#vegetarian pasta sauce

[milla984]

Today I found amazing portobello mushrooms at my local grocery store so I decided to cook some sauce: it's very easy to make and it's suitable for vegetarians, vegans and for those who simply want to try something different and meatless!

- ingredients, recipe and images of food below the cut -

Portobello mushrooms and walnuts sauce

- three big portobello mushrooms (approx. 300g) - half an onion (quantities may vary, depending on your taste) - walnuts, soaked in hot water for 30mins (for this recipe I used about five) - plain tomato sauce (approx 3 cups) - a pinch of sugar - salt and pepper - spices and herbs (I like cloves, nutmeg and thyme) - extra virgin olive oil - half a glass of water - white wine (optional)

You will need: - a food processor/blender - a large pot

Start by slicing the onion and roughly dicing the mushrooms. I prefer a thin cut for the onions but that's totally optional, since they will be put in a food processor together with the mushrooms.

Cover the base of a large pot with extra virgin olive oil and put it over medium heat, then add the onions when the oil starts heating up but it's not too hot; when the onions become translucent add the mushrooms, half a glass of water (or a splash of white wine if you feel fancy) salt & pepper and let them cook over medium heat until they shrink to approx half their size.

While the mushrooms are cooking, put the walnuts in a food processor and set them aside. I always make sure they're finely chopped 'cause that's how I like it but if you don't mind a bit of crunch you can make bigger pieces, it's all a matter of personal taste.

When the mushrooms and onions are ready put them in the food processor. The original idea behind this recipe was to make a vegetarian/vegan ragù sauce using mushrooms and walnuts to recreate the small pieces of minced meat but you should find out which size works best for you!

Once the mixture is ready put it back in the pot, add the walnuts and the tomato sauce, stir everything together and cook over low heat for about 25-30 mins. I like to add my herbs and spices halfway through but they can be added only at the end, with a pinch of sugar to contrast the acidity of the tomato sauce.

My own two cents: there really isn't a right or wrong quantity of tomato sauce you can use but if the final result turns out too runny it won't stick to your pasta the way it should.

Also, imho the best choice for this sauce would be a rough type of fresh pasta (such as pappardelle or tagliatelle) in order to create the perfect 'grip'.

This recipe is also perfect for lasagna!!

Buon appetito!!!

[avalunches]

Creamy Vegetarian Pasta Sauce With a ton of vegetables and sour cream, this is a fantastic pasta sauce. Any kind of noodle you like can be used to serve it with. 2 tablespoons finely chopped fresh basil, 2 tablespoons olive oil, 1 zucchini sliced, 2 tablespoons finely chopped fresh parsley, 1 package penne pasta, 7 ounces sour cream, salt and freshly ground black pepper to taste, 2 tomatoes chopped, 1 red bell pepper sliced, 1 tablespoon tomato paste, 1 cup sliced fresh mushrooms, 3 cups vegetable broth, 6 ounces frozen chopped spinach thawed and drained

[abandrewart]

Creamy Vegetarian Pasta Sauce This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of noodles you like.

[daily-deliciousness]

Creamy gorgonzola gnocchi

[everyveganrecipe]

Rigatoni tossed in a creamy lemon garlic sauce with fresh basil, topped off with lemon zest. It's simple, fresh and flavorful.

[fattributes]

Vegan Vodka Sauce

[vegan-nom-noms]

Vegan Buffalo Chicken Pasta Salad

[askwhatsforlunch]

Pak Choi Noodles (Vegan)

These simple Pak Choi Noddles make an easy, yet flavourful and hearty dinner. Happy Thursday!

Ingredients (serves 2):

200 grams/7 ounces egg noodles

4 cups boiling water

1 ½ tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red chili pepper

a large, beautiful pak choi (or 2 smaller ones)

1 tablespoon rice vinegar

2 tablespoons soy sauce

2 tablespoons sweet soy sauce

Place egg noodles in a medium bowl. Cover with boiling water, and place a lid on top. Allow noddles to cook, about 5 minutes.

Meanwhile, in a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice red chili pepper, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with  rice vinegar, soy sauce and sweet soy sauce.

Drain cooked egg noodles, and rinse under cold water. Set aside.

Stir half of the reserved pak choi leaves into the wok, and cook until just wilted. Then, stir in drained egg noodles, and remaining pak choi leaves, coating well in the sauce.

Serve Pak Choi Noodles hot.

[sew-much-to-do]

DIY Kabocha Squash Pasta

This vegetarian pasta is a vibrant and comforting meal and a brilliant way to camouflage veggies in your pasta sauce too!

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[vintagepromotions]

Advertisement for Franco-American meatless spaghetti sauce with mushrooms (1955).

[indnwitch]

HOW THE FUCK DO I COOK THAT IM BROKE AS SHIT (HTFDICTIBASVV) , Master post:

[milla984]

When you crave lasagna and wonder if you could use the mushrooms and walnuts sauce to make some…

- images of food below the cut -

Turns out the sauce is great for lasagna and it can be used plain (if you're vegan) or mixed with basic white sauce!

[yasssss-food]

Arancini di Riso (Sicilian Rice Balls)

[hibernationsuit-remade]

played tow today and got stuck on the "what the fuck is he actually eating here" thought. my guy can barely eat any of this.

[daily-deliciousness]

Lemon basil zucchini pasta alfredo

[goblincooking]

big bolognese (i usually freeze 10-12 portions from this)

firstly, don't expect this to be aesthetic. i live in a house with 3 other people and we're all some genre of disabled so the kitchen is often messy.

secondly, i'm gonna put the prices i paid for the whole bags/jars etc of things because that makes more sense to me. pricing per portion makes no sense to me because that doesn't account for the fact that you would have to pay for the whole one of something at some point

thirdly, everything is bought and cooked according to my personal preference. the only person who has to eat my cooking is me, and substituting ingredients for personal taste is always chill!

ingredients, pricing, recipe below the cut :)

equipment:

big saucepan wooden spoon freezer bags (for freezing)

ingredients:

4 cloves garlic 7 small onions 3 teaspoons of sun-dried tomato big squeeze of tomato puree 3 tins of tomatoes (400g each) bag of quorn mince salt, pepper, basil, oregano, sugar vegetable oil prices:

garlic - £0.95 for 4 heads onions - £0.55 for 1kg sun-dried tomato - £1.90 for the jar tomato puree - £0.45 for a tube tins of tomatoes (400g each) - £0.32 x 3 bag of quorn mince - £2.30 salt - £2.50 (in a little grinder) black pepper - £2.50 (in a little grinder) basil - £1.10 (jar of dried) oregano - £1.10 (jar of dried) sugar - £2.15 for 1kg of demerara vegetable oil - £1.99 for 1L

total price: £18.35, but this assumes you have none of the ingredients when you start, and that you only shop at tesco and nothing was on sale.

method:

crush the garlic and chop it small (i use 4 cloves because that's my preference). I crush the garlic between the flat of my knife and the chopping board, pressing with the heel of my palm.

peel and roughly chop the onions. I cut the onion in half top to bottom, and then slice so it's all semi-circles.

cook the garlic and onions in about 1tsp of oil on a low heat, until the onions are soft and transparent. I normally add my salt, pepper, and 2tsp of sugar at this point, because I like the way it sweetens specifically the onions. Optional: add the sun-dried tomatoes here. They're nice and salty :)

add the tins of tomatoes, and the puree. Turn the heat up to high and stir to combine. When the ingredients are combined and the sauce is bubbling, add the whole bag of quorn mince. (Honestly, I could have doubled the mince, but one bag is what I could afford).

stir the mince in and bring the sauce back up to a boil, while stirring, then turn the heat off and put the lid on and let the sauce sit and cool.

portion it out for freezing. I put my stuff in freezer bags because its easier to store and defrost. you may prefer something else.

to defrost, just empty it into a pan over a low heat and let defrost while your pasta cooks when you're ready to eat it!