VEGETARIAN PASTA SAUCE RECIPE: HOW TO MAKE IT
Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." —Jerry Tamburino Sacramento, California
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 30 minutes
Prep Time 30 minutes
Cook Time 02 hours 00 minutes
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
Nutrition Facts : Calories 131 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 705mg sodium, CarbohydrateContent 23g carbohydrate (12g sugars, FiberContent 6g fiber), ProteinContent 5g protein.
FRESH AND EASY VEGGIE SPAGHETTI - INSPIRED TASTE
Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield Makes 4 to 6 servings (About 6 cups of sauce)
Number Of Ingredients 16
Steps:
- Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
- Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
- Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
- While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
- Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
Nutrition Facts : ServingSize 1/6 of the recipe (2 ounces pasta), Calories 372, FatContent 11.4g, SaturatedFatContent 1.6g, CholesterolContent 0mg, SodiumContent 798.2mg, CarbohydrateContent 56.9g, FiberContent 8.9g, SugarContent 7g, ProteinContent 14.5g
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PESTO PASTA RECIPES - BBC GOOD FOOD
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VEGETARIAN PASTA SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 131 calories per serving
- In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
FRESH AND EASY VEGGIE SPAGHETTI - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.9
Total Time 35 minutes
Cuisine Italian American
Calories 372 per serving
- Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
PESTO PASTA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
FRESH AND EASY VEGGIE SPAGHETTI - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.9
Total Time 35 minutes
Cuisine Italian American
Calories 372 per serving
- Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
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