Hi everyone, these are some of the pasta sauces I enjoy. My favorite is the chickpea one, so comforting!  Each recipe serves 2-4 people, depending on how much pasta you use and how hungry you are.Adjust them to your liking! (FYI I usually use whole grain pasta)
Zucchini & Carrot
2 zucchini
4 carrots
1 clove garlic
1/2 onion
1 tbsp oregano or basil or combo
400g (14.5oz) diced tomato
170g (6oz) tomato paste
1 tablespoon olive oil
  1. Bring carrots to a boil. Once boiling add zucchini.
  2. Heat oil, garlic and onions in a pan.  Heat until tender.
  3. Add diced tomato, tomato paste and one ‘paste can’ of water.
  4. With a slotted spoon, add veggies to tomato sauce.
  5. Boil pasta in veggie water (add more water if it’s too little)
Creamy Tofu
12 oz drained firm tofu
1-2 garlic cloves
1 tbsp dried parsley or oregano or combo
1tsp paprika
1/2cup soymilk
  1. Blend the tofu, garlic, parsley, paprika, and soy milk
  2. Heat thoroughly in a pan before adding pasta (if you don’t heat it thoroughly be prepared for some bad breath) Don’t let it boil.
Lentil & Zucchini
1 tablespoon olive oil
1 zucchini
1/2 onion
1 clove garlic
1/2cup dry lentils
400g (8oz) tomato sauce spicy
170g (6oz) tomato paste
3 cups water
  1. Heat oil, garlic and onions in a pan. Heat until tender.
  2. Add lentils and 2 cups water. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 30 minutes.
  3. Stir in tomato sauce, tomato paste, zucchini  and 1 cup water. Bring to a boil. Reduce heat, cover, and cook for 20 minutes. Add more water if necessary or if it’s too thin let cook uncovered for a little.
1 tablespoon olive oil
14 ounces (400g) can of cooked chickpeas
1 bay leaf
1 garlic clove
1 sprig fresh rosemary
1/2 can chopped tomatoes 7oz (200g)
  1. Heat smashed garlic clove, the bay leaf, sprig of rosemary and olive oil. When the garlic begins to soften and color, add the tomato and let sizzle for a few minutes
  2. Optional: remove rosemary, garlic chunks and bay leaf
  3. Add about one third of the chickpeas and all the liquid from the can. Puree the remaining chickpeas and add to the sauce to create a creamy, thick sauce
  4. Add dry pasta and one ‘can’ of water to the sauce
  5. Cook until pasta is soft
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