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-   -   Your Fave Pasta Sauce? (https://www.veggieboards.com/forum/60-vegan-support-forum/199969-your-fave-pasta-sauce.html)

Spudulika 01-15-2016 04:58 AM

Your Fave Pasta Sauce?
 
We love pasta but I'm quite lazy with it as I see it as a fast mid-week option so my sauces are usually simple and the same again and again.

I routinely make basic tomato and garlic often with olives (I think that's called Marinara?), tomato and chilli (all'arrabiata), rich tomato and mushroom ragu (does that have an Italian name?), and simple vegetabale ragu with tomato and diced onion, carrot and celery (AKA 'false ragout') - beyond that I start to get a bit braindead.

Any suggestions for quick pasta sauces that may help me ring the changes!?

Since cutting out dairy and eggs I haven't really revisited cheesy or creamy sauces much but I'm happy to start including store-cupboard ingredients like plant-based butter, cream, milk, nooch etc.

QuietVegan 01-15-2016 05:11 AM

I tried this one recently and it was lush but it might be too similar to the sauces you already make :)

http://minimalistbaker.com/creamy-ve...sted-tomatoes/

I think some people have had good results making a 'cheese' sauce with carrot and potato, similar to this one:

http://veganyumminess.com/creamy-vegan-mac-and-cheese/

no whey jose 01-15-2016 05:13 AM

My favourite pasta sauce comes from the Minimalist Baker. It's a creamy garlic sauce. All you need is unsweetened almond milk, flour, garlic, onions or shallot, salt and pepper.

Sautee the garlic and onion in oil until aromatic. Add 3 tablespoons four and whisk. Slowly add 2 cups almond milk, stirring to combine. Whisk away any lumps and let simmer until thick. That's it!

QuietVegan 01-15-2016 05:29 AM

Oooh @ no whey jose - is it the one I posted in the link above? If so it's scrummy :D

no whey jose 01-15-2016 06:13 AM

Quote:

Originally Posted by QuietVegan (Post 3877329)
Oooh @ no whey jose - is it the one I posted in the link above? If so it's scrummy :D

Yes! I didn't see that you had posted it. Isn't it great? She has a similar sauce without shallot but with lemon juice that goes great with asparagus, too.

kyr656 01-15-2016 06:40 AM

I make the potato and carrot mac and "cheese" sauce that @QuietVegan mentioned at least once a week. I'll link it again: http://veganyumminess.com/creamy-vegan-mac-and-cheese/ It is really good! I find it reheats best if you mix up what you want to eat instead of mixing everything together all at once like the recipe suggests. Otherwise it gets pretty dry. I always add some extra nutritional yeast.

I really like this recipe as well- it is a tomato mushroom sauce with nutritional yeast. She has a handful of other pasta recipes on her page- her cauliflower "alfredo" recipe is also good- a nice change from the typical tomato/veggie pasta sauce.

Nooch 01-15-2016 10:12 AM

I like making a cashew cream and stirring it into sauteed onion, garlic, leek, white wine and sliced mushrooms with a bit of thyme and black pepper. Creamy and easy, ready in about 20 minutes if your cashews are already soaked :)

Poppy 01-15-2016 10:46 AM

Here's my favorite, from my favorite recipe website: http://www.quietlyvegan.com/fettuccini-alfredo.html

:)

Purp 01-15-2016 11:19 AM

Man, I'm hungry. :lick::drool:

Beautiful Joe 01-15-2016 11:53 AM

Pesto.

I prefer mine made with spinach rather than basil. I put several peeled garlic cloves, pine nuts, lots of spinach, nutritional yeast and just a bit of olive oil into a food processor and blend it until thick and creamy. Then I add salt to taste.

jessandreia 01-15-2016 04:45 PM

Tomato sauce, onion, hot sauce. Depending on what I'm using it on, may also add a little bit of white wine to the sauce.

silva 01-15-2016 05:21 PM

I sautee onions, mushrooms, peppers, and minced garlic at end, while pasta cooks. when pastas done I use tongs to mix with veggies, add about a teaspoon of no chiken boullion, mix, top with a bag of spinach rough chopped and cover. Nooch, black pepper, and olives at serving

Capstan 01-15-2016 05:22 PM

Saute some onion and garlic in butter or oil. Add some flour to make a paste. One small can of tomato sauce. Equal amount of vegetable broth. Sprinkle in some basil, parsley, celery flakes, and ground tyme. The longer it simmers, the better.

Naturebound 01-15-2016 07:29 PM

Quote:

Originally Posted by Beautiful Joe (Post 3877585)
Pesto.

I prefer mine made with spinach rather than basil. I put several peeled garlic cloves, pine nuts, lots of spinach, nutritional yeast and just a bit of olive oil into a food processor and blend it until thick and creamy. Then I add salt to taste.

I do something similar but blend basil leaves, avocado, garlic cloves, lemon juice and ground black pepper in my high speed blender to make my pesto. I love this on pasta or even on toast or rubbed into kale.

I also do a cauliflower beshamel sauce much like the recipe in this link:
http://www.forksoverknives.com/recip...ower-bechamel/

My "cheese" sauce involves blending tofu, nutritional yeast, and steamed sweet potato in my blender with a little almond milk and spices like marjorum, turmeric, s/p. It makes a very thick creamy sauce for vegan mac and cheese. This would be similar to using a carrot. The sweet potato gives it just a hint of sweetness much like a cheese would have. I have also left out the tofu but it doesn't get as creamy. And for an extra kick I have added Daiya cheese shreds with the tofu in place of the sweet potato.


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