Vegetarian Pasta Sauce Food

VEGGIE BOLOGNESE SAUCE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
• Roughly chop the Mediterranean veg.
• Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
• Add the alliums and garlic. Cook for 15 to 20 minutes or until the veg is golden and softened, stirring frequently.
• Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
• Use a potato masher to gently crush the veg, breaking down any bigger lumps.
• Add the lentils and tomato base sauce, and bring to the boil - remember to note the liquid level in the pan.
• Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced - the liquid should return to the same level as in step 8.
• Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a veggie cottage pie or lasagne.

VEGETARIAN PASTA SAUCE

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.

VEGETABLE SPAG BOL

Steps:

• Tip the lentils into a small saucepan, cover with water and bring to the boil. Turn the heat down to medium and cook for 12 minutes, or until tender. Drain, return to the pan and season lightly with sea salt, black pepper and a drizzle of olive oil.
• Meanwhile, place the porcini into a small bowl, just cover with boiling water and leave to rehydrate.
• Peel the onion and garlic, trim the celery and finely chop together. Pick and finely chop the rosemary leaves.
• Heat a splash of olive oil in a medium pan over a medium-low heat, add the chopped veg, bay and rosemary, then cook gently with a lid on for 10 minutes, or until softened, stirring occasionally.
• Turn the heat up to medium-high, pour in the red wine (if using), then leave to bubble and cook away.
• Finely chop the porcini and add to the pan, along with the soaking water, leaving any gritty bits behind.
• Tip in the tomatoes, breaking them up with a spoon as you go, then add half a tin's worth of water. Bring to the boil, then reduce to a medium-low heat and cook for 10 minutes, adding the lentils as soon as they're drained and ready.
• Cook the spaghetti in a pan of boiling salted water for 8 to 10 minutes, or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
• Pick the thyme leaves into a bowl, add the breadcrumbs and ½ a tablespoon of extra virgin olive oil, then toss to coat. Toast in a dry frying pan over a medium heat until lightly golden, stirring regularly.
• Remove the bay leaf and mash the sauce gently with a potato masher, then season to taste with salt and pepper.
• Scoop out and reserve a cupful of the pasta cooking water, then drain the spaghetti and tip back into the pan. Add the sauce and mix together, loosening with splashes of cooking water, if needed.
• Divide between your bowls, sprinkle with the herby breadcrumbs, grate over the cheese and serve.

FRESH AND EASY VEGGIE SPAGHETTI

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.

THE BEST VEGETARIAN SPAGHETTI SAUCE

Steps:

• Roast the romano peppers. Place them on a baking tray whole and drizzle with olive oil. Place in the oven at 200C/390F for 20-30 minutes until they have softened and wrinkled.
• Meanwhile, start preparing the sauce. In a large heavy pan, sauté your onions until soft and slightly browned.
• Add garlic and chili flakes, saute for a few minutes until the garlic releases its fragrance.
• Add mushrooms and cook until they release their liquid and it begins to evaporate. Add the Worcestershire sauce, dried herbs, and salt and pepper to taste.
• Now add the canned tomatoes, tomato paste, black olives, red wine, balsamic vinegar, and brown sugar.
• Heat and then bring to a simmer.
• When the red peppers have roasted, remove from the oven and allow to cool before peeling, de-seeding and chopping them into small pieces. Add them to the sauce.
• Simmer for 3-4 hours, stirring regularly, until the sauce has reduced to a thick and chunky texture. If you need to serve it before it's reduced to the texture you prefer, just add more tomato paste. Taste throughout and add any extra seasonings or flavorings that you fancy along the way.
• Serve over spaghetti with a sprinkling of cheese. Bon appetit!

VEGETARIAN PASTA SAUCE

Steps:

• Chop all the vegetables.
• Saute onion and garlic in olive oil.
• Add the canned tomatoes and tomato paste.
• Add the remaining vegetables.
• Add all the seasonings.
• Let it come to a boil, and then let it simmer 30 minutes or until vegetables are tender.

VEGETARIAN "MEAT" SAUCE RECIPE BY TASTY

Steps:

• In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed.
• Heat the oil in a large skillet set over medium-high heat.
• Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened, about 8 minutes.
• Add the garlic and oregano. Sauté until fragrant, about 30 seconds.
• Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed.
• Add the crushed tomatoes and stir until well combined and thick.
• Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much.
• While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses.
• Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water.
• Shake the strainer for 1 minute to remove starches from the chickpeas. You'll know when to remove the strainer when the water has become very cloudy from the starches.
• Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook.
• Use the sauce as desired for pasta, veggie noodles, calzones, etc..
• Enjoy!

AVOCADO PESTO PASTA

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.

VEGETABLE PASTA SAUCE

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.