Amazing Vegetarian Pasta Sauce Recipes
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.
AMAZING VEGETARIAN PASTA SAUCE
I love this sauce because it's thick, and tastes great. The veggies in it add a nice touch. I usually don't follow measurements when I'm cooking, so the ingredient list is an approximation. Just use however much you want.
Provided by Daniela42
Categories Penne
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 18
Steps:
- Heat up olive oil in a saucepan, and throw in the garlic and onion and basil. Fry for about five-eight minutues.
- Throw in the vegetables (if you want them, my brother doesn't like veggies so when I make this for him I cook it without them), and cook for about three-five more minutes.
- Add the flour and mix into paste, then add the milk, quickly stir and then add the tomao sauce (make sure your can is already opened, milk burns easily).
- Add the sugar (optional, but I love the sweet taste, and it brings out the flavor of everything else) and red pepper flakes (also optional). Add the salt, pepper, and oregano, and stir. Done!
Nutrition Facts : Calories 400.4, Fat 28.4, SaturatedFat 4.2, Cholesterol 2.1, Sodium 1508, Carbohydrate 35.3, Fiber 5.4, Sugar 14.6, Protein 6
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- 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.
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