5 No-Cook Pasta Sauces

Name: 5 No-Cook Pasta Sauces
Total time: 10 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; 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

10m

Serves 1

youtube.com

5 No-Cook Pasta Sauces

youtube.com

10m

Serves 1

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

5 No-Cook Pasta Sauces

5 No-Cook Pasta Sauces

Directions

Ingredients

Equipment

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