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meatless dinner ideas

Meatless Dinner Ideas

In this article I share some of the best and easiest (and quickest!) to make meatless dinner ideas. Making these cheap meatless dinner ideas is a great way to save money in order to help make ends meet or to be able to save money to pay a bill or pay down a debt more quickly!

Your family, and even the kids, will love the meals you create with these meatless dinner recipes!

These quick, easy, and tasty meatless dinner ideas will help you stretch your money and lower your grocery budget!


Tip:
Save the image above to Pinterest so that you can easily find these meatless dinner ideas later!

 

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25 Meatless Dinner Ideas

Below are 25 ideas for some of the easiest and cheapest meatless dinner recipes you can make for your family. These simple dinner recipes are ready in 30 minutes or less!

 

1. Bean and Cheese Tostadas

Bean and cheese tostadas are a great way to get protein even without the meat. These easy bean and cheese tostadas bake up fast and have a satisfying crunch.

Ingredients
6 (6-inch) flour or corn tortillas
1 cup refried beans
1 cup salsa
1 cup shredded Cheddar
1 cup shredded lettuce
2 tablespoons sour cream

Directions

1. Preheat the oven to 400°F.
2. Spread out tortillas on baking sheet, and bake until golden, about 8 minutes.
3. Spread beans among tostadas, top with salsa, and sprinkle with cheese. Return to oven and bake until warmed through, about 8 minutes.
4. Place each tostada on a plate and top with lettuce and a small amount of sour cream. Serve with extra salsa, if desired.

 

 

2. Broccoli Cheese Potatoes

This recipe uses a creamy homemade cheese sauce and is a perfect comfort food on winter days (or anytime!).

Ingredients

4 large russet potatoes
cooking oil
10 oz. broccoli florets
1 tablespoon margarine or butter
1 1/2 tablespoon flour
3/4 cup milk
1 cup grated sharp cheddar cheese
salt and pepper to taste

Directions

1. Pierce the potatoes several times with a fork. Fill a shallow glass plate with water, and place the potatoes on the plate. Bake them in the microwave for about 15 or 20 minutes, until they give slighly when squeezed.

Pro tip:
Enjoy baked potatoes in just minutes by cooking them in the microwave in these awesome cooking pouches. Get perfectly cooked potatoes in just four minutes! I love them!

2. While the potatoes are in the oven, chop the broccoli into bite-sized pieces. Boil the broccoli in a small saucpan with 1/2 cup of water.

3. Cover the pot, and reduce the heat to medium low. Let the broccoli steam till tender and bright green (about 10 minutes). Using a slottted spoon, remove the brccoli from the pot, and set aside.

4. Whisk the flour with the broccoli water to form a thick paste.

5. Slowly pour in the milk, whisking till the milk is smooth. Cook over medium heat, whisking constantly, till the mixture thickens and just barely begins to bubble.

6. Whisk in the grated cheese and stir till melted and smooth. Season with salt and pepper to taste (about 1/4 teaspoon of salt and a large pinch of pepper). Reduce heat to low, stirring frequently for a minute or two. Remove from heat.

7. Squeeze the potatoes from the ends to split them wide open. Spoon one-quarter of the broccoli florets into each potato.

8. Pour cheese sauce over the stuffed potatoes. and serve.

 

3. Bean and Rice Burritos

This is a great way to use leftover rice. With the precooked rice, this easy recipe is ready in under 30 minutes. (Or you can use minute rice in a pinch.)

Ingredients

1 can (16 ounces) refried beans
1 cup salsa
1 cup cooked rice
2 cups shredded cheddar cheese, divided
12 flour tortillas (6 to 7 inches)

Directions

1. In a bowl, combine the refried beans, salsa, rice, and 1 cup of the cheese.
2. Spoon about 1/3 cup of the mixture off-center on each tortilla.
3. Fold the sides and ends of the tortillas over the filling, and roll them up.
4. Arrange the burritos in a greased 13x9 inch baking dish. Sprinkle with the remaining cheese. Cover and bake at 375° for 20-25 minutes or until heated through.

 

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4. Meatless Lasagna

Even without the meat, this lasagna is a winner! The three cheeses make this dish easy, cheesy, and delicious.

 

Ingredients

2 cups cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh or dried parsley
1 1/2 teaspoons dried oregano leaves
2 cans or jars (28 ounces each) tomato sauce or pasta sauce
12 cooked lasagna noodles
2 cups shredded mozzarella cheese (about 8 ounces)
1/4 cup grated Parmesan cheese

Directions

1. Heat oven to 375°F.

2. Mix cottage cheese, 1/2 cup Parmesan cheese, the parsley, and the oregano.

3. Spread 2 cups of the pasta sauce in an ungreased 13x9x inch pan. Top with 4 cooked noodles. Spread cottage cheese mixture over noodles.

4. Spread with 2 cups pasta sauce, and top with 4 noodles.

5. Repeat with 2 cups pasta sauce and 4 noodles.

6. Sprinkle with 2 cups mozzarella cheese.

7. Spread with remaining pasta sauce.

8. Sprinkle with 1/4 cup Parmesan cheese.

9. Bake 20 to 25 minutes. Let stand for a few minutes as needed (to thicken) before serving.

 

 


5. Creamy Herb Pasta

This is another tasty pasta dish perfect for a meatless dinner night! This is simple, quick dish is rich and creamy and ready in 30 minutes or less.

Ingredients

8 oz sliced mushrooms
12 oz fettuccine
2 cloves garlic, minced
3 tablespoons margarine or butter
3 tablespoons flour
1 1/2 cups vegetable broth
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup whole milk
salt and pepper to taste

Directions

  • Cook the fettuccine according to the package directions, and then drain in a colander.
  • While the pasta is cooking, add the margarine and minced garlic to a large skillet. Sauté the garlic over medium heat for 1-2 minutes, or just until fragrant and tender. Do not let the margarine or garlic turn brown.
  • Add the sliced mushrooms, and continue to cook until the mushrooms have turned dark brown. Turn the heat down slightly to medium-low, add the flour, and continue to sauté until the flour begins to coat the bottom of the skillet and turns golden brown (about 2-3 minutes).
  • Whisk the vegetable broth into the skillet with the flour and mushrooms. Whisk until all the flour has dissolved off the bottom of the skillet. Add the basil, oregano, and some pepper. Turn the heat up to medium, and bring the sauce to a simmer to thicken.
  • Stir the milk into the sauce and allow it to return to a  simmer. Add about 1/4 teaspoon salt. Taste the sauce and adjust the salt or pepper as needed.
  • Add the drained pasta to the sauce in the skillet. Stir to coat, and cook the pasta over medium low heat until heated through. The sauce will continue to thicken as it cooks.

 

 

6. Black Bean Quesadillas

This meatless dinner idea is a fun twist on traditional quesadillas. This quick dish is ready in 20 minutes or less.

Ingredients
2 cans (15 oz. each) black beans, drained
1 cup salsa
2 cups shredded cheese
8 (8-inch) flour tortillas
1/3 cup sour cream (optional)

Directions
1. Mash one can of beans. Mix in remaining can of beans and salsa.
2. Spread mixture evenly on 4 tortillas; top with cheese. Cover with remaining 4 tortillas.
3. Heat skillet, and cook quesadillas 2 minutes. Flip, and cook for another minute or two.
4. Cut into wedges, and serve with salsa & sour cream on the side.

 

7. Meatless Spaghetti

Spaghetti is one of our favorite meals! We most often make spaghetti the way my mother did. To make it meatless, we simply omit the pound of ground beef that would normally be included. 

For the meatless sauce, mix a small can of tomato sauce with about half a can of water, a packet of spaghetti seasoning (though we have also made our own, which is cheap and easy!), and a small can of cream of mushroom soup. Sometimes we include mushrooms (fresh or canned) and chopped peppers (most often green peppers, since they are the least expensive) and onions, as well.

If you are including the vegetables, heat up about a tablespoon of oil in the frying pan. Add the chopped green pepper if you are going to use it; you could also add the chopped onion at this point, too. Then add the tomato sauce and the water. Add the spaghetti seasoning, and stir. Then add the can of cream of mushroom soup, and stir it in. Add the mushrooms at this point, if you are going to include them. Serve over warm spaghetti noodles.

8. More Better Mac and Cheese

This is my family’s favorite way to eat good old macaroni and cheese from a box. To traditional macaroni and cheese we add broccoli and carrots. We also sometimes add onions and green or other colored peppers. We sometimes add ranch right before serving to shake things up a little, and I like to add salsa to mine after it is cooked to get even more vegetables. Yum!

 

9. Vegetable Ramen Pad Thai

For a fun twist on a cheap-dinner staple, try this Thai-inspired dish. All you need are ramen noodles, vegetables, soy sauce, peanut butter, sriracha, and red pepper flakes. If you want a milder version, reduce or leave out the sriracha and red pepper flakes (like I do).

Ingredients
2 packages ramen noodles, Oriental flavor
1 1/2 tbsp vegetable oil
12 oz bag of frozen mixed vegetables
1/4 cup soy sauce
3 tablespoons peanut butter
1/4 tsp sriracha
2 tablespoons hot water

Directions
1. Add vegetable oil, frozen vegetables, and seasoning packets. Cook for 3 minutes.
2. In a pot, cook Maruchan ramen Oriental flavor noodles in boiling water for 3 minutes.
3. Drain noodles, and add to pan.
4. Mix soy sauce, peanut butter, sriracha, and hot water. Add to pan, and mix together.
5. Divide into bowls, and serve.

 

10. Broccoli Alfredo

This is a simple and tasty dish, ready in 30 minutes. It’s great as a one-pot dinner, or we often eat it with toasted garlic bread. Eat with green salad to get in more veggies.

Ingredients

12 oz. linguine or spaghetti noodles
cup fresh or frozen broccoli florets
tablespoons butter or margarine
can (10 1/2 ounces) cream of mushroom soup
1/2 cup milk
1/2 cup Parmesan cheese
1/4 teaspoon pepper

Directions

  1. Prepare the linguine or spaghetti noodles according to the package directions in a large saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
  2. Heat the butter or margarine in a large skillet over medium-high heat. 
  3. Stir the soup, milk, cheese, pepper, and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.  Serve with additional Parmesan cheese.

11. Classic Bean and Cheese Burritos

These easy bean and cheese burritos are another great option when you are looking for meatless dinner ideas and meatless dinner recipes. They have just four ingredients (plus add any other toppings you love, such as salsa). All you need are refried beans, cheese, tortilla shells, and taco seasoning mix. Such an easy and cheap dinner idea!

Ingredients
1 can (16 oz) refried beans
1 cup shredded cheddar cheese (4 oz)
1 package (1 oz)  taco seasoning mix
8 8-inch flour tortillas
Additional toppings as desired, such as salsa, sour cream, diced tomatoes, and shredded lettuce

Directions

1. Heat oven to 375 degrees F. Line a cookie sheet with cooking parchment paper or foil (or spray with nonstick cooking spray); set aside.
2. In medium bowl, mix the beans, cheese, and taco seasoning mix.
3. Scoop about 1/4 cup of the bean mixture onto each tortilla, just below the center. Fold the bottom edge of each tortilla up and over the filling. Fold sides in, overlapping to enclose filling. Roll up from the bottom of the tortilla.
4. Place the burritos seam-side down on the cookie sheet.
5. Bake 12 to 15 minutes, or until heated through. Serve with additional toppings listed above, as desired.
6. Remove from heat, and serve.

 

12. Ramen Noodles with Vegetables

I know that ramen noodles are not really healthy, but they are super cheap and they are super easy.

We make eating them healthier by adding our favorite vegetables such as carrots, broccoli, cauliflower, onions, corn, and sometimes peppers.

Cook the vegetables, drain off some of the water if needed, and then add the noodles and cook a few minutes until the noodles are soft. Add the seasoning packet (or omit), and stir to combine.

 

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13. Spinach and Artichoke Melts

Love spinach and artichoke dip, like me? Then you will love these simple melts! Main ingredients for this simple recipe include spinach (you can substitute frozen spinach, if it is cheaper), artichoke hearts, cream cheese, mozzarella cheese, and sourdough bread (or substitute your favorite bread on hand). We generally substitute a less expensive spread for the butter. If you want, you can also add thinly sliced or chopped and cooked chicken breast to the melts.

Ingredients
1 teaspoon oil
5 oz raw baby spinach
1 (14 oz) can artichoke hearts, drained, quartered, and chopped
5 oz cream cheese, softened
1 oz mozzarella, shredded
8 oz sourdough bread, cut into 8 slices
4 tsp unsalted butter (or margarine)

Directions
1. Heat oil over medium heat in a large, nonstick skillet. Add the spinach and cook until wilted, stirring frequently, about 3 to 4 minutes. Transfer the spinach to a mixing bowl; add artichokes, cream cheese, and mozzarella. Mix well.
2. Preheat a nonstick skillet to medium-high heat.
3. Spread ½ teaspoon butter onto one side of each of the slices of bread. Distribute the spinach mixture evenly between each of 4 slices of bread, buttered side down. Top the spinach mixture with a second slice of sourdough bread, buttered side up.
4. Cook sandwiches 3 to 4 minutes per side or until golden brown. Remove from heat and allow to sit for 2 to 3 minutes before slicing in half. Serve warm.

 

14. Fried Rice

You can make this simple, cheap dinner in just 15 minutes, so it is perfect for those busy evenings after work and school. There are many variations, but I like this simple recipe.

Ingredients

2 tablespoons cooking oil, divided
1 cup diced red or white onion (about 1 small onion)
1 1/3 cups frozen mixed vegetables, thawed
3 green onions, sliced
4 cups cooked rice
2 tablespoons soy sauce

Directions

  1. Crack 3 eggs into a small bowl, and beat them together. Beat the last egg in a separate bowl.
  2. Heat a large frying pan or a wok with 1/2 tablespoon of the cooking oil over medium-high heat. Once the pan is hot, add the 3 beaten eggs and scramble them for about a minute. Transfer the eggs to a dish, and turn off the heat. Wipe off the pan or wok with a kitchen towel.
  3. Pour the remaining 1 1/2 tablespoons of oil in the pan or wok over medium-high heat. Add the onions, and cook them for about 2 minutes, stirring constantly. Add the mixed vegetables and green onions, and cook for another minute. Save some of the green onions (the dark green part) for garnish, if desired.
  4. Add the cooked rice into the pan or wok, and cook for a few minutes, until the rice is heated through. If you have large clumps of rice, break them apart with the back of your spatula. Pour the single beaten egg over the rice and stir to coat the rice with the egg. Cook for another minute.
  5. Add the soy sauce, and stir. Add the 3 scrambled eggs, and stir to mix again. Serve immediately.

 

15. Quick Bean and Rice Burritos

This is another great beans and rice recipe. 🙂 These burritos are tasty and filling and can be on your table in less than 30 minutes.

Ingredients
1 1/2 cups water
3 cups cooked rice
1 medium green or red pepper (or half and half), diced
1 can or 2 cups of frozen corn
1/2 cup chopped onion
1 tablespoon cooking oil
1 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (8 inches), warmed
1 cup salsa

Optional toppings: shredded cheddar cheese and sour cream

Directions

  1. In a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder and cumin until combined. Add beans, corn, and cooked rice; cook and stir until heated through, about 4 to 6 minutes.
  2. Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up.
  3. Serve with cheese and sour cream if desired.

16. Italian Pesto Pizza

If you love pesto, you will love this simple pesto pizza recipe. In addition to the pesto, add mozzarella cheese, parsley, basil, and Parmesan cheese. (The recipe also calls for prosciutto, but you can omit that ingredient if you like to make the recipe even more budget friendly, or substitute regular chopped ham, Canadian bacon, or pepperoni.)

Ingredients
1/4 cup chopped fresh parsley

Directions
1. Preheat oven to 400 degrees F.
2. Roll out pizza dough as directed on package. 3. Spread the pesto evenly on the crust. Sprinkle mozzarella over the pesto. Sprinkle pizza with the fresh parsley, fresh basil, and Parmesan.
4. Bake in preheated oven until crust is browned and pizza is hot and bubbly, about 10 minutes.

17. Hidden Veggie Mac and Cheese

This is another great cheap dinner idea when you want to sneak in some extra veggies for those picky palates. In this fun version of mac and cheese, to traditional elbow macaroni you add cauliflower, butternut squash, sliced carrots, milk, cheese, and cream cheese.

Ingredients
1 lb cooked elbow macaroni
1/2 cup water
1 cup cauliflower florets
1 cup diced butternut squash
1 cup sliced carrots
2 cups milk
2 cups shredded cheddar cheese, shredded

Directions
1. Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
2. Add everything into a blender, including cooking water, and blend until smooth.
3. Return blended veggies to the pot over medium heat, and add the milk, and cheese. Stir until smooth.
4. Add macaroni, reduce heat, mix thoroughly, and cook until warmed through.

 

18. Stuffed Green Peppers

For another fun vegetable-themed dish, try these stuffed green peppers. To make, you need four large green peppers, tomato sauce, ground beef, chopped onion, a cup of cooked brown or white rice, and some seasonings. Easy!

Ingredients
4 large green bell peppers (or about 5 small ones
15 oz. can tomato sauce
1/3 cup chopped onion
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder

Directions
1. Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water. Bring to a simmer and cook 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water, and set aside on paper towels to drain.
2. In a large skillet, saute the onion with a little oil.
3. Add the salt, pepper, rice, garlic powder and half of the tomato sauce to the skillet.
4. Stir well, and spoon into the peppers.
5. Top with the other half of the tomato sauce.
6. Bake in an ungreased dish at 350 degrees F for 25 to 30 minutes.

 

19. Spinach Alfredo Pasta

I love this light and easy meatless spinach alfredo pasta! To a package of spaghetti or fettuccine noodles add spinach, a little milk, Parmesan cheese, butter (or substitute a spread), and a little salt and pepper. 

Ingredients
12 oz. spaghetti or fettuccine
4 cups baby spinach leaves
1/4 cup milk
1 1/2 cups grated Parmesan cheese
1/2 to 1 teaspoon salt
4 tablespoons butter or margarine
pepper to taste

Directions
1. Bring a large pot of salted water to a boil; cook the pasta to al dente, about 8 to 10 minutes. Reserve about 1 cup of the pasta water in a measuring cup; set it aside. Drain and rinse the pasta.
2. In a large saucepan or skillet, heat a splash of the pasta water over medium heat. Cook spinach leaves until just wilted and bright green; then remove to a bowl. Sprinkle with a pinch or two of salt, and set aside.
3. In the saucepan, add the milk, 1/4 cup of the pasta water, and the Parmesan cheese. Cook over low heat, stirring until a smooth sauce forms.
4. Add the pasta to the pan, and stir to coat. Add the butter, salt, and pepper, and stir to combine until the butter melts. If necessary, and a splash of pasta water to smooth out the sauce. Add more salt and pepper to taste.

 

20. Garlic Fettuccine Alfredo

For another 30-minute meatless pasta dish, give this garlic fettuccine alfredo a try. This recipe calls for Fettuccine (or substitute a pasta of your choice), butter, minced garlic, diced shallot, half and half (or we just substitute whole milk or whatever milk we have on hand), cream cheese, Parmesan cheese, and salt and pepper and parsley to taste. 

Ingredients
16 oz. fettuccine or penne pasta
4 tablespoons butter or margarine
3 cloves garlic, minced
1 small yellow onion, diced
2 1/2 cups whole milk
2 oz. cream cheese, softened
1 cup grated Parmesan cheese, plus more for garnish
salt and pepper
fresh parsley

Directions
1. Make pasta according to the box directions. Drain and set aside.
2. In a large skillet over medium heat, melt butter, and add onions. Cook for 2 minutes, and then add garlic and cook until fragrant (about 30 seconds).
3. Add milk and cream cheese, and heat just until bubbly (do not boil).
4. Remove from heat, and add in Parmesan cheese and mix until the cheese is melted.
5. Add pasta to the skillet, and toss until combined. Sprinkle with additional Parmesan cheese and fresh chopped parsley.

21. Grilled Cheese (and Spinach) Sandwiches and Tomato Soup

Grilled cheese is another of my favorite meatless dinner ideas; and it’s so simple you don’t even really need a recipe. You simply need your favorite bread, cheese, butter or margarine (optional, to coat the bread and give it a more toasted color), and spinach (also optional, but it is yummy and makes this kid-friendly dish more nutritious). 🙂

 

22. Traditional Quesadillas

All you need for this easy dinner are flour tortilla shells, cheese (that you shred), ham or other favorite luncheon meat (optional), and spinach (also optional, but, like the grilled cheese sandwiches just above, it is yummy and makes this kid-friendly dish more nutritious).

 

23. Spinach and Cheese Jumbo Stuffed Shells

This is another tasty meatless dinner idea that makes for a great cheap dinner option. In addition to the spinach and jumbo pasta shells, you have three cheeses (cottage cheese—or you could use half ricotta and half cottage cheese, if you have ricotta cheese on hand—mozzarella cheese, and parmesan cheese), and your favorite marinara or spaghetti sauce.

Stuff the shells with the delicious filling, bake for about 20 minutes, and you have a oozy, cheesy treat!

Ingredients

10 oz. frozen chopped spinach
12 oz. package jumbo shells
3 cups cottage cheese
1 ½ cups (about 6 ounces) grated mozzarella cheese, divided
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
25 ounce jar or can marinara sauce or spaghetti sauce

Directions

1. Bring a large pot of water to a boil. Add 1 teaspoon salt and the jumbo shells, and cook according to package directions. Note: Be careful not to overcook the shells, or they will fall apart as you fill them. Drain the shells, and let them cool.
2. Meanwhile, defrost the spinach in the microwave. Wring out the excess liquid. Set aside.
3. Preheat oven to 350 degrees F.
4. In a medium bowl stir together the cottage cheese, half of the grated mozzarella, parmesan, salt, and pepper. Stir in the spinach.
5. Spoon the filling into the shells, and place in a large baking dish.
6. Pour the marinara sauce over the top, and sprinkle with the remaining mozzarella cheese. Cover with foil, and bake for about 15 minutes.
7. Uncover, and bake for a few minutes more until cheese is melted and shells are hot.

 

24. Black Beans and Rice

This is another classic American beans and rice dish. Like the other meatless dinner recipes in this list, it takes only about 30 minutes to prepare and a great option for after school or busy weeknights.

 

Ingredients

1 teaspoon cooking oil
1 chopped onion
2 cloves minced garlic
3/4 cup uncooked white rice
1 1/2 cups vegetable broth
1 teaspoon cumin
3 1/2 cups canned black beans (about 2 cans)

 

Directions

1. In a large pot over medium-high heat, heat the oil.
2. Add the onion and garlic and saute for 4 minutes.
3. Add the rice and saute for 2 minutes.
4. Add the vegetable broth.
5. B
ring to a boil, cover, and lower the heat. Cook for 20 minutes.
6. Add the spices and black beans.
7. Stir, and serve.

25. One-Pot Broccoli and Pasta Dish

This one-pot broccoli and pasta dish is another great meatless dinner idea. This one-pot meal makes both preparation and cleanup super easy. Make this dish with your favorite regular or whole wheat pasta for a creamy comfort food.

Ingredients

1 16 oz. box pasta
3 cups broccoli florets
2 tablespoons cooking oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 garlic cloves, minced
1 8 oz. can tomato sauce
3 cups milk
1 cup chicken broth or vegetable broth
1 cup thinly sliced mushrooms
3/4 cup grated parmesan cheese

Directions

1. Add the pasta, broccoli, oil, salt, pepper, garlic, tomato sauce, milk, and broth to a large pot. Cover and bring to a rolling boil.

2. Stir, and reduce the heat to medium low. Simmer covered for 10-15 minutes, stirring occasionally.
*Note: Watch the pot in the beginning of the cooking process so that the milk does not boil over.
3. Remove the pasta from the heat and stir in the mushrooms and the parmesan. Let the pasta rest for 3 to 5 minutes before serving. Remaining liquid will absorb into the pasta, and the mushrooms will soften. 

Conclusion

These 25 cheap meatless dinner ideas (meatless dinner recipes) will let you get super inexpensive food on the table fast to feed your family! All ready in 30 minutes or less, these simple meatless meals are great for busy families!

 

What do you like to eat for your meatless dinner meals? Do you have quick and inexpensive go-to meatless dinner recipes that you love?

Give these recipes a try, and let me know how it goes by leaving a comment below! I would love to hear your thoughts! 

 

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