09Dec '09
Three vegetarian pasta sauces
A friend has asked for ideas that don’t involve tomato. I ca understand that. I love tomato but sometimes it’s just too…tomatoey. It’s nice to have to have a change. Here’s three alternatives that don’t even mention the ‘t’ word!
Spinach sauce – great for short pasta or mixed with ricotta in cannelloni or lasagne.
Ingredients:
- 1 packet of silken tofu
- Vegetable stock
- A few handfuls of spinach
- A handful of grated parmesan (fresh)
- 1 clove of garlic, crushed
- Fresh basil to taste
- A little ground nutmeg and black pepper
- Pine nuts – as many as you like.
Method:
- In a pan heat a pint of stock and when it’s simmering, add the spinach.
- Remove from the heat after a minute and put the spinach in a blender along with your silken tofu, basil and a little of the stock.
- Blend until smooth and stir in the remaining stock until you’re happy with the consistency.
- Put the sauce back on the hob on a low heat and add your garlic, parmesan and seasonings.
- Serve with toasted pine nuts scattered over the top.
Saffron and pepper sauce
Ingredients:
- Double cream
- A little warm milk
- Pinch of saffron
- Red pepper cut into strips
Method:
- Add the saffron into the warm milk.
- Fry your pepper strips for a few minutes in olive oil.
- Pour in the double cream and saffron mixture and season.
- Done!
Spicy broccoli sauce
Ingredients:
- Broccoli cut into little florets
- 1 fresh red chilli, sliced finely
- 1-2 cloves of garlic, crushed
- Vegetable stock
- Double cream
Method:
- Heat the broccoli in the stock for five minutes or until tender.
- Add the broccoli to a hot frying pan and toss in olive oil. Throw in the sliced chilli and fry for a couple of minutes.
- Pour over the double cream and add the garlic. Cook for another five minutes with a reduced heat.
- Add remaining stock to reach your desired consistency.
