Best 3 Easy Vegan Pasta Sauces
I’m still on a bit of a comfort food kick, carbs being the leader of the pack, since it’s still so cold and wintery where I am in Toronto. This week on the channel I whipped up 3 delicious and easy vegan pasta sauces so you can have dinner done in the time it takes to boil noodles!
Watch the video below or keep scrolling for the full recipes.
makes 2 to 4 servings of each
* this is very arbitrary because I don’t know how much pasta you can eat in one sitting!
Avocado Pesto Ingredients:
- 2 ripe avocados
- 1 1/2 C packed basil leaves
- 1/4 C nutritional yeast
- 1 lemon, juiced
- 2 tbsp roughly chopped chives
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/4 C olive oil
Extra Ingredients:
- 400 g linguine (or pasta of your choice)
- 1 C diced vine tomatoes
- 2 tbsp hemp hearts
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.
Roasted Red Pepper Sauce Ingredients:
- 1 small onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 tbsp olive oil
- 1/4 tsp chili flakes
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 C vegetable stock
- 1 1/4 C flame roasted red peppers (drained from the liquid in the jar)
- 1/4 C nutritional yeast
- 1/4 C finely chopped basil
Extra Ingredients:
- 400 g rotini
Boil a large pot of salted water. Cook rotini to al dente. While noodles are cooking make the sauce.
Heat a large pan over medium heat with olive oil and sauté onion, garlic, chili flakes, smoked paprika, sea salt, and ground pepper for about 5 minutes until softened. While cooking if it starts getting a little dry use about 1/4 C of vegetable stock to deglaze the pan.
Add this mixture to a blender along with another 1/4 cup of vegetable stock, roasted red peppers, and nutritional yeast. Blend on high until very smooth.
Drain cooked noodles and add to the pan over medium low heat along with all of the sauce. Stir and heat through for about 2 to 3 minutes and toss in fresh basil during the last minute. Top with extra ground pepper and vegan parmesan!
Pumpkin Sage Cream Sauce Ingredients:
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp sage, finely chopped
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 can of full fat coconut milk
- 1 C pure pumpkin pureé
- 1/4 C nutritional yeast
- 1/2 a lemon, juiced
Extra Ingredients:
- 450 g bowtie pasta
Boil a large pot of salted water. Cook bowties to al dente. While noodles are cooking make the sauce.
Heat a large pan over medium heat with olive oil and sauté onion and garlic, for 3 to 4 minutes. Then add sage, nutmeg, cinnamon, sea salt, and ground pepper and continue cooking for another 2 to 3 minutes.
Then add coconut milk and stir to combine. Bring to a simmer for 2 minutes. Then add pumpkin pureé, nutritional yeast, and lemon juice and stir to combine. Bring to a simmer for 1 to 2 minutes. Drain pasta and add to the pan. Toss to coat the noodles in sauce and heat through for 2 more minutes. Top with more fresh sage, ground pepper, and/or vegan parmesan!
This post was originally published on: Hot For Food Blog