Does anyone have a good vegan sauce for pasta?

I love cooking pasta, but sometimes the usual tomato based sauce just doesn't cut it. Anyone have a good vegan sauce that might add some excitement to my noodles?

Try pesto -

ingrdients:
1 1/2 cups fresh basil
1/3 cup olive oil
1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
5 cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
1/2 teaspoon black pepper

steps:
Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes.

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for a lower fat version, replace half of the oil with soymilk.

I have an AWESOME recipe. I recommend a book called the "mediterranean vegan kitchen" if you want to add some kick to your old favorites.

There is a recipe for a cauliflower sauce. When it's done, it has the consistency of a meat/cheese sauce and it's absolutely absolutely absolutely phenomenal.

Here's how I do it:

olive oil
1 large head of cauliflower
6 cloves of garlic
1 1/2 - 2 cans of whole peeled tomatoes, organic pref.
1/2 cup of vegetable broth - there is an organic brand with 0 cal, 0 fat
1/4 cup of capers, crushed as fine as you can
1/4 cup of breadcrumbs, toast separately in a pan over medium heat until toasted.
salt and pepper to taste.
1 pound pasta

chop up cauliflower finely. i mean destem it to the point where each piece is roughly 1/4 inch. very small.
chop up garlic finely
chop up tomatoes and retain sauce
put olive oil in pan and heat up
put garlic in oil with salt and pepper, try to spread evenly around pan
wait 30sec - 1min. , add cauliflower.
cook until cauliflower taste crisp and done
add capers
and cook around 3-5 min.
add tomatoes and juices
add salt and pepper and red pepper if you want some spice
cook 5 min.
add vegetable broth
bring to a boil, cover, simmer
after about 10 min, add toasted breadcrumbs, stir. if it's too thick, add more veg broth.
simmer for as long as youd like to let the juices blend into the breadcrumbs

mix in sauce with pasta. I prefer a smaller pasta such as penne, rigatoni, or ditalini. it just mixes much better than with linguini or spaghetti.

if you want to make it healthier, choose whole grain breadcrumbs and all organic vegetables. I also use brown rice pasta over whole wheat or regular. The brown rice is awesome because its consistency is about the same as regular pasta and doesnt taste like cardboard.

if you make it, let me know what you think. it's from that recipe book and everything i've made is awesome. I think the final calorie count is like 400 and 8g of fat (which isnt too great, but if you portion correctly, its less, and considering that its meal size, thats not bad, either)

Here is a vegan Bolongnese sauce for you (Serves 10):

2 lb. Yves Ground Round substitute or crumbled tofu.
1 Onion, chopped
1 Green pepper, chopped
3 Tbs. Olive Oil or Canola Oil
40 oz. Organic tomato sauce w/ basil (Try Millina's)

Over medium heat, cook pepper and onion in oil in a large pan with the tofu or Yves meat substitute until onions are light brown.
Add sauce to pan mixture. Turn up to boil, then simmer for 15 minutes.
Cook pasta al dente and serve with the sauce. Garnish with chopped, fresh parsley.

Get this recipe and more vegan dishes at the website listed below.

I have a bunch of them! I love pasta. You could try an asian noodle dish-- I like it with buckwheat pasta. It's super easy and yummy!

Ingredients:

1 package buckwheat soba noodles
1 tbsp. soy sauce
1 tbsp. toasted sesame oil
1 tbsp. rice wine vinegar
1 tbsp. agave nectar
2-3 green onions, chopped
1 tbsp. sesame seeds, toasted
1 c. frozen edamame beans (not in pods), optional
1/2 c. frozen corn, optional


Directions:

Cook soba noodles according to instructions. When they are almost done, add the edamame and corn and cook until they are warmed through.

When done, rinse the noodles, edamame, and corn until cooled.

Combine soy sauce, sesame oil, agave nectar, and rice vinegar with a wisk.

Put all the vegetables in a large bowl and cover with the sauce, stirring until combined.

Spread sesame seeds over the top and serve.

Here are more of them:
http://www.vegan-nutritionista.com/vegan...

Conveniently I just made myself a vegan carbonara lol.

I boiled the pasta then drained. Put it back on the heat and added vegan cream (alpro is good), garlic, vegan bacon slices (or bacos- not 100% on the vegan thing with bacos though) salt and pepper, mixed up well til warm and if you like you can add some cheezly. A good alternative to the creamy sauce you may well miss!

i like to get canned, i belive its ragu, i know its vegetarian, not 100% about vegan....anyway....saulte some onion, peppers, garlic, even fake meat if you want. after this has cooked, add the sauce and let it heat. i also like to add red pepper flakes.

There's a lovely Thai-inspired peanut sesame sauce done by Julie Hasson at http://everdaydish.tv ... Check it out. It's forgiving, so substitutions can be made to accommodate individuals with allergies.

Puttanesca is good. You can leave out the anchovies. Add marinated artichoke hearts for a twist.

Olive oil sauteed with garlic and then toss in steamed broccoli.