13 Vegetarian Recipes That Give Pasta and Beans a Break

Cooking ruts are real. Get out of them with these fresh, vegetable-forward dishes.

13 Vegetarian Recipes That Give Pasta And Beans A Break

The New York Times – by Tanya Sichynsky

Dried pasta and canned beans are vegetarian pantry staples for a reason: They are often the backbone of quick, tasty and satisfying meatless cooking. But if the sight of another box of rigatoni makes your eye twitch, or the thought of strolling down an aisle of cannellini beans triggers your fight-or-flight response, maybe it’s time to mix things up. Below are a baker’s dozen of vegetarian recipes that are light and filling all at once, featuring plenty of vegetables as well as the occasional tofu and whole grain — and they’re all worthy of a spot in your rotation. And if you’re looking for more recipes like these, sign up for The Veggie, New York Times Cooking’s new weekly newsletter dedicated to the expansive and delicious world of vegetarian cooking.

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