VEGETARIAN PASTA SAUCE
I make this all the time. I use stewed canned tomatoes because it help saves time from using whole canned tomatoes, and then having to break it up. You can easily double it or halve it if you like.
Provided by Studentchef
Categories Sauces
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
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 PASTA SAUCE WITH KIDNEY BEANS AND WHOLE WHEAT PASTA
This is a recipe adapted from the net. We make a lot of different cuisines at home but my friends say I have a touch for Italian cuisine. Funnily enough I myself have never tasted authentic Italian cuisine. There are good Italian restaurants but we do not eat out much. No inclination as my hubby says I make better stuff at home. Very good excuse not to take me out and keep me happy with the complement too! ;)I have married a wonderful and smart man! I don't complain as cooking is a passion with me.
Provided by Girl from India
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large saucepan.
- Add onions and garlic and saute until onions soften, this should take 2-3 minutes.
- Add all the other ingredients, one after the other in quick succession except pasta and cheese, and bring to a boil.
- Cover and simmer, covered, about 1 hour, stirring occasionally.
- Remove bay leaf before serving.
- Cook noodles, omitting salt.
- Rinse and drain.
- Serve sauce over hot pasta.
- Keep the grated cheese on the side to garnish into individual plates.
Nutrition Facts : Calories 447.7, Fat 11.8, SaturatedFat 4.2, Cholesterol 19.8, Sodium 408.3, Carbohydrate 67, Fiber 6.4, Sugar 7.6, Protein 20.7
HEARTY BEAN & LENTIL VEGAN BOLOGNESE
Tomatoes and garlic simmered together with lentils and beans for a thick, hearty, and protein-rich take on bolognese.
Provided by Kare for Kitchen Treaty
Time 1h
Number Of Ingredients 13
Steps:
- Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
- Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
- Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
- Serve over your favorite pasta (we're partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
- Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.
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