Vegan pasta sauce idea - not marinara

foofaraw June 20, 2015

I love recipes from Fat Free Vegan. Some of the pasta (sauce) recipe:
peanut base: http://blog.fatfreevegan.com/2006/06/pasta-and-vegetables-with-_115029395634594142.html
eggplant pesto: http://blog.fatfreevegan.com/2010/06/roasted-eggplant-pesto.html
Lasagna: http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html
'cream' base: http://blog.fatfreevegan.com/2008/03/pasta-with-asparagus-cannellini-beans.html

Kate P. June 17, 2015

I am vegetarian, not vegan, and this is not a sauce as such but is how I often make pasta, (although I would also used some parmesan) - Chop a cauliflower into small pieces (small, small) and roast with olive oil until quite roasted and then add plenty of chopped parsley, fried capers, lots of lemon zest, garlic and maybe some chopped green olives - you can easily add or sub in other flavours. It is even nicer if you make some garlic and lemon oil to dress the dish with.

I also do something similar by blanching a heap of broccoli and then chopping it really small and letting it out with some olive oil, lemon zest and garlic (the garlic lemon oil is good with this) - it becomes almost like a chunky pesto. Add some fresh herbs like basil and or mint, fried capers (again) and some slow roasted little cherry tomatoes and chopped and roasted almonds.

Niknud June 15, 2015

I've been seeing a few recipes for avacado carbonara lately. I haven't tried it yet, mostly because I can't seem to get avacados to last long enough to make pasta sauce, but it looks intriguing. If you try it, I'd be interested to hear how it works out.

jessicamclement June 15, 2015

You can make delicious "cheese" tasting pasta sauces with nutritional yeast. I don't have a specific favourite, but normally throwing in half a cup or so of the nutritional yeast with leftover pasta water, some herbs, and some olive oil makes for a delicious sauce. For more specific recipes I bet google has tons. (Plus it's very good for you!)