Three quick and easy vegan pasta sauces

22 Mar

When I get back from work late, or tired, or both, it’s hard sometimes to motivate myself to cook something proper for dinner. I often find myself eating freezer junk or having a takeaway, when I’d much rather have something healthy. Here’s my solution. Pasta, whatever random ingredient I find in the fridge, and a quick and easy sauce. These three sauces take about a minute each to prepare, and can just be heated in the pan the pasta was cooked in, meaning no extra washing up. I can be slobbing in front of the TV in my tracky bottoms with some dinner within 20 minutes of getting home.

 

Garlic tahini sauce (serves 1):

  • 1 tablespoon each tahini, cold water, and nooch
  • 1 small clove of garlic, mashed to a fine paste with a generous pinch of salt

Mix all of the ingredients together in a little bowl or cup. Leave to stand for a few minutes while you cook some pasta and veggies. It might be a little lumpy at first but it will become smooth. Mix with the cooked pasta and veggies and serve.

 

Harissa and tomato sauce (serves 1):

  • 1 heaped teaspoon harissa paste
  • A handful of cherry tomatoes, quartered

Cook some pasta, and drain, reserving some of the liquid. Leave the pasta in the colander and put the pan back on the hob over a high heat. Throw in the cherry tomatoes, a splash of the pasta water, and the harissa paste. Let it bubble for a minute or so, until the tomatoes are beginning to break down and the harissa paste is mixed in with the water. Return the pasta and any other ingredients back to the pan, stir until everything is well coated with the sauce, and serve.

This recipe also works well with chipotle paste instead of harissa.

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Creamy mustard sauce (serves 1):

  • 2 tablespoons of nutritional yeast flakes
  • Half a tablespoon of plain flour
  • 75ml of cold water
  • A pinch of salt
  • Up to 1 tablespoon of grainy mustard

Before cooking the pasta, mix together the ingredients for the sauce in a small bowl or cup. Leave to one side while you cook the pasta, so the flour can start absorbing the water. Cook some pasta, and drain. Leave the pasta in the colander and put the pan back on the hob over a high heat. Pour the sauce into the pan and stir it until it comes to the boil and thickens – this should take less than a minute. Return the pasta and any other ingredients back to the pan, stir until everything is well coated with the sauce, and serve.

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7 Responses to “Three quick and easy vegan pasta sauces”

  1. eatrunsnoozerepeat March 22, 2015 at 6:33 pm #

    Great job! I’m always looking for easy vegan recipes!

  2. Erin March 23, 2015 at 3:24 pm #

    Looks awesome! I am definitely going to try these with my gluten free pasta!

    • mrsveg March 23, 2015 at 4:26 pm #

      Thank you! I reckon chickpea flour would make a good GF alternative to plain flour in the creamy mustard sauce.

      • Erin March 23, 2015 at 5:05 pm #

        Good point. I’ve actually used GF all purpose before, and it works surprisingly well!

  3. Plant Power UK March 23, 2015 at 10:49 pm #

    Love these sauces, thanks a lot for posting!

  4. Sophie33 March 26, 2015 at 8:31 pm #

    3 very delicious easy pasta sauces,…’They all look very inviting & tasty too!
    MMMMMMMM. 😀
    .,

  5. Jayanthi Sindhiya April 1, 2015 at 11:44 am #

    Looks so yummy

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