Adjusting to a plant-based diet can be a struggle for some, but it certainly doesn’t have to mean boring or bland food. Spaghetti night is one of our favorite nights of the week in my vegan household. Here are three of my super tasty pasta sauce recipes for inspiration on revamping your spaghetti!
Slow Roasted Lentil Bolognese
2 large servings
1 red bell pepper
1/2 cup dried brown lentils
1 cup water
2 garlic cloves
1 tsp olive oil
1 tbsp lemon juice
1 tsp dried basil
1 tsp salt
- Slice the tomatoes into quarters, and cut the bell pepper into large chunks, discarding seeds and stems. Place the tomatoes and bell pepper on a foil-lined baking sheet, cut sides up. Sprinkle lightly with salt. Roast in the oven on the middle rack for about 1 hour at 375 degrees.
- While your veggies are roasting, examine your lentils and pick out any shriveled lentils or debris. Rinse the lentils in a colander with cool water. Combine with one cup water in a small pot with one minced garlic clove and 1/2 tsp salt.
- Bring the lentils to a rapid boil, and then reduce to a slow simmer. Continue to cook for 30 minutes, occasionally stirring and adding water when necessary, so that the lentils are just barely covered.
- The lentils are done when they are tender. If they still have a little excess water, you can drain that out. Set the lentils aside in a large bowl.
- Once the roasted veggies are ready, remove them from the oven. Add them into a food processor along with a minced garlic clove, olive oil, lemon juice, basil, and 1/2 tsp salt. Pulse the ingredients on and off until they begin to resemble sauce. Pulsing fewer times will result in a chunkier sauce, or you can blend for awhile longer to create a smooth pasta sauce, depending on what your preferences are.
- Mix in the lentils with the roasted veggie sauce. Sauce can be refrigerated up to one week for later use, or can be used immediately to top off spaghetti.
Low Fat Loaded Veggie Marinara
2 large servings
3 roma tomatoes
1/2 red bell pepper
1 large carrot
2 celery stalks
1/4 cup diced onion
1 clove garlic
3 tbsp nutritional yeast
1 tsp basil
- Peel the carrot and rinse all veggies in a colander under cool water. Chop the tomatoes, bell pepper, carrot, and celery and add to a food processor with a quarter cup water. Add in the onion, garlic, minced and the nutritional yeast and basil.
- Pulse on high a few times until you get a nice, chunky sauce. You may need to add an extra splash or two of water to get the right consistency.
- Transfer your sauce to a saucepan and turn heat on to medium-low. The sauce will begin to simmer. Stir it well until the sauce is thoroughly heated. You can continue to cook it awhile longer to reduce the sauce, stirring constantly, if you’d like your sauce to be thicker.
- Serve immediately over fresh pasta and enjoy! Optional: add in sautéed spinach and mushrooms.
Creamy Vodka Sauce
Makes 4 servings
3/4 cup canned full fat coconut milk
1/4 cup diced onion
1/2 tbsp olive oil
3 cloves garlic
14 ounce can tomato pasta
14 ounce can crushed tomatoes
1/2 cup vodka
1/2 tsp salt
1 tbsp basil
- Open your can of coconut milk and carefully drain out some of the excess liquid. Whisk the coconut milk in a small bowl and measure out 3/4 cup. Set aside.
- Heat the olive oil in a sauce pan and sauté the onion for a few minutes until soft. Add the garlic, minced, and cook for another minute or two.
- Add in the tomato paste, crushed tomatoes, and vodka and stir. Bring the sauce to a simmer and reduce to medium-low heat; cook for another 5 minutes.
- Add your coconut milk and salt and stir. Bring the sauce back up to a simmer and cook for another minute. Remove from heat and stir in the basil.
- Serve immediately over your favorite pasta dish. Optionally garnish with fresh basil and enjoy.