Who doesn’t adore cheesy pasta? Low-cost and simple to make, this moreish main is the perfect dish for a cheat day or for those seeking comfort food.

However, when cooking with cheese, it’s wise to be wary if you are vegetarian. Unfortunately, many cheeses are not suitable for those following a meat-free diet. This includes pesto too, as the experts over at Pasta Evangelists explain: “Many pestos are not vegetarian because they use hard Italian cheeses like Parmigiano-Reggiano as an ingredient. This type of cheese uses rennet, which is procured from young cows.”

Don’t be discouraged — there are many varieties of cheese and pesto. In fact, some of the very best are plant-based. For year-round satisfaction, treat yourself to one of the vegetarian varieties below and embrace the calories.

1. One-pot cheesy pasta with veggies

This pasta dish is the ultimate comfort food. With a rich creamy sauce and a choice of vegetables, it’s ideal for a filling midweek meal. You can tailor it to your preference too — just throw in whatever makes you tick. Cooked in just one pot, this dish is simple, satisfying and packed with veg — it’s a bear-hug in a bowl.

Serves: 4

Prep time: 5 minutes

Cooking time: 15 minutes

Difficulty: Easy

Ingredients

• 4 cups of your preference of dried pasta (fusilli or macaroni are good options)
• ½ cup frozen peas
• ½ cup frozen sweetcorn
• ½ cup frozen small broccoli florets
• 1 ½ cups vegetable stock
• ¾ cup cheddar cheese, grated
• 3 cups whole milk
• 2 red peppers, diced
• Salt and black pepper, to taste
• Dried mixed herbs, to taste
• A dash of extra virgin olive oil

Method

1. Take a large saucepan and add the milk, vegetable stock and dried herbs. Bring gently to the boil then add a pinch of salt.
2. Add in the peas, sweetcorn and broccoli, or your choice of vegetables.
3. Cook for 7 minutes on low heat, stirring frequently until the pasta is al dente (not tough — but with a little resistance when bitten).
4. Once most of the sauce has been absorbed, remove from the heat and add the grated cheese. Add generous amounts of pepper, then stir well.
5. Mix until the cheese has melted silkily into the sauce, then add salt to taste.
6. Serve with crusty garlic bread (optional) and enjoy!

2. Pappardelle with creamy ricotta pesto

This dish is surprisingly fresh, thanks to a boost from zesty pesto. The broadness of the pappardelle ribbons and the creaminess of the ricotta pesto creates a truly satisfying summer meal. Cooked in under 20 minutes, it’s super-satisfying and rennet-free — making it perfect for vegetarians. For ultimate decadence, complement your meal with a crisp Sauvignon Blanc.

Serves: 4

Prep: 5 minutes

Cooking time: 15 minutes

Difficulty: Easy

Ingredients

• 4 cups of dried pappardelle pasta
• ½ cup ricotta cheese, cubed
• ½ cup butter, room temperature
• ½ cup pine nuts
• 2 large bunches of fresh basil
• 3 cloves of garlic, minced
• A dash of lemon juice
• Extra virgin olive oil, to drizzle
• Salt and black pepper, to taste

Method

1. Take a medium-sized saucepan and bring generously salted water to a boil.
2. Cook the pappardelle until al dente, and drain. Then, add a generous knob of butter to the pasta and move to one side.
3. Reserving a few basil leaves, put all of the remaining ingredients into a food processor and blitz until creamy and smooth.
4. Take the hot buttered pasta and toss with the ricotta pesto.
5. Garnish with the remaining basil leaves, plus a dash of extra-virgin olive oil.
6. Finally, serve and enjoy!

3. Cheddar cacio e pepe

Don’t be fooled by the unfamiliar name; you have undoubtedly tasted a variety of this humble dish before. However, it’s time to get reacquainted — “cacio e pepe” literally translates into “cheese and pepper,” a must-have in Roman cuisine. Traditionally, this recipe uses parmesan or grana padano, but as they both include rennet, replace with cheddar or vegetarian parmesan-style cheese. With lashings of black pepper at the ready, enjoy the warmth and simplicity of this Italian favorite.

Serves: 4

Prep: 10 minutes

Cooking time: 10 minutes

Difficulty: Easy

Ingredients

• 10oz dried spaghetti
• ¾ cup cheddar cheese
• ¼ cup butter
• Freshly ground black pepper to taste
• Extra virgin olive oil, to drizzle

Method

1. Cook the spaghetti in a medium saucepan until al dente (for approx 8 minutes).
2. Meanwhile, put a large saucepan over low heat and heat the butter. Once melted, add generous amounts of freshly ground black pepper and stir well.
3. Strain spaghetti and reserve one ladleful of pasta water to add to the butter mixture.
4. Add the spaghetti to the pan with the sauce and on a low heat stir in the cheese.
5. Once the cheese is stirred through, take off the heat.
6. Top with an additional grind of pepper, then serve with a drizzle of extra-virgin olive oil.