5 No-Cook Pasta Sauces

Name: 5 No-Cook Pasta Sauces
Total time: 5 min
Cuisine: Italian
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

Serves 1

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5 No-Cook Pasta Sauces

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Serves 1

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

5 No-Cook Pasta Sauces

5 No-Cook Pasta Sauces

Directions

Ingredients

Equipment

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