5 No-Cook Pasta Sauces
Directions
- 1Combine peas, spinach, spring onions, garlic, lemon zest, lemon juice, chilli flakes, salt and pepper in a food processor. Blend until smooth.
- 2Add cottage cheese, olive oil and a splash of water. Blend until smooth.
- 3Add coconut milk or single cream and gochujang to a jug. Mix well until smooth.
- 4Add peanut butter, minced garlic, sesame oil, and light soy sauce to a jug. Mix well.
- 5Add ricotta, lemon zest, lemon juice, grated parmesan, and half a veg stock cube to a blender. Add olive oil and blend until smooth.
- 6Combine sundried tomato oil, sundried tomatoes, red pepper, feta, and a splash of water in a blender. Blend until smooth.
- 7Add butter beans (optional) to the sundried tomato and feta pasta sauce for extra fiber, protein and creaminess.
- 8Combine canned lentils, garlic, almonds or walnuts, tomatoes, tomato paste, shallot or onion powder, oregano, salt, paprika, olive oil, and half a veg stock cube in a food processor. Add water and blend until smooth.
- 9Add wholegrain mustard to the lentil ragu for extra depth and tanginess.
Ingredients
- 200 g peas
- 100 g spinach
- 2 spring onions
- 1 garlic clove
- 1 lemon zest
- 0.5 lemon juice
- 1 tsp chilli flakes
- 1 salt
- 1 pepper
- 250 g cottage cheese
- 2 tbsp olive oil
- 1 splash water
- 400 ml coconut milk or single cream
- 2 tbsp gochujang
- 2 tbsp peanut butter
- 1 garlic clove, minced
- 0.25 tsp sesame oil
- 1 tbsp light soy sauce
- 250 g ricotta
- 50 g parmesan, grated
- 0.5 veg stock cube
- 1 tbsp sundried tomato oil
- 150 g sundried tomatoes
- 1 large red pepper
- 100 g feta
- 25 ml water
- 150 g butter beans
- 400 g canned green lentils
- 50 g almonds or walnuts
- 200 g large tomatoes or canned tomatoes
- 2 tbsp tomato paste
- 0.5 tsp onion powder
- 2 tsp dried oregano
- 2 tsp paprika
- 1 tbsp olive oil
- 0.5 veg stock cube
- 50 ml water
- 1 tsp wholegrain mustard
- 1 dollop creme fraiche or vegan alternative
- 1 finely chopped parsley
Equipment
food processorblendergraterlemon juicer
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