![]() ![]() You could even skip the pasta and just enjoy it with roasted vegetables. It's nice with a short farro pasta, but really, it's incredible on just about everything. Particularly as the weather chills, and you're looking for more substantial fare. This Mona Talbott recipe is a hearty, pounded walnut pesto of sorts, with marjoram and parsley. Get the recipe here.Ĭreamy, dairy-free, and spiked with lemon and black pepper. Pictured here with goat cheese raviolis and served them on a bed of baby spinach. Sun-dried tomato fans, this one has your name on it. Soak the cashews while you're out fo the day, and this sauce comes together in no time. It is silky smooth, and full of body, and works as a brilliant vegan alfredo sauce base here. I love using homemade cashew milk as a substitute for heavy cream or even coconut milk. Vegan Alfredo Sauce - (The Bojon Gourmet) Robyn uses coconut milk here, but you could also use a thick nut milk like cashew or almond. I like the combination of tomato, pumpkin, rosemary, and sage in this creamy sauce. Tuscan Pumpkin Pasta Sauce - (Real Food Whole Life) Pictured here with whole wheat spaghettini, kale, black olives, and pine nuts. ![]() Perfect tossed with your favorite pasta, and veggies. Paired with olive oil, the harissa forms the base of a brick red, garlic-charged sauce. If you have some harissa on your condiment shelf, you're halfway there. Harissa & Olive Oil Sauce - (101 Cookbooks) Get the recipe here.Ībsolutely love this hemp seed take on alfredo sauce. And a bit of lemon zest, which perfumes everything beautifully. The balsamic cuts the butter with its acidity, and I like to add plenty of something green and slightly bitter to balance everything out beyond that - in this case, arugula. It's a sauce that hits squarely on the decadent side of the spectrum, with a generous amount of browned butter as the base, but it is delicious, and really hits the spot now and then. I love this simple balsamic sauce tossed stuffed winter squash stuffed pastas. Brown Butter Balsamic Sauce - (101 Cookbooks) And, actually(!), here's a post of three ways I work it into lunch as well. No need to simmer for hours, a kiss of lemon zest keeps this tomato sauce fresh and bright and perfect for all sorts of pastas, pizzas, and casseroles. All you need is a handful of ingredients, and one saucepan. I make this more than just about any other sauce in my repertoire. Five Minute Tomato Sauce - (101 Cookbooks) Or, as spreads on sandwiches and flatbreads!ġ. Also, don't limit yourself to using these as pasta sauces, often they're just as fantastic over simply roasted, steamed, or sautéed vegetables. Often if you've got a decent condiment selection on hand, or some fresh herbs, or simply some nuts, you're on your way to a great sauce. They're great not only on pasta, but on all sorts of vegetables and grain bowls as well. Toss again, and then serve with parmesan sprinkled on top.Simple pasta sauce recipes are weeknight lifesavers. ![]() Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Take the sauce off of the heat, and then stir in the basil. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes for suggestions).Ībout 15 minutes before the sauce finishes cooking, bring a large pot of salted water to the boil, and then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time. Cook, uncovered, at a low simmer for 25 minutes. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. ![]() Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.Īdd the onions and cook, stirring every once and a while, until softened, about 5 minutes. Add the meat and cook until browned, about 8 minutes. Heat the oil in a large pot over medium-high heat (we use a Dutch oven). ![]()
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