CREAMY VEGETARIAN PASTA SAUCE
This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of pasta you like.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 77.1 g, Cholesterol 21.9 mg, Fat 20.2 g, Fiber 7.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 487.9 mg, Sugar 10 g
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 SPAGHETTI SAUCE
Looking for a classic Italian accompaniment? Then check out this slow cooked spaghetti sauce made with vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10h20m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook onions and carrots in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in mushrooms and bell peppers.
- Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
- Cover and cook on low heat setting 8 to 10 hours.
- Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.
Nutrition Facts : Calories 330, Carbohydrate 69 g, Cholesterol 0 mg, Fiber 7 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg
7-VEG TOMATO SAUCE
There are three great things about this recipe. First up, it's great for embracing whatever veg you've got to hand - fresh, frozen or tinned, it's all good. Secondly, tomato sauce is so versatile - you can use it for lasagne, curry, pasta sauce, chilli, on pizza, in a soup, you name it. Finally, it makes a big batch, so portion it up and freeze it, so you're prepped for future meals. I've used two tins of tomatoes here, but feel free to chuck more in (if you've got them) to make the sauce go further.
Provided by Jamie Oliver
Categories Batch cooking Super Food Family Classics Keep cooking and carry on Tomato Courgette
Time 1h
Yield 2 to 3 litres
Number Of Ingredients 11
Steps:
- Start with your veg prep - you can either do this by hand (which is a great way to practise your knife skills) or, in batches, rattle it all through a food processor.
- Peel the onions, wash and trim the leeks, celery, carrots and courgettes, deseed the peppers and squash (there's no need to peel it), then finely chop it all. Peel the garlic and finely chop by hand.
- Put a super-large pan on a medium heat with 2 tablespoons of oil. Add the garlic and oregano, fry for 1 minute, then add all the prepped veg.
- Cook with the lid on for 25 minutes, or until the veg are soft but not coloured, stirring regularly.
- Pour in the tinned tomatoes, breaking them up with a wooden spoon, then just under half-fill each tin with water, swirl around and pour into the pan.
- Simmer for 25 minutes, or until the sauce has reduced. Leave to cool a little, then blitz until smooth, taste, and season to perfection.
Nutrition Facts : Calories 32 calories, Fat 1 g fat, SaturatedFat 0.1 g saturated fat, Protein 1.3 g protein, Carbohydrate 4.8 g carbohydrate, Sugar 3.6 g sugar, Sodium 0.1 g salt, Fiber 1 g fibre
VEGETABLE PASTA - ONE POT!
Recipe video above. A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.
Provided by Nagi
Categories Mains
Time 20m
Number Of Ingredients 19
Steps:
- Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
- Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
- Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
- When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
- Place lid on and cook for 5 minutes.
- Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
- Stir through half the cheese (if using). Adjust salt and pepper to taste.
- Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
- Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.
Nutrition Facts : Calories 378 kcal, Carbohydrate 72 g, Protein 15 g, Fat 5 g, Sodium 1273 mg, Fiber 11 g, Sugar 16 g, ServingSize 1 serving
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.
FRESH AND EASY VEGGIE SPAGHETTI
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
Categories Dinner
Time 35m
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, Fat 11.4g, SaturatedFat 1.6g, Cholesterol 0mg, Sodium 798.2mg, Carbohydrate 56.9g, Fiber 8.9g, Sugar 7g, Protein 14.5g
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
VEGETABLE GARDEN PASTA
Vegetable Garden Pasta uses fresh, in-season produce for maximum flavor! This simple vegetarian dish is healthy and adaptable.
Provided by Amy Rains
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Begin by preparing your pasta according to package directions.
- For the sauce: Cut your cherry tomatoes in half, or vine ripened tomatoes in quarters. Heat up a skillet to medium, add 3 tbsp olive oil, garlic, and tomatoes. Cover and cook on medium low heat for about 20 minutes, stirring occasionally. Add in pinches of salt along the way.
- For the vegetables: Heat up a seperate large skillet on medium high heat. Add remaining olive oil and all veggies. Reduce heat to medium and continue to cook until veggies are cooked and soft, sprinkle with salt.
- In a large dish, combine pasta, tomato sauce, and veggies and mix well. Add in fresh basil, crushed red pepper, and any other fresh herbs.
- If using cheese, place the pasta mix into a 9x13 inch pan. Sprinkle with mozzarella and bake for about 10 minutes (or until cheese is melted and slightly golden) at 400 degrees.
Nutrition Facts : Calories 457 kcal, Carbohydrate 66 g, Protein 15 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 86 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
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.
CHUNKY GARDEN VEGETABLE SPAGHETTI SAUCE
Steps:
- In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally.
- Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2 1/2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan.
- Remove from heat.
- Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.
Nutrition Facts : Calories 58 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 363 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
VEGETABLE SPAGHETTI SAUCE
I have not tried this recipe. I got it from Cornell Cooperative Extension. You'll be amazed at how many uses you will find for this inexpensive vegetarian sauce. Use it for lasagna, as a sauce over chicken,or with ground beef as a traditional sauce for spaghetti. The sauce freezes well.
Provided by internetnut
Categories Sauces
Time 2h20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat.
- Add zucchini, onion, carrot, and garlic.
- Cook for 10 minutes or until onions are tender.
- Stir frequently.
- Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
- Cover and simmer for 2 hours or until sauce thickened; stir occasionally.
- Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs. Makes 8 servings.
Nutrition Facts : Calories 93.8, Fat 2.9, SaturatedFat 0.4, Sodium 769.4, Carbohydrate 16.3, Fiber 4.7, Sugar 8.6, Protein 3.6
SPAGHETTI WITH HIDDEN VEGETABLE PASTA SAUCE
Give your spaghetti an upgrade with this hidden vegetable pasta sauce that contains a medley of vegetables plus extra herbs and spices for maximum flavor.
Provided by Beth - Budget Bytes
Time 45m
Number Of Ingredients 13
Steps:
- Use a cheese grater to grate the zucchini and carrots. You'll want about 1.5 cups of each, but the amount is flexible. Dice the onion and mince the garlic.
- Add the olive oil and ground beef to a large, deep skillet. Cook the ground beef over medium heat until it is fully browned. Add the diced onion and garlic and continue to sauté a few minutes more, or until the onions are soft and translucent.
- Add the shredded zucchini and carrots to the skillet along with the basil, oregano, salt, freshly cracked pepper, and a pinch of red pepper. Continue to sauté until the vegetables are wilted (about five minutes).
- Add the pasta sauce to the skillet and stir to combine. Allow the contents of the skillet to come up to a simmer, then turn the heat down to low and simmer the sauce as you prepare the spaghetti. Stir the sauce occasionally as it simmers.
- Cook the spaghetti according to the package directions, then drain in a colander. Return the drained spaghetti to the pot with the heat turned off. Add one cup of the prepared sauce to the pasta and stir to coat. Divide the pasta into serving bowls and top with additional sauce.
Nutrition Facts : ServingSize 1 Serving, Calories 563 kcal, Carbohydrate 80 g, Protein 24 g, Fat 17 g, Fiber 7 g, Sodium 1105 mg
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.
VEGGIE PASTA SAUCE
A delicious veggie pasta sauce, crammed full of 6 different vegetables. Perfect for picky eaters or just a great way to add more veg to your family's diet. No added salt or sugar. Great for a pasta sauce or for topping pizzas. It can also be used to replace tomato sauce in most recipes.
Provided by Amy
Categories Main Meal
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oil in a LARGE saucepan, over a medium heat. Add the onion, garlic, and mixed herbs and stir for a couple of minutes.
- Add the remaining vegetables (celery, leeks, carrots, capsicum, zucchini) and cook, covered, for around 20 minutes. Continually check and stir the vegetables, you want them to soften but not burn.
- Add the tomatoes, tomato paste, and stock (SEE NOTE 1). Stir until combined. Bring to a boil, reduce the heat and allow to simmer for a further 20 mins.
- Allow to cool slightly and then blend until smooth (SEE NOTE 2)
- Allow to fully cool before pouring the sauce into containers/zip lock bags for storing. (SEE NOTE 3)
Nutrition Facts : Calories 50 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Sodium 245 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
TOMATO SAUCE WITH FRESH VEGETABLES AND BASIL
Steps:
- Gather the ingredients.
- In a Dutch oven over medium heat, heat olive oil. Add onion, cooking until tender.
- Stir in garlic, tomatoes, wine, carrots, parsley, basil, sugar, and salt.
- Bring sauce to a boil.
- Reduce heat and simmer, uncovered, for 1 hour, stirring frequently.
- Add sliced zucchini and mushrooms. Cook until sauce is thick, about 20 minutes longer.
- Serve with hot cooked pasta or in your favorite recipe.
Nutrition Facts : Calories 220 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 554 mg, Sugar 12 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
VEGETABLE PASTA SAUCE
Great with pasta, spaghetti or even chicken. Also 3 of your daily required vegetables.
Provided by alexandriafisher
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop the courgette, carrots, garlic and onion roughly and place in a blender. Blend until a puree.
- Put the vegetable oil and puree into a pan and heat. Add the tomatoes and a little boiling water and leave to boil.
- Add salt and pepper for taste.
- Serve over pasta, spaghetti or even chicken.
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KERRYANN’S HIDDEN VEGETABLE PASTA SAUCE | JAMIE OLIVER
From jamieoliver.com
Servings 3Total Time 2 hrsCategory MainsCalories 220 per serving
- Peel and very roughly chop the onions, garlic and carrots, and trim the leek and celery, then blitz in a food processor until finely chopped (if you want your sauce a little chunkier, coarsely grate them instead, using a box grater).
- Heat the oil in your largest heavy-based pan over a medium heat, then add the onion mixture and fry for 10 minutes, or until softened, stirring occasionally.
- Finely chop the remaining vegetables (again, coarsely grate, or roughly chop by hand for a chunkier sauce), then add to the pan and fry over a low heat for a further 20 minutes, or until softened, stirring occasionally.
- Stir in the oregano, tomato purée and bay leaf, fry for 2 to 3 minutes, then pour in the chopped tomatoes or passata.
BEST VEGETABLE SPAGHETTI RECIPE - HOW TO MAKE ... - DELISH
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5/5 (7)Category DinnerOccupation Associate Food EditorTotal Time 30 mins
VEGETABLE PASTA IN RED SAUCE RECIPE VIDEO - SWASTHI'S RECIPES
From indianhealthyrecipes.com
5/5 (8)Calories 329 per servingCategory Main
WHITE SAUCE PASTA WITH VEGETABLES - MY FOOD STORY
From myfoodstory.com
5/5 (1)Calories 554 per servingCategory Main Course
- In a large pot bring 5 cups water to a rolling boil, add 2 tablespoons of salt to this along with uncooked pasta. Cook according to package instructions till al dente. Drain, wash with cold water and set aside.
- In another pan, add olive oil and butter and heat till the butter has melted. Add minced garlic and onions, cook for a minute or two till the onions are translucent. Add broccoli florets, corn, mushrooms and the peppers. Season with salt, pepper and Italian seasoning and cook for 3-4 minutes, stirring occasionally.
- Add flour and cook stirring for a minute or two. Slowly start adding milk while stirring continuously till the sauce starts to thicken. Simmer for two minutes and add cream. Mix the cream and add the drained cooked pasta and cheese.
- Add dijon mustard and fresh basil (if using) and stir to mix everything together. Serve immediately.
VEGETABLE PASTA SAUCE - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Category MainsCuisine HealthyTotal Time 1 hr 10 mins
TASTY PASTA SAUCE RECIPE WITH PLENTY OF GARDEN VEGETABLES
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Estimated Reading Time 5 mins
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ROASTED VEGETABLE PASTA SAUCE - MUMMY COOKS
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HOW TO MAKE HIDDEN VEGETABLE PASTA SAUCE - SHIVANI LOVES FOOD
From shivanilovesfood.com
Cuisine Italian, VeganTotal Time 1 hrCategory Main CourseCalories 356 per serving
- Cut the vegetables into 1/2 inch chunks and add to a roasting tray with the vegetable oil. Season with salt and pepper, toss together and roast at 180°C/350°F for 35-40 minutes.
- Leave the vegetables to cool a little before adding to a blender with the rest of the ingredients. Blend on low speed until completely smooth.
HIDDEN VEGETABLE SPAGHETTI SAUCE WITH MEAT - THE KITCHEN FAIRY
From kitchenfairy.ca
Servings 14Estimated Reading Time 8 mins
- In a food processor, process the onions and garlic until finely minced. Add them to the heated olive oil and sauté for 3 - 4 minutes while preparing the next batch of vegetables. No need to clean out the food processor bowl.
- Process red, yellow and green bell peppers until finely minced. Add them to the Dutch oven, stir and continue cooking, about 3 - 4 minutes while preparing the next batch of vegetables. Again, no need to clean out the food processor bowl.
- Process zucchini and mushrooms until finely minced. Add them to Dutch oven, stir and continue cooking until all the vegetables are tender, about 3 - 4 minutes. Again, no need to clean out the food processor bowl.
MEDITERRANEAN VEGETABLE PASTA | THE REAL FOOD GEEK
From therealfoodgeek.com
4/5 (17)Category DinnerCuisine MediterraneanCalories 312 per serving
- Cook the pasta in boiling water, with ½ tsp salt as per the packet instructions . You'll want to cook it until al dente which, depending on the shape, is usually about 8-12 minutes.
- Meanwhile, heat the oil in a large pan and then add the Mediterranean vegetables, garlic and chilli. Cook, frequently stirring for 5 minutes. Have you been transported to the Mediterranean yet?
- Add fresh cherry tomatoes and cook for a further 3 minutes. This adds another layer of freshness and out of this world flavour.
PASTA WITH HIDDEN VEGETABLE SAUCE - FLAVORS TREAT
From flavourstreat.com
5/5 (4)Calories 1991 per servingCategory Main Course
THE BEST HEALTHY VEGETARIAN PASTA RECIPES
From thespruceeats.com
Author Jolinda HackettPublished 2010-04-07Estimated Reading Time 4 mins
- Simple Lemon Pine Nut Pasta With Broccoli. Steam some broccoli, toss with lemon and pine nuts, top it all off with some fresh Parmesan cheese, and you've got yourself a complete vegetarian pasta dinner.
- Vegan Pasta Puttanesca. Originally made with anchovies, this vegan version stays true to the recipe by including salty capers to create a similar taste—a little bit of olive brine doesn't hurt either.
- Artichoke and Sun-dried Tomato Pasta. Adding sun-dried tomatoes and artichoke hearts to a pasta dish always seems to transform an ordinary recipe into something special.
- One-Pot Vegetarian Pasta With Spinach and Ricotta. This great basic meatless pasta dish is just waiting to be personalized with your favorite vegetables, or whatever you have on hand.
- Pesto Pasta With Avocadoes. It may seem odd to add avocados to a warm pasta dish, much less to a pesto pasta. But this California-style healthy pesto pasta with pine nuts and Parmesan cheese is tasty and easy to make.
- Chickpea Pasta. This vegan chickpea pasta has a creamy, decadent sauce without the need for dairy or eggs. Puréed chickpeas or white beans, lemon, spices, and olive oil are tossed with hot pasta for a delicious, high-protein meal that's ready in just 30 minutes.
- Vegan Pasta Primavera. We are all familiar with a traditional pasta primavera, but did you know it can be made vegan? This recipe swaps out butter and milk for nutritional yeast and soy milk, maintaining the signature creaminess without the dairy.
- Vegetarian Pasta With White Beans, Feta, and Olives. Rather than the usual red pasta sauce, this vegetarian pasta dish combines a simple lemon and olive oil dressing with flavorful ingredients, including black olives, feta cheese, artichokes, and cannellini beans.
- Southwest Macaroni and Cheese. Since this recipe begins with a box of mac and cheese, it may not exactly fit into the "healthy vegetarian," but it turns what is usually an un-nutritious dish into one that has quite a bit of protein due to the added tofu.
- Vegetarian Lasagna Recipes. We may not think of lasagna as healthy considering it's usually layered with meat sauce and lots of cheese. But these lasagna recipes have the advantage of being vegetarian, and while it may not eliminate the cheese, it does add some veggies.
RECIPE: PASTA WITH VEGETABLES AND GARLIC CREAM SAUCE
From thankyourbody.com
Servings 4Total Time 30 minsEstimated Reading Time 5 mins
- Wash and chop the vegetables, then saute them with a splash of olive oil in a pan over high heat until they are crisp-tender. Remove the vegetables from the pan and set them aside.
- In the same pan, add the butter and olive oil. Saute the garlic in the olive oil and butter, until transparent (don't let it brown, or it will be bitter).
- Add the vegetable stock to the garlic in the pan, and then the cream. Bring to a simmer, add the cheese and then simmer the sauce continually until it reduces by half and becomes thick. You'll need to stir the sauce fairly frequently, to prevent it from sticking to the pan and burning.
- When the garlic cream sauce starts to thicken, start the water for the pasta boiling and cook your pasta according to the package directions.
PASTA WITH CHUNKY TOMATO AND SUMMER VEGETABLE SAUCE RECIPE ...
From foodandwine.com
Servings 6-8Total Time 1 hr 15 minsCategory Pasta + Noodles
- In a large pot, heat 2 tablespoons of the olive oil. Add the onion, garlic and anchovies and cook over moderate heat, stirring occasionally, until starting to soften, 5 minutes. Stir in the carrots and celery and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the zucchini, eggplant, summer squash, crushed red pepper and the remaining 3 tablespoons of olive oil and season with salt and black pepper. Cook, stirring occasionally, until all the vegetables have softened, about 15 minutes. Add the white wine and simmer for 2 minutes. Add the tomatoes, olives and basil leaves and cook, stirring, for 10 minutes. Season with salt and black pepper.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Add the pasta and cooking water to the vegetables, season with salt and black pepper and cook over moderate heat, tossing, until the pasta is coated. Transfer to a bowl, top with Parmigiano and serve.
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From canadianliving.com
10 BEST HEALTHY VEGETABLE SAUCES RECIPES - YUMMLY
VEGETARIAN PASTA SAUCE RECIPES | ALLRECIPES
From allrecipes.com
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