Vegan spaghetti sauce. Vegetarian pasta with vegetables: recipes

Suddenly you feel that your diet has become monotonous and you want to change something, we suggest trying vegetarian pasta.

We share with you recipes for pasta without meat.

Walnut paste

• pasta - 400 g
• walnuts -100 g
• cream - 150 g
• olive oil - 1 tbsp. l.
• parmesan - 50 g
• nutmeg to taste
• salt, pepper - to taste
• green onions - optional

Chop the walnuts and place in a saucepan, leaving a small handful to garnish. Pour the cream over the nuts, add 25 g of grated Parmesan and olive oil. Season with salt, pepper and sprinkle with nutmeg. Stir and heat over medium heat until the sauce thickens.

Boil the pasta in boiling salted water, observing the time indicated on the package. Throw in a colander and add to the prepared sauce. Sprinkle with remaining nuts and Parmesan cheese and chopped green onions before serving.

Vegetarian lasagna with eggplant

• mozzarella - 500 g
• zucchini - 3 pcs.
• eggplant - 2 pcs.
• ready-made dry lasagna sheets - 12 g
• tomato sauce - 1 l
• olive oil -100 g
• grated hard cheese - 2 tbsp. l.
• planning crackers - 2 tbsp. l.
• salt, pepper - to taste
• basil - 1 bunch

Preheat oven to 200 degrees. Then cut the mozzarella into slices and drain. Cut the courgettes and eggplants into slices. Season with salt, pepper and fry in a regular skillet.

Grease a baking dish, place 2 lasagna sheets side by side, brush with tomato sauce. Place the eggplant, zucchini and mozzarella in the next layer. Continue to lay out the ingredients, alternating layers. Sprinkle each leaf with basil leaves and drizzle with olive oil. On top of the last layer of tomato sauce, apply a mixture of cheese and breadcrumbs. Bake for 30 minutes.

Pasta with mushrooms in a creamy sauce

• champignons - 400-500 g
• onions - 2-3 pcs.
• vegetable oil - 100 ml
• cream - 20% 0.5 l
• dry white wine - 0.25 cups
• salt, pepper - to taste
• dry italian herbs
• pasta -250-300 g
• Parmesan cheese - 50 g

In a large saucepan, bring water to a boil, add 2 tsp. salt and 1 tbsp. vegetable oil. Place the paste in a saucepan and stir to prevent it from sticking to the bottom. Cook the pasta according to the time indicated on the package. Before putting the pasta in a colander, pour out some of the water (1 cup) in which it was cooked. The secret is that this is a wonderful starchy broth that can be added to the sauce if necessary. After you have thrown the pasta into a colander, transfer it back to the saucepan, add 2 tablespoons. vegetable oil and stir.

Moving on to the sauce. Peel the mushrooms carefully and rinse under running water. Never put mushrooms in water - they have a loose structure and are instantly saturated with moisture, which will impair their taste.

Then chop up two large onions and mushrooms. Preheat a skillet and fry the onions in it. Add the mushrooms and fry with the onions for about 20 minutes. Stir and make sure that the onions and mushrooms do not burn. Add dry white wine to them. Simmer mushrooms and onions in wine for 3 minutes. During this time, the alcohol will completely evaporate, only sourness and aroma will remain.

Now add cream to the pan, salt and pepper if necessary. Stir and simmer the sauce over low heat for 5 minutes. Add dry Italian or Provencal herbs, stir, let the sauce simmer for another minute. Add a tablespoon of grated cheese to the sauce. Mix well. Try adding salt and pepper if needed. Combine sauce and pasta and stir well.

Fast pasta with tomatoes and basil

• pasta - 3 handfuls
• tomato - 5-6 pieces
• fresh basil - 15-20 large leaves (preferably green)
• olive oil for frying
• salt to taste
• grated parmesan - 3-4 tbsp. spoons (optional)

In a large saucepan, bring the water to a boil, season with salt and add the pasta. Cook for as long as indicated on the package.

Meanwhile, cut the tomatoes into small cubes and rinse the basil. Gently add the tomatoes to a preheated frying pan with olive oil. Cover and simmer for 2 minutes. Then add the basil and continue simmering with the lid closed for about 2 minutes.

Throw the paste into a colander and rinse lightly under cold running water. Shake the colander and then add the pasta to the tomato and basil skillet. Stir and simmer for another 2 minutes. When serving, sprinkle with grated Parmesan on top.

Pumpkin Pasta by Jamie Oliver

Ingredients:

• Pumpkin - 500 g (already peeled and cut into pieces)
• Pasta - 250 g
• Onions - 1 pc.
• Garlic - 2 cloves
• Chicken or vegetable broth - 200 g
• Thyme

Heat butter and olive oil in a skillet, fry the onion and garlic in them until transparent. Then add pumpkin and sprinkle with thyme. Fry for 5 minutes.

Boil the pasta according to the instructions on the package. While it is cooking, pour the broth into the pumpkin and simmer over low heat, covered for about 20 minutes, until it becomes soft. Mash the pumpkin until puree. Add the paste to the pumpkin and stir. Add olive oil to taste.

Arabiata paste

• pasta - 300 g
• hot pepper - to taste
• garlic to taste
• tomato paste - 400 g
• olive oil

Place the garlic and pepper in a blender. Grind. Heat the olive oil and sauté the garlic and pepper in it. Add tomato paste. Cook until the paste thickens. Now cook the pasta until al dente. Then mix it with the sauce. Serve hot.

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Every person who has visited hospitable Italy at least once, not only admired its indescribable beauty, but also tasted the masterpieces of national cuisine with pleasure. The main dish that is the pride of skilled craftsmen is Italian pasta. Getting a dish at home is not so difficult after learning the secrets of its preparation.

Ingredient composition:

• pork (Pancetta brisket) - 100 g;
• eggs - 3 pcs.;
• Pecorino Romano cheese - 120 g;
• spaghetti - 450 g;
• olive oil - 50 ml;
• salt, pepper, basil.

Cooking method:

1. Boil spaghetti in slightly salted drinking water, taking into account the following proportions: per liter of liquid - 100 grams of product. We determine the readiness of flour products according to the al dente state, in which the pasta on the outside is made soft, but inside it remains slightly hard.
2. Beat the eggs, add ½ the amount of grated cheese, season with salt and pepper.
3. Cut the pork into small pieces, fry until golden brown, leave in a plate for a while.
4. Instead of meat, lay out the cheese mixture and cook, constantly stirring the mass until the eggs curl.
5. We return the bacon to the pan, add the remaining shavings of cheese, place the spaghetti on top of the spaghetti. We quickly and actively stir the food, bring the sauce to a ready state and decorate the food with basil sprigs.

The presented recipe shows Carbonara pasta in the classic version of preparation. However, there are a huge number of variations of such a dish with the addition of various components.

With eggplant

Grocery list:

• pasta colorata (pasta with paprika) - 130 g;
• cheese (choose a soft variety) - 120 g;
• eggplant;
• cream (fat content 20%) - 100 ml;
• Sweet pepper;
• tomatoes - 3 pcs.;
• clove of garlic;
• lean oil - 40 ml;
• salt, provencal herbs, pepper.

Cooking procedure:

1. We boil the pasta in accordance with the rules recommended above.
2. Divide the pure eggplant into cubes, which are quickly fried in oil until pink.
3. Add tomatoes cut into the same pieces. Season the composition with salt, pepper and Provencal herbs. We continue cooking for 3 minutes with constant stirring of the components of the dish, then turn off the heat.
4. Put the pasta on a plate, place the vegetable sauce on top. We attach strips of chopped sweet pepper (without seeds) and complete the assembly of the food with slices of cheese and herbs.

This is how, quickly and simply, a delicious pasta with eggplant in Italian appears on our table.

Cooking with shrimps

A set of products:

• cheese (preferably "Parmesan") - 100 g;
• bulb;
• pasta - 250 g;
• olives (olives) - 40 g;
• large tiger prawns (others are possible) - 300 g;
• chives - 2 pcs.;
• olive oil;
• pepper, salt, spices, herbs.

Cooking steps:

1. We boil the pasta in a known way. To make the pasta in Italian, be sure to study the manufacturer's instructions on the rules for preparing the product. Add olive oil to the boiled products.
2. We clean the shrimp from shells, heads and tails. We cut the underwater inhabitants in half, remove the dark stripes.
3. Heat oil in a frying pan, in which we place thyme sprigs. When the fat is saturated with fragrant grass, we move it to the side of the dishes, then very quickly fry the seafood in a fragrant composition.
4. Pour a little vegetable fat into a separate frying pan, into which we spread the garlic cut into slices and chopped thyme. After a few seconds, add chopped onions, chopped tomatoes, olives divided into rings and prepared herbs.
5. Fry the components of the sauce until soft, place the shrimps in it and heat the dish for two minutes.
6. Put the hot pasta on a plate, making the pasta in the form of a nest. Place the shrimp sauce in the middle and sprinkle the food with parmesan, which has been broken into pieces.

Decorate the dish with three tiger individuals, parsley and basil leaves. Unusually delicious beauty is ready for tasting!

Pasta Bolognese with minced meat in Italian

Required components:

• tagliatelle pack - up to 450 g;
• tomatoes - 150 g;
• minced beef - 500 g;
• white wine - 120 ml;
• ready-made broth - 300 ml;
• sweet carrots - 100 g;
• pork (bacon) - 200 g;
• cream - 100 g;
• chives - 3 pcs.;
• celery - 40 g;
• bulb;
• oil (olive and butter) - 30 g each;
• salt, basil, pepper.

Cooking technology:

1. Boil Tagliatelle. This paste is specially made for Bolognese.
2. We clean and rinse the vegetables. Cut the onion into strips, chop the celery stalk with thin plates. Coarsely rub the carrots, chop the chives.
3. Pass the vegetable slices in a frying pan with vegetable and butter fat. We heat the food for 5 minutes over medium heat.
4. Divide the bacon into thin slices and fry in a separate pan. When a sufficient amount of fat is melted, put the ground beef in it and cook, stirring with a wooden spatula.
5. Pour in wine, continue cooking until the alcohol evaporates, then add beef broth, finely chopped tomatoes and vegetable composition. Season the dish with salt and pepper. You can use different spices, but dried basil is a must!
6. We simmer the products for about an hour over low heat, covered. At the end of the process, add the cream and finish cooking after starting a new boil. Put the pasta on a dish, place the hot sauce in the center.

In terms of its popularity, pasta with minced meat in Italian is comparable only to French béchamel sauce. It is no coincidence that stew Bolognese is increasingly appearing on our daily and festive menu.

With Chiken

Poultry meat in sunny Italy is as popular as in our country. Perhaps for this reason, pasta with chicken immediately gained universal acceptance.

Grocery list:

• fresh champignons - 300 g;
• pasta - 400 g;
• chicken fillet - 400 g;
• bulb;
• low-fat cream - 30 ml;
• cheese - 250 g;
• olive oil, salt, pepper, herbs.

Cooking method:

1. Free the fillet from the films, cut into small pieces.
2. We clean the mushrooms, rinse and dry immediately with napkins. Champignons, like all mushrooms, quickly absorb liquid, which significantly impairs their taste, so we do not keep the product in water for a long time.
3. Divide the mushrooms into thin plates. Chop the onion into cubes. Rub the cheese coarsely.
4. Boil the pasta in accordance with the manufacturer's instructions, drain the liquid through a colander, process the pasta with olive oil.
5. Fry the onion in vegetable fat and add the fillet parts. We continue cooking for another 10 minutes, after which we add mushrooms, salt, pepper, spices. We leave the products to simmer for a quarter of an hour.
6. Now pour in the shavings of cheese and pour in not very heavy cream. Mix well the components of the dish, heat until a slightly thick consistency of the dish is formed.

Traditionally, we spread the hot chicken pasta on a plate, sprinkle the dish with the remaining cheese shavings and decorate with herbs.

With tomato sauce

The peculiarity of Italian tomatoes is their extraordinary sweetness and very thin skin. No wonder the tomato sauce pasta tastes so strong.

List of products:

• spaghetti - 300 g;
• olive oil - 70 ml;
• cherry tomatoes - 300 g;
• cheese - 130 g;
• chives - 3 pcs.;
• mashed tomatoes - 600 g;
• salt, pepper, basil, fresh herbs.

Cooking a dish:

1. Boil the pasta, put it in a colander, place it in a deep bowl and season with olive oil.
2. Heat vegetable fat in a frying pan and fry pure cherry tomatoes in it. When they become soft, add finely chopped garlic, and after 2 minutes add the grated tomatoes.
3. Mix everything and simmer for another 3 minutes. Season the sauce with pepper and salt, sprinkle with chopped herbs and dried basil.

We spread the pasta in a deep plate, pour over the aromatic sauce and decorate the dish with cheese shavings.

Italian pasta with pumpkin

The best way to get a quick, filling, and healthy lunchtime dish is to make Italian Pumpkin Pasta!

Required components:

• onion - 1 head;
• sweet carrots;
• chives - 3 pcs.;
• pumpkin - 600 g;
• lean oil;
• Italian pasta - 300 g;
• pepper, salt, nutmeg, parsley.

Cooking sequence:

1. Separate the peel and all the seeds from the sweet pumpkin, cut the vegetable into small cubes. Chop the onion into small strips, rub the carrots coarsely.
2. Grind the chives, brown the pieces in a pan with oil, then put the prepared vegetables to them. Season everything with salt and a little grated nut. Mix everything and simmer for about 20 minutes until the pumpkin is soft.
3. Boil pasta. For this dish, they must be short, such as rigatoni or gemelli. We attach the pasta to the vegetables, cook for another 2 minutes. If the food seemed a little dry, add a little liquid in which the flour products were cooked.

The resulting dish will be even tastier if sprinkled with chopped croutons, grated garlic and fried until golden brown.

With pork tenderloin

Ingredient composition:

• Parmesan cheese - 100 g;
• turnip onions - 2 pcs.;
• chili pods - 2 pcs.;
• tomato puree - 800 ml;
• cherry tomatoes - 12 pcs.;
• pork tenderloin - 500 g;
• olive oil - 60 ml;
• green basil, salt, pepper.

Cooking method:

1. Boil the paste until slightly solid and drain with liquid in a colander. We leave in a bowl, sprinkle with fragrant oil.
2. We wash the meat well, cut off the films, tendons, excess fat. Divide the piece into thin strips, which we fry for 8 minutes in oil until golden brown.
3. Add onion, halved cherry and chopped greens to the pan with meat.
4. Remove the seeds from the chili pods. If desired, we leave them in order to make the food more spicy. Grind the hot vegetable and attach it to the rest of the dish.
5. After 3 minutes, put the tomato puree here, season the dish with salt and pepper. Mix everything and simmer for 10 minutes, closed.

Put the hot pasta on a plate. Place the aromatic sauce in the middle of the pasta slide and sprinkle the food with Parmesan pieces.

With creamy pesto sauce

Components of the dish:

• cheese - from 150 g;
• spaghetti - 300 g;
• bacon - 100 g;
• cream (fat content 20%) - 180 ml;
• olive oil;
• Pesto sauce - 1 tsp;
• salt pepper.

Cooking features:

1. Boil the pasta in salted water, put it in a colander, place in a bowl and sprinkle with fresh oil.
2. We buy Pesto sauce in a specialized store or get it at home. To do this, combine 4 cloves of garlic, 180 ml of olive oil, 50 ml of lemon juice, 100 g of pine nuts, 2 bunches of basil and 100 g of Parmesan in a glass of a blender.
3. Grind the composition until smooth. We use part of the sauce for our dish, save the rest of the product in a sealed container in the refrigerator.
4. Finely chop the bacon, place in a frying pan and fry over low heat. When the meat is golden brown add Pesto and fresh cream. We continue heating the food until the composition thickens slightly.
5. chives - 4 pcs.;
6. pasta - 450 g;
7. Sweet pepper;
8. tomatoes - 300 g;
9. carrot;
10. lean oil;
11. chili pod, salt.

Cooking process:

1. Boil the pasta in the usual way.
2. Chop the "blue ones" into small strips, finely chop the onion and fry the vegetables in oil.
3. Scald the tomatoes and immediately dip them in cold water, remove the skin and cut the pulp into cubes. We place the vegetables in a separate bowl, where we fry them for 2 minutes along with the peppers, chopped into strips (we remove the seeds in advance).
4. Combine the ingredients cooked in both pans, add herbs, chopped chives, salt and pepper. Mix everything well.

We decorate the pasta with vegetables in a beautiful dish, in the center of which, as always, we spread the aromatic sauce.

Italian recipe with green pea sauce



Ingredient composition:

• turnip onions - 2 pcs.;
• ready-made crab;
• ditalini paste (hollow short tubes) - 200 g;
• Italian "Pancetta" (a kind of brisket or bacon) - 100 g;
• olive oil - 100 ml;
• Parmesan cheese - 30 g;
• green peas - 400 g;
• cherry tomatoes - 150 g
• chili pepper - 10 g.

Cooking method:

1. Boil the pasta until al dente. We already know well the secret of obtaining such pasta. In the meantime, they are "resting" in a bowl, enjoying olive oil, we will organize a worthy "company" for an exquisite product.
2. Cut the pancetta into small pieces and fry in a skillet with butter along with finely chopped onions. Attach half of the peas to the golden pieces and heat until they begin to "shrink".
3. We put the contents of the dishes in a blender, punch the food well, and then grind it through a fine sieve grid. Heat the rest of the green component for a minute in a frying pan with butter, then combine with the paste and mix the mass well.

Put the green pea sauce in a deep plate, place the pasta on top. Decorate the dish with a luxurious crab and finely chopped chili.

Making Italian pasta at home is a snap. Minimum effort and maximum desire - this is the main "ingredient" of a delicious dish!

The vegetarian pasta, which has a wide variety of recipes, is one of my favorites. Especially pasta with Arugula and Cherry tomatoes. We put a full kettle of purified water to boil, and a saucepan on the strongest fire. Next, put a frying pan with olive oil on medium heat. While everything is warming up, wash the Cherry tomatoes, Arugula, peel the garlic. The latter is very finely chopped and tossed into the pan. Fry, stirring occasionally, for a minute. Cut the cherry tomatoes into halves or quarters. Once I laid out one interesting article about , I advise you to read and see the photos. Put cherry tomatoes in a pan, salt and pepper, add dry oregano and fry, stirring occasionally, for 5 minutes. Vegetarian pasta with Cherry tomatoes and Arugula is almost ready, in fact Pour water into a saucepan, as soon as it boils, put 1 teaspoon in 1 liter of water, stir and add spaghetti. We cook exactly as much as is written on the package. When buying pasta, be sure to choose a good, Italian, durum wheat. Unfortunately, domestic pasta is not good for anything and is boiled down without even having time to blink an eye. Read another article about , it has a lot of different little things, secrets.

Cut the arugula in half, put it to the tomatoes, mix. We shift the cooked spaghetti there in the pan and mix well again. It will turn out very tasty, I assure you! Vegetarian pasta with cherry tomatoes and arugula is ready. Put on plates and eat immediately! What beautiful and bright colors, summer is right on your plate! Optionally, sprinkle with finely grated Parmesan cheese, although spaghetti with Cherry tomatoes and Arugula is more of a vegan version of the pasta, as for me. Therefore, in the photo 😉
Summing up the results.

Vegetarian pasta with cherry tomatoes and arugula. The recipe is short

1. We put a full kettle of water to boil, put a saucepan on a high heat, on a medium - a frying pan with olive oil.
2. While everything is warming up, wash the Cherry tomatoes, Arugula, peel the garlic.
3. Chop the garlic finely, halve the cherry tomatoes and the arugula leaves.
4. Put the garlic in a pan, fry for 1 minute, stirring occasionally, put cherry tomatoes in the trail, salt, pepper, sprinkle with Oregano and fry, stirring occasionally, for 5 minutes.
5. As soon as the water boils, pour it into a heated saucepan, put 1 tsp of salt in 1 liter of water, mix and cook the pasta in it as much as it is written on the pack.
6. Put arugula to the tomatoes, stir, add the cooked pasta, stir, remove from heat.
7. Place on plates and sprinkle with grated Parmesan cheese, if desired.
8. Now you know how to make Vegetarian Cherry Tomato and Arugula Pasta!

In two versions! And remember that you are more talented than you might imagine. Enjoy your meal!

It can be prepared very quickly and often from improvised ingredients. If in the off-season and in winter you want hearty options (and there are a million of them), then in the summer your soul asks for light, vegetable with fresh herbs. In addition, in the heat, the pasta goes well cold. We have collected 10 recipes for vegetarian and vegan pasta, each of which can be further improved according to your taste and taking into account your own beliefs - whether you add cheese or a ham brought from the holiday.

Capellini with broccoli and garlic

INGREDIENTS (for four):

1 pack of cappellini

a head of broccoli

a couple of cloves of garlic

salt, spices to taste

COOKING:

Bring water to a boil, add salt and fresh garlic to it. Place the cappellini in a saucepan and cook for 1 minute.

Divide the broccoli into florets, add to the pasta and cook for another 2 minutes until tender.

Drain and serve with a little garlic and seasoning to taste.

If you don't have a cappellini at hand and you are too lazy to run to the store for this type of pasta, replace it with any other one. In this case, at the first stage of cooking, the cooking time should be increased by checking the instructions on the packaging of your pasta.

Cold pasta with sesame oil and bell pepper

INGREDIENTS (for two):

pasta to taste

2 tbsp. l. sesame oil

soy sauce

½ tsp cayenne pepper

1 red pepper, cut into strips

1 bunch of cilantro

COOKING:

Cook the pasta following the instructions on the package.

Toss it with sesame oil, soy sauce, and cayenne pepper.

Add chopped red pepper and cilantro and stir again.

Cover the pasta and refrigerate for at least 1 hour. Serve cold.

Pesto and spinach pasta

INGREDIENTS (for two):

pasta to taste

175 g of nuts: walnuts and pine nuts are fine

125 g basil leaves

3 cloves of garlic

2 tbsp. l. hard goat cheese, grated

200 ml olive oil

4 large handfuls of spinach

COOKING:

Grind nuts, basil, garlic, cheese and olive oil in a blender.

Simmer the spinach in a skillet, using a couple tablespoons of water instead of oil.

Add pesto to the paste (start with three tablespoons - base on taste) and spinach, serve. Store the leftover pesto in the fridge, it will easily last up to two weeks, but we bet you will eat it much sooner.

Pasta with goat cheese and mushrooms

INGREDIENTS (for two):

pasta to taste

1 tbsp. l. olive oil

3 tbsp. l. dry white wine

150 ml vegetable broth

100 ml cream (or 250 ml cream,
if you do not take vegetable broth)

110 g goat cheese

1 small bunch fresh parsley

200 g of your favorite mushrooms

dry rosemary, basil and thyme

1 clove of garlic

salt and pepper

COOKING:

Fry the mushrooms and cook the pasta following the instructions on the package.

Combine olive oil, wine, broth and cream in a saucepan, bring to a boil and simmer over low heat until the liquid is halved.

Add parsley, goat cheese, salt, pepper and garlic.

Continue cooking, stirring frequently, until the sauce is thick and smooth.

Add the herbs to the sauce, stir with the mushrooms, place on the pasta and serve immediately.

Pasta with pumpkin and sage

INGREDIENTS (for four):

pasta to taste

3 cloves of garlic, minced

½ onion, diced

2 tbsp. l. olive oil

120 ml vegetable broth

120 ml soy milk (or any
vegan milk replacer)

360 ml pumpkin, brought to the consistency of mashed potatoes (you can take canned or fresh, but you have to cook it in advance)

1½ tsp dried sage

salt and pepper to taste

chopped walnuts or cedar
nuts (optional)

COOKING:

Prepare the paste following the instructions on the package.

Fry the garlic and onion in olive oil. Reduce heat to low and add vegetable stock, soy milk, pumpkin, and sage to the skillet. Simmer for 8-10 minutes.

Add salt, pepper and nuts. Stir, remove from heat and serve with pasta.

Asian style curry pasta with vegetables

INGREDIENTS (for two):

pasta to taste

2 tbsp. l. olive oil

1 green pepper, chopped
into thin strips

1 onion, finely chopped

2 cloves of garlic, minced

chili sauce with garlic, to taste

3 tbsp. l. curry powder

2-3 st. l. soy sauce

COOKING:

Cook the pasta following the instructions on the package.

Fry the onions, bell peppers and garlic in olive oil until soft, add the chili sauce and stir well.

Reduce heat and add soy sauce and dry curry to vegetables. Simmer a little so that the sauce saturates the vegetables properly.

Toss vegetables and pasta, serve.

Pasta with avocado and tomatoes

INGREDIENTS (for two):

pasta to taste

1 medium tomato, diced

1-2 stalks of green onions, finely chopped

1 large ripe avocado

¼ teaspoon finely grated garlic

juice from ¼ lemon

salt and pepper to taste

COOKING:

Prepare the paste following the instructions on the package. Before draining the water, save about a glass - you will need the liquid to adjust the thickness of the sauce.

Mash the avocado in a bowl, add garlic and lemon juice, salt and pepper to it. Mix well.

Add some of the water left over from the pasta to the sauce. Combine the resulting sauce with tomatoes, green onions and pasta.

Tagliatelle with caramelized
onions and yogurt

INGREDIENTS (for two):

146 g tagliatelle

425 g onions (about 4 medium onions), chopped thinly

2 tbsp. l. olive oil

1 bay leaf

1 cinnamon stick

1 clove of garlic, minced

50 g Greek yogurt

1½ tbsp. l. milk

2 tbsp. l. chopped fresh dill

15 g butter

¼ h. L. ground cayenne pepper

feta cheese for serving

COOKING:

Place the onion, olive oil, bay leaf, and cinnamon in a heavy-bottomed skillet. Simmer over medium heat, stirring occasionally, until the onions are golden brown, add the garlic and cook for another 2 minutes.

Add some water to the skillet, cover, reduce heat to low, and simmer for about half an hour until the onions are caramelized. Make sure that the water evaporates and the onions do not burn. At this point, if the onions don't caramelize well, you can add a teaspoon of sugar and lemon juice to remove the excess sweetness.

Evaporate excess liquid from the pan.

Boil the pasta. When it's almost done, add the yogurt and milk to the onion pan. Heat, but do not bring the sauce to a boil.

Mix pasta and onion, add fresh dill.

Melt the butter in a skillet and add the cayenne pepper to it, cook for 20 seconds.