Fresh Vegetarian Spring Dinner Ideas Packed with Flavor

As the weather starts to warm up, it’s the perfect time to bring fresh flavors into our kitchens. With the arrival of spring, our palates are eager to move away from heavy winter dishes and welcome the vibrant colors and flavors of seasonal produce.

Vegetarian spring dinner ideas often feature the freshest ingredients of the season in creative and delicious ways. From pasta dishes packed with colorful vegetables to hearty grain bowls, each of these meals is a celebration of the best flavors spring has to offer. Whether you’re a busy weeknight cook or a gourmet chef, these recipes are sure to bring some excitement to your dinner table.

Spring Vegetable Pasta Primavera

Pasta primavera, or spring pasta, is a classic Italian dish that’s perfect for showcasing the season’s freshest vegetables. This easy recipe brings together a colorful medley of spring vegetables – such as asparagus, bell peppers and zucchini – in a light and flavorful sauce. The result is a vibrant, herb-infused pasta dish that’s as healthy as it is delicious.

Ingredients

* 12 oz spring vegetables (such as asparagus, bell peppers, zucchini)
* 1/4 cup olive oil
* 4 cloves garlic, minced
* 1 cup vegetable broth
* 1/2 cup grated Parmesan cheese
* 1 tsp dried basil
* Salt and pepper to taste
* 12 oz pasta (such as bowtie or penne)

Instruction

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining the pasta.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1-2 minutes, until fragrant.
3. Add the spring vegetables to the skillet and cook for 3-4 minutes, until tender.
4. In a small bowl, whisk together the vegetable broth and Parmesan cheese until smooth. Pour the sauce over the vegetables and stir to combine.
5. Add the cooked pasta to the skillet and toss to coat with the sauce. If the pasta seems dry, add some of the reserved pasta water.
6. Season with salt, pepper and basil, then serve immediately.

Spinach & Ricotta Stuffed Shells

This creamy, cheesy pasta dish is a delightful vegetarian take on the classic stuffed shells recipe. Shells are filled with a mixture of spinach and ricotta cheese, then baked in a rich tomato sauce until golden and bubbly. The result is a decadent, comforting dinner that’s perfect for a special occasion.

Ingredients

* 12 jumbo pasta shells
* 1 cup ricotta cheese
* 1 cup chopped fresh spinach
* 1 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 1 egg, beaten
* 1 tsp dried oregano
* 1 tsp salt
* 1/4 tsp black pepper
* 2 cups marinara sauce

Instruction

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine the ricotta cheese, spinach, egg, oregano, salt and pepper. Mix until smooth.
3. Stuff each pasta shell with the ricotta mixture and place them in a baking dish.
4. Pour the marinara sauce over the shells and sprinkle with mozzarella and Parmesan cheese.
5. Cover the baking dish with aluminum foil and bake for 20-25 minutes, until the shells are hot and the cheese is melted.
6. Remove the foil and continue baking for an additional 5-10 minutes, until lightly browned.

Asparagus & Pea Risotto

This creamy asparagus and pea risotto is a decadent vegetarian dinner that’s perfect for special occasions. Arborio rice is cooked with the freshest asparagus and peas, then finished with a rich and creamy sauce made from white wine and Parmesan cheese.

Ingredients

* 1 cup Arborio rice
* 4 cups vegetable broth, warmed
* 2 cups heavy cream
* 2 cups grated Parmesan cheese
* 2 cups mixed asparagus, trimmed
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp olive oil
* Salt and pepper to taste

Instruction

1. In a large pot, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
2. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes, until lightly toasted.
3. Add the white wine and cook, stirring constantly, until the liquid is absorbed.
4. Add 1/2 cup of warmed broth to the rice and cook, stirring constantly, until absorbed. Repeat this process until the rice is tender and creamy, about 20-25 minutes.
5. Stir in the heavy cream, Parmesan cheese, asparagus and peas. Cook, stirring constantly, until the sauce is smooth and the cheese is melted.
6. Season with salt and pepper to taste, then serve immediately.

Roasted Vegetable & Hummus Grain Bowl

This hearty grain bowl is a delicious and easy vegetarian dinner that’s perfect for a weeknight meal. Roasted vegetables are served over a bed of creamy hummus, topped with crunchy chopped nuts and fresh herbs. The result is a flavorful and nutritious meal that’s as healthy as it is tasty.

Ingredients

* 2 cups mixed vegetables (such as sweet potatoes, Brussels sprouts and red onions)
* 1/4 cup olive oil
* 2 cloves garlic, minced
* 1 cup cooked quinoa
* 1 cup hummus
* 1 cup chopped fresh herbs (such as parsley and cilantro)
* Salt and pepper to taste
* 1/4 cup chopped nuts (such as almonds and pistachios)

Instruction

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss together the vegetables and olive oil. Spread them out in a single layer on a baking sheet.
3. Roast the vegetables in the preheated oven for 20-25 minutes, until tender and lightly browned.
4. In a small bowl, whisk together the garlic and hummus until smooth.
5. In a large bowl, combine the cooked quinoa, roasted vegetables and hummus mixture.
6. Top with chopped nuts and fresh herbs, then season with salt and pepper to taste.

Mushroom & Spinach Gnocchi

This creamy mushroom and spinach gnocchi is a decadent vegetarian dinner that’s perfect for a special occasion. Soft gnocchi are tossed in a rich and creamy sauce made from sautéed mushrooms and spinach, then topped with grated Parmesan cheese.

Ingredients

* 12 oz gnocchi
* 1 cup sautéed mushrooms (such as cremini and shiitake)
* 1 cup chopped fresh spinach
* 2 cloves garlic, minced
* 1 cup heavy cream
* 1 cup grated Parmesan cheese
* 1 tsp dried thyme
* Salt and pepper to taste

Instruction

1. Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions.
2. In a large skillet, heat the heavy cream over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
3. Add the sautéed mushrooms and cook, stirring constantly, until heated through.
4. Stir in the chopped spinach and cook until wilted.
5. Add the cooked gnocchi to the skillet and toss to coat with the sauce.
6. Season with salt, pepper and thyme, then top with grated Parmesan cheese.

Caprese Stuffed Portobello Mushrooms

This colorful caprese salad is a creative take on the classic Italian dish. Fresh mozzarella, basil and tomatoes are stuffed into Portobello mushrooms, then baked until golden and bubbly.

Ingredients

* 4 Portobello mushrooms
* 1 cup cherry tomatoes, halved
* 1 cup fresh mozzarella, sliced
* 1 cup chopped fresh basil
* 2 cloves garlic, minced
* 1 tsp olive oil
* Salt and pepper to taste

Instruction

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the cherry tomatoes, mozzarella and basil.
3. Stuff each Portobello mushroom with the tomato mixture.
4. Drizzle the tops with olive oil and season with garlic, salt and pepper.
5. Bake the mushrooms in the preheated oven for 15-20 minutes, until golden and bubbly.
6. Serve immediately.

Lemon Chickpea & Quinoa Salad

This refreshing lemon chickpea salad is a perfect vegetarian dinner for a warm spring evening. Quinoa is mixed with chickpeas, chopped vegetables and a tangy lemon dressing, then topped with crunchy chopped nuts.

Ingredients

* 1 cup cooked quinoa
* 1 cup chickpeas
* 1 cup chopped fresh vegetables (such as cucumber and carrots)
* 2 tablespoons freshly squeezed lemon juice
* 1 tablespoon olive oil
* 1 tsp Dijon mustard
* Salt and pepper to taste
* 1/4 cup chopped nuts (such as almonds and pistachios)

Instruction

1. In a large bowl, combine the cooked quinoa, chickpeas and chopped vegetables.
2. In a small bowl, whisk together the lemon juice, olive oil and Dijon mustard until smooth.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Season with salt and pepper to taste, then top with chopped nuts.
5. Serve immediately.