Tag Archives: sauce

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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Spicy thai curry noodles

9 Aug

This recipe is adapted from a Jamie Oliver 15 Minute Meals recipe for chicken laksa (you can see the original recipe here). I can’t really take any credit for this, all I’ve done his taken his soup recipe, turned it into a sauce and vegetarianised it. I love the flavour profile so much – it’s spicy, fresh and zesty and it makes a really sexy accompaniment for noodles and stir fried vegetables.

Recipe (serves 2)

For the sauce:

  • 2 cloves garlic, smashed
  • About 2cm root ginger, roughly chopped
  • 1 red chilli, as hot or mild as you like, deseeded and roughly chopped
  • ½ teaspoon turmeric
  • 2 kaffir lime leaves
  • ½ tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 15g fresh coriander, stalks and all
  • ½ tablespoon peanut butter
  • ½ tin coconut milk (200g)
  • The juice of one lime

Everything else:

  • Two nests/bundles noodles of your choice, cooked according to packet instructions
  • Stir fried vegetables
  • Some kind of protein –I normally go for marinated tofu, but I think toasted cashews could be even better
  • A good sprinkle of sesame seeds

While the noodles, veg and protein are cooking, throw all of the sauce ingredients in a blender and whizz until completely blended.

Briefly heat the sauce up in a pan until just hot. You don’t want to cook it for more than a couple of minutes or it will start to lose its zinginess. As soon as it starts to bubble, add the cooked noodles and toss to coat. Serve the noodles topped with the veggies and protein.

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