These 5 best homemade pasta sauces are bold, easy, and bursting with flavour, perfect for spicing up your weeknight meals. Best of all, they are quick, easy, filled with nutritious goodness, and cheaper than store-bought alternatives.
5 Easy and Delicious Pasta Sauces You Can Make at Home
There’s nothing quite like a comforting bowl of pasta, especially when it’s coated in a rich, flavour-packed sauce made from scratch. If you are tired of reaching for store-bought jars, these five homemade pasta sauces have got you covered.
From a fiery gochujang twist to a wholesome lentil bolognese, these recipes are quick, easy, and full of plant-powered goodness whether you’re craving something spicy, creamy, hearty, or fresh.
Quick and easy, these recipes are perfect for busy weeknights, lazy weekends, or meal prep.
5 Best Homemade Pasta Sauces
Spice up your pasta night with this bold and flavourful gochujang pasta! Combining the rich umami of Korean gochujang with a creamy dairy-free sauce and perfectly cooked pasta, this dish is a fusion of comfort and spice. It’s quick, easy to make, and ideal for busy weeknights or when you fancy something a little different.
This plant-based lentil bolognese is a wholesome twist on the classic meat ragu sauce. With a flavourful base of sautéed onion, celery, and carrot, plus garlic, tomatoes, herbs, and a splash of red wine, this satisfying sauce comes together in just 40 minutes, perfect for an easy weeknight dinner.
This 15-minute creamy pasta with tahini sauce is the ultimate blend of convenience and flavour. Perfect for busy weeknights, this vegan-friendly meal comes together in no time and with minimal effort.
This rocket pesto (arugula pesto) is a peppery and nutty twist on traditional Genovese pesto. Made with rocket, toasted hazelnuts, basil, and parmesan it is perfect for pasta, sandwiches, or drizzling over veggies.
Easy Tomato Sauce
I like to prepare a batch of this sauce to use throughout the week. It is so easy to
make and much tastier (and cheaper) than store-bought alternatives. It’s superb
for pasta, lasagna, or anything else that requires tomato sauce or marinara sauce.
It has a slightly chunky texture but, once cooked, can be whizzed in a blender if
you’d like something smoother. You can find the recipe in my cookbook “Less meat, More Plants” on page 312.
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