what is an authentic recipe for vegetarian pasta sauce?

Answer 1

Have a go at this as I have picked it up from the web, added some of my own ideas, and use it as a basic vegetarian sauce:

INGREDIENTS:
8/10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil (you may wish to chuck in some oregano too)
1/4 cup red wine (use whatever turns you on!)
2 tablespoons tomato paste

DIRECTIONS:
Bring a pot of water to the boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
In a large pot over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil and wine. Stir in tomato paste and simmer an additional 45 mins.

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Answer 2

My favourite is for a courgette sauce for pasta, take 1 courgette per person, half lengthways and slice. Slowly fry in olive oil on a low heat along with a sliced red onion, garlic and a pinch of salt. As they cook help the ingredients to break up by using a wooden spoon until its almost a mush, keep the lid off as this will prevent the mush going watery.
When cooked add single cream, pepper and grated parmesan to taste. Crushed red peppercorns go well with this dish instead of ground black pepper.
As a variation you can add roasted pine nuts at the end as well.
Serve with your favourite pasta.

Answer 3

Fry onions and peppers. Add chopped tomatoes and herbs and cook through. Throw in a few sliced muchrooms as well, shortlyu before the cooking is finished.

Alt, make a white sauce, add whatever cheese you fancy. Blue cheese is good, as is strong cheddar. You can also throw in some white wine.

How about just tossing the pasta with a jar of green pesto.

Answer 4

INGREDIENTS:

* 2 teaspoons olive oil
* 1 cup chopped onion
* 2 cups fresh sliced mushrooms
* 1 small zucchini, chopped
* 3 cloves garlic, minced
* 1 cup dry lentils
* 3 cups water
* 2 (8 ounce) cans tomato sauce
* 1 (6 ounce) can tomato paste
* 1 1/2 teaspoons white sugar
* 1/2 cup water

DIRECTIONS:

1. In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
2. Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
3. Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

Answer 5

i'll give you an original recipe called pasta Alfonso
it takes quite a lot of time but is very nice
Ingredients
(I will not put in any measurements as this is my home made recipe the amounts of vegetables you put in is at your own feeling)
sauce
canned tomatoes(check the amount of people you're cooking for and estimate the sauce upon that)
Sundried tomatoes
stock cube
1-1.5 bottles of wine
Herbs fresh basil, oregano, tyme, bay leaf,whatever else you fancy
onions and garlic(again you decide the amount,but the recipe needs quite a lot of it)

Vegetables
Red pepper
mushrooms
eggplant
carrots
anything else you fancy
instructions
take a large pan to prepare the sauce
heat it with olive oil
put in half of your onions and garlic and brown them
put in your tin tomatoes sundried tomatoes(nice to leave a few aside for later) stock cube(again dependant upon the amount of sauce)and a littel more olive oil and bring to the boil once boiling add half of your herbs and leave to simmer gently. Start putting in the wine bit by bit leaving it to boil out gently try to put in 1 - 1.5 bottles of wine in 1 to 1.5 hours. leave to rest at least 30 minutes before continuing with the rest

Vegetables take a large frying pan and heat up with olive oil
put in the other half of your onions and garlic leave till brown
when good add your vegetables and left over tomatoes(I prefer them cut quite chunky but it's your own preference)and herbs and heat till they are all heated but still a little crude.
Add the vegetables to the sauce and leave to simmer for another 10 minutes
Bon appetit
it's quite a lot of work but as you'll experience worth the wile

Answer 6

I like this one with lentils. It's very similar to sauce bolognaise, but without the meat, and most people will have everything readily available in their cupboards.
Fry 3 cubed onions with a bit of garlic (and some celery and carrots if you like), add two cans of tomatoes and one mug of red lentils. Cook until soft (roughly takes half an hour), add spices and seasoning (paprika, pepper, oregano, sugar, salt...). Perfect with spaghetti al dente.

Answer 7

Take four or five bell peppers or pointed sweet peppers and whack them under a hot grill, turning frequently till the skin turns black. Whack in a plastic ziplock bag for a few minutes then peel the black skin off. Core and slice the peppers, and mix with a basic pomodoro (tomato sauce), heat through and serve with linguini.

Answer 8

As far as I know pasta sauces are either tomato or cheese/cream based with addition of onions, garlic and various herbs.

Answer 9

Unless there's meat in it aren't most pasta sauces vegetarian?

Answer 10

check out All Recipes for user rated recipes for everything from cookies to pasta sauce ... you can modify to meet your serving requirements and print out recipe cards.

http://allrecipes.com/