Rawpastasauce Recipes

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30 BEST HOMEMADE PASTA SAUCES



30 Best Homemade Pasta Sauces image

These pasta sauce recipes are easy, healthy, and so good! From marinara to bolognese to pesto, there are so many delicious sauces to try.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Marinara Sauce
Butternut Squash Pasta Sauce
Alfredo Sauce
Garlic Spaghetti Sauce
Bolognese Sauce
Green Pea Pasta Sauce
Four Cheese Garlic White Cream Pasta Sauce
Vodka Sauce
Burst Cherry Tomato Sauce
Pistachio Pesto Pasta Sauce
Asiago Cheese Sauce
Spinach Sauce
Cauliflower Alfredo Sauce
Blue Cheese Pasta Sauce
White Pesto Sauce
Kale Pasta Sauce
Pomarola Tomato Sauce
Roasted Red Pepper Marinara
Sun Dried Tomato Pesto Sauce
Walnut Pasta Sauce
Truffle Cream Sauce
Pumpkin Pasta Sauce
Cream Cheese Pasta Sauce
Beet Pasta Sauce
Tomato Fennel Pasta Sauce
Fra Diavolo Sauce
Garlic Butter Caper Sauce
Eggplant and Tomato Sauce
Mascarpone and Lemon Sauce
Artichoke Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a pasta sauce in 30 minutes or less!

Nutrition Facts :

RAW PASTA SAUCE



Raw Pasta Sauce image

An uncooked, sugar-free, and vegetarian pasta sauce that delivers fantastic flavor without cooking away all the nutrients. Perfect for a raw foods diet when served over uncooked spaghetti squash.

Provided by Bekah Pellegrino

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 50m

Yield 2

Number Of Ingredients 8

2 tomatoes, chopped
¼ cup chopped green bell pepper
¼ cup chopped onion
1 ½ teaspoons lime juice
1 clove garlic, minced
⅛ teaspoon sea salt
⅛ teaspoon dried oregano
⅛ teaspoon dried rosemary

Steps:

  • Puree tomatoes, including seeds and juice, in a food processor or blender. Transfer to a lidded 2-cup container.
  • Stir green bell pepper, onion, lime juice, garlic, sea salt, oregano, and rosemary into pureed tomatoes. Place lid on container and refrigerate at least 30 minutes.

Nutrition Facts : Calories 37.6 calories, Carbohydrate 8.5 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 117.9 mg, Sugar 4.6 g

RAW PASTA SAUCE



Raw Pasta Sauce image

From Eat Smart, Eat Raw. The author says her kids love it, so I can't wait to try this kid-friendly recipe!

Provided by Courtney Elizabeth

Categories     Sauces

Time 15m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 13

6 tomatoes
1 avocado
3 carrots
2 stalks celery
2 ounces dried tomatoes
8 dates
1/2 onion
4 tablespoons extra virgin olive oil
2 tablespoons tamari
2 teaspoons vinegar
4 tablespoons fresh basil
2 garlic cloves
1 red chili pepper

Steps:

  • Roughly chop tomatoes, avocado, carrots, and celery. Put everything in the blender and blend to a thick sauce.

Nutrition Facts : Calories 238.2, Fat 14.6, SaturatedFat 2.1, Sodium 576.5, Carbohydrate 26.9, Fiber 7.2, Sugar 16.6, Protein 4.7

MAC SALAD



Mac Salad image

Hawaii's mac salad is not the summer standard of cookouts on the mainland (what locals call the rest of the United States). The pasta is cooked past al dente, until swoony and soft all the way through. In this version from the chef Mark Noguchi, Gooch to friends, there's a little punch-up of Tabasco and trace sweetness, like a sidelong glance, from grated carrots and a grace note of sugar. The marquee ingredient, of course, is mayonnaise. ''Just so you know, you'll be using a lot of mayo,'' Gooch warns. ''Obscene, guarantee-going-to-make-you-raise-your-eyebrow kine of lot." Yet somehow what you end up with is richness without weight, leavened by tang and salt. In Hawaii, a scoop would be served with a plate lunch, alongside rice and a main dish, like chicken katsu.

Provided by Ligaya Mishan

Categories     pastas, salads and dressings, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound russet potatoes or 1/2 pound russet potatoes and 1/2 pound taro (see Tip)
Salt
4 large eggs
1 pound macaroni
1 carrot, peeled and grated through the large holes of a box grater
3 cups mayonnaise
1 teaspoon garlic salt
1/2 teaspoon sugar
1/2 teaspoon black pepper, freshly cracked
1/2 teaspoon apple cider vinegar
Hot sauce, such as Tabasco, to taste

Steps:

  • If using taro, put on kitchen gloves and wash the taro. Bring 1 to 2 inches of water to a boil in a pot with a steamer insert, then put the taro in the insert and cover tightly with a lid. Steam until tender, about 3 hours. Transfer to a plate and let cool. Use a paring knife to remove the skin, then cut into 1-inch cubes.
  • Fill a large saucepan with water and add a generous pinch of salt, so the water tastes like the ocean. Scrub the potatoes, then add to the saucepan - there should be just enough water to cover - and bring up to a simmer over medium-high heat. (Don't go for a roiling boil because you want to keep the potatoes intact.) Simmer until a paring knife inserted in the center goes in and out smoothly, 20 to 40 minutes. The potatoes should look barely translucent and have small cracks and a slightly crumbly texture on the surface. Drain carefully and turn out onto a sheet pan. When cool, peel and cut into 1-inch cubes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the eggs and cook for 10 minutes. Drain and immediately transfer to a bowl of ice and water. Replenish the boiling water, if needed, and add the macaroni. Cook until softened all the way through, at least 2 minutes past al dente. Drain well and immediately run under cold water to stop the cooking.
  • When the noodles are cool, drain well and transfer to a large mixing bowl. Peel the eggs and grate them on the large holes of a box grater. Add them to the bowl, along with the potatoes, taro (if using), carrot, mayonnaise, garlic salt, sugar, black pepper, apple cider vinegar and hot sauce. Mix well with a spoon and adjust the seasonings to taste. Eat immediately or refrigerate for up to 2 days.

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68 HOMEMADE PASTA SAUCE RECIPES THAT AREN'T MARINARA
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From bonappetit.com
  • Butternut Squash Agnolotti. Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead.
  • Red Wine Spaghetti. It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti. View Recipe.
  • Lobster Pasta. A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love. View Recipe.
  • All-American Cheeseburger Pasta. Whether you know it as American Chop Suey, Chili Mac, or American Goulash, this deeply flavorful, super-comforting pasta dish is greater than the sum of its humble parts.
  • Creamy Pasta with Crispy Mushrooms. Mushrooms just need a quick sear in a hot pan before being tossed in this creamy (easy!) pasta sauce. View Recipe.
  • Pasta With Brown Butter, Whole Lemon, and Parmesan. A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. View Recipe.
  • Kale Pesto With Whole Wheat Pasta. This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
  • Pantry Pasta With Vegan Cream Sauce. Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary.
  • Pasta e Fagioli. The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables. View Recipe.
  • Brothy Pasta with Chickpeas. The healthyish comfort food recipe you won't be able to get enough of. View Recipe.


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