13 Delicious Pasta Recipes That Don’t Use Red Sauce
Pasta night doesn’t have to mean another round of marinara madness! If you’ve got someone at your table who wrinkles their nose at anything remotely tomato-based, I’ve got your back.
As someone who lives with a certified red-sauce avoider, I’ve spent years perfecting the art of the ‘other’ pasta sauces.
The following delicious alternatives will have even the pickiest eaters twirling their forks with glee.
1. Creamy Garlic Parmesan Fettuccine
Butter, cream, and freshly grated Parmesan create magic in a pan! This velvety sauce clings to each strand of fettuccine, delivering comfort in every bite.
I discovered this recipe during college when my roommate couldn’t handle acidic foods. Now it’s my go-to when I need to impress without a drop of red in sight.
The secret? A tiny pinch of nutmeg that elevates the whole dish.
2. Buttery Lemon Herb Linguine
Sunshine on a plate! This bright, zesty pasta features a simple sauce of melted butter, fresh lemon juice, and a handful of chopped herbs.
The pasta water secret makes all the difference here – reserve a cup before draining your linguine. When you whisk a splash into the butter mixture, it creates a silky emulsion that coats every noodle perfectly without drowning it in heaviness.
3. Pesto Pasta Primavera
Vibrant basil pesto meets spring vegetables in this colorful crowd-pleaser. Crisp-tender broccoli, sweet peas, and asparagus tips add delightful texture against the spiral pasta.
My pesto-phobic nephew actually requested seconds of this dish last Easter! Store-bought pesto works in a pinch, but homemade brings an aromatic freshness that can’t be beaten.
For extra protein, toss in some grilled chicken or white beans.
4. Brown Butter Sage Ravioli
Nutty brown butter and crispy sage leaves transform store-bought cheese ravioli into restaurant-worthy fare. The sauce comes together in minutes while your pasta cooks.
Watch the butter carefully as it foams and the milk solids turn golden – that’s where all the flavor lives! A shower of toasted walnuts and a dusting of Parmesan cheese finish this elegant yet incredibly simple dish.
5. Garlicky Olive Oil Spaghetti (Aglio e Olio)
Sometimes the simplest dishes are the most magnificent. This classic Italian pasta needs just five ingredients: good olive oil, tons of sliced garlic, red pepper flakes, parsley, and pasta.
The first time I made this for my dad, he couldn’t believe something so basic could taste so incredible. The trick is cooking the garlic slowly until it’s golden but not burnt.
Toss in the hot pasta with some starchy cooking water, and you’ve got pure magic.
6. Mushroom Marsala Bow Ties
Earthy mushrooms and sweet Marsala wine create a sophisticated sauce that clings to every ridge of farfalle pasta. The meaty texture of mixed mushrooms satisfies even dedicated carnivores.
A splash of cream rounds out the flavors without making it heavy. When mushroom hunting at the grocery store, grab a mix for the best flavor – cremini for earthiness, shiitake for meatiness, and oyster mushrooms for delicate texture.
7. Carbonara Bucatini
Eggs, cheese, and bacon create a silky, indulgent sauce without a drop of cream in sight. The thick, hollow bucatini noodles are the perfect vehicle for this rich Roman classic.
My Italian grandmother would chase me with a wooden spoon if I added cream to carbonara! The secret is working quickly off the heat – toss hot pasta with beaten eggs and cheese to create a velvety coating without scrambling.
I’ve converted countless red sauce loyalists with this dish.
8. Roasted Butternut Squash Mac & Cheese
Sweet roasted squash blends into the creamiest cheese sauce you’ve ever twirled around your fork. The natural sweetness balances perfectly with sharp cheddar and a hint of sage.
Kids gobble this up without realizing they’re eating vegetables! The squash adds a velvety texture that makes this comfort food feel lighter than traditional mac and cheese.
A crunchy breadcrumb topping provides the perfect textural contrast.
9. Broccoli Cheddar Shells
Remember those boxed pasta dinners with neon orange powder? This grown-up version captures that nostalgic flavor with real ingredients. Tiny pasta shells catch pockets of cheese sauce and hug little broccoli florets.
My toddler nephew refused to eat anything green until I served him this pasta. Now he asks for “trees and shells” weekly!
The sauce starts with a simple roux, then transforms with sharp cheddar and a touch of Dijon mustard for depth.
10. Creamy Avocado Lime Spaghetti
Blended ripe avocados create a lusciously smooth sauce that’s ready in the time it takes to boil pasta. Zippy lime juice and a hint of garlic keep it from being bland.
This no-cook sauce is perfect for summer nights when you can’t bear to heat up the kitchen. The vibrant green color makes a stunning presentation, especially with a sprinkle of red pepper flakes for contrast.
Just remember to serve immediately before the avocado oxidizes!
11. Smoked Salmon Dill Pasta
Elegant yet effortless, this sophisticated pasta features ribbons of smoked salmon in a light cream sauce perfumed with fresh dill. Capers add tiny bursts of briny goodness throughout.
I once served this at a last-minute dinner party when the grocery store was out of my planned ingredients. Now, friends specifically request my “accidental pasta”!
The sauce comes together in the time it takes to cook the noodles, making this a 15-minute miracle meal.
12. Goat Cheese and Walnut Penne
Tangy goat cheese melts into a creamy dream sauce that coats every ridge of penne pasta. Toasted walnuts add essential crunch against the silky backdrop.
Reserve some pasta water before draining – the starchy liquid helps the goat cheese transform into a smooth sauce rather than clumping.
A handful of fresh herbs like basil or chives brightens the richness. For a sweeter twist, add a drizzle of honey before serving.
13. Asian-Inspired Sesame Noodles
Slurp-worthy and satisfying, these cold noodles feature a savory-sweet peanut sauce spiked with ginger and garlic. Julienned vegetables add crunch and color to this crowd-pleasing dish.
During a summer heat wave when I couldn’t bear turning on the stove, I created this recipe out of desperation. Cook the pasta in the morning, then toss with the sauce and refrigerate until dinner.
The flavors actually improve as they meld, making this perfect for meal prep.