Best Vegetarian 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.

KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)

Steps:

• In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
• Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
• Add in the tomato paste and stir for 2-3 minutes.
• Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
• Season with salt and pepper and add in sugar if desired.
• **NOTE** if you prefer a thinner sauce, then add in some water.

CREAMY VEGETARIAN PASTA 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.
• Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

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.

VEGETARIAN PASTA SAUCE WITH MUSHROOMS

Steps:

• Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
• Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
• Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.

KITTENCAL'S CREAMY TOMATO PASTA SAUCE (VEGETARIAN OR MEAT OPTION

Steps:

• Heat oil in a medium pot over medium-high heat (use enough oil to cover the bottom of your pot you may need more than 1/4 cup).
• Add in onion, bell pepper and chopped sun-dried tomatoes; cook stirring for about 5-6 minutes or until softened.
• Add in garlic, chili flakes and basil; cook stirring for 2 minutes,.
• Add in tomato paste; stir for 2 minutes.
• Add in crushed and plum tomatoes with juice; bring to a simmer over medium heat stirring and breaking up the whole tomatoes with a fork.
• Reduce heat to low cover with a lid and simmer for 30 minutes.
• Uncover and continue to simmer over low heat for another 2 hours stirring frequently (the longer cooking/simmering time over low heat the better this sauce will be, if your sauce becomes too thick add in a little water and continue cooking).
• Season with salt and black pepper about halfway through cooking.
• At this point and before the addition of the cream you may cool the sauce and refrigerate up to 3 days.
• At the end of cooking mix in the cream starting with 1/3 cup and adding in more until you reach your desired creaminess; stir until heated through.
• Delicious!
• THE ADDITION OF SAUSAGE MEAT; in the pot brown the sausage meat with onion, bell pepper and sun-dried tomatoes until no longer pink (breaking up the meat while cooking) drain fat.
• Add in the garlic, red pepper flakes and basil; cook stirring until the meat is browned (about 7-8 minutes, or best flavor the meat should be lightly browned).
• Add in the tomato paste and continue with the recipe as stated from step# 5.

VEGETARIAN PASTA SAUCE

Steps:

• Chop all the vegetables.
• Saute onion and garlic in olive oil.
• Add the canned tomatoes and tomato paste.
• Add the remaining vegetables.
• Add all the seasonings.
• Let it come to a boil, and then let it simmer 30 minutes or until vegetables are tender.

PASTA WITH LENTIL SAUCE AND FETA (VEGETARIAN)

Steps:

• Saute onion, carrot and celery in oil over low heat until softened (about 5 minutes).
• Add remaining ingredients, except lentils, beans, and pasta. Bring to a boil and season with salt and pepper. Turn the heat to low and let simmer for 10 minutes.
• Add the lentils and beans and cook for an additional 5 minutes.
• Meanwhile, cook the pasta as directed. Drain and divide pasta between bowls, top with sauce and sprinkle with feta.

VEGETARIAN PASTA SAUCE WITH KIDNEY BEANS AND WHOLE WHEAT PASTA

Steps:

• Heat oil in a large saucepan.
• Add onions and garlic and saute until onions soften, this should take 2-3 minutes.
• Add all the other ingredients, one after the other in quick succession except pasta and cheese, and bring to a boil.
• Cover and simmer, covered, about 1 hour, stirring occasionally.
• Remove bay leaf before serving.
• Cook noodles, omitting salt.
• Rinse and drain.
• Serve sauce over hot pasta.
• Keep the grated cheese on the side to garnish into individual plates.

VEGETARIAN PASTA IN A ROSE SAUCE

Steps:

• Bring large pot of water to boil and cook pasta according to directions. In a large heated skillet, add butter. Add onions and cook until transparent. Add mushrooms, cook for approx. 3-5 min. Add vodka and cook until alcohal evaporates. Add peppers and cook for approx. 3 min. Add tomatoes and cook until it begins to boil and add cream. Once cream is hot enough, add spinach and allow to wilt. Add salt and pepper to taste. Add cooked pasta and mix together. Serve with grated parmesan cheese.

UNCLE BILL'S PASTA WITH A VEGETARIAN TOMATO SAUCE

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.

ZUCCHINI LENTIL PASTA SAUCE (VEGETARIAN)

Steps:

• Chop up or grate all of your veggies. I used a garlic press and my food processor.
• Heat oil in a deep pan or wok. Add the onion and fry until translucent, add the garlic and fry for a few seconds to release the aroma.
• Add the tomatoes and zucchini. Simmer and stir occasionally, until the veggies begin to soften.
• Stir in the lentils and spices.
• Simmer for about half an hour with the lid on so the moisture stays inches.
• About 15 minutes into cooking, bring a large pan of salted water to the boil. Cook the pasta according to the directions. Also add the yogurt to the sauce at this time.
• Serve it and listen to the yummy noises.

VEGETARIAN PASTA SAUCE

Steps:

• Spread the olive oil around a medium-sized frying pan.
• On medium heat, melt the tomato paste and mix with the herbs, Worcestershire sauce, and soya sauce.
• Add in the tomatoes, red pepper, and onion. Keep mixing until cooked through.
• Turn down the heat, and let simmer for 20 minutes.

VEGETARIAN PASTA SAUCE

Steps:

• Saute the onion in the oil.
• Add all other ingredients in the order listed, with the TVP last.
• Simmer until onions are soft and/or the desired texture for the sauce is achieved.