Easy Vegan Pasta Sauce Food

AVOCADO PESTO PASTA

avocado pesto pasta image

This creamy green avocado pesto is super easy to whip up and it's packed full of flavor!

Provided by Lauren Toyota

Time 20m

Number Of Ingredients 11

Ingredients

2 ripe avocados
1 1/2 C packed basil leaves
1/4 C nutritional yeast
1 lemon, juiced
2 tbsp roughly chopped chives
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 C olive oil
400 g linguine (or pasta of your choice)
1 C diced vine tomatoes
2 tbsp hemp hearts

Steps:

Boil a large pot of salted water. Cook linguine to al dente. While noodles are cooking make the pesto.
Scoop the flesh of the avocados into a food processor and add basil, nutritional yeast, lemon juice, chives, sea salt, and ground pepper. Run the machine to get the ingredients smooth while drizzling in the olive oil.
Drain pasta but do not rinse. Toss in the avocado pesto until well combined and all the noodles are well coated. Plate and top each serving with diced tomato and hemp hearts or vegan parmesan.

PASTA SAUCE - VEGAN

Pasta Sauce - Vegan image

Vegetable-loaded tomato-based pasta sauce for vegans.

Provided by MartyRiv

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 1h55m

Yield 6

Number Of Ingredients 16

Ingredients

¼ cup chopped celery
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
¼ cup chopped carrot
2 tablespoons basil, or to taste
2 tablespoons oregano, or to taste
¼ teaspoon thyme, or to taste
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
3 tablespoons olive oil
¼ cup chopped white onion
4 cloves garlic, minced
20 ripe tomatoes - peeled, seeded, and chopped
½ cup red wine, divided
2 tablespoons cornstarch

Steps:

Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.

Nutrition Facts : Calories 499.9 calories, Carbohydrate 72.4 g, Fat 20.3 g, Fiber 10.4 g, Protein 10.7 g, SaturatedFat 3.6 g, Sodium 3418.5 mg, Sugar 1.4 g

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