Trying to eat less meat this new year.
I made a ton of sauce and froze the rest in single portion ziploc freezer bags.
There's no cheese in the sauce so the dish is vegan without the grated cheese on top.
I would have added celery, fresh basil and fresh parsley but I didn't have those ingredients.
by ColdLavaSoup
23 Comments
I prefer vegetarian sauce.
I’d eat that in a heartbeat!
Why do you care if someone else would eat it?
Yes I would love to eat see picture of ingredients nice
Mangia! I love a good pomodoro or marinara or, well, almost any other kind of sauce. I’ve been making a red fungi sauce with a little truffle oil added, and I love it. I try to eat animal proteins less than 3 days per week.
I use this website for recipes and inspiration – there are over 100 veg recipes alone.
https://www.the-pasta-project.com/recipes/
yeah I make this dish like once a week
You’re asking pasta fanatics on a pasta sub if they would eat pasta. Expect mostly positive responses 😁
Looks great, I’d cover it in cheese but other than that no notes lmao
Only if it’s al dente
Did you flame roast the pepper? What about a sofrito; chopping then sauteeing the carrots, onion, celery slowly, until they take on a golden hue? Is the pasta bronze cut, so the sauce sticks?
Absolutely. I make a few versions of vegeterian past every week.
100% would eat.
Yes
Sure but it depends on how long you cooked the suace for and if you let it rest before reheating
Looks great!
I know this is a little different ingredient wise but, Honestly, for me a simple Pomodoro on angel hair or linguini with tons of fresh basil is one of the best pasta sauces there is. It always reminds me of holiday in the Mediterranean and garden fresh, sun ripened ingredients of the highest quality. It’s right up there on my list of favorite pastas. The simplicity is what makes the dish and gives it charm sometimes.
In Rome we have a tomato sauce called *sugo finto* (fake sauce) with a base made of minced celery, carrot, and onion, then passata and some basil. It is one those sauces you can make with ingredients you always have at home, so quite frequently. Most of the everyday pasta sauces in Italy are vegetarian, meat/ragù is for special days.
Yes if course it looks 👌🏼
Is nobody else wondering about the potatoes?
(pssst: Parmigiano Reggiano is not vegetarian, as it is made from calf’s rennet).
But it looks lovely.
The majority of traditional Italian pasta dishes are vegetarian. There’s literally hundreds of them. Go on a journey of discovery! 😁
This looks perfectly fine, but dishes like spaghetti alla Norma or pasta e fagioli are fabulous.
Yes,I eat vegetarian pasta all the time.
I think I actually prefer vegetarian sauce, but somehow it feels wrong to eat it without protein, like it’s not as “healthy” ;-;