Chocolate lab makes tomato juice

Chocolate lab makes tomato juice

Just add tomato’s.
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Question by acegirl94: Non-tomato speghetti sauces?
I don’t really care that much for tomato sauces and alfredo sauce anymore, so does anyone know any non-tomato based and non-alfredo sauces for pastas?

Don’t get me wrong, alfredo and tomato sauces are good, but I want to try something different!

Best answer:

Answer by IluvJake
not really a sauce, but you could put regular cheese & salt & pepper.

Or, butter, salt & Pepper

Give your answer to this question below!

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  1. There’s pesto sauce (the green paste).

    You can also mix up olive oil, crushed garlic, and shredded cheese and toss it in with the pasta after it’s drained.

  2. Cold Sesame Noodles

    5-tbsp sesame seeds
    5-tbsp soy sauce
    1/4-cup chunky peanut butter
    2-tbsp rice vinegar
    2-tbsp light brown sugar
    1-tbsp grated ginger
    2-garlic cloves, minced
    1-tsp Tabasco
    1/2-cup hot water
    1-tbsp salt
    1-lb fresh Chinese egg noodles (or 12oz dried spaghetti)
    4-scallions, sliced thin
    1-medium carrot, peeled & grated
    1-red bell pepper, sliced thin

    In a small skillet over medium heat, toast the sesame seeds until golden & fragrant, stirring for about 10 minutes
    Set aside 1-tbsp of the sesame seeds
    In a blender, puree the remaining 4-tbsp sesame seeds with the soy sauce, peanut butter, vinegar, sugar, ginger, garlic and Tabasco until smooth, about 30 seconds
    With the machine running, pour in the hot water 1-tbsp at a time until the sauce has a consistency of heavy cream (may not need all the water)
    Cook the noodles according to package directions
    Drain & rinse the noodles under cold water until cool
    Shake out the excess water and transfer to a large bowl
    Add the scallions, carrot, red pepper and sesame sauce
    Toss to combine
    Sprinkle with reserved sesame seeds

    This is supposed to be a cold salad, but there shouldn’t be anything wrong with it if served hot

    Picture available at source link

    Sun-Dried Tomato Pesto

    1-clove garlic
    1/2-cup oil packed sun-dried tomatoes, drained
    2-tbsp chopped fresh basil
    2-tbsp pine nuts
    1/8-tsp pepper
    Salt to taste

    Process all in a food processor
    Serve in hot cooked noodles, or as flavouring in a cream sauce for over noodles
    Just add a little to any recipe that you want to add some flavour, such as an omelet, or soup
    Lasts a week in the fridge


    3- bunches fresh basil (about 2 cups leaves)
    2-tbsp pinenuts
    1-tbsp oil
    2-cloves garlic
    Salt & pepper
    3-tbsp grated Parmesan cheese

    Place oil and pinenuts in a small saucepan
    Cook over low heat until pinenuts are golden; drain immediately
    Place basil leaves, pinenuts, peeled garlic, salt and pepper in food processor
    Process until mixture is finely chopped and smooth
    With processor still going, add oil in a thin stream
    Process further 1 second
    Turn basil mixture out into a bowl
    Add the Parmesan cheese and mix until combined
    Serve over your favorite pasta

    Serves 4-6
    Pesto freezes well: do not add cheese when freezing
    Add cheese after pesto has thawed

  3. Pesto sauces are usually non-tomato and non-alfredo. I like Basil Pesto. Its usually Basil, a little parmesan cheese, olive oil, and sometimes nuts and garlic.

    If it sounds like something you might like, you can find dozens of recipes by searching “Pesto Sauce” or “Basil Pesto Sauce”

  4. Mussels in white wine and garlic sauce over spaghetti

  5. Cream, Cheese, Garlic sauce!*

  6. Garlic-mushroom sauce —

    1 lb button mushroom, snipped into pieces
    2 cloves garlic
    1/4 cup chicken stock
    1/4 cup canned milk or whipping cream

    1Saute mushrooms in oil til golden.
    2Add stock, parsley, garlic, milk.
    3Simmer 3-4 minutes or til thick.


    Spinach, Olive and Chilli Tomato Sauce for Pasta —

    1 teaspoon olive oil
    1 clove garlic, crushed
    1 medium onion
    2 1/2 cups ripe tomato (you could use canned)
    2 teaspoons tomato paste
    1-2 small chile, chopped
    2 teaspoons fresh basil
    1 teaspoon dried oregano (I use 1 tablespoon fresh)
    black pepper
    40 g kalamata olive, pits removed and chopped
    2 cups spinach (wash well and remove the tough stems)

    1) Heat the oil and cook the garlic and onion gently until the onion is transparent.
    2) Add the tomatoes, paste, chillies, herbs and pepper and heat stirring until the tomatoes soften and release their juices.
    3) Add the olives, and heat until the sauce reaches desired consistency.
    4) Stir through the spinach until warmed through.
    5) Serve over any pasta you enjoy.


    Olive Sauce for Pasta —

    1/4 lb pimento stuffed olive
    1/4 lb black olive, stoned
    3 cloves garlic, finely chopped
    1/4 lb unsalted butter
    6 fluid ounces tomato juice

    1) Roughly chop the olives.
    2) Gently fry the garlic in the butter until just beginning to brown, and then pour in the tomato juice.
    3) Bring to the boil then add the olives and cook for a few minutes.
    4) Serve hot mixed/tossed with pasta.


    Gorgonzola Sauce for Pasta —

    1/2 lb gorgonzola, crumbled
    1 cup creme fraiche

    1) Mix cheese and creme fraiche in a medium saucepan and over low heat, heat it until the cheese has melted.
    2) Pour over the hot pasta.


    Roasted Red Pepper Sauce for Pasta —

    4 roasted red pepper, coarsely chopped (see directions for roasting below)
    1 teaspoon olive oil
    1 carrot, scraped and chopped
    1 stalk celery, chopped
    1 small red onion
    2 teaspoons chopped garlic
    1 teaspoon ground fennel (can use mortal and pestle-I keep a separate cheap electric coffee grinder just for spices)
    2 teaspoons dried basil
    1 can fat-free chicken broth or vegetable broth
    salt and pepper

    1) saute carrot, celery, onion, garlic& fennel in oil 5 minutes.
    2) Add broth, cover& heat on medium until veggies are soft.
    3) Uncover, reduce heat& simmer 20 minutes.
    4) Put peppers and sauted veggies in food processor, using steel blade.
    5) Process til smooth.
    6) Adjust seasoning and serve over pasta.
    7) TO ROAST THE PEPPERS: Cut peppers in half, remove seeds and place them cut-side-down on a baking sheet that has been covered with foil and sprayed well w.
    8) PAM BROIL 3 inches from heat for about 12 minutes.
    9) The skin on the peppers will turn black.
    10) Remove from oven and seal in a ziplock bag for 15 minutes, or until cool enough to handle.
    11) Peel off skin–it will come off easily.
    12) **ido large quantities of these when they are in season and cheap.
    13) they freeze quite well and doing them in advance cuts short the prep time for the next batch of sauce.
    14) I sometimes freeze the completed sauce, too–good results as well.

  7. My sister uses pesto. You could give that a try

  8. You are missing THE most important pasta recipe in the history of pasta. Pasta Aglio e Olio. (garlic and oil) It’s the staple for any italian family whipping up a quick pot of pasta.


    1 pound dry pasta
    1/2 cup extra-virgin olive oil
    1 Tbs garlic, finely chopped
    1 Tbs parsley, finely chopped
    1/4 tsp red pepper flakes
    freshly grated cheese


    Cook the 1lb of pasta al dente (not totally soft, its better that way :-) )
    Put the olive oil and the garlic in a large skillet over a medium heat.
    When the garlic begins to change color add the parsley, red pepper flakes, and salt
    Stir well and remove from heat.
    Once the pasta is cooked, return the skillet of oil and garlic to a low heat.
    Drain the pasta well and add it to the skillet.
    Toss until the pasta is well coated with sauce.
    Serve at once with freshly grated cheese.

    Simple and Delicious, that’s the name of the game.

    You can add ANYTHING to this recipe which is the beauty of it. Throw some chopped up bacon and strips of chicken breast in with the oil if you want it to be a main course. Or you could add some veggies, maybe some zucchini and some mild italian sausage. Add chopped clams / baby clams and some clam juice and you instantly have pasta ala vongole. Add portobello mushrooms for a variation..

    It really creates endless possibilities. The Aglio e Olio concept can really be the beginning of any delicious recipe, don’t limit it to pasta.

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