5 No-Cook Pasta Sauces
Directions
- 1Add defrosted peas, spinach, spring onions and garlic to a food processor.
- 2Add lemon zest, half a lemon juiced, chilli flakes, salt and pepper and blend until smooth.
- 3Add cottage cheese and olive oil and blend again.
- 4Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
- 5Cook pasta in salted boiling water.
- 6Combine everything together, adding in a touch of pasta water.
- 7Serve and enjoy!
- 8Add cream or coconut milk to a jug with gochujang, peanut butter, minced garlic, sesame oil and light soy sauce.
- 9Mix well until a gorgeous reddish-orange colour.
- 10Store in a tub in the fridge for up to three days.
- 11Combine sundried tomato oil, sundried tomatoes, red pepper and half a block of feta in a blender.
- 12Add a splash of water and blend.
- 13Add butter beans (optional) and blend again.
- 14Store in the fridge for up to 3 days.
- 15Combine 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.
- 16Add wholegrain mustard and blend.
- 17Store in the fridge for up to 3 days.
Ingredients
- 200 g peas
- 100 g spinach
- 2 spring onions
- 1 garlic clove
- 1 lemon zest
- 0.5 lemon juice
- 1 tsp chilli flakes
- 0.5 tsp salt
- 0.5 tsp 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
- 2 large tomatoes or 200g 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 tbsp finely chopped parsley
- 1 tbsp basil
Equipment
food processorblendergratersaucepanfrying pan
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