Ben Dearnley
Even the most dedicated carnivore will fall for these meat-free pasta recipes. Eggplant, for example, is a reliable vegetarian pasta ingredient – try it roasted in our tomato and basil recipe, or in chef Mitch Orr’s fusilli alla Norma. There’s pronto vegetarian pasta, you’ll knock over the spaghetti with capers and lemon in ten minutes flat, or whip up the chilli and rocket linguine in no time at all. If you’re seeking comfort food, you could do worse than the cauliflower mac and cheese.
Zucchini flower, mint and pecorino penne
Tipo 00’s potato and cauliflower tortelloni
Gnocchetti Sardi with tomato sugo, broccolini and pecorino
Tacconi with Ligurian olives, pine nuts and oregano
Danielle Alvarez’s beetroot and carrot mezzalune with leek, hazelnut and poppy seeds
Ten-minute spaghetti with olives, capers and lemon
Maggie Beer’s herb pasta with sorrel butter and lemon thyme
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts
Embla’s cheddar gnocchi, crushed tomato and olive oil
Roast eggplant, tomato and basil spelt pasta
Trofie with potatoes, beans and pistachio pesto
Orecchiette with cauliflower and walnut brown-butter pesto
Buckwheat spaghetti with tomato, lemon and flat-leaf parsley
Orecchiette with broccoli, chilli and pecorino
Rigatoni with mushrooms pecorino and herb crumbs
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Orecchiette with cavolo nero and porcini
Fresh tomato, mozzarella and basil orecchiette
Capitano’s conchiglie with vodka sauce
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