Pasta is a perfect source of nutrients for any diet. We recently posted some pasta recipes for if you’re on a diet, and now we’re looking at some vegetarian recipes that prove how versatile pasta can be! Here they are:

Eggplant and Peanut
You will need 1 large eggplant, 4 peeled tomatoes, 1 onion, a small handful of peanuts, 2 chopped cloves of garlic, salt, STAR Extra Virgin Olive Oil and fresh basil. Cut the eggplant into cubes, fry and put by. Fry the onion and add the garlic, tomato, chopped basil and salt until you’ve got the sauce ready. Crush the peanuts and add to the mixture. Serve with strained pasta.

Artichokes and Walnuts
You will need 1 (6.5 oz) jar Cara Mia Artichokes Hearts in Water, 2 spring onions, 3 carrots, 1/2 cup walnuts, STAR Extra Virgin Olive Oil, salt, pepper and the juice of half a lemon. Place artichokes and water in a bowl with the lemon juice. Wash and chop up the other vegetables, fry and put by. Strain the artichokes and fry in STAR Extra Virgin Olive Oil. Add the other vegetables back in and add salt and pepper. Mix with the pasta and sprinkle the walnuts on top.

Pumpkin and Tofu
You will need 1 cup pumpkin, 20 grams tofu, 1 leek, 2 tomatoes, 5 hazelnuts, STAR Extra Virgin Olive Oil, salt and coriander. Fry the finely chopped leek. Add the cubed pumpkin and, once golden, the finely cubed tofu. Make the sauce by putting the peeled tomatoes, coriander, hazelnuts and a little STAR Extra Virgin Olive Oil in a blender. Add the cooked pasta to the pumpkin and tofu, toss and then add the sauce. Yum!