Broccoli and walnut panzanella recipe | delicious. magazine
This vegetarian panzanella salad is a brilliant way of using up leftover bread and nuts. Swap sourdough for any stale loaf you have and the walnuts for pistachios or almonds, if you prefer. For a cheesy version, give our goat’s cheese and artichoke panzanella a go.
Summer vegetable stew with parsley pesto recipe | delicious. magazine
Wonderful summer vegetables, herby pesto and cannellini beans come together to make this speedy light supper. Looking for something with a more wintery vibe? Try this vegetarian stew recipe, made with root vegetables and pearl barley.
Pizzas with romesco sauce and greens recipe | delicious. magazine
This vegetarian pizza recipe is topped with sweet romesco sauce, tenderstem broccoli, oozy burrata cheese and a sprinkling of buttery pine nuts. Tip: the dough takes 24 hours to prove so start making them the day before you want to serve them. Want more? See all our perfect pizza recipes.
Olive, artichoke and mozzarella calzone recipe | delicious. magazine
This vegetarian calzone recipe sees ready-made pizza dough stuffed with tomato sauce, artichokes and mozzarella to create an oozy filling as it bakes in the oven.
Squash, chard and hazelnut cannelloni recipe | delicious. magazine
This Italian dish has everything: cheese sauce, sourdough bread, sherry, crunchy hazelnuts and pasta. It will make your house smell amazing as it bubbles away in the oven, just serve with a green salad to complete the meal.
Cheesy baked polenta with grilled cherry tomato sauce recipe | delicious. magazine
Quick-cook polenta is mixed with garlic, parmesan and goat’s cheese then baked and topped with capers and tomatoes to make this vegetarian Italian-style dish. Serve with a green salad as part of a main meal or it makes a great accompaniment to grilled chicken or fish.
Italian vegetarian recipes | delicious. magazine
Italians know how to make incredible vegetarian food. By letting simple, classic ingredients shine, these meat-free Italian dishes rival their meaty counterparts on all fronts. So why not get stuck in?
Aubergine and courgette tagliatelle recipe | delicious. magazine
Eat in Italian style with this easy vegetarian pasta recipe with seasonal vegetables. This can be adapted for meat lovers by adding slices of prosciutto.
Minestrone with salsa verde recipe | delicious. magazine
Michelin-starred chef Angela Hartnett puts her stamp on this classic Italian soup recipe – a great starter for vegetarians. Top the soup, then swirl in the herby green salsa verde before serving.
Tomato and olive linguine recipe | delicious. magazine
Ripe tomatoes and salty olives combine for an instant flavour hit in this quick vegetarian pasta recipe.
Creamy spinach pasta with breadcrumbs recipe | delicious. magazine
The crunchy gremolata topping, made with lemon, garlic and parsley breadcrumbs, takes this simple vegetarian spinach pasta recipe to a new level.
Asparagus crespelle recipe | delicious. magazine
Asparagus crespelle is a fancy creamy Italian recipe but it’s basically posh pancakes with asparagus and lots of cheese.
Torta Pasqualina recipe | delicious. magazine
Torta Pasqualina is an Italian pie recipe made with artichokes, spinach, parsley and ricotta – perfect for vegetarians.