Pasta & Sauces

Butternut & Sage Sauce

1 red onion
1 tablespoon vegetable oil
2 cups grated butternut
1 cup vegetable stock
10 leaves sage
2 tablespoons cream cheese (optional)
salt and pepper

Chop the onion and gently fry in the oil. Prepare the butternut and add it to the pan. Add the stock and chopped sage leaves. Simmer until all is soft. Whizz until smooth in a blender, with the cream cheese if desired. Season to taste. Serve with pasta and vegetables.

Lentil Bolognese Sauce

¾ cup dried brown lentils
1 tablespoon oil
1 large carrot
2-3 cloves garlic
400g can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon raw sugar
1 teaspoon each dried oregano, basil, thyme, etc.
salt and pepper

Gently boil the lentils until soft. Meanwhile, peel and grate the carrot and sauté in the oil until soft. Finely dice or grate the garlic and add it to the carrot. Fry for a further two minutes, then add the tomatoes, tomato paste, sugar and herbs. Season to taste and simmer while the lentils finish cooking. When the lentils are done, drain them and stir into the sauce. Serve with pasta and vegetables.

Ratatouille Lasagna

1 large eggplant
2 large bell peppers, any colour
2 onions
2 cloves garlic
4-5 zucchini
2-3 tablespoons vegetable oil
2 400g cans chopped tomatoes
2 tablespoons tomato paste
1 teaspoon dried basil
salt and pepper

6 instant lasagna sheets
½ packet pasta shapes (spirals are good)
about 3 cups of your favourite cheese/uncheese sauce (I recommend this one)
½ teaspoon nutmeg

Heat oven to 200° C. Prick the eggplant with a fork and bake until soft, then cut in half and scoop out the flesh. Also bake the peppers whole until soft, allow to cool, then remove and discard the skins and seeds. Leave the oven on. Roughly chop eggplant and peppers. Finely dice the onion and garlic. Cut the zucchini into quarters lengthways then into 5mm slices.

Heat the oil and fry the onion over medium-low heat until very soft. Add the garlic and fry for a minute. Add the zucchini and gently fry until softened. Pour in the tomatoes and add the eggplant, peppers, tomato paste and basil. Simmer until thickened and season to taste.

Prepare your cheese/uncheese sauce, and stir in the nutmeg. Cook the pasta shapes in plenty of salted water until tender, then drain.

Spread half of the pasta shapes over the base of a large rectangular baking dish. Spread quarter of the ratatouille over the pasta. Place a layer of lasagne sheets, another quarter of the ratatouille, and half of the cheese/uncheese sauce. Place lasagne sheets, ratatouille, lasagne sheets, ratatouille and the other half of the sauce, mixed with the rest of the pasta shapes, on top.

Bake for 30 minutes, then poke with a fork to check if the lasagna sheets are tender. Remove from the oven, cool for at least ten minutes, and serve.

Red Pepper Cream Sauce

¾ cup raw cashews
2 large red peppers
1 onion
1 tablespoon vegetable oil
salt and pepper

Put the cashews in a blender and barely cover them with water. Puree into a smooth cream, adding a splash of water so it can blend easily.

Dice the onion and peppers, put them in a medium-sized pot with the oil, and sauté over medium heat until soft. Allow to cool, then blend with the cashew cream until completely smooth. Return to the pot and simmer, stirring frequently, until thickened. Add water to reach your desired consistency. Season to taste, and serve with pasta and vegetables.

String Pasta

a head of garlic
vegetable oil
1-2 red/orange/yellow bell peppers
2 tablespoons chopped fresh Italian herbs (basil, oregano, etc.)
1 tablespoon tomato paste
½ teaspoon chilli paste
half a packet of pasta bowties or curls
half a medium butternut pumpkin
1 head of broccoli
2 carrots
¾ cup cashew cream (¾ cup cashews blended with a little water)
salt and pepper

Cut the top off the garlic and drizzle with vegetable oil. Wrap it thoroughly in foil and bake at 200° C for 20 minutes. At the same time bake the peppers whole until very soft and the skins begin to char. Steam peppers to cool in a tea towel, then remove and discard the skins and seeds. Slice the peppers into long, thin strips and set aside.

Squeeze the garlic flesh out of its skin, mash with a fork and combine with the pastes and herbs.

Begin cooking pasta in plenty of salted water. Cut the butternut into dice and steam with the broccoli cut into florets.

Grate the carrots and gently fry them in a splash of oil, until very soft. Add the flavour mixture. Fry for a couple of minutes, then pour in the cashew cream. Simmer gently, stirring often, until it’s creamy and not too liquidy. If necessary, add a little water.

Once the pasta is cooked, drain it and mix everything together. Season to taste and serve.

Tasty Mac-un-Cheese

½ bag macaroni, penne or other pasta shapes
about ¼ cup raw cashews (a handful)
1 roasted, peeled and seeded bell pepper, preferably orange
1 tablespoon arrowroot powder
1 teaspoon mustard powder
a few garlic flakes
a few peppercorns
1/3 cup oil
¾ cup nutritional yeast flakes
breadcrumbs, for sprinkling

Put the pasta on to cook. Puree the cashews in a blender with a splash of water, scraping down the sides when necessary. Add the orange pepper to the blender along with the arrowroot, mustard powder and as many garlic flakes and peppercorns as you like. Blend until smooth, adding a little water whenever necessary.

Put the oil into a saucepan and warm over medium-low heat, then add the yeast flakes and warm, stirring, until they begin to smell toasty. Pour in the mixture from the blender and stir frequently until thickened, adding more water bit by bit until the sauce reaches your desired consistency. (Bear in mind that it will thicken a little upon baking.) Salt to taste.

When the pasta is done, drain it and mix with the sauce in a large baking dish. Sprinkle with breadcrumbs and bake until golden on top. Devour.

Vegelicious Cannelloni

4-5 zucchini
4-5 carrots
vegetable oil
1 box oven-ready cannelloni tubes
400g can crushed tomatoes
dried herbs of your choice e.g. basil, oregano
garlic powder
salt & pepper

1 recipe Cashew Alfredo Sauce
1 recipe Butternut Sauce

Peel and trim the carrots, then grate them and fry over medium heat in a little oil. Meanwhile grate the zucchini, and add them to the pan when the carrots are about half-cooked. Fry for a couple of minutes, season to taste and set aside to cool.

Prepare your cashew OR butternut sauce.

Pour the tomatoes into the base of a rectangular baking dish. Sprinkle with salt, pepper, dried herbs and a little garlic powder.

Fill the cannelloni tubes with the carrot-zucchini mixture. Arrange them in a single layer over the tomato, then pour over your chosen sauce. Bake for 30 minutes or until the pasta tubes are cooked.

Allow to cool for 5-10 minutes, then devour.

Note: Feel free to substitute any shredded, cooked vegetables you prefer for the zucchini and carrot. I also like leek and spinach in this dish.

Vegelicious Lasagna

6 oven-ready lasagna sheets
½ bag of pasta spirals

1 cup dried brown lentils
2 400g cans crushed tomatoes
2-3 cloves garlic
1 teaspoon each dried oregano, basil, thyme, etc.
1 teaspoon raw sugar
2 tablespoons tomato paste
salt and pepper

500g carrots
500g zucchini
about 1 cup diced onion
splash of oil

200g baby spinach
about 4 cups of your favourite cheese/uncheese sauce (I recommend this one)
about 1 teaspoon paprika


Preheat oven to 200º C. Cook the pasta spirals in a large pot of salted water, drain and rinse with cold water. Set aside. Gently boil the lentils until soft, add a teaspoon of salt and simmer a few more minutes, then drain.

Meanwhile, finely dice or grate the garlic and combine with the tomatoes, tomato paste and herbs in a large bowl. Add as much salt and pepper as you like. When the lentils are done, stir them in.


Peel and grate the carrots and zucchini. Dice the onion and and fry in a splash of oil over medium heat in a large pot, until translucent. Add the carrot and cook for a few minutes more, then add the zucchini and continue cooking until soft.

Prepare your cheese/uncheese sauce, then stir in the spinach and warm until it has wilted.


Line the bottom of a large rectangular baking dish with about half of the pasta spirals – enough to make a single layer. Spoon over half of the lentil mixture and smooth it down. Pour over half of the ‘cheese’ sauce and place two lasagna sheets on top.

Spread out the vegetable mixture and cover with two more lasagna sheets. Spred the remaining lentil mixture on top of this.

Mix the remaining pasta spirals with the rest of the cheese/uncheese sauce and pour it on top of the lasagna. Sprinkle with paprika.

Bake until golden brown and the lasagna sheets are tender when poked with a knife. Cool for at least fifteen minutes before serving.

Note: Substitute pumpkin or leek for either the carrot or zucchini if you like.


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