How to Make Delicious Vegetable Pasta Sauce (Lactose Free)

How to Make Delicious Vegetable Pasta Sauce (Lactose Free) Delicious, fresh and tasty.

Vegetable Pasta Sauce (Lactose Free). These creative, non-marinara, homemade pasta sauce recipes will come in handy when you want to give red sauce a rest. We'll always love you, marinara, but it's time we started seeing other homemade pasta sauces. From a vibrantly green herb-focused linguine to a throw-together pantry.

Pesto and marinara are just the beginning.

As someone who is lactose intolerant and loves Italian cream-based sauces, I have searched high and low for a decent, easy to make recipe for.

Pasta sauces often contain other fruits and vegetables, including olives, onions and artichokes.

You can have Vegetable Pasta Sauce (Lactose Free) using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegetable Pasta Sauce (Lactose Free)

1. It’s 1 packages of Melissas Extra Firm Tofu.

2. You need 1/2 cup of Spinach.

3. You need 1 cup of Zucchini.

4. Prepare 3 cup of Cabbage.

5. It’s 2 of Potatos.

6. You need 2 cup of Vegetable broth.

7. You need 1 of Habanero Pepper.

8. Prepare 1 of Jalapeño Pepper.

9. Prepare 29 oz of can Tomato Sauce.

10. You need 1 tbsp of EarthBalance (extra virgin olive oil blend) vegan butter.

11. Prepare 2 tbsp of RealLemon Juice.

12. It’s of onion powder.

13. You need of garlic powder.

14. Prepare of oregano.

15. It’s of basil.

16. Prepare of greek blend seasoning.

Both baking soda and lactose-containing products can help reduce the acidity in tomato-based sauces.

Typically, you'll only need to add baking soda or butter to your tomato-based pasta sauce — not both.

This authentic homemade Italian pasta sauce recipe is a family secret and is made using fresh tomatoes, herbs, and lots of love!

When I married into the family, I became privy to Nonna's (my husband's grandmother) pasta sauce recipe that uses pre-canned tomato sauce and diced tomatoes.

Vegetable Pasta Sauce (Lactose Free) instructions

1. Prepare tofu: cut tofu into slices.. and press for 45 minutes to remove excess water. peel potatos..

2. Cut up the zucchini, cabbage, and potato.

3. In a blender or food processor pureé the tofu, spinach, zucchini, cabbage, potato, broth, habanero pepper, jalapeño pepper, and RealLemon Juice..

4. Add blended ingredients to crockpot, then add the tomato sauce, earthbalance butter, basil, oregano, greek blend seasoning, garlic powder and onion powder..

5. Cook for 4 to 5 hours or until done..

A delicious pasta sauce recipe, wonderful for spaghetti but also great on eggplant parmesan and homemade ravioli!

I used vegetable broth instead of almond milk simply because I needed to get rid of it.

I freeze everything except fresh vegetables and fresh fruits although Thanks for the great recipe!

I'm a little lactose intolerant but I love cream based pasta sauces, this is.

This fresh sauce is yummy, low in calories and a great vegetarian alternative for a spaghetti sauce.