Meatless pasta gravy: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It's no secret that many people today don't have enough time to cook. We are busy all day long studying, working, career growth, improving our own physical form, etc. Returning home, we simply do not know what to grab onto. On the run, we throw pasta from a pack into boiling water, and then we doubtfully look at a steaming dish that does not cause the slightest appetite. Gravy is what is needed in order for this dish to be filled with a new aroma and taste, attract attention and arouse a desire to eat it. How to make delicious gravy for pasta?

Without meat or with meat, with cheese or vegetables, with sausages, with sausage - there are a lot of varieties. Any of the dishes is prepared quickly enough, and the products for this are completely easy to get. The simplest and fastest are the meatless pasta gravy recipes, thanks to which you can create real culinary masterpieces from simple boiled dough. Yes,pasta, even the highest grade, without a decent gravy is an ordinary boiled dough. With Meatless Pasta Gravy, you can quickly, satisfyingly and deliciously feed the whole family at the end of the working day.

Cooking pasta gravy with fresh tomatoes, cheese and soy sauce

You will need the following ingredients:

• 1 kg tomatoes;
• one bulb;
• to taste - s alt, pepper (black, ground);
• 4-5 garlic cloves;
• 1 tsp sugar;
• 2-3 tsp soy sauce;
• 100g cheese (hard);
• 1-2 bunches of fresh herbs;
• vegetable oil (used for frying).

Calorie dish - 53 kcal. This easy meatless pasta gravy takes about 15 minutes to make.

Technology description

Thick, very tasty gravy for pasta without meat according to the recipe is prepared very simply:

1. Tomatoes are cut crosswise, pour boiling water and leave for 1 minute. Then the hot water is drained, the tomatoes are doused with cold water and the peel separated from the pulp is removed. Cut the tomatoes into small pieces.
2. Also chop onion and garlic. Then the onion and garlic are fried over high heat for 4-5 minutes (as a result, the pieces should be lightly browned, soft and transparent).
3. Tomatoes are added and, stirring constantly, fry the vegetables for another 8-10 minutes over high heat until the juice that the tomatoes give is evaporated. At the same time, the tomato pieces should become soft, and the mixture should thicken and become homogeneous.
4. After that add sugar, s alt, sugar, soy sauce and pepper (ground black) to taste. All mix well and let the mixture simmer for 1 minute over low heat.
5. Then the fire is turned off and a couple of pinches of greens (fresh) are added to the prepared gravy for pasta without meat with tomato dressing. Sometimes housewives, in order to achieve greater uniformity of the composition, additionally grind the components with a blender.

Meatless pasta with gravy can be sprinkled with grated cheese and served.

Snack Gravy

Meatless pasta gravy prepared according to this recipe is served by some housewives as an appetizer to guests. In the process of its preparation, the tomatoes are not crushed, but broken and, cut into 4-6 large pieces, all seeds are removed. Excellent spicy tomato sauce can be used not only with pasta, but also perfectly complement sandwiches, scrambled eggs or act as a sauce for fried meat. Worth a try!

How to make gravy for meatless pasta with vegetables?

This vegetable gravy is the perfect accompaniment to a pasta dish. According to reviews, it is unusually tasty, therefore it is very popular with many housewives. This easy meatless pasta gravy recipe uses the following ingredients:

• 70 grams of carrots;
• 70 grams of onion;
• Bulgarianpepper;
• 250 ml tomatoes in own juice;
• two tablespoons of cream;
• to taste - s alt;
• one teaspoon of sugar;
• half teaspoon herbes de Provence;
• one tablespoon vegetable oil;
• one pinch of ground black pepper.

Calories: 61 kcal It takes 40 minutes to cook.

Step by step recipe with photo

A simple recipe for gravy for pasta without meat, some housewives recommend diversifying by adding 1 teaspoon of flour to the list of ingredients. But most often the gravy is prepared without it. The dish is prepared quite quickly and simply:

1. Onions are peeled from the top layer of the husk. Bell peppers and carrots are washed under running water. Bulgarian pepper and onion cut into cubes. Carrots grated (medium).
2. Heat the oil in a frying pan and fry the vegetables for 10 minutes. over medium heat until they are soft.
3. Fresh tomatoes cut into cubes (you can use ready-made tomatoes in your own juice). Chopped tomatoes are added to the pan. Stew vegetables with tomatoes for 15 minutes.
4. Then pour in the cream, add all the spices, pepper and s alt. After that, the gravy is cooked for about 5-7 minutes, until the vegetables are completely soft.

Ready vegetable gravy is laid out on pasta. The dish is served hot.

Puttanesca

This classic savory Italian sauce does not includethe content of perishable products, and in general in its preparation, which takes about 20 minutes, according to experts, the residual principle is used. It is prepared from what is always present in any average Italian cuisine. Ingredients:

• 500 grams of spaghetti;
• water (used for cooking);
• to taste - s alt, pepper;
• 500 ml tomatoes in own juice;
• 50ml olive oil;
• olives - 20 pieces;
• 3 tablespoons of capers;
• anchovies - 4 pieces;
• three cloves of garlic;
• if desired - parmesan;
• calories - 183 kcal.

Step cooking

Cook spaghetti in boiling water, lightly s alted, according to package directions. If the time provided for cooking them is at least 15 minutes, the gravy will be ready while the main course is cooking. If less, according to this recipe, gravy for pasta without meat is prepared in advance.

When using fresh tomatoes, they are first cut and only then they begin to cook spaghetti:

1. The garlic is peeled and crushed, then lightly fried in olive oil. Add tomatoes and begin to simmer the gravy over low heat (about 10 minutes). Fresh tomatoes are fried for 5 minutes over high heat, then the rest of the ingredients are added and cooked for another ten minutes.
2. Cut the olives and add them to the sauce. Capers are placed without cutting. Cut anchovies and peppers and also add them tosauce.
3. The gravy is stewed over low heat with constant stirring until the spaghetti is fully cooked.
4. Slightly s alted at the very end.
5. The pasta is thrown into a colander to drain the water.

Serve the dish with Puttanesca sauce both hot and chilled. Grated parmesan is added to it.

Milk based cheese dip

For this Recipe for Meatless Pasta Gravy (Cheese) you will need:

• 50 grams of butter;
• 1 garlic clove (optional);
• three tablespoons of wheat flour;
• 400-450ml milk;
• to taste - pepper (black, ground) and s alt;
• 1 teaspoon mustard (optional);
• 150-200 grams of hard cheese;
• 300-500 grams of pasta.

Calorie dish - 241 kcal. It takes about 20 minutes to cook.

Dish description

Cheese Cream Gravy is thick and delicate in taste. It perfectly complements pasta prepared in a hurry. The use of a milk base, flour (in a small amount) and butter (butter) gives the gravy a creamy, velvety texture. The addition of cheese gives the dish an appetizing viscosity, and the mustard and garlic in its composition makes it taste spicy.

Cheese sauce for pasta is a simple and quick way to turn an unremarkable everyday side dish into a real holiday dish at any time of the year.

How to cook

They work like this:

1. On low heat melt butteroil and add a clove of garlic, cut into small slices. Fry it for 1-2 minutes to flavor the butter.
2. After the aroma of the garlic has developed and the vegetable is lightly browned, it can be removed from the oil. He won't be needed anymore.
3. Next, wheat flour is added to the stewpan and fried for 1-2 minutes until golden brown.
4. Then, stirring constantly, milk is poured into the mixture in a thin stream. Increase the heat to medium and, without ceasing to stir the composition with a whisk, bring it to a boil. After the milk boils and the mass thickens, reduce the fire and cook the sauce for another 5-7 minutes.
5. Then the gravy boat is removed from the fire, mustard is added, pepper and s alt to taste.
6. Stir hard cheese (grated) into the mixture. The gravy boat is returned to the stove and the mixture is cooked over low heat for about 1-2 more minutes.

After the cheese melts and the gravy becomes homogeneous again, the dish can be considered ready. If desired, cheese sauce can be diluted with hot milk - this will make it more liquid, but just as tasty. Gravy is complemented by pre-boiled pasta. The dishes are thoroughly mixed and served to the table. If desired, each serving can be sprinkled with grated cheese.

Tomato paste gravy variation

This simple recipe will help out the hostess in any season. The gravy prepared on it can be served not only with pasta, but also with porridge (any), fish and meat. For cooking you will need:

• 2st.l. vegetable oil;
• one bulb;
• to taste - s alt and sugar;
• 2 garlic cloves;
• 1 tbsp l. wheat flour (heaped);
• 2 tbsp. l. tomato paste (25%);
• 500ml water (cold drinking);
• 1 bay leaf;
• 1 tsp Italian dried herb blends;
• if desired - 2-3 sprigs of parsley.

Calorie dish - 86 kcal. Preparing for half an hour.

Technology

They work like this:

1. Vegetable oil is heated over medium heat.
2. Add onion, chopped into small cubes, s alt and sugar (a pinch each). With occasional stirring, fry the onion for seven minutes (until completely soft and golden).
3. Then add peeled and chopped garlic cloves. Stirring constantly, fry for another 1 minute until the garlic is browned.
4. Sift the flour into the pan (or scatter it in a thin layer). Fry the mixture for about 2-3 more minutes. As a result, it should acquire a golden hue and a peculiar “nutty” aroma. When the flour is mixed with the vegetables and butter, it will curl into small lumps. They continue to fry until a golden color appears.
5. Then add some tomato paste to the pan and fry for about 1-2 more minutes until the paste darkens. After that, slightly reduce the fire. If the paste concentration is below 25% (this is sometimes indicated on the package), the amount of added tomato paste is increased tothree tablespoons.
6. Further, cold water is gradually poured into the mixture in small portions and, stirring it with rubbing movements, dissolve. First, pour in a small amount of water (one third or half of the total volume), and when the mixture reaches uniformity, pour in the rest. It should be noted that water must be added cold. When adding hot water, the flour will instantly “cook”, as a result, the gravy will thicken badly, it will be lumpy, and it will be impossible to dissolve the resulting lumps.
7. Then bring the mixture to a boil. After the gravy boils, add some dried herbs (to taste), according to the recipe - ground black pepper, s alt, sugar and bay leaf.
8. Cover the pan with a lid and, stirring occasionally, cook over low heat for another 15-20 minutes. Simmering the gravy during this time will allow you to fully reveal its rich and deep taste. At the same time, the color of the dish should change - instead of orange, it should become a noble red.

Then the fire is turned off, if necessary, adjust the taste of the dish (add a little sugar, s alt and pepper). If desired, the gravy can be sprinkled with chopped parsley on top.