Category, , DifficultyIntermediate

We’ve noticed that you all love pasta dishes so we decided to shoot a video on some delicious sauces. These are so easy and taste incredible but they’ll also make you look like a pro in the kitchen.

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
Creamy Mushroom Sauce:
 40 ml olive oil
 40 g flour
 400 ml oat milk
 generous pinch of salt
 small pinch of pepper
 2 tbsp olive oil
 3 cloves of garlic
 300 g button mushrooms chopped finely
 100 ml white wine
 generous pinch of salt
 small pinch of pepper
 juice of half a lemon
 2 tbsp nutritional yeast
 few sprigs of fresh thyme
Arrabiata Sauce:
 4 chillies
 2 tbsp oil
 3 cloves of garlic
 handful of pitted Kalamata olives
 1 tin of plum tomatoes
 1 tsp maple syrup
 ½ tsp salt
 ¼ tsp pepper
 2 tsp dried oregano
Lower Fat Basil Pesto:
 50 g fresh basil
 100 g roasted cashew nuts
 75 ml olive oil
 3 cloves of garlic
 Juice of half lemon
 1 level tsp salt

Instructions
Creamy Mushroom Sauce:
1

First, make your béchamel sauce. With your pan on a medium heat add 40ml of olive oil and sieve in 40g of flour. Whisk together to create your roux.

2

Slowly pour in 400ml oat, continuing to whisk.

3

Bring to the oil and add a generous pinch of salt and a small pinch of pepper- all the while stirring

4

As soon as it thickens, take it off the heat

5

Take another frying pan, and add 2 tbsp olive oil on a medium heat.

6

Add in the garlic and mushroom. Fry until the mushrooms start to brown and reduce in size

7

Pour in your white wine slowly so that it simmers

8

On top of the mushrooms, add a generous pinch of salt and a small pinch of black pepper

9

Mix together the mushrooms and your béchamel sauce in one pan

10

Squeeze in the lemon juice and to finish it off, add in the nutritional yeast

11

Sprinkle in some fresh thyme leaves and it’s ready to go!

Arrabiatta Sauce:
12

Pierce 2 of the chillies with a knife multiple times

13

Finely slice the other two, removing the seeds

14

Add 2 tbsp of oil to a pan. Finely chop 3 cloves of garlic and add them to the pan along with all the chillies

15

Add 2 tbsp of oil to a pan. Finely chop 3 cloves of garlic and add them to the pan along with all the chillies

16

Next, add in the olives, tinned tomatoes, maple syrup, salt, pepper and oregano

17

Bring to the boil and then take off the heat

Lower Fat Basil Pesto:
18

Blend together all ingredients until smooth!

Ingredients

Ingredients
Creamy Mushroom Sauce:
 40 ml olive oil
 40 g flour
 400 ml oat milk
 generous pinch of salt
 small pinch of pepper
 2 tbsp olive oil
 3 cloves of garlic
 300 g button mushrooms chopped finely
 100 ml white wine
 generous pinch of salt
 small pinch of pepper
 juice of half a lemon
 2 tbsp nutritional yeast
 few sprigs of fresh thyme
Arrabiata Sauce:
 4 chillies
 2 tbsp oil
 3 cloves of garlic
 handful of pitted Kalamata olives
 1 tin of plum tomatoes
 1 tsp maple syrup
 ½ tsp salt
 ¼ tsp pepper
 2 tsp dried oregano
Lower Fat Basil Pesto:
 50 g fresh basil
 100 g roasted cashew nuts
 75 ml olive oil
 3 cloves of garlic
 Juice of half lemon
 1 level tsp salt

Directions

Instructions
Creamy Mushroom Sauce:
1

First, make your béchamel sauce. With your pan on a medium heat add 40ml of olive oil and sieve in 40g of flour. Whisk together to create your roux.

2

Slowly pour in 400ml oat, continuing to whisk.

3

Bring to the oil and add a generous pinch of salt and a small pinch of pepper- all the while stirring

4

As soon as it thickens, take it off the heat

5

Take another frying pan, and add 2 tbsp olive oil on a medium heat.

6

Add in the garlic and mushroom. Fry until the mushrooms start to brown and reduce in size

7

Pour in your white wine slowly so that it simmers

8

On top of the mushrooms, add a generous pinch of salt and a small pinch of black pepper

9

Mix together the mushrooms and your béchamel sauce in one pan

10

Squeeze in the lemon juice and to finish it off, add in the nutritional yeast

11

Sprinkle in some fresh thyme leaves and it’s ready to go!

Arrabiatta Sauce:
12

Pierce 2 of the chillies with a knife multiple times

13

Finely slice the other two, removing the seeds

14

Add 2 tbsp of oil to a pan. Finely chop 3 cloves of garlic and add them to the pan along with all the chillies

15

Add 2 tbsp of oil to a pan. Finely chop 3 cloves of garlic and add them to the pan along with all the chillies

16

Next, add in the olives, tinned tomatoes, maple syrup, salt, pepper and oregano

17

Bring to the boil and then take off the heat

Lower Fat Basil Pesto:
18

Blend together all ingredients until smooth!

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