Non Dairy Pasta Sauce Recipes

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4 hours ago Get the Dairy-Free Pasta Recipe, from Veggie Inspired Journey. This creamy pasta sauce features a secret ingredient that helps to create a …

Estimated Reading Time: 2 mins

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9 hours ago Cashews are one of the most versatile ingredients in a non-dairy kitchen, especially when it comes to sauces, smoothies and desserts. Simply …

Servings: 2
Estimated Reading Time: 6 mins

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1 hours ago Creamy Sage Pasta Sauce (Non-Dairy!), Serves 2. 2 tablespoons non-dairy butter 4 cloves of garlic minced (I like a lot of garlic but you can do …

Rating: 5/5(1)
Servings: 2
1. Boil water to start cooking your pasta and get your sausage browning in another pan while we start the sauce. Break up the sausage into crumbles as it starts to cook.
2. For the sauce, add your non-dairy butter to a large saucepan or skillet over medium heat and add your minced garlic once your butter is hot. Sautée the garlic for about 2 minutes until it starts to brown and becomes fragrant (i.e., it smells really good!).
3. Add flour to your butter and whisk together to form a thick paste. Add your chicken broth and non-dairy milk, whisking to combine, and allow to simmer for 2-3 minutes until it thickens up a little.
4. Stir in your garlic powder, dried sage, salt and pepper, nutritional yeast, and non-dairy parmesan and taste to see if you want to add in any more spices or seasonings. Lower the heat to low and add in your browned sausage and your frozen peas and cook for another 2 minutes to warm up the peas.

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8 hours ago Non-Dairy Milk (for creaminess), Nutritional Yeast (for cheesiness), and; Gluten-Free Flour (for thickness) Once the sauce thickens, stir in some Lemon Juice for a little bit of …

Rating: 4.9/5(19)
Category: Main
Cuisine: American
Total Time: 20 mins
1. First, begin to prepare your Spaghetti in a separate pot, according to package instructions. Once they have finished cooking you can drain them, but do not rinse them.
2. In the meantime, work on the Garlic Cream Sauce. Add the minced garlic to a large pan with a slight rim and sauté in Water or Oil for 5 minutes over Medium heat, until translucent.
3. Carefully pour the Non-Dairy milk into the pan and add in the Nutritional Yeast, Flour, Salt, Pepper, and a pinch of Red Chili Flakes if you are using them. Quickly mix the mixture together until everything is well incorporated.
4. Bring the mixture to a boil over high heat, then reduce the heat to Medium and Simmer for 5-7 minutes, or until the sauce thickens. Make sure to frequently stir the sauce so nothing sticks to the bottom of the pan!

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6 hours ago Pasta Dishes. GF VG V DF NS. Garlic and White Wine Pasta with Brussels Sprouts. Flavorful, insanely delicious pasta with white wine and garlic white sauce and roasted Brussels sprouts. Just 30 minutes and 10 ingredients required! Make The Recipe. GF VG V DF NS. Garlic Chili Pasta with Roasted Cauliflower.

Estimated Reading Time: 3 mins

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6 hours ago Step 1. Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture …

Rating: 5/5(29)
Total Time: 15 mins
Servings: 5
Calories: 126 per serving
1. Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth.
2. Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables.

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4 hours ago Non Dairy Pasta Sauce Recipes 411 Recipes. Last updated Dec 18, 2021. This search takes into account your taste preferences. 411 suggested recipes. Lentil Pasta Sauce My Fussy Eater. passata, pepper, salt, vegetable stock, oregano, red lentils. Andreas Pasta Sauce Thermomix.

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5 hours ago To make cashew cream: Boil 1 cup of raw cashews in water for 5 – 10 minutes. Remove from heat and let cool in water. Drain. Blend in a food processor or blender with 1 cup …

Rating: 4.8/5(24)
Calories: 86 per serving
Category: Condiments
1. In a large skillet or saucepan, heat olive oil to medium. Add garlic, and sauté until fragrant. Whisk in flour, until it has absorbed the oil.
2. Slowly whisk in the broth and allow it to thicken.
3. Whisk in the remaining ingredients and simmer until sauce has thickened. Adjust seasoning with salt & pepper, to taste.

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9 hours ago Preheat oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with cooking spray. Advertisement. Step 2. Bring a large pot of water with olive oil and …

Servings: 12
Calories: 625 per serving
Total Time: 1 hr 35 mins
1. Preheat oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with cooking spray.
2. Bring a large pot of water with olive oil and 1/2 teaspoon salt to a boil; add whole wheat penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 to 10 minutes. Drain.
3. Cook and stir turkey, onion, red bell pepper, garlic, remaining salt, and 1 teaspoon black pepper together in a large skillet over medium-low heat until turkey is browned and crumbly, 7 to 10 minutes. Drain and discard grease.
4. Place sausages in a pot and cover with cold water; bring water to a boil, reduce heat to medium, and simmer until sausages are no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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7 hours ago 10 Best Gluten and Dairy Free Pasta Sauce Recipes Yummly top www.yummly.com. Pomodoro Pasta Sauce Clementine Buttercup. balsamic vinegar, olive oil, large carrot, plum tomatoes, sugar and 3 more.

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6 hours ago Sauté until fragrant, about 30 seconds, and turn off the heat. In a medium bowl, whisk together the eggs, salt, lemon juice and zest. Temper the eggs by whisking the reserved …

Rating: 4.7/5(3)
Total Time: 25 mins
Category: Mains
Calories: 309 per serving
1. Cook pasta in salted water according to package directions for al dente. Before straining, reserve 1/3 – 1/2 cup of the cooking water for the sauce.
2. Heat a large skillet or frying pan to medium-high, and bacon and sauté, until slightly crispy, about 5 minutes. Add the minced garlic. Sauté until fragrant, about 30 seconds, and turn off the heat.
3. In a medium bowl, whisk together the eggs, salt, lemon juice and zest. Temper the eggs by whisking the reserved pasta water into them while still hot.
4. Toss cooked pasta with the bacon, garlic and egg mixture, and stir to coat evenly in the liquid.

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7 hours ago I've been craving alfredo sauce lately, and this is the best non-dairy substitute I've found! Don't tell your family it contains tofu, I bet they'll never guess! The recipe is from …

Rating: 5/5(3)
Total Time: 20 mins
Category: Sauces
Calories: 121 per serving
1. In a food processor or blender, place all of the ingredients, except the soy parmesan cheese, and blend for 2 minutes to form a smooth puree.
2. Transfer the mixture to a small saucepan and cook over low heat while stirring constantly until warmed through (I turned it up to medium and it was fine).
3. Remove the saucepan from the heat and stir in the soy parmesan cheese.
4. Taste and adjust the seasonings, as needed.

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7 hours ago Add half of the dairy-free milk beverage and cook over low heat, whisking continuously, for 4 to 5 minutes. Whisk in the remaining milk beverage, dill, lemon juice, pepper, and tabasco. Bring to a simmer and cook over low heat for 5 to 6 minutes. Add the seafood to the sauce and season to taste with salt. Gently simmer for an additional 5 to 6

Cuisine: American
Total Time: 50 mins
Category: Entree
Calories: 569 per serving

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Just Now Melt your vegan butter in a measuring cup or mug in the microwave for 15-20 secs, depending on your microwave's power. Place all ingredients in a high-powered blender: …

Rating: 3/5(1)
Total Time: 20 mins
Servings: 2
1. Remove your tofu block from the packaging. Melt your vegan butter in a measuring cup or mug in the microwave for 15-20 secs, depending on your microwave's power.
2. Place all ingredients in a high-powered blender: silken tofu, melted vegan butter, vegetable broth, soy sauce, nutritional yeast, garlic, basil, onion powder, and lemon juice.
3. Cover the blender with its lid and process until smooth, ~60 seconds.
4. Heat the vegan white sauce in a small saucepan over medium heat on the stovetop for ~3 mins if the sauce isn't warm enough. Keep in mind, you'll serve the sauce with hot noodles and vegetables, which will help heat the sauce.

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9 hours ago Place large skillet over medium-high heat and add 2 tablespoons oil. Add onion and garlic and sauté for 3 to 4 minutes or until onions just begin to brown. Add butternut …

Ratings: 4
Servings: 4
Cuisine: American, Italian
Category: Dinner
1. Submerge cashews under water for at least an hour an up to 12 hours.
2. Fill a large pot with water and place over high heat. Once water begins to boil, add a small handful of salt and fettuccine. Cook paste until al dente, 6 to 8 minutes, stirring occasionally.
3. Remove pot from stovetop an drain. Return cooked fettuccine to pasta pot and set aside.
4. Place large skillet over medium-high heat and add 2 tablespoons oil.

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3 hours ago In a warm saucepan mix margarine and flour together, stirring quickly. When combined and melted add milk slowly, stirring quickly. Add honey. Simmer whilst stirring and …

Rating: 5/5(9)
Total Time: 10 mins
Category: Kid Friendly
Calories: 170 per serving
1. In a warm saucepan mix margarine and flour together, stirring quickly.
2. When combined and melted add milk slowly, stirring quickly.
3. Add honey.
4. Simmer whilst stirring and serve with wheat-free pasta, rice noodles, roast beef, potatoes or use in a lasagna.

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2 hours ago Non-Dairy White Sauce. Makes about 3 1/3 cups. Time 15 min. You can use this versatile vegan sauce in baked pasta recipes, or spike it with curry powder or harissa and …

Servings: 3.33
Calories: 90 per serving
Total Time: 15 mins
1. Heat a medium high-sided skillet over medium heat until hot.
2. Add onion and cook, stirring frequently, until it begins to brown and stick to the skillet, about 5 minutes.
3. Stir in garlic.
4. Add a few tablespoons of broth and cook, stirring, until onion is very tender and liquid has evaporated, about 5 minutes.

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3 hours ago INSTRUCTIONS. 1 HEAT oil in large saucepan on medium heat. Add onion and garlic; cook and stir 3 to 5 minutes or until softened. 2 STIR in tomatoes, Seasoning and salt. Cook 5 minutes, stirring occasionally. Add coconut milk. Reduce heat and simmer 5 minutes or until desired consistency is reached.

Cuisine: American,Italian
Category: Sauces, Marinades, And Rubs
Servings: 9

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5 hours ago Squeeze garlic pulp, if using, into the blender and add ½ teaspoon salt. Puree until smooth. Heat 2 tablespoons oil in a large skillet over medium …

Rating: 4.9/5(8)
Estimated Reading Time: 4 mins
Servings: 4
Total Time: 1 hr 15 mins

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1 hours ago 1/2 cup raw cashews. 2 teaspoons lemon juice. 1/8 teaspoon white pepper. 1 teaspoon non-fortified nutritional yeast (such as Sari Foods brand) 3 pinches nutmeg. 2 whole …

Reviews: 5
Estimated Reading Time: 4 mins
1. Heat the oil in a small saucepan over medium-low heat. Add the shallots and saute 4 to 5 minutes, or until softened. Season with salt to taste.
2. Transfer the sauteed shallots to a high speed blender (I like Vitamix) and add the water, cashews, lemon juice, white pepper, non-fortified nutritional yeast, 3 pinches of nutmeg and the garlic. Process on high speed for 1 full minute, or until mixture is smooth and creamy.
3. Pour the mixture into the saucepan and heat over low, stirring constantly, for about 2 minutes, or until warmed through. Add more water if necessary. Serve warm.

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9 hours ago We’ve even created this amazing dairy-free Keto alfredo recipe below so that you can enjoy your favorite comfort foods even on Keto. The …

Cuisine: Italian
Total Time: 15 mins
Category: Condiment
Calories: 159 per serving
1. Boil, steam, or microwave the cauliflower florets until they’re tender.
2. Drain the cauliflower and place into a blender along with the other ingredients.
3. Blend well into a creamy sauce.
4. Serve with shirataki noodles and some bacon bits for a simple yet delicious meal.

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2 hours ago Cook pasta according to package directions; drain. Set aside. Meanwhile, heat olive oil in large skillet set over medium heat; cook onion, oregano, half of the hot pepper …

Servings: 2
Total Time: 20 mins
Estimated Reading Time: 50 secs
Calories: 370 per serving
1. Cook pasta according to package directions; drain. Set aside.
2. Meanwhile, heat olive oil in large skillet set over medium heat; cook onion, oregano, half of the hot pepper flakes, salt and pepper for 3 to 5 minutes or until onion is slightly softened.
3. Remove skillet from heat. Add vodka; return to heat and cook for 1 minute. Stir in tomato sauce; bring to boil.
4. Reduce heat to medium-low; stir in almond milk and simmer for 5 to 10 minutes or until thickened slightly. Add pasta to skillet; cook, tossing, for 1 to 2 minutes or until well coated.

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6 hours ago To thicken the sauce a bit, bring it to a simmer. If you’ve reserved pasta water, adding it to the sauce will help glue the pasta and sauce together, giving it a thicker consistency as well. The sauce will thicken up as it’s stored, too. When reheating, add a …

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7 hours ago Simple & healthy Ingredients. This Vegan Pumpkin Alfredo Sauce recipe is originally adapted from my classic vegan mac and cheese sauce while there are a few swaps …

Rating: 4.9/5(12)
Estimated Reading Time: 9 mins
Servings: 4
1. To make homemade pumpkin purée, cook​ a small pumpkin or squash in the oven, or on the stove or microwave until soft as directed in this recipe.
2. If serving the sauce with pasta, cook the pasta according to the packaging instructions until 'al dente'. Then drain, toss with a little oil and set aside.
3. To make the sauce, sauté the garlic in 1 tablespoon oil for a minute over medium heat, until fragrant.

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8 hours ago Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is …

Rating: 4.9/5(131)
Calories: 362 per serving
Category: Italian
1. Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
2. Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
3. Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
4. Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.

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4 hours ago 10 oz. fresh or frozen spinach, (thawed if frozen) 1/4 cup olive oil. 2 tbsp flour. 1/4 cup finely diced white onions. 2 1/2 cups plain, unsweetened soy milk (use a brand that uses a thickening agent, like Silk) 1/2 tsp- 1 tsp salt, or to taste. Pepper, to taste. Show Full Recipe.

Calories: 266
Total Fat 17g: 22%
Saturated Fat 3g: 13%
Estimated Reading Time: 2 mins

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2 hours ago In a small saucepan over medium-high heat, heat 1 tablespoon of the olive oil, adding the onion and garlic once hot. Stirring often, cook until the onion is soft and fragrant, about 5-6 minutes. Add the fresh basil and cook until it is wilted and bright green, about 2 minutes more. Transfer to a small bowl and set aside.

Rating: 4.1/5(14)
Total Time: 20 mins
Category: Dinner, Pasta
Calories: 391 per serving

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4 hours ago Instructions. Add the kale (stems removed) and garlic to a food processor and pulse until broken up into fine pieces. Add all remaining ingredients and process until smooth, …

Rating: 4.8/5(5)
Calories: 270 per serving
Category: Dinner
1. Add the kale (stems removed) and garlic to a food processor and pulse until broken up into fine pieces.
2. Add all remaining ingredients and process until smooth, or leave a few chunks if desired.
3. Taste and add more basil, lemon, or salt if desired.
4. Transfer to the fridge to chill, or toss with pasta if enjoying immediately!

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1 hours ago Creamy Broccoli Pasta is a pantry friendly recipe featuring a non-dairy cream sauce tossed with pasta and tender broccoli for a quick and easy vegan main dish ready in 30 …

Rating: 4.9/5(16)
Total Time: 30 mins
Category: Entree
Calories: 409 per serving
1. Cook your pasta according to package and set aside. Steam broccoli using your preferred method. If you like you can cook your broccoli with the pasta. Just be sure you’ve added enough water to the pot. To do this I would suggest adding the broccoli to the cooking pasta 3 minutes before pasta is done. Broccoli is at it’s best when it turns its brightest green.
2. In a medium saucepan, heat oil over medium heat, add the flour and whisk until smooth. Continue to cook for another 1 1/2 minutes. Slowly add in the almond milk and continue to whisk until smooth. Add in garlic powder, onion powder and salt to taste. Turn heat to medium low and cook another 8 minutes until sauce thickens, stirring frequently. Remove from heat and add optional nutritional yeast. Stir until well incorporated and taste for flavor adding more salt or garlic/onion powder as needed.
3. Using the pot you cooked the pasta in, toss together the pasta, broccoli and sauce. Serve with fresh cracked pepper. For a little heat, try adding a dash or two of red pepper flakes.
4. Serves 4 – 6

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4 hours ago 1 1/2 tablespoons fresh thyme leaves. Instructions. Add all ingredients to a high speed blender and process until smooth and creamy. Cover and refrigerate until ready to …

Rating: 5/5(1)
Category: Dips
Total Time: 5 mins
1. Add all ingredients to a high speed blender and process until smooth and creamy. Cover and refrigerate until ready to serve.
2. (Note: Lemon sauce will keep for up to 5 days stored in a covered container in the refrigerator.)

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Just Now 1/2-1 cup liquid (non-dairy milk, broth or milk) 1/2 teaspoon nutritional yeast (optional) Directions: Cook cauliflower rice in a stovetop pan over medium heat* with olive oil, salt, pepper & garlic powder. You can add any other spices you like too. Mix frequently and cook for 5-6 minutes or until translucent.

Estimated Reading Time: 2 mins

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2 hours ago 1. Heat the olive oil over medium-high in a large skillet. Add the shrimp fry until fully cooked and pink, seasoning with the salt and pepper. Transfer the cooked shrimp to a bowl and set aside. 2. In the same skillet, heat the coconut oil. Add the garlic and cook for a minute or two, until fragrant.

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3 hours ago Trusted Results with Dairy free pasta sauce recipes. Cream Sauce With Herbs and No Dairy - All Recipes. An excellent cream sauce for pasta that contains no dairy.Serve with pasta or over roasted vegetables.. Pasta Primavera Sauce - All Recipes. This wonderful sauce has so many vegetables and so many spices, you 'll need to find you 're biggest pot to accommodate them …

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3 hours ago Instructions. Boil your pasta according to the package and reserve 1 cup of the pasta water. In a large skillet, cook your bacon until crispy. About 5 minutes. Remove the …

1. Boil your pasta according to the package and reserve 1 cup of the pasta water.
2. In a large skillet, cook your bacon until crispy. About 5 minutes.
3. Remove the bacon and chop.
4. In a mixing bowl combine the eggs, salt, pepper, nutritional yeast, and lemon juice in a bowl and whisk.

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1 hours ago Heat olive oil and half of the dairy free butter in a large pan. Add garlic and saute for about 1 minutes. Add shrimp, season with salt and pepper, and let cook for about 2 minutes on each side. Pour in broth and bring to a simmer. Once the shrimp is cooked through, add remaining 2 tablespoons of dairy free butter and lemon juice.

Servings: 4
Total Time: 10 mins
Category: Main Course

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7 hours ago Add butternut squash (I used frozen & thawed butternut squash as this is the easiest), softened cashews, nutritional yeast, crushed red peppers (optional), and water (or non-dairy milk) in a blender. Blend on high until smooth. Add to your favourite pasta – I like to add it to (mostly) cooked pasta and let the pasta finish cooking with the sauce.

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2 hours ago Cauliflower alfredo sauce is a dairy free, healthy pasta sauce without nightshades. Make this recipe for a delicious way to eat more veggies! Bring a large pot of …

Rating: 5/5(3)
Calories: 73 per serving
Category: Sauces
1. Bring a large pot of boiling water or broth to a boil. Add the cauliflower, cover the pan and cook for 8-10 minutes, or until cauliflower is slightly tender but not too soft. Drain and set aside.
2. Heat the same pot over medium heat with 1 tbsp oil. Add onion and garlic and sauté until fragrant, about 2 minutes. Add the cauliflower and Italian seasonings and cook/combine all together for an additional 2 minutes.
3. With a wooden spoon or spatula, Carefully transfer the sautéed onion, garlic, and cauliflower to a blender or bowl of food processor. See notes for hand blender option.
4. Transfer cauliflower purée back into the pot and stir in cream or milk. Heat to medium, stirring until combined. NOTE: For a thinner consistency sauce, feel free to use additional broth or coconut cream.

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5 hours ago A decadent sauce (thank you cashew cream!) coats pasta and peas in this easy-to-make comforting meal. A flexible recipe with options for dairy and/or ham. Easter weekend …

1. If using cashews, place them in bowl and cover with boiling water. Let soak for at least 15 minutes.
2. While the cashews soak, cook the pasta and prep the sauce. Cook the pasta according to package directions and drain, being sure to reserve 1 cup of the pasta water.
3. Set a large heavy skillet over low heat and add the olive oil. When hot, add the onions. Sweat the onions on low heat (they should barely sizzle) until tender but not browned, 10-12 minutes. Add the garlic and cook, stirring occasionally, for another minute.
4. Stir in the wine, lemon juice, lemon zest, salt, and pepper. Increase heat to medium. Cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes.

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3 hours ago In a medium saucepan or dutch oven, heat the butter or olive oil over medium-high heat. Add the shallots and mushrooms and cook until softened, 5-7 minutes. Add the garlic …

Rating: 5/5(1)
Total Time: 30 mins
Category: Main Course
Calories: 117 per serving
1. Cover the cashews, if using, in boiling water and let them sit for 15 minutes while you prep the other ingredients.
2. In a medium saucepan or dutch oven, heat the butter or olive oil over medium-high heat. Add the shallots and mushrooms and cook until softened, 5-7 minutes. Add the garlic and cook for 30 seconds. Add the cauliflower and chicken stock. Bring the liquid to a boil, reduce to a simmer then cover. Cook covered for 10-15 minutes, until the cauliflower is very soft.
3. Drain and rinse the cashews. Place them in a high-speed blender with 1/2 cup of chicken stock. Blend (I use the whole juice setting) until completely smooth. When the cauliflower is cooked, pour the mixture into the blender. Carefully blend on low until the mixture is totally smooth. Pour back into the pan and add the soy sauce and Parmesan cheese, if using. Season to taste with more salt if needed and plenty of freshly cracked pepper. Serve with your favorite gluten-free pasta.

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2 hours ago Ingredient Notes. Pasta – I like to use fettuccine for this recipe, but feel free to use your favourite kind. Use gluten-free pasta to make the recipe gluten-free. Soft / Silken Tofu – …

Reviews: 4
Category: Main Course
Cuisine: Gluten-Free
Total Time: 20 mins
1. Prepare pasta using directions on package. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onions and cook for about 2 minutes. Add the garlic and continue to cook for another 2 minutes, until the onions begins to brown.
3. Remove skillet from the heat and add onion and garlic mixture, tofu, broth, nutritional yeast, lemon juice, Italian seasoning, salt, black pepper to a blender. Blend until mixture is smooth.
4. Pour mixture back into the same skillet and set heat to low. Whisk in parsley flakes. Heat until the sauce is warm and slightly thickened. Remove from heat.

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6 hours ago 10 ounces whole wheat pasta (such as penne, linguini, or fettuccine // use less if you want a higher sauce:pasta ratio // use gluten-free pasta for GF eaters) Olive oil 2 medium …

Ratings: 276
Calories: 379 per serving
Category: Entree
1. Preheat oven to 400 degrees F (204 C) and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
2. Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
3. In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp (15 ml // use more, as needed, if increasing batch size) olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
4. Stir in flour (or other thickener of choice – see notes) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Then add nutritional yeast, another healthy pinch of salt and black pepper, and bring to a simmer. Continue cooking for another 4-5 minutes to thicken.

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Frequently Asked Questions

What are the ingredients in pasta sauce?

Pasta Sauce Ingredients: 2 medium onions, chopped 8 cloves fresh garlic, minced 1/4 cup olive oil 2 (28-ounce) cans or jars of whole, crushed or stewed tomatoes (or 4 15-ounce cans) 1 (6-ounce) can or jar of tomato paste 1/2 teaspoon dried oregano 1 tablespoon dried basil leaves (or 1/4 cup fresh, finely chopped) 2 bay leaves (optional)

What are good non tomato based pasta sauces?

Five fast pasta sauces without tomatoes

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What are the different types of pasta sauce?

The Different Types of Italian Pasta Sauces. Acciughe-- sauce of anchovies flavored with garlic, oil and parsley; Aglio e olio-- garlic, olive oil and parsley; Alfredo-- butter, cream and freshly grated cheese served with fettuccine; Amatricana-- sauce of fresh tomatoes, chopped bacon, onion and garlic,...

How much sauce to use for pasta?

Authentic Italian pasta dishes require, at most, a quarter cup of red spaghetti sauce per serving, while traditional American versions of spaghetti call for about 1/2 cup of sauce centered on top of the spaghetti. Therefore, anywhere from 2 to 4 ounces of spaghetti sauce for each serving is needed. Cook at least 2 ounces of dry pasta per person.

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