# 5 No-Cook Pasta Sauces

This recipe shows how to prepare five different no-cook pasta sauces that are quick, easy and delicious.

- Total time: 5 min
- Cuisine: Italian
- Category: Drink
- Language: en

## 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

## Instructions

1. Combine peas, spinach, spring onions, garlic, lemon zest, lemon juice, chilli flakes, salt and pepper in a food processor. Blend until smooth.
2. Add cottage cheese, olive oil and a splash of water. Blend until smooth.
3. Add coconut milk or single cream and gochujang to a jug. Mix well until smooth.
4. Add peanut butter, minced garlic, sesame oil, and light soy sauce to a jug. Mix well.
5. Add ricotta, lemon zest, lemon juice, grated parmesan, and half a veg stock cube to a blender. Add olive oil and blend until smooth.
6. Combine sundried tomato oil, sundried tomatoes, red pepper, feta, and a splash of water in a blender. Blend until smooth.
7. Add butter beans (optional) to the sundried tomato and feta pasta sauce for extra fiber, protein and creaminess.
8. Combine 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.
9. Add wholegrain mustard to the lentil ragu for extra depth and tanginess.

## Equipment

- food processor
- blender
- grater
- lemon juicer

## Source

- Original video: https://youtu.be/I5Mq3OaLsks?si=tnLh2wuQKABBaTrO
- Recipe page: https://www.cliprecipe.com/recipe/ed704e5a-cd33-4db4-aa64-0f8dca1c1b86
- Extracted: 2025-03-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt