easy vegan pasta sauces | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2017/03/14/3-easy-vegan-pasta-sauces/

This week on the channel, I whipped up 3 delicious and easy vegan pasta sauces so you can have dinner done in the time it takes to boil noodles!

It’s super easy to make easy vegan pasta sauces from scratch and I’m about to show you how!

Plus I’m basically always on a comfort food kick (have you seen the title of my cookbook?!), and these recipes are especially comforting if it’s chilly outside. Wherever you are in the world, you’ll love cozying up with a plate or bowl of these pastas!

I’m pretty sure there’s something for all kinds of pasta lovers here. A lot of store-bought pesto has dairy in it, so vegans who miss it will be pumped for the first recipe.

The second has a fiery pepper sauce for those of you who like a lil’ bit of heat!

And last but not least, for my pumpkin fanatics, I’ve got something for you too! Of course, feel free to use whatever pasta noodles you have laying around. I just thought the linguine, rotini, and bowtie went well with these flavor profiles!

Watch the video below or keep scrolling for the full recipes.

avocado pesto pasta

Ingredients

avocado pesto

2 ripe avocados1 1/2 C packed basil leaves1/4 C nutritional yeast1 lemon, juiced2 tbsp roughly chopped chives1/2 tsp sea salt1/2 tsp ground black pepper1/4 C olive oil

pasta

400 g linguine (or pasta of your choice)1 C diced vine tomatoes2 tbsp hemp hearts

Instructions

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

roasted red pepper pasta

Ingredients

roasted red pepper sauce

1 small onion, roughly chopped2 garlic cloves, roughly chopped1 tbsp olive oil1/4 tsp chili flakes1/2 tsp smoked paprika1/2 tsp sea salt1/2 tsp ground black pepper1/2 C low-sodium vegetable stock1 1/4 C flame roasted red peppers (drained from the liquid in the jar)1/4 C nutritional yeast1/4 C finely chopped fresh basil

pasta

400 g rotiniground black pepper, to tastevegan parmesan (to taste)

Instructions

Boil a large pot of salted water. Cook rotini to al dente. While noodles are cooking make the sauce. Heat 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. Add 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. Drain 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.Top with extra ground pepper and vegan parmesan if desired. Serve immediately!

creamy pumpkin sage pasta

Ingredients

pumpkin sage cream sauce

1 small onion, finely chopped2 garlic cloves, minced1 tbsp olive oil1 tbsp fresh sage, finely chopped1/4 tsp nutmeg1/4 tsp cinnamon1/2 tsp sea salt1/2 tsp ground black pepper1 can of full fat coconut milk1 C pure pumpkin pureé1/4 C nutritional yeast1/2 a lemon, juiced

pasta

450 g bowtie pastaground black pepper, to tastefresh sage, finely chopped (as garnish)vegan parmesan, to taste

Instructions

Boil a large pot of salted water. Cook bowties to al dente. While noodles are cooking make the sauce.Heat 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.Add coconut milk and stir to combine. Bring to a simmer for 2 minutes. Add pumpkin pureé, nutritional yeast, and lemon juice and stir to combine. Bring to a simmer for 1 to 2 minutes. Drain pasta and add to the pan. Toss to coat the noodles in sauce and heat through for 2 more minutes. Top with more fresh sage, ground black pepper, and/or vegan parmesan. Serve immediately!

The post easy vegan pasta sauces appeared first on hot for food by Lauren Toyota.

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