Does anyone have any good recipes for veggie pasta sauce

[sophxx]

Does any one have any good recipes for veggie pasta with out tomatoes ? I love pasta but struggling to find sauces apart from pesto x

 

[Laura2919]

Do you like leeks? lol.

I have one that uses leeks garlic and double cream.

 

[smokey]

All the ones I do have tomatoe and passata in it.
How about looking for a 3 cheese sauce or a mushroom cream one

 

[Laura2919]

All the ones I do have tomatoe and passata in it.
How about looking for a 3 cheese sauce or a mushroom cream one

You can use mushroom in my one also, just take the leek out and replace it with mushrooms.

 

[Midnight_Fairy]

we do a mushroom one

carbonara

pesto and creme freche 9sp?)

Pepper/sweet potato

 

[hopeandpray]

Was wondering the same things myself, thanks for the ideas!

 

[OmarsMum]

Spinach sauce:

Blend fresh or frozen spinach,1 cup cream, 1 cup of milk, 2 tbsp of sprend cheese & 1-2 garlic. Boil while stirring, then leave it to cook for 10-15 mins.

 

[NuKe]

one of the best, cheapest meals i make is pasta with garlic and chive philadelphia! chop and fry 2 leeks and half a bag of frozen peas until cooked, cook your pasta in veg stock, save 250ml of it when draining the pasta, and mix in 1/2 the tub of philly til smooth. shuck it all in and give it a stir! DELICIOUS.

EDIT: this is very low calorie too, its a slimming world recipe!

 

[Princess Lou]

Roasted Red Pepper Sauce

Ingredients

2 large red bell peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
1/4 cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste
Directions

Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

 

[Princess Lou]

3/4 pound (350 g) porcini
2 shallots
3/4 pound (350 g) canned tomatoes
A small bunch of parsley
A clove of garlic
The leaves of a sprig of rosemary
A few leaves of sage
Olive oil
Dry white wine
Salt & pepper
Heavy cream (optional, see below)
Freshly grated Grana Padano or Parmigiano Reggiano

Clean the mushrooms, brushing the dirt away from the stems, and separate the caps from the stems; dice the stems and cube the caps, keeping them separate.

Mince the shallots and the herbs and sauté them for a few minutes in 4 tablespoons of oil in a casserole. Add the diced stems, cook another minute, and then add a half cup of wine and the tomatoes. Season with a little pepper and simmer the mixture over a very gentle flame for a half hour. Add a little more wine and a drop of water (or the liquid the mushrooms steeped in if you are using dried mushrooms), and the cubed caps.

Continue simmering the sauce over a gentle flame. Depending upon how much moisture the mushrooms contain you may need to add more liquid -- a splash of wine and a little hot water, or if you'd rather a quarter cup of heavy cream, and, if need be, a little water.

In the meantime bring pasta water to a boil, salt it, and cook the pappardelle. Drain the pasta and season them with the sauce; serve them with grated cheese for those who want it.