Uncle Bills Pasta With A Vegetarian Tomato Sauce Recipes

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VEGETABLE PASTA - ONE POT!



Vegetable Pasta - One Pot! image

Recipe video above. A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.

Provided by Nagi

Categories     Mains

Time 20m

Number Of Ingredients 19

1 tbsp olive oil
2 garlic cloves (, minced)
1 onion (, finely chopped)
2 zucchinis* (, halved lengthwise and cut into sliced 0.8cm / 1/3" slices)
1 red capsicum/bell pepper* (, halved and sliced)
1 cup corn* ((frozen or canned))
1 broccoli* (, broken into bite size florets)
250g/ 0.5lb ziti/penne (, or other short pasta (Note 1))
800 g / 28 oz crushed tomato
1.5 cups / 375 ml vegetable or chicken broth
2 tbsp tomato paste
1 tbsp Italian herb mix ((or other dried herbs))
1 tsp garlic powder
1/2 tsp red pepper flakes ((chilli flakes, adjust spiciness to taste))
1.5 tsp salt
0.5 tsp black pepper
1.5 cups shredded cheese of choice ((Cheddar, tasty, Monterey Jack etc))
Finely chopped parsley ((optional))
Parmesan ((if not using cheese))

Steps:

  • Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
  • Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
  • Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
  • When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
  • Place lid on and cook for 5 minutes.
  • Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
  • Stir through half the cheese (if using). Adjust salt and pepper to taste.
  • Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
  • Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.

Nutrition Facts : Calories 378 kcal, Carbohydrate 72 g, Protein 15 g, Fat 5 g, Sodium 1273 mg, Fiber 11 g, Sugar 16 g, ServingSize 1 serving

UNCLE BILL'S PASTA WITH A VEGETARIAN TOMATO SAUCE



Uncle Bill's Pasta With a Vegetarian Tomato Sauce image

My DW will not eat pasta that has any meat in the sauce. It took me several tries until I came up with a sauce that she thoroughly enjoys. This is a very simple and easy recipe to make and is very tasty.

Provided by William Uncle Bill

Categories     Onions

Time 1h43m

Yield 2-4 serving(s)

Number Of Ingredients 19

4 tablespoons extra virgin olive oil, divided
3/4 cup finely chopped onion
1/2 cup finely diced sweet red pepper
1/2 cup finley diced green pepper
1 (28 ounce) can plum tomatoes, mashed, include liquid
1 (5 1/2 ounce) can tomato paste
4 large garlic cloves, finely chopped
1/2 cup chopped fresh basil
1 teaspoon dried oregano
1 teaspoon italian seasoning mix
1/4 teaspoon hot red pepper flakes (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil for cooking pasta
1 tablespoon salt for cooking pasta
4 ounces uncooked rigatoni pasta
5 ounces uncooked bow tie pasta
2 tablespoons butter
1/2 cup padano cheese, divided

Steps:

  • In a large saucepan or frying pan, heat 2 tablespoons of olive oil on medium-high heat.
  • Add onion and saute for 4 minutes, stirring often, do not burn.
  • Add red and green pepper and saute for another 4 minutes, stirring often.
  • Add tomatoes, tomato paste, garlic, basil, dried oregano, Italian herb seasoning, red hot pepper flakes, salt and pepper; stir to mix.
  • Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
  • Remove cover and continue to simmer for another 20 minutes or until sauce begins to thicken slightly. When slightly thickened, remove from heat and set aside.
  • Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with hot water and bring to boil.
  • Add 2 tablespoons of olive oil and 1 tablespoon of salt.
  • Add rigatoni and cook for 15 minutes, stirring once during cooking.
  • Add bow-tie pasta and continue to cook for another 15 minutes or until both pastas are el dente.
  • When pasta is cooked, reserve 1 cup of pasta liquid and set aside.
  • Drain the pasta and return to the cooking pot.
  • Add 2 tablespoons of butter and the remaining 2 tablespoons of olive oil, 1/4 cup of grated Padano cheese and toss to coat well.
  • If pasta appears to be too dry, add a few tablespoons of reserved pasta water.
  • You may now add the tomato mixture to the pasta pot and mix well to coat, or ladle the pasta into individual serving plates and then add the tomato mixture over the top.
  • Sprinkle with additional grated Padano cheese if desired.

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