Veggie Everything But The Kitchen Sink Pasta Sauce Recipes

VEGETARIAN PASTA SAUCE

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.

EASY VEGETARIAN PASTA BAKE WITH TOMATOES AND CREAM SAUCE

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. Drain.
• Preheat oven to 400 degrees F (200 degrees C). Grease a large baking dish.
• Heat 1 tablespoon olive oil in a skillet over medium heat and cook garlic until fragrant, about 1 minute.
• Combine chopped tomatoes, 3/4 cup mozzarella cheese, heavy cream, tomato paste, sour cream, remaining 3 tablespoons olive oil, and cooked garlic in a large bowl and season with Italian herbs, salt, and pepper. Mix in penne pasta and spread into the prepared baking dish. Cover with sliced tomatoes and sprinkle with remaining 1 cup mozzarella cheese, and Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 30 minutes.

VEGGIE " EVERYTHING BUT THE KITCHEN SINK" PASTA SAUCE

Steps:

• Tomato Puree.
• Fill a large bowl 2/3 of the way with water and ice.
• Fill medium size sauce pan with 3 cups water to a boil.
• Cut an "X" shape at the top of 8 small tomatoes just enough to pierce the skin.
• With tongs place the cut tomatoes in the boiling water for 30 seconds.
• Remove the tomatoes from the boiling water one at a time and place in the ice bath, soak for 1-2 minutes.
• Remove the tomatoes from the ice bath, pulling the skin from the star end to the bottom.
• If you want to remove the seeds, half the tomatoes and scoop.
• Place skinned tomatoes in food processor or blender and puree.
• Set aside or in refrigerator until needed.
• Sauce.
• In large stock/sauce pot brown sausages, breaking into pieces as you like.
• Add chopped onion, and mix. Cook until onions begin to look clearish.
• Add the garlic and saute for about a minute, watch it doesn't burn.
• With the tomatoes ready and waiting (diced, pureed and paste), pour 1/4 cup red wine into the pan and using a plastic spatula scrape anything sticking to the bottom of the pan up ("Deglazing").
• Add the tomato sauce, paste, and diced tomatoes.
• Add zucchini, red pepper, carrot, (and optional celery).
• Stir to evenly mix and coat all vegetables.
• Add basil, parsley, oregano, brown sugar, red pepper flakes, and salt & pepper to taste.
• Mix well and evaluate water content.
• If the liquid level is not enough to cover the vegetables add water until almost covered. The vegetables will reduce down as they cook, and also thin the sauce as their water escapes.
• Bring to a boil and simmer on low, stirring frequently, for one hour.
• For a richer flavored sauce simmer longer, just add more water before boiling.
• Add olives and mushrooms about 30 minutes before serving, and simmer.
• Cook spaghetti according to package directions, (using fresh if possible).
• Spoon sauce over noodles and top with parmesan.