I am looking for some interesting pasta sauce recipes?

but they have to be vegetarianI am looking for some interesting pasta sauce recipes?
Cilantro Pesto:


1 clove garlic, cracked away from the skin


2 inches fresh ginger root, chopped


1 teaspoon crushed red pepper flakes


3 ounces, about 1/2 cup, macadamia nuts


1 lime, juiced


1 cup cilantro leaves


1/2 cup extra-virgin olive oil, eyeball it


1 teaspoon coarse salt, eyeball it in palm of your hand


Blend in a food processor





Wild Mushroom Sauce:


* 2 tablespoons extra-virgin olive oil


* 1/2 medium red onion, finely chopped


* 2 cloves garlic, minced


* 1 sprig marjoram, plus more for garnish


* 1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced


* 1 cup mushroom stock, recipe follows


* 1 cup heavy cream


* Salt


* Freshly ground black pepper


* Grated Parmesan





Directions


In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the mushroom stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.





Cook 1lb of pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.


Mushroom Stock:


2 cups veg. stock


1/2 cup mushroom trimmings, stems, or pieces





Combine the stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.I am looking for some interesting pasta sauce recipes?
Garlic Sauce


* 1/2 (8 ounce) package spaghetti


* 1/4 cup olive oil


* 4 cloves garlic, minced


* 1/2 teaspoon dried parsley


* salt to taste


* ground black pepper to taste


* 2 tablespoons grated Parmesan cheese





1. In a large pot with boiling salted water cook pasta until al dente. Drain.


2. In a small skillet over medium heat saute the garlic in olive oil.


3. Toss pasta with olive oil and garlic mixture. Add the parsley, salt, and ground black pepper to taste. Serve with fresh grated Parmesan cheese.


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Balsamic Cream Sauce


* 2 tablespoons olive oil


* 2 tablespoons butter


* 1/4 onion, minced


* 2 tablespoons balsamic vinegar


* 2 teaspoons chicken bouillon granules


* 1 cup heavy cream


* 1/2 cup grated Parmesan cheese





1. Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.


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Beurre Blanc


* 1 1/2 tablespoons chopped shallot


* 1 bay leaf


* 6 black peppercorns


* 1/4 cup white wine vinegar


* 2 tablespoons dry white wine


* 1/4 cup heavy cream


* 1 1/2 cups cold butter, cut into 1/2 inch pieces





1. Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.


2. Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.





***Usually served with fish, also good with pasta***
SPAGHETTI WITH CLAMS AND TOMATO SAUCE





Spaghetti alle vongole con pomodoro





2 lbs clams in their shell (the smallest you can get), steamers seem to work quite well


1 14 oz can plum tomatoes, finely chopped


4 (or more) cloves of garlic, peeled and chopped


3 T olive oil


2 T freshly parsley, chopped


salt and freshly ground black pepper


1 lb spaghetti, spaghettini or linguini


6 quarts water





In a large pan or skillet, heat the oil over medium heat.


Add the garlic, sauté till golden.


Add the tomato and most of the parsley, simmer, stirring occasionally. Cook till sauce thickens, 10 to 15 minutes.


Salt and pepper to taste.





When sauce is ready add the unshelled clams and raise the heat to high. Continue cooking, shaking the pan occasionally to keep sauce from sticking or burning. Cook till shells are open, anywhere from 5 to 10 minutes. Discard any that remain closed.





For shelled clams, add the clams, along with their liquid to the cooked and ready sauce for a 2 or 3 minutes, just so they heat, otherwise they will turn tough and rubbery if cooked too long.


Meanwhile cook the pasta and when ready, drain into a warm bowl.


Pour sauce, clams and all over the pasta and toss well.


Sprinkle with the remaining parsley.


Serve immediately.





No cheese.


I like to add a little piece of hot chili pepper or some red chili flakes together with the garlic.
Spaghetti Sauce





Ingredients


4servings of spaghetti noodles


200 g. ground beef (optional)


½ onion (diced)


1 stalk celery (diced)


¼ green pepper (diced)


1 garlic clove (minced)


500 ml tomato sauce


5 ml basil


1 ml salt


50 ml parmesan cheese





Equipment





Chef’s Knife


Cutting board


Measuring cups %26amp; spoons


Liquid measure


Saucepan


Wooden spoon





Method





1. In a saucepan, add vegetables oil, beef (optional), onion, celery, and garlic, and cook until the meat is browned stirring constantly. Drain fat. If not using beef, cook the vegetables for about 5 minutes.


2. Add tomato sauce, basil, oregano, salt, and green pepper. Bring to a boil then reduce heat, cover, and simmer fro 15 minutes.


3. Meanwhile, in a large pot of boiling salted water, cook spaghetti fro 8-10 minutes (until tender but firm). Drain in a colander.


4. Pour sauce over the noodles %26amp; serve. Sprinkle parmesan cheese on top if you like.





Hope You Like It! :D :D
Hi there,





I have a couple of sections on my pasta site that may be of interest:





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





And veggie pasta recipes - http://www.pasta-recipes-made-easy.com/v…





I think, or hope, that within those sections you should be able to find dishes you'd like to make (my advice? try the butternut squash ravioli and/or sauce. Soooo sweet!)





:-)


Matt
Homemade Tomato Sauce





INGREDIENTS:


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


1/4 teaspoon Italian seasoning


1/4 cup Burgundy wine or water :]


1 bay leaf


2 stalks celery


2 tablespoons tomato paste





DIRECTIONS


1. Bring a pot of water to a 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.





2. In a large pot or Dutch oven 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, Italian seasoning and wine or water. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.





HOPE THIS HELPS!!!
DICED Eggplant...Zuccini...Kalmatta olives...and a Zesty vinegar basic tomato pasta sauce. Cooked and Mixed all together.
Here are some great ones! http://allthingsitalianinmt.wordpress.co…
So am I. Let's Google Italian cuisine together.