So you’ve been thinking about visiting the Big Apple and want to check out some vegetarian friendly restaurants with affordable prices. Ha-ha, fooled you. There are no good vegetarian restaurants in Lower Manhattan. (However, if you know of any, please drop a comment!) I’m a big fan of pasta, especially when it’s homemade. However, I am also a fan of eating out and enjoying some tasty vegetarian pasta dishes at restaurants with affordable prices.

I’ve been to New York City many times, and I love visiting it and I love the food, the people, the atmosphere. This is an amazing city. If you’re planning on visiting NYC sometime soon and know of some vegetarian-friendly restaurants with affordable prices, I’d like to add a list of places that serve superior vegetarian pasta dishes. In the meantime, check out these delicious recipes below:

Creamed Spinach Pasta

Ingredients:

• 1 pound of dried pasta
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (10-ounce) package frozen spinach, thawed and drained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions: 

1. Cook the pasta according to package instructions. Drain and set aside. 
2. In a large skillet or Dutch oven over medium heat, add the olive oil and onion. Cook until softened, about 5 minutes. Add the garlic and cook for an additional minute. 
3. Stir in the well-drained spinach then add the cream and Parmesan cheese. Season with salt & pepper to taste then bring mixture to a simmer until slightly thickened, about 5 minutes more . 
4.  Serve mixture over cooked pasta then enjoy!

Creamed spinach pasta is one of my all-time favorite comfort foods. It’s rich, creamy, and full of flavor, and it’s the perfect dish to curl up with on a cold winter night.

This pasta dish is so easy to make, and it’s even better when made ahead of time and reheated.

I often make a big batch on the weekend and then enjoy it for lunch or dinner all week long.

Pasta With Tomatoes, Capers, Olives and Breadcrumbs

Ingredients:

• 1 pound pasta
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 3 tablespoons capers, drained and rinsed
• 1/3 cup pitted Kalamata olives, halved if large
• 1/2 teaspoon crushed red pepper flakes (optional)a bowl of fresh bread crumbs (made from 1-2 slices of day-old bread pulsed in a food processor) Parmesan cheese for serving (optional) 

Instructions:

1. Cook the pasta according to package instructions. Reserve 1 cup of the cooking water.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the capers, olives and red pepper flakes (if using), and cook for 1 minute.
4. Add the cooked pasta and reserved cooking water to the skillet and toss to combine, leaving a few tablespoons of water in the bottom of the pan for moistening if needed. Stir in as many bread crumbs as you like until the pasta is well coated. Season with salt and pepper to taste. Serve with Parmesan cheese if desired

This dish is so simple and yet so flavorful. The tomatoes, capers, olives and breadcrumbs come together to create a delicious and healthy meal. The pasta is cooked perfectly al dente and the sauce is light but full of flavor. 

This dish is perfect for a quick lunch or dinner and can be easily doubled or tripled to feed a crowd. I always make extra so that we have leftovers for the next day. 

This dish is also great for meal prep and can be made ahead of time and reheated for an easy and delicious meal.

Kale-Sauce Pasta

Ingredients:

• 1 bunch of kale, stems removed, leaves chopped
• 1/2 cup shelled pistachios
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 pound spaghetti
• Fresh parsley leaves for garnish

Instructions:   

1. Bring a large pot of salted water to a boil. Add the kale and cook until wilted, about 2 minutes. Using a slotted spoon, transfer the kale to a bowl.
2. Add the pistachios to the boiling water and cook until tender, about 3 minutes. Using a slotted spoon, transfer the pistachios to the bowl with the kale.
3. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Season with salt and black pepper, to taste. Stir in the cream and Parmesan cheese until well combined.
4. Add the spaghetti to the boiling water and cook according to package instructions for al dente. Drain well and add it to the skillet with the sauce.
5. Toss to combine. Garnish with parsley leaves before serving

Kale-Sauce Pasta is a delicious and healthy dish that can be enjoyed by everyone! 

This pasta dish is packed with nutrients and flavor, and it is sure to please even the pickiest of eaters. 

The kale provides a nutrient-rich base for the sauce, while the pasta adds filling bulk and delicious flavor. 

This dish can be made in under 30 minutes, making it perfect for a busy weeknight meal. 

And best of all, it reheats well, so you can enjoy leftovers for lunch the next day.