VEGETARIAN PASTA SAUCE
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
Time 2h30m
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, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 705mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 5g protein.
VEGETABLE PASTA SAUCE
A cousin of mine in Minnesota was the first one in our family to make this meatless spaghetti sauce. She passed down the recipe to various relatives over the years, and it's become a mainstay in my family. With its veggies and great garlic and herb flavor, you don't miss the meat in this thick sauce.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12-14 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, saute the onion, green pepper and celery in oil until vegetables are tender. Add olives and garlic; cook 1 minute longer. , Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper. , Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with pasta.
Nutrition Facts : Calories 77 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 631mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
PASTA WITH ROAST VEGETABLE SAUCE
Make and share this Pasta With Roast Vegetable Sauce recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper.
- Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer.
- Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot.
- Add roasted vegetable sauce and all herbs to pasta and toss to blend.
- Gradually add enough reserved pasta cooking liquid to moisten as desired.
- Season to taste with salt and pepper. Transfer pasta to bowl and serve.
Nutrition Facts : Calories 492.8, Fat 9.6, SaturatedFat 1.4, Sodium 280.5, Carbohydrate 96.9, Fiber 19.1, Sugar 6, Protein 12.6
ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
PASTA WITH TOMATO & HIDDEN VEG SAUCE
Get your family to eat more veg with this superhealthy pasta sauce recipe which counts as 5 of your 5-a-day. The sauce is freezable too
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 20
Steps:
- Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
- Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
- Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
- Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
Nutrition Facts : Calories 381 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 22 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 0.35 milligram of sodium
PENNE PASTA WITH VEGETABLES
Make and share this Penne Pasta with Vegetables recipe from Food.com.
Provided by William Uncle Bill
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package instructions.
- Add broccoli for the last 2 minutes of cooking pasta.
- Drain well and transfer to a large bowl.
- Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
- Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
- Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
- Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
- Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
- When done, add cooked mixture to pasta/broccoli and toss to coat well.
- Season to taste with salt and pepper.
- Sprinkle with parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 362.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 317.3, Carbohydrate 58.5, Fiber 9.2, Sugar 5, Protein 13
MEDITERRANEAN VEGETABLE PASTA SAUCE (OAMC)
This rich vegetable sauce is sure to become a favourite whether it's mixed through pasta, spooned over baked potatoes, served with grilled chicken or fish, or spread over a pizza base. This sauce can be frozen. After adding the Napoletana Sauce and parsley, cool then freeze in a container and keep for up to 1 month. Defrost thoroughly, then reheat until piping hot before adding to cooked pasta or any of the suggestions above.
Provided by English_Rose
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Trim and discard the top and bottom of the eggplant and cut the remainder into small cubes.
- Peel the onion and chop finely. Cut the red pepper in half, deseed and slice into small pieces.
- Place the prepared vegetables in a medium-sized roasting tin with the garlic. Stir in the olive oil, paprika and 4 tbsp cold water. Roast in the preheated oven for 20 minutes, stirring occasionally to stop the vegetables from sticking.
- When the vegetables are soft and golden, stir in the Napoletana Sauce and parsley, and season well. Return to the oven for a further 10 minutes to heat through. Meanwhile, cook the pasta according to the pack instructions. Drain the pasta, then stir into the sauce. Serve with a crisp green salad.
Nutrition Facts : Calories 647.4, Fat 14.8, SaturatedFat 2.1, Sodium 489.7, Carbohydrate 110.7, Fiber 10.3, Sugar 17, Protein 19.1
VEGETABLE PASTA SAUCE
Im always looking for new ways to get my family to eat more veggies, they love this one, very fresh tasting and filling. Could be adapted for the crock pot. Serve over spagetti.
Provided by Calee
Categories Sauces
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large pot saute the onion in olive oil until translucent then add garlic.
- Run the chickpeas and tomatoes through a blender or food processor until they are finely chopped, but not smooth.
- Add all the ingredients to the pot, and simmer uncovered for 45 minutes, stirring occasionally.
- When I don't have fresh I exchange 1/4 cup fresh basil= 4 tsp dried. 1/4 cup fresh oregano = 1 tablespoon dried. 1/2 cup parsley = 2tsp dried.
PASTA WITH VEGETABLE SAUCE
Make and share this Pasta With Vegetable Sauce recipe from Food.com.
Provided by yewoinfamilycooking
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Clean, rinse and chop the vegetables.
- Coat the chopped eggplants with half tablespoon oil and black pepper; bake them uncovered for 10 minutes.
- Sauté the onion with oil; add all ingredients except the eggplant and crushed hot pepper; cook the vegetables for 10 minutes;.
- Add the eggplant, crushed hot pepper; cook for five minutes and remove from heat.
- Boil the spaghettis for 6-7 minutes and strain; serve it hot with the vegetable sauce.
Nutrition Facts : Calories 406.8, Fat 8.4, SaturatedFat 1.2, Sodium 249.8, Carbohydrate 71.8, Fiber 7.8, Sugar 9.1, Protein 12.4
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