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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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Light Spaghetti Sauce
From: Julie Bernstein

Here is a good marinara recipe from (of all places) Consumer Reports, March 1996.
The original recipe calls for olive oil but I prefer to saute in water (which makes the recipe much lower in fat).
I make lots and freeze it in ice cube trays, then put the cubes in freezer bags and use as needed.

Serving Size : 12 Preparation Time :0:40

  • 2 tablespoons extra virgin olive oil
  • 2 large garlic cloves -- minced
  • 1/2 cup onion -- chopped
  • 2 28 oz cans crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil -- chopped
Heat olive oil in a 3- to 4-quart saucepan.
Add garlic.
Cook and stir constantly over medium-low heat for about 2 minutes, making sure the garlic doesn't brown.
Add onion and, stirring frequently, continue cooking for about 8 minutes or until the onion is soft and golden.
Add tomatoes, salt, and pepper, and bring to a boil.
Reduce heat to low and simmer for 25 minutes, stirring occasionally.
Add fresh basil and simmer 5 minutes longer.
This recipe yields about 6 cups.