5 No-Cook Pasta Sauces

10 mins
Serves 1
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Directions

  1. 1Add defrosted peas, spinach, spring onions and garlic to a food processor.
  2. 2Add defrosted peas, spinach, spring onions and garlic to a food processor.
  3. 3Add defrosted peas, spinach, spring onions and garlic to a food processor.
  4. 4Add lemon zest, half a lemon juiced, chilli flakes, salt and pepper and blend until smooth.
  5. 5Add lemon zest, half a lemon juiced, chilli flakes, salt and pepper and blend until smooth.
  6. 6Add lemon zest, half a lemon juiced, chilli flakes, salt and pepper and blend until smooth.
  7. 7Add cottage cheese and olive oil and blend again.
  8. 8Add cottage cheese and olive oil and blend again.
  9. 9Add cottage cheese and olive oil and blend again.
  10. 10Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
  11. 11Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
  12. 12Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
  13. 13Cook pasta in salted boiling water.
  14. 14Cook pasta in salted boiling water.
  15. 15Cook pasta in salted boiling water.
  16. 16Combine everything together, adding in a touch of pasta water.
  17. 17Combine everything together, adding in a touch of pasta water.
  18. 18Combine everything together, adding in a touch of pasta water.
  19. 19Serve and enjoy!
  20. 20Serve and enjoy!
  21. 21Serve and enjoy!
  22. 22Add cream or coconut milk to a jug with gochujang, peanut butter, minced garlic, sesame oil and light soy sauce.
  23. 23Add cream or coconut milk to a jug with gochujang, peanut butter, minced garlic, sesame oil and light soy sauce.
  24. 24Add cream or coconut milk to a jug with gochujang, peanut butter, minced garlic, sesame oil and light soy sauce.
  25. 25Mix well until a gorgeous reddish-orange colour.
  26. 26Mix well until a gorgeous reddish-orange colour.
  27. 27Mix well until a gorgeous reddish-orange colour.
  28. 28Store in a tub in the fridge for up to three days.
  29. 29Store in a tub in the fridge for up to three days.
  30. 30Store in a tub in the fridge for up to three days.
  31. 31Combine sundried tomato oil, sundried tomatoes, red pepper and half a block of feta in a blender.
  32. 32Combine sundried tomato oil, sundried tomatoes, red pepper and half a block of feta in a blender.
  33. 33Combine sundried tomato oil, sundried tomatoes, red pepper and half a block of feta in a blender.
  34. 34Add a splash of water and blend.
  35. 35Add a splash of water and blend.
  36. 36Add a splash of water and blend.
  37. 37Add butter beans (optional) and blend again.
  38. 38Add butter beans (optional) and blend again.
  39. 39Add butter beans (optional) and blend again.
  40. 40Store in the fridge for up to 3 days.
  41. 41Store in the fridge for up to 3 days.
  42. 42Store in the fridge for up to 3 days.
  43. 43Combine canned lentils, garlic, almonds or walnuts, fresh or tinned tomatoes, tomato paste, shallots or onion powder, oregano, salt, pepper, paprika, olive oil and half a veg stock cube in a food processor.
  44. 44Combine canned lentils, garlic, almonds or walnuts, fresh or tinned tomatoes, tomato paste, shallots or onion powder, oregano, salt, pepper, paprika, olive oil and half a veg stock cube in a food processor.
  45. 45Combine canned lentils, garlic, almonds or walnuts, fresh or tinned tomatoes, tomato paste, shallots or onion powder, oregano, salt, pepper, paprika, olive oil and half a veg stock cube in a food processor.
  46. 46Add wholegrain mustard and blend.
  47. 47Add wholegrain mustard and blend.
  48. 48Add wholegrain mustard and blend.
  49. 49Store in the fridge for up to 3 days.
  50. 50Store in the fridge for up to 3 days.
  51. 51Store in the fridge for up to 3 days.

Ingredients

  • 200 g peas
  • 200 g peas
  • 200 g peas
  • 100 g spinach
  • 100 g spinach
  • 100 g spinach
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 250 g cottage cheese
  • 250 g cottage cheese
  • 250 g cottage cheese
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 splash water
  • 1 splash water
  • 1 splash water
  • 400 ml coconut milk or single cream
  • 400 ml coconut milk or single cream
  • 400 ml coconut milk or single cream
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 2 tbsp peanut butter
  • 2 tbsp peanut butter
  • 2 tbsp peanut butter
  • 1 garlic clove, minced
  • 1 garlic clove, minced
  • 1 garlic clove, minced
  • 0.25 tsp sesame oil
  • 0.25 tsp sesame oil
  • 0.25 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 250 g ricotta
  • 250 g ricotta
  • 250 g ricotta
  • 50 g parmesan, grated
  • 50 g parmesan, grated
  • 50 g parmesan, grated
  • 0.5 veg stock cube
  • 0.5 veg stock cube
  • 0.5 veg stock cube
  • 1 tbsp sundried tomato oil
  • 1 tbsp sundried tomato oil
  • 1 tbsp sundried tomato oil
  • 150 g sundried tomatoes
  • 150 g sundried tomatoes
  • 150 g sundried tomatoes
  • 1 large red pepper
  • 1 large red pepper
  • 1 large red pepper
  • 100 g feta
  • 100 g feta
  • 100 g feta
  • 25 ml water
  • 25 ml water
  • 25 ml water
  • 150 g butter beans
  • 150 g butter beans
  • 150 g butter beans
  • 400 g canned green lentils
  • 400 g canned green lentils
  • 400 g canned green lentils
  • 50 g almonds or walnuts
  • 50 g almonds or walnuts
  • 50 g almonds or walnuts
  • 2 large tomatoes or 200g canned tomatoes
  • 2 large tomatoes or 200g canned tomatoes
  • 2 large tomatoes or 200g canned tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 2 tsp dried oregano
  • 2 tsp dried oregano
  • 2 tsp dried oregano
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 veg stock cube
  • 0.5 veg stock cube
  • 0.5 veg stock cube
  • 50 ml water
  • 50 ml water
  • 50 ml water
  • 1 tsp wholegrain mustard
  • 1 tsp wholegrain mustard
  • 1 tsp wholegrain mustard
  • 1 dollop creme fraiche or vegan alternative
  • 1 dollop creme fraiche or vegan alternative
  • 1 dollop creme fraiche or vegan alternative
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped parsley
  • 1 tbsp basil
  • 1 tbsp basil
  • 1 tbsp basil

Equipment

food processorblendergratersaucepanfrying pan