Easy Vegan Pasta Sauces

Easy Vegan Pasta Sauces Recipe

By Hot For Food

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 10 minutes

Ingredients

avocado pesto

2 ripe avocados

1 1/2 C packed basil leaves

1/4 C nutritional yeast

1 lemon, juiced

2 tbsp roughly chopped chives

1/2 tsp sea salt

1/2 tsp ground black pepper

1/4 C olive oil

pasta

400 g linguine (or pasta of your choice)

1 C diced vine tomatoes

2 tbsp hemp hearts

roasted red pepper sauce

1 small onion, roughly chopped

2 garlic cloves, roughly chopped

1 tbsp olive oil

1/4 tsp chili flakes

1/2 tsp smoked paprika

1/2 tsp sea salt

1/2 tsp ground black pepper

1/2 C low-sodium vegetable stock

1 1/4 C flame roasted red peppers (drained from the liquid in the jar)

1/4 C nutritional yeast

1/4 C finely chopped fresh basil

pasta

400 g rotini

ground black pepper, to taste

vegan parmesan (to taste)

pumpkin sage cream sauce

1 small onion, finely chopped

2 garlic cloves, minced

1 tbsp olive oil

1 tbsp fresh sage, finely chopped

1/4 tsp nutmeg

1/4 tsp cinnamon

1/2 tsp sea salt

1/2 tsp ground black pepper

1 can of full fat coconut milk

1 C pure pumpkin pureé

1/4 C nutritional yeast

1/2 a lemon, juiced

pasta

450 g bowtie pasta

ground black pepper, to taste

fresh sage, finely chopped (as garnish)

vegan parmesan, to taste

Instructions

1Boil a large pot of salted water. Cook linguine to al dente. While noodles are cooking make the pesto.

2Scoop the flesh of the avocados into a food processor and add basil, nutritional yeast, lemon juice, chives, sea salt, and ground pepper. Run the machine to get the ingredients smooth while drizzling in the olive oil.

3Drain pasta but do not rinse. Toss in the avocado pesto until well combined and all the noodles are well coated. Plate and top each serving with diced tomato and hemp hearts or vegan parmesan.

4Boil a large pot of salted water. Cook rotini to al dente. While noodles are cooking make the sauce.

5Heat a large pan over medium heat with olive oil and sauté onion, garlic, chili flakes, smoked paprika, sea salt, and ground pepper for about 5 minutes until softened. While cooking if it starts getting a little dry use about 1/4 C of vegetable stock to deglaze the pan.

6Add this mixture to a blender along with another 1/4 cup of vegetable stock, roasted red peppers, and nutritional yeast. Blend on high until very smooth.

7Drain cooked noodles and add to the pan over medium low heat along with all of the sauce. Stir and heat through for about 2 to 3 minutes and toss in fresh basil during the last minute.

8Top with extra ground pepper and vegan parmesan if desired. Serve immediately!

9Boil a large pot of salted water. Cook bowties to al dente. While noodles are cooking make the sauce.

10Heat a large pan over medium heat with olive oil and sauté onion and garlic, for 3 to 4 minutes. Then add sage, nutmeg, cinnamon, sea salt, and ground pepper and continue cooking for another 2 to 3 minutes.

11Add coconut milk and stir to combine. Bring to a simmer for 2 minutes.

12Add pumpkin pureé, nutritional yeast, and lemon juice and stir to combine. Bring to a simmer for 1 to 2 minutes.

13Drain pasta and add to the pan. Toss to coat the noodles in sauce and heat through for 2 more minutes.

14Top with more fresh sage, ground black pepper, and/or vegan parmesan. Serve immediately!

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑