Ingredients

• 12 oz pasta (fusilli or penne work great)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions

1. Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add cherry tomatoes, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until tomatoes soften slightly but still hold their shape.
3. Reduce heat to low. Add the drained pasta to the skillet, followed by pesto and Parmesan cheese. Toss well, adding reserved pasta water 1 tbsp at a time until the sauce coats the noodles evenly.
4. Serve immediately with extra Parmesan on top.

The magic here? The warm tomatoes gently soften into the pesto, creating little pockets of sweetness that balance the garlicky basil perfectly.

Tip: For extra freshness, stir in a handful of baby arugula just before serving—it wilts slightly and adds a peppery kick!

Baked Ziti with Mozzarella

This comforting baked ziti is a crowd-pleaser with its layers of cheesy goodness and rich tomato sauce—perfect for weeknight dinners or potlucks.

Ingredients

• 12 oz ziti pasta
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook ziti according to package instructions until al dente, then drain and toss with 1 tbsp olive oil.
2. In a large bowl, mix the cooked ziti, 2 cups marinara sauce, 1 cup mozzarella, 1/2 cup ricotta, 1/4 cup Parmesan, 1 tsp dried basil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Transfer to a greased 9×13-inch baking dish and top with the remaining 1/2 cup mozzarella.
4. Bake for 20–25 minutes until bubbly and the cheese is golden. Let rest 5 minutes before serving.

The ricotta adds a creamy contrast to the gooey mozzarella, making every bite irresistibly rich.

Tip: For extra flavor, stir 1/2 lb browned Italian sausage into the sauce before baking.

Cajun Chicken Pasta

This creamy, spicy Cajun chicken pasta is a one-pan wonder that’s packed with bold flavors and ready in under 30 minutes—perfect for busy weeknights!

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 boneless, skinless chicken breasts, sliced into strips
• 1 tbsp Cajun seasoning (divided)
• 2 tbsp olive oil (divided)
• 1 red bell pepper, thinly sliced
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta: Boil fettuccine according to package instructions. Drain and set aside.
2. Season the chicken: Toss chicken strips with 1/2 tbsp Cajun seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes until browned and cooked through. Remove and set aside.
3. Sauté veggies: In the same skillet, heat remaining 1 tbsp olive oil. Add bell pepper, onion, and garlic. Cook for 3–4 minutes until softened.
4. Make the sauce: Pour in heavy cream, remaining 1/2 tbsp Cajun seasoning, salt, and black pepper. Simmer for 2–3 minutes until slightly thickened. Stir in Parmesan until melted.
5. Combine: Add cooked pasta and chicken back to the skillet. Toss to coat in the sauce. Garnish with fresh parsley.

The smoky Cajun spice paired with the velvety cream sauce creates a restaurant-worthy dish that’s surprisingly simple to whip up at home.

Tip: For extra heat, add a pinch of cayenne pepper with the Cajun seasoning!

Mushroom and Truffle Oil Pasta

This creamy, earthy pasta feels fancy but comes together in under 30 minutes—perfect for a weeknight treat that tastes like a restaurant splurge.

Ingredients:

• 8 oz fettuccine or tagliatelle pasta
• 3 tbsp unsalted butter
• 12 oz cremini mushrooms, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tsp truffle oil
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium-high heat. Add mushrooms and cook for 6–8 minutes until golden, stirring occasionally.
3. Add garlic, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
4. Reduce heat to medium-low. Pour in heavy cream and simmer for 2 minutes. Stir in Parmesan until melted.
5. Add drained pasta to the skillet with 1/4 cup reserved pasta water. Toss for 1–2 minutes until sauce clings to noodles, adding more water if needed.
6. Remove from heat. Drizzle with truffle oil and sprinkle with parsley; toss gently.

The magic here is in the truffle oil finish—it adds a luxurious depth without overpowering the mushrooms. (Skip the bottled truffle sauce—this simpler approach lets the ingredients shine!)

Tip: For extra richness, stir in a spoonful of mascarpone with the cream.

Caprese Pasta Salad

This fresh and vibrant pasta salad combines the classic flavors of a Caprese salad with tender pasta for a crowd-pleasing side dish or light meal.

Ingredients:

• 8 oz (about 2 cups) dried short pasta (like fusilli or penne)
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or cubed mozzarella)
• 1/4 cup fresh basil leaves, thinly sliced
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta according to package directions in salted water until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
3. Add cooled pasta, cherry tomatoes, mozzarella, and basil to the bowl. Gently toss until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The juicy tomatoes and creamy mozzarella create little bursts of flavor in every bite, while the chilled pasta makes it perfect for warm-weather gatherings.

Tip: For extra freshness, add a handful of arugula just before serving!

Creamy Tomato Basil Pasta

This luscious pasta dish balances bright tomatoes, fragrant basil, and a velvety cream sauce for a weeknight dinner that feels indulgent yet effortless.

Ingredients

• 8 oz dried pasta (penne or fettuccine)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium-low. Add garlic and 1/4 tsp red pepper flakes; sauté 1 minute until fragrant.
3. Pour in crushed tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer 5 minutes, stirring occasionally.
4. Reduce heat to low, stir in heavy cream, and cook 2 minutes until sauce thickens slightly.
5. Toss drained pasta with sauce, adding reserved pasta water 1 tbsp at a time if needed. Fold in basil and 1/4 cup Parmesan.

The magic here? The cream mellows the tomatoes’ acidity while the basil adds a fresh pop—no one will guess it’s a 20-minute meal.

Tip: For extra richness, swirl in a pat of butter at the end.

Seafood Linguine with White Wine Sauce

This elegant yet approachable seafood linguine is bathed in a silky white wine sauce that lets the briny sweetness of fresh seafood shine.

Ingredients:

• 8 oz linguine
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb sea scallops
• 3 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 cup heavy cream
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. Cook linguine in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt 1 tbsp butter in a large skillet over medium-high. Add shrimp and scallops; cook 2 minutes per side until just opaque. Transfer to a plate.
3. In same skillet, melt remaining 2 tbsp butter. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Pour in white wine and simmer 2 minutes to reduce by half.
4. Stir in heavy cream, 1/2 tsp salt, and reserved pasta water. Simmer 3 minutes until slightly thickened. Return seafood to skillet with cooked linguine, parsley, and lemon juice. Toss gently to coat.

The magic here? A splash of starchy pasta water transforms the wine and cream into a velvety sauce that clings perfectly to every strand.

Tip: Pat seafood dry before cooking for the best sear.

Butternut Squash and Sage Pasta

This creamy, savory pasta dish is like a hug in a bowl—roasted butternut squash and crispy sage come together for a cozy weeknight meal that feels special.

Ingredients:

• 12 oz short pasta (like penne or fusilli)
• 3 cups cubed butternut squash (1/2-inch pieces)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/4 cup fresh sage leaves, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Roast on a baking sheet for 25 minutes, flipping halfway, until tender and caramelized.
2. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
3. Heat remaining 2 tbsp olive oil in a large skillet over medium. Fry sage leaves for 1 minute until crisp, then remove with a slotted spoon. Add garlic to the same oil and cook for 30 seconds until fragrant.
4. Reduce heat to low. Add cooked pasta, roasted squash, cream, Parmesan, and remaining 1/2 tsp salt. Toss, adding reserved pasta water 1 tbsp at a time until saucy. Stir in half the crispy sage.
5. Serve topped with remaining sage and extra Parmesan.

The magic here? The crispy sage adds a toasty depth that balances the squash’s sweetness—no one will guess how simple it is to make.

Tip: For extra richness, swap half the cream for mascarpone.

Pasta Primavera with Seasonal Vegetables

Bright, fresh, and packed with whatever veggies are in season, this pasta primavera is a weeknight hero that comes together in under 30 minutes.

Ingredients

• 8 oz dried penne or fusilli pasta
• 2 tbsp olive oil, divided
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp chopped fresh basil
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Add zucchini, cherry tomatoes, and broccoli to the skillet. Cook for 5-6 minutes, stirring occasionally, until veggies are crisp-tender. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
4. Reduce heat to low. Add drained pasta to the skillet along with remaining 1 tbsp olive oil, 1/4 cup Parmesan, and 1 tbsp lemon juice. Toss well, adding reserved pasta water 1-2 tbsp at a time to loosen the sauce.
5. Remove from heat and stir in fresh basil. Serve immediately with extra Parmesan.

The magic here? The lemony Parmesan sauce clings to every nook of the pasta without feeling heavy—just pure spring vibes in a bowl.

Tip: Swap in asparagus or snap peas if they’re at the farmers’ market!

Beef Bolognese with Tagliatelle

This rich, slow-simmered Bolognese clings perfectly to tender tagliatelle—a comforting classic that’s worth the wait.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 lb ground beef (85% lean)
• 1/4 cup tomato paste
• 1/2 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1 cup whole milk
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1 lb tagliatelle pasta
• 1/2 cup grated Parmesan cheese, plus extra for serving

Instructions

1. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add onion, carrots, celery, and garlic; cook for 8 minutes, stirring often, until softened.
2. Add ground beef, breaking it up with a spoon. Cook until no pink remains, about 6 minutes. Stir in 1/4 cup tomato paste and cook for 1 minute.
3. Pour in 1/2 cup red wine, scraping up browned bits. Simmer until mostly evaporated, 3 minutes. Add crushed tomatoes, 1 cup milk, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp oregano. Reduce heat to low; simmer uncovered for 1.5 hours, stirring occasionally.
4. Meanwhile, cook tagliatelle in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
5. Stir 1/2 cup Parmesan into the Bolognese. Toss with pasta, adding reserved water as needed to loosen the sauce. Serve with extra Parmesan.

The milk adds subtle sweetness and velvety texture—a game-changer for depth without heaviness.

Tip: For extra richness, swap half the beef with ground pork.

Vegan Mac and Cheese

This plant-based twist on classic mac and cheese delivers all the comfort with a velvety cashew-based sauce that’s secretly packed with nutrients.

Ingredients:

• 8 oz elbow macaroni (or gluten-free pasta)
• 1 cup raw cashews, soaked in hot water for 15 minutes
• 1 ½ cups unsweetened almond milk
• ¼ cup nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp white miso paste
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp turmeric (for color)

Instructions:

1. Cook macaroni according to package instructions. Drain and set aside.
2. Drain soaked cashews and blend with almond milk, nutritional yeast, lemon juice, miso paste, garlic powder, onion powder, smoked paprika, salt, and turmeric until completely smooth (about 2 minutes).
3. Pour sauce into a saucepan over medium heat. Stir constantly for 3–4 minutes until thickened slightly.
4. Combine sauce with cooked macaroni, stirring until evenly coated. Serve immediately.

The miso and nutritional yeast create a deep umami flavor that’ll make even cheese lovers do a double take.

Tip: For extra crunch, top with toasted panko breadcrumbs mixed with a pinch of smoked paprika.

Garlic Butter Mushroom Pasta

This creamy, garlicky pasta is a weeknight hero—rich with buttery mushrooms and finished with a sprinkle of fresh parsley for a restaurant-worthy touch.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 4 tbsp unsalted butter
• 1 lb cremini mushrooms, sliced
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, melt 4 tbsp unsalted butter over medium heat. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until golden and tender.
3. Stir in 4 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Pour in 1/2 cup heavy cream and simmer for 2 minutes. Add the cooked pasta and toss to coat, splashing in reserved pasta water as needed to loosen the sauce.
5. Remove from heat and stir in 1/4 cup Parmesan cheese and 2 tbsp parsley. Serve immediately.

The magic here? The mushrooms soak up all that garlic butter, creating a sauce that’s luxuriously creamy without being heavy.

Tip: For extra depth, add a splash of white wine with the cream and let it reduce for a minute.

Conclusion

Discover 18 mouthwatering pasta recipes perfect for any occasion. From creamy Creamy Garlic Parmesan Pasta to spicy Spicy Arrabbiata Pasta, there’s something for everyone. Enjoy classics like Classic Spaghetti Carbonara or lighter options like Lemon Butter Shrimp Pasta. Vegetarians will love Vegetarian Spinach and Ricotta Lasagna, while Vegan Mac and Cheese caters to plant-based diets. Quick one-pot meals like One-Pot Chicken Alfredo Pasta simplify cooking. Whether you crave Seafood Linguine with White Wine Sauce or hearty Beef Bolognese with Tagliatelle, these recipes promise delicious flavors for every palate.