Creamy Vegetarian Pasta Sauce Recipes
CREAMY VEGAN PENNE PASTA WITH ROSé SAUCE
This vegan rosé penne pasta recipe is super creamy and flavourful from a combination of cashews, miso, and rich marinara. Rosé wine makes it flavourful. Easy, tasty, healthy!
Provided by Laura Wright
Categories Main Course Sauce Side Dish
Time 1h
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F. Set a large, heavy pot on the stove with the burner set to medium.
- Pour 2 tablespoons of the oil into the pot. Add the onions. Sauté the onions, stirring here and there, until completely translucent and quite soft, about 5 minutes. If they start browning too quickly, lower the heat. Add garlic, chili flakes, salt, and pepper to the pot and stir. Once the garlic is super fragrant, about 45 seconds, add the rosé to the pot. Stir and scrape up any browned bits on the bottom of the pot.
- Once the rosé has reduced by two thirds, add the crushed tomatoes and the whole sprig of basil. Place a lid on top of the pot and bring the sauce to a boil. Once the sauce is boiling, reduce heat so that the sauce is simmering. Simmer the sauce for 30 minutes.
- While the double rosé pasta sauce is simmering, place chopped asparagus on a baking sheet and drizzle with the remaining olive oil. Season with salt and pepper and toss to coat. Spread asparagus out into a single layer and slide the baking sheet into the oven. Roast until just tender, about 17-18 minutes. Set aside.
- Make the savoury cashew cream that will be added to the still-simmering sauce later on. Drain the cashews and place them in an upright blender. To the cashews, add the water, nutritional yeast, and miso. Blend on high until completely smooth and creamy. Set aside.
- Cook pasta according to package directions. One minute before its cooking time is up, reserve a ⅓ cup of the pasta cooking water. Then, add the chopped kale to the pot, pushing it into the water with a spoon. Let the kale wilt for 30 seconds before draining the pasta and kale.
- Once the sauce has simmered for 30 minutes, extract the wilted basil sprig. Add the savoury cashew cream to the sauce and stir. If you would like a smoother sauce, you can blend it in an upright blender, and simply return it to the pot.
- Add the cooked pasta, kale, and roasted asparagus to the pot with the rosé sauce. Stir to combine, adding splashes of reserved pasta water if necessary. It should be creamy and fluid. Serve the double rosé pasta hot with vegan "parmesan," chili flakes, and chopped basil.
ONE POT CREAMY VEGGIE PASTA
This luxurious creamy veggie pasta is made in just one pot - the pasta is cooked right in with the sauce! An easy, crowd-pleasing dinner.
Provided by Becca Heyes
Categories Main meals
Time 25m
Number Of Ingredients 12
Steps:
- Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
- Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.
Nutrition Facts : ServingSize 1 portion, Calories 597 kcal, Carbohydrate 76.6 g, Protein 29.9 g, Fat 18.9 g, SaturatedFat 10.2 g, Cholesterol 124 mg, Sodium 398 mg, Fiber 3.4 g, Sugar 11.5 g
30-MINUTE CREAMY VEGGIE PASTA
This creamy vegetarian pasta is a sneaky yet delicious way to get a full serving of veggies. Made in just 30 minutes!
Provided by Natalya Drozhzhin
Categories Main Course Pasta
Time 30m
Number Of Ingredients 10
Steps:
- Dice the bell pepper and onion into 1-inch cubes. Slice the mushrooms. Set the veggies aside.
- Preheat a deep skillet with butter over medium heat. Add the mushrooms and cook them until they soften.
- Add the bell peppers and onions to the skillet and cook them until they soften.
- Cook the pasta in a boiling pot of hot water for about 4 minutes less than the box instructions. Add the partially cooked pasta into the skillet with the veggies.
- Add the heavy whipping cream, pressed garlic, and broccoli to the skillet. Cook for about 5 minutes.
- Fold in the parmesan cheese and stir until evenly combined.
- Serve immediately and enjoy!
Nutrition Facts : Calories 662 kcal, Carbohydrate 64 g, Protein 18 g, Fat 38 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 127 mg, Sodium 664 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 13 g, ServingSize 1 serving
CREAMY VEGETARIAN PASTA SAUCE
This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of pasta you like.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 77.1 g, Cholesterol 21.9 mg, Fat 20.2 g, Fiber 7.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 487.9 mg, Sugar 10 g
CREAMY VEGETABLE PASTA
Steps:
- Place the pasta in a large saucepan, cover with boiling water
- Bring back to the boil and simmer for 10-12 minutes until cooked
- Meanwhile heat the olive oil in a large frying pan
- Add the onion and cook for 2-3 minutes
- Next add the garlic, herbs and courgettes and cook until the vegetables are soft
- Cook the broccoli in the simmering pasta waster for about 5 minutes (or steam over the top of the pasta)
- Add the tomatoes to the other vegetables
- When the broccoli and pasta are cooked, drain and add to the vegetables
- Reduce the heat to minimum and pour over the crème fraîche and cheddar
- Stir until the cheddar is melted and the crème fraîche distributed throughout the pasta
- Serve immediately
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VEGAN ALFREDO SAUCE - SUPER EASY AND CREAMY! - VEGAN …
From veganheaven.org
4.8/5 (26)Total Time 25 minsCategory Main CourseCalories 129 per serving
- Cut the cauliflower into florets. Place them in a sauce pan together with the cashews, the garlic, and the almond milk. Add the nutritional yeast. Stir everything with a wooden spoon until well combined.
- Cover with a lid and cook for 20 minutes. There won't be much liquid left. Transfer everything into a high speed blender. Add the lemon juice, a pinch of nutmeg, apple cider vinegar, and 1/2 cup more unsweetened almond or soy milk as well as salt and pepper.
ONE POT CREAMY GARLIC PASTA | VEGAN FETTUCINE ALFREDO
From yupitsvegan.com
4.9/5 (131)Calories 362 per servingCategory Italian
- Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
- Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
- Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
- Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.
CREAMY VEGAN BUTTERNUT SQUASH PASTA SAUCE (QUICK + …
From simple-veganista.com
5/5 (2)Total Time 30 minsCategory SauceCalories 443 per serving
- Cube Squash: Slice off the very top and bottom, discard. Using a vegetable peeler, remove the hard outer skin. Cut the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).
- Cook: In a large pot, heat oil over medium heat, add shallots and saute 4 minutes or until softened. Add butternut squash, garlic, and herbs, cook another 4 minutes stirring occasionally. Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8 – 10 minutes. Add milk and optional beans to the pot.
- Puree: Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary.
CREAMY VEGETARIAN PASTA | OH MY VEGGIES
From ohmyveggies.com
5/5 (1)Total Time 28 minsCategory Main CourseCalories 630 per serving
- In large skillet, over medium-high heat, add onion and pepper. Cook—stirring occasionally—for 3 to 4 minutes or until softened. Remove from heat.
- In the saucepan, add cream cheese and 1/2 cup reserved pasta cooking water. Mix to coat the pasta. (If necessary, add more pasta water to obtain a creamier sauce.) Add vegetables and mix.
ONE POT CREAMY VEGETABLE PASTA - SLENDER KITCHEN
From slenderkitchen.com
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 472 per serving
- Heat the oil over medium high in a large pot or Dutch oven with a lid. Once hot, add the onion and cook for 3-4 minutes until beginning to soften. Add the garlic, red pepper flakes (if using), and Italian seasoning. Cook for 1 minute until fragrant. Season with salt and pepper.
- Add all your vegetables and cook for 3-4 minutes. Don't overcook or they will be mushy in the final dish. Quick note, make sure to cut starchier vegetables like fresh carrots into small pieces so they are fully cooked when the pasta is ready.
- Add the crushed tomatoes and broth and bring to a boil. Stir in the pasta and turn the heat down to medium. Cover and cook for 8 minutes.
- Open the pot carefully and stir the pasta and vegetables. Continue cooking with the lid open until the pasta is just tender and the liquid is mostly absorbed, 2-6 minutes depending on the pasta. If the liquid looks low, add a touch more.
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CREAMY CURRY PASTA - A SEASONED GREETING
From aseasonedgreeting.com
Reviews 1Servings 3Cuisine AmericanCategory Vegan
- In a large sauce pan heat the 3 tablespoons of olive oil, add the mushrooms and cook for 15-17 minutes until deep brown. Spoon onto a paper towel lined plate and sprinkle with salt. Set aside until the end of the recipe. While the mushrooms are cooking, cook your frozen spinach and bring a large pot of salted water to boil.
- While the pasta is cooking heat the 2 teaspoons of sesame seed oil, diced onions, and grated garlic in a medium pan over medium heat for 3-4 minutes. Add the curry powder and stir to coat the onions. Pour in the coconut milk and season with the sugar and salt. In a small bowl, combine the water and cornstarch then pour into the coconut sauce, raise heat so the sauce boils, then reduce to simmer. If needed, add1/2 of a ladle of the boiling pasta water to the sauce and stir (I don’t need this every time). Simmer the sauce on low heat until the noodles are done cooking. If the sauce at any point gets to watery/thin, add cornstarch a teaspoon at a time and whisk into the sauce, you’ll just need to reboil any time you add cornstarch so that it activates and thickens the sauce. If your sauce ever gets too thick, add small amounts of the boiling pasta water to bring it back to a cream sauce consistency.
- To serve, pour the drained spaghetti into the pan with the coconut curry sauce and stir until all the noodles are coated. To each bowl of pasta, top with the roasted broccoli and roasted chick peas. Serve with naan.
PENNE PASTA W/ CREAMY GARLIC SAUCE | MY DARLING VEGAN
From mydarlingvegan.com
Ratings 4Calories 272 per servingCategory Main Dish
- Make the penne pasta according to package instructions. While the pasta is boiling, make your Creamy Garlic Sauce
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add garlic and sauté, stirring occasionally, until garlic is fragrant. About 2 minutes.
- Add cauliflower florets and sauté for another 2-3 minutes. Once slightly tender, add vegetable broth, cover, and cook until cauliflower is soft all the way through, about 10 more minutes.
- Transfer to a high-speed blender. Add hemp beverage, nutritional yeast, lemon juice, and salt. Blend until completely smooth.
THE BEST CREAMY VEGAN PASTA (W/ TOMATOES AND GARLIC) - FIT ...
From fitfoodiefinds.com
4.8/5 (23)Calories 333 per servingCategory Dinner
- Place tomatoes, onions, garlic, olive oil, 1/2 teaspoon salt, and pepper onto baking sheet and drizzle with 2 tablespoons olive oil. Toss, making sure everything is coated. Roast at 400ºF 20 minutes.
- While vegetables are roasting, bring a pot of water to a boil. When water comes to a boil, add pasta to the water. Stir occasionally and remove when pasta is al dente. About 6-8 minutes. Strain pasta and set aside.
- Remove baking sheet from oven, remove skin from tomatoes, and roast for an additional 10 minutes.
EASY CREAMY VEGAN PASTA (NUT FREE - SOY FREE) - SCHOOL ...
From schoolnightvegan.com
4.4/5 (68)Total Time 30 minsCategory Main CourseCalories 417 per serving
- Place the whole tin of cannellini beans (including their soaking water) into a high-speed blender. Add the water, nutritional yeast and 2 tbsp of the olive oil. Blend until completely smooth. Set aside.
- Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Once cooked, turn off the heat and use a slotted spoon to remove the pasta and plunge into a large bowl of cold water to stop it cooking. Reserve the pasta water.
- Place a large frying pan over medium heat and add the remaining 2 tbsp olive oil. Bring to temperature. Add the onion and fry until softened (around 2 minutes) stirring often with a spatula. Add the garlic and fry for a minute more. Before the garlic can brown, add the wine and bring it to a simmer. Allow to simmer for around 3-5 minutes or until nicely reduced.
- Add the miso paste and use the spatula to break it up and mix in thoroughly. Once mixed, pour the creamy cannellini bean mixture into the frying pan and bring to a simmer. Season with salt and a liberal amount of ground black pepper.
VEGAN GARLIC PASTA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.6/5 (283)Calories 379 per servingCategory Entree
- Preheat oven to 400 degrees F (204 C) and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
- Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
- In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp (15 ml // use more, as needed, if increasing batch size) olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
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From delightfuladventures.com
Reviews 6Category Main CourseCuisine Gluten-FreeTotal Time 20 mins
- Heat olive oil in a large skillet over medium heat. Add onions and cook for about 2 minutes. Add the garlic and continue to cook for another 2 minutes, until the onions begins to brown.
- Remove skillet from the heat and add onion and garlic mixture, tofu, broth, nutritional yeast, lemon juice, Italian seasoning, salt, black pepper to a blender. Blend until mixture is smooth.
- Pour mixture back into the same skillet and set heat to low. Whisk in parsley flakes. Heat until the sauce is warm and slightly thickened. Remove from heat.
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