I just realized that both my recipes have cheese in them as well. I'm lacto-ovo-pesco (some would refer to it as
pescetarian) so I didn't reflect over that until just now
I'm the same!!! Actually, I never state I'm a vegetarian but a few of my Vegan/Vegetarian friends call me a "bad vegetarian".
I like that label.
This is one of my favorites (not Vegan but I'm sure you could omit the cheese) from Giada de Laurentis (I add some fresh garlic).....
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
Some other quick and easy favorites in our house that are semi-carnivore and kid friendly.......
Veggie chili served over spaghetti noodles and topped with shredded cheddar cheese
Spaghetti sauce (a jar will do in a pinch) with chunks of sauteed zucchini, sliced mushrooms, onions, and garlic served over spaghetti (dang, I eat a lot of pasta).
Refried bean enchiladas - corn tortillas (soften in microwave for a few seconds before rolling) rolled up with bean (refried or even whole black beans) filling and topped with enchilada sauce. Top with cheese if desired (but it tastes great without) and bake. YUM!!!
Breaded eggplant- slice eggplant into slices, pat dry with paper towels to removed excess moisture, dip in egg (or something else if you don't eat eggs, maybe a soy milk), then dip in bread crumbs, and pan fry in olive oil. To die for. Top with marinara if desired but they're good without sauce too.
Don't forget soups. I create all sorts of soups by using up any leftover or over ripe veggies I have in the house. I never follow a recipe and I honestly don't think you can screw up a soup. Just remember to only add about 3 or 4 different spices max unless you're an experienced cook.