For personal experience, know any homemade meatless pasta sauce recipes?

That are really delicious. I've tried jar pasta's and I just don't like them. Any links of the recipe or whatever would be helpful. Thanks. Whatever you like right now, doesn't even have to be tomato.For personal experience, know any homemade meatless pasta sauce recipes?
1 medium onion, diced


1 1/2 tablespoons vegetable oil


1 (29-ounce) can tomato purée or sauced


1 (29-ounce) can stewed tomatoes


3 cloves garlic, crushed


1/3 cup agave nectar


1 teaspoon rosemary, crushed


1/2 teaspoon fennel, crushed


1/2 teaspoon basil, crushed


1/2 teaspoon thyme, crushed


1/4 teaspoon ground black pepper


1/4 teaspoon cayenne pepper


1/2 head cauliflower cut into bite-sized pieces


1 medium zucchini, sliced


1 medium yellow squash, sliced


Hot cooked pasta





In large saucepan, sauté onion in oil until softened. Add tomato purée, stewed tomatoes, garlic, agave and seasonings. Bring to boil; simmer 5 minutes. Add vegetables and simmer 5 to 10 minutes or until vegetables reach desired degree of tenderness. Serve over pasta





OR





Green Chile Pesto





6 large long green chiles or 4 medium poblanos


3/4 cup pine nuts


2 cups lightly packed clean, dry basil leaves and tender stems


1 cup extra virgin olive oil


6 garlic cloves, peeled and chopped


3/4 cup grated Parmesan cheese


1/2 cup grated Romano cheese


1/2 teaspoon salt


1/2 teaspoon freshly-ground black pepper





Roast chiles, turning them often, until the peels are lightly and evenly charred. Steam the chiles in a closed paper bag until cool. Rub off the charred peels, remove the stems and seeds, and coarsely chop the chiles.





In a skillet over medium heat, toast the pine nuts, stirring often, until they are lightly browned. Remove them from the skillet to cool to room temperature.





In a food processor, combine pine nuts, basil, chopped chiles and garlic. Process, scraping down sides of the bowl once or twice, until smooth. Gradually add the olive oil through the feed tube. Transfer the mixture to a bowl and stir in the cheeses, salt and pepper.





Tightly cover the pesto and refrigerate for up to three days. It can also be frozen for up to 3 months, but add the cheese only after it is defrosted.





OR





Country Gardens Pasta Sauce





2 cups chopped onions


1/2 to 3/4 cup butter


2 green bell peppers, seeded and chopped


3 large celery stalks, chopped


2 cloves garlic, minced


1/2 pound fresh mushrooms, sliced


2 medium zucchini, chopped


12 large fresh tomatoes, peeled and chopped, or


2 (28 ounce) cans whole tomatoes, chopped and not drained


1 (12 ounce) can tomato paste


1 tablespoon chopped fresh basil or 1 teaspoon dried basil


1/2 teaspoon thyme


1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano


1 bay leaf


2 teaspoons salt, or to taste


Freshly-ground pepper, to taste





Saute onions in 4 tablespoons of the butter for 2 minutes. Add peppers, celery and garlic; cook until onions are translucent. Place in a 4- to 6-quart heavy skillet. Add 2 tablespoons of butter to the skillet and add the mushrooms. Saut over medium high heat for 2 to 3 minutes until they have absorbed the butter. Add to the onion mixture. Put the remaining butter into the skillet and add the zucchini. Brown for several minutes and add to the onion mixture. Add the tomatoes, tomato paste, herbs, salt and pepper. Simmer for 45 minutes to 1 hour





OR





Oil and Garlic Sauce (Salsa all' Olio e Aglio)





1/2 cup olive oil


4 cloves garlic, thinly sliced


1/2 cup water


1 tablespoon chopped parsley


1/8 teaspoon pepper





Heat olive oil in a skillet. Stir in garlic and cook until browned. Remove skillet from heat and cool slightly. Slowly stir in water. Add parsley and pepper. Simmer about 10 minutes. Serve over cooked spaghetti. Makes about 1 cup sauce.





Garlic Sauce with Anchovies:


Follow recipe for oil and garlic sauce. Stir in 5 chopped anchovy fillets with the parsley





OR





Pesto Sauce





In addition to using as a sauce for pasta, this may be spread on broiled meats or chicken, added to soups for extra flavor, or used as a seasoning for salad dressing. A little may be combined with mayonnaise for a vegetable dip; or serve over steamed fresh vegetables or new potatoes.





2 cups fresh basil leaves, firmly packed


(about 4 bunches of basil)


3 cloves garlic, minced


1/2 cup pine nuts


1 cup parsley (optional)


1/2 cup freshly-grated Parmesan cheese


1/2 teaspoon salt


1/2 teaspoon pepper


1/2 to 1 cup olive oil





Puree all ingredients in a blender or food processor. If a food processor is used, as little oil as possible should be used — no more than 1/2 cup. Put sauce into jars, pour a light film of oil on top, and cover with lids. Leave a small space between the top of the oil and the lids if the jars are to be frozen. Refrigerate up to 2 months, or freeze up to 1 year.





Serve with lightly buttered, freshly cooked pasta





OR





Pink Vodka Sauce





3 cloves garlic, coarsely chopped


1 small onion, chopped


1/2 cup vodka


1 (28 ounce) can crushed tomatoes


1/2 teaspoon hot pepper flakes (crushed red pepper)


1 cup heavy cream


Olive oil


Salt and pepper





The key to making this sauce great is the cooking of the garlic.





Heat a little olive oil in a large frying pan largeFor personal experience, know any homemade meatless pasta sauce recipes?
Creamy Marinated Artichoke Pasta Sauce





1 (8 ounce) jar marinated artichoke hearts


1 tablespoon olive oil


1 tablespoon butter or margarine


1 large onion, sliced


1 teaspoon dried basil or 1 tablespoon fresh


1/2 cup cottage cheese


1/2 cup sour cream


Salt and pepper, to taste


Grated Parmesan cheese, to taste


1/2 pound pasta, cooked and drained





Drain marinade from jar of artichoke hearts into a frying pan. Add olive oil and butter and heat until the butter melts. Put onion slices in the pan and saut for a few minutes.





Meanwhile, chop artichoke hearts into bite-size pieces. Then add the pieces to the pan with the onions, and saute for a few more minutes, until the onion gets translucent. Add basil, and saute about a minute or two to blend flavors. Stir in the cottage cheese and the sour cream and gently heat through. Do not boil. Salt and pepper to taste.





Pour the sauce over cooked pasta, and top with grated Parmesan.
They are all meat free unitl you add the meat.





Alfredo Sauce:


3 tbsp butter


8 fluid oz heavy whipping cream


Heaping ¼ cup grated parmesan cheese


Heaping ¼ cup grated ramano cheese


1 egg yolk with a pinch of salt slightly beaten


3 tbsp sour cream


2 good dashes ground nutmeg


2 good dashes garlic parmesan popcorn flavoring


Salt to taste


2-3 tbsp grated parmesan for garnish


Melt butter in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, and popcorn seasoning, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then temper the egg yolk, and add to the sauce. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.


------


Cheaters Alfredo Sauce:


1 pkg cream cheese softened and cut into cubes


milk


seasonings (my faves are seasoned salt, celery salt, granulated garlic, onion powder)


Parmesan cheese optional


Pasta of choice...bowtie, fettuccini, shells etc...





Cook and drain the pasta





In a sauce pan melt the cream cheese and add milk slowly to get the desired thickness. Add the seasonings and a little parm if you want. You could also garnish with a little parm and dried or fresh chopped parsley.





Sometimes I make this with corn-canned/drianed-frozen/thawed/draine… peas-frozen/thawed/drained, onions-chopped/sautéed, frozen broccoli-you get the picture here, and even carrots-peeled/chopped/and sautéed with the onions.


--------


The NSA is No Salt Added. I am on a low sodium diet so I can adjust to accordingly to taste and to fit my diet guidlines





Spaghetti Sauce:





Everyone does theirs different but here is the general way I do mine. Not exact as I just toss most everything in as I go and taste a lot and eye-ball it.





1 can NSA stewed diced tomatoes


1 can NSA tomato sauce


1 can tomato paste-sometimes


1 small onion chopped


1 good sized clove of garlic chopped


Unsalted butter


Low or no sodium chicken broth


Italian seasoning


Basil


Oregano


Parsley


Dried Chives


Pinch sugar


Pepper


Granulated Garlic


Onion powder


¼ tsp or less celery salt





Saute the onion and garlic until translucent and tender. Add the tomatoes and remaining ingredients. I like to simmer mine for at least 20-30 min. Use over pasta with or with out meat. In lasagna, chicken parmesan etc… You can also add a little more water and some chopped veggies and make a tomato veggie soup.
1 shallot chopped


2 garlic cloves chopped finely


olive oil to coat pan


1/2 cup vegetable stock or chicken broth


2 teaspoons chopped flat leaf parsley


halved grape tomato's (about 1/2 c.)


in olive oil saute shallots and garlic about 2 minutes add stock


add halved grape tomato's gently bring to slow boil .Turn off flame and add parsley. Toss with pasta of choice.
I really like pasta with peanut sauce...


http://www.epicurious.com/recipes/food/views/Peanut-Sesame-Noodles-106572


like this one. great warm or cold.
Here are some unique recipes:


http://www.fastrecipes.com/recipe/doroth…


http://www.fastrecipes.com/recipe/thai-v…
You can find a my Shrimp Scampi over Pasta and my Linguini and Clam Sauce recipes on this page; http://www.eat-well-save-money-recipes.c…





Hope you like them,


Anne
Hi Nina,





Try some of these, and if you have any questions just let me know via the site:





http://www.pasta-recipes-made-easy.com/p…





Buon appetito!





Matt
Mushroom Walnut Sauce for Pasta





2 Tbsp. extra virgin olive oil


8 oz. Mushrooms - sliced


1/4 C. Walnuts - chopped


3/4 C. Heavy whipping cream


1/4 tsp. Black pepper


1/2 C. Fresh Parmesan - grated





Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.


--------------------





Real Fettucine Alredo





1 pound fettucine noodles


8 Tbsp. butter


1 cup heavy cream


1 cup freshly grated Parmigginao-Reggiano cheese


Freshly ground black pepper, to taste


Freshly grated nutmeg





As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.





At the same time, salt the pasta water and cook until al dente, according to package instructions. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.





Remove from heat and serve immediately with additional cheese on the side.





Serves 4-6





--Parmaggano-Reggino Cheese Cookbook


---------------------





Olive Garden Spaghetti Carbonara


**(If you are anti-bacon, use more olive oil and sub extra mushrooms for the bacon.)





1/4 C. flour


1/4 C. butter


1 qt. milk


1/8 tsp. pepper


1/2 tsp. salt


24 slices extra thick bacon, fried until crisp, then cut into ¼” slices


1/4 C. olive oil


3 C. mushrooms, sliced


6 Tbsp. scallions, finely minced


1 lb. spaghetti, uncooked


2 tsp. fresh parsley, finely chopped


1/2 C. Parmesan cheese, freshly grated





Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.





Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.


----------------------------





Pasta Puttanesca





2 Tbsp. extra-virgin olive oil


4 to 6 cloves garlic, chopped


1 tin flat anchovy fillets, drained


½ tsp crushed red pepper flakes


20 oil-cured black olives, pitted and coarsely chopped


3 Tbsp. capers


1 (32-oz) can crushed tomatoes


1 (14.5-oz) can diced tomatoes, drained


A few grinds black pepper


1/4 cup flat leaf parsley, chopped


1 pound spaghetti, cooked to al dente


Crusty bread, for mopping


Grated Parmigiano Reggiano or Romano, for garnish





Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.





Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.





--Rachael Ray


----------------------





Rao's Marinara Sauce





2 (28 ounce) cans imported Italian plum tomatoes with basil (preferably those labeled San Marzano )


1/4 cup fine-quality olive oil


2 ounces fatback or salt pork, optional


3 tablespoons minced onion


2 garlic cloves, peeled and minced


Salt and pepper (to taste)


6 leaves fresh basil, torn, optional


Pinch dried oregano





Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end, and remove and discard any skin and tough membrane. Set aside.





Put oil in a large, non-reactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan. Sauté for about 5 minutes or until all fat has been rendered. Remove and discard fatback.





Then add onion. Sauté for 3 minutes or until translucent and just beginning to brown. Stir in garlic and sauté for 30 seconds or until just softened. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. (If you prefer a thicker sauce, cook for an additional 15 minutes).





Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve.





Makes 7 cups - Servings: 7





Source: Rao's Restaurant, New York, NY - Good Morning America

eye liner