Gravy for pasta without meat: recipe with photo

It is no secret that many today do not have enough time for cooking. We spend all day studying, working, career growth, improving our physical fitness, etc. Returning home, we just don’t know what to grab. On the run, we throw pasta from a pack into boiling water, and then doubtfully examine a steaming dish that does not cause the slightest appetite. Gravy is what is needed to fill this dish with a new aroma and taste, attract attention and arouse the desire to eat it. How to cook delicious gravy for pasta?

Without meat or with meat, with cheese or vegetables, with sausages, with sausage - there are a huge variety of varieties. Any of the dishes is prepared quickly enough, and it’s easy to get the food for this. The simplest and fastest are recipe options for pasta without meat, thanks to which you can create real culinary masterpieces from a simple boiled dough. Yes, pasta, even of the highest grade, without decent gravy is an ordinary cooked dough. With gravy for pasta without meat, you can quickly, hearty and deliciously feed dinner the whole family at the end of the working day.

Preparing gravy for pasta with fresh tomatoes, cheese and soy sauce

You will need these ingredients:

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

Calorie dishes - 53 kcal. It takes about 15 minutes to cook this simple gravy for pasta without meat.

Technology Description

Thick, very tasty sauce for pasta without meat according to the recipe is very simple to prepare:

1. Tomatoes are cut crosswise, poured with boiling water and left for 1 minute. Then hot water is drained, tomatoes are poured over with cold water and the peel that has separated from the pulp is removed. Tomatoes are cut into small pieces.
2. Onions and garlic are also ground. Then the onions and garlic are fried over high heat for 4-5 minutes (as a result, the slices should lightly brown, become 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. Pieces of tomatoes should become soft, and the mixture should thicken and acquire uniformity.
4. After that add sugar, salt, sugar, soy sauce and pepper (ground black) to taste. All mix well and allow the mixture to sweat 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 finished gravy for pasta without meat with tomato dressing. Sometimes mistresses additionally grind the components with a blender to achieve a more uniform composition.

Pasta with gravy without meat can be sprinkled with grated cheese and served.

Gravy Appetizer

Some housewives serve gravy prepared for this pasta without meat as a snack. In the process of its preparation, the tomatoes are not chopped, but broken and cut into 4-6 large pieces, remove all seeds. 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 pasta without meat and vegetables?

This option of vegetable gravy will be a wonderful addition to a pasta dish. According to reviews, it is extremely tasty, so it is very popular among many housewives. In this simple recipe for gravy without meat, pasta uses the following ingredients:

• 70 grams of carrots;
• 70 grams of onion;
• bell pepper;
• 250 ml of tomatoes in their own juice;
• two tablespoons of cream;
• to taste - salt;
• one teaspoon of sugar;
• half a teaspoon of a mixture of Provencal herbs;
• one tablespoon of vegetable oil;
• one pinch of black pepper powder.

Calorie content: 61 kcal. It takes 40 minutes to cook.

Step by step recipe with photo

A simple recipe for gravy without pasta without meat is recommended by some housewives to diversify by adding 1 teaspoon of flour to the list of ingredients. But most often gravy is cooked without it. The dish is prepared 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 onions are diced. Carrots rub on a grater (medium).
2. Heat oil in a pan and fry vegetables for 10 minutes. over medium heat until soft.
3. Fresh tomatoes are cut into cubes (you can use ready-made tomatoes in your own juice). Shredded tomatoes are added to the pan. Stew vegetables with tomatoes for 15 minutes.
4. Then pour the cream, add all the spices, pepper and salt. After this, the gravy is cooked for about 5-7 minutes, until the vegetables are completely soft.

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

Puttanesca

The composition of this classic piquant Italian sauce does not contain perishable products, and in general in its preparation, which takes about 20 minutes, experts say, 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 - salt, pepper;
• 500 ml of tomatoes in their own juice;
• 50 ml of olive oil;
• olives - 20 pieces;
• 3 tablespoons of capers;
• anchovies - 4 pieces;
• three cloves of garlic;
• if desired, parmesan;
• calorie content - 183 kcal.

Step cooking

Spaghetti is boiled in boiling water, slightly salted, in accordance with the instructions on the package. If the time provided for their preparation is at least 15 minutes, the sauce will be ready while the main course is being cooked. If less - according to this recipe, gravy for pasta without meat begins to be prepared in advance.

When using fresh tomatoes, they are first cut and only then they start cooking spaghetti:

1. Garlic is peeled and chopped, and then lightly fried in olive oil. Add tomatoes and begin to simmer gravy over low heat (about 10 minutes). Fresh tomatoes are fried for 5 minutes over high heat, then the remaining ingredients are introduced and cooked for another ten minutes.
2. Cut olives and add them to the sauce. Capers are laid without slicing. Cut anchovies and pepper and also add them to the sauce.
3. Stew the gravy over low heat with constant stirring until spaghetti is fully cooked.
4. At the very end, slightly salted.
5. The pasta is thrown into a colander to make the glass water.

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

Milk based cheese sauce

To cook according to this recipe gravy for pasta without meat (cheese) you will need:

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

The calorie content of the dish is 241 kcal. It takes about 20 minutes to cook.

Dish description

Cheese creamy gravy is thick and delicate in taste. It perfectly complements the fast-cooked pasta. The use of milk base, flour (in a small amount) and butter (cream) gives the gravy a creamy velvety texture. The appetizing malleability of the dish is given by the addition of cheese, and the mustard and garlic in its composition make it taste piquant.

Cheese sauce for pasta simply and quickly at any time of the year will turn an unremarkable everyday side dish into a real festive dish.

How to cook

Act as follows:

1. Melt butter over low heat and add a clove of garlic, chopped into small slices. Fry it for 1-2 minutes to flavor the butter.
2. After the aroma of garlic is revealed and the vegetable is slightly browned, it can be extracted from the oil. He will no longer be needed.
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, the fire is reduced and the sauce is boiled for another 5-7 minutes.
5. Then the sauce-boat is removed from the fire, mustard is added, pepper and salt to taste.
6. Hard cheese (grated) is mixed into the mixture. The gravy boat is returned to the stove and the mixture is cooked over low heat for about 1-2 minutes.

After the cheese is melted and the sauce 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-cooked pasta. Dishes are thoroughly mixed and served at the table. If desired, each portion can be sprinkled with grated cheese.

Tomato Paste Gravy Option

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

• 2 tbsp vegetable oil;
• one onion;
• to taste - salt and sugar;
• 2 cloves of garlic;
• 1 tbsp. l wheat flour (with a hill);
• 2 tbsp. l tomato paste (25%);
• 500 ml of water (cold drinking);
• 1 bay leaf;
• 1 tsp mixtures of Italian dried herbs;
• if desired - 2-3 branches of parsley.

The calorie content of the dish is 86 kcal. Prepares for half an hour.

Technology

Act as follows:

1. Vegetable oil is heated over medium heat.
2. Add onions, chopped in small cubes, salt and sugar (a pinch). With periodic stirring, fry the onions for seven minutes (until completely soft and golden brown).
3. Then add the peeled and chopped garlic cloves. Constantly stirring, fry for another 1 minute, until the garlic is browned.
4. Sift flour into a pan (or sprinkle it with a thin layer). Fry the mixture for about another 2-3 minutes. As a result, it should acquire a golden hue and a peculiar “nutty” flavor. When the flour is mixed with vegetables and butter, it will curl up into small lumps. They continue to be fried until a golden color appears.
5. Then a little tomato paste is added to the pan and fried for about 1-2 minutes, until the pasta darkens. After that, slightly reduce the fire. If the paste concentration is below 25% (this is indicated on the package), the amount of tomato paste added is increased to three tablespoons.
6. Next, cold water is gradually poured into the mixture in small portions and, stirring it with rubbing movements, is dissolved. First, a small amount of water should be poured (one third or half of the total volume), and when the mixture reaches homogeneity, the rest is poured. It should be noted that water is certainly added cold. When hot water is added, the flour will instantly “boil”, as a result, the gravy will thicken poorly, it will become lumpy, and it will be impossible to dissolve the resulting lumps.
7. Then the mixture is brought to a boil. After boiling the gravy, add a little dried herbs (to taste), in accordance with the recipe - ground black pepper, salt, sugar and bay leaf.
8. The pan is covered with a lid and, stirring occasionally, cooked over low heat for another 15 to 20 minutes. Stewing gravy during this time will allow in its entirety to reveal its rich and deep taste. The color of the dish should change - instead of orange, become a noble red.

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