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This one goes out to Tyler, who is lenting out meat this year…

Alfredo sauce
2 cups milk
1 1/2 tablespoons flour
1 package chicken bouillon (skip or use vegetable broth mix)
1/4 cup parmesan cheese
1/4 teaspoon ground black pepper
1/2 teaspoon basil
1/2 teaspoon parsley
Whisk milk, flour, and bouillon together. Heat in a sauce pan, stirring constantly until slightly thick or microwave on high for 2 minutes. Add seasonings. Slowly stir in parmesan cheese with a whisk. Reduce heat and let thicken or microwave on high for 1 minute. Serve with pasta.

Tofu Alfredo Pasta Sauce
1 (12 oz.) package soft tofu, drained (note, under no circumstances freeze the tofu before doing this as it turns out awful – use fresh!)
1 teaspoon minced garlic
1/4 cup Parmesan cheese, grated
1/4 cup Romano cheese, grated
1 tablespoon soybean oil
1 1/2 teaspoons dried basil
1 tablespoon dried parsley
1/4 teaspoon black pepper
1 teaspoon onion powder (optonal)
Combine all ingredients in food processor or blender. Blend until creamy on high, about 1 1/2 minutes. Heat sauce in microwave or stove-top and serve over hot pasta.

Ros̩ sauce Рthis is a Ricardo recipe
- Tomato sauce
1 diced onion
2 cloves of garlic, minced
3 tablespoons tomato paste
1 28 ounce (800 mL) can of diced tomatoes
Cook onion and garlic n in a frying pan for about 3 minutes in olive oil. Add tomato paste and tomatoes. Bring to a boil and simmer 15 minutes over medium heat. Add salt and pepper to taste. Puree in a food processor if necessary (Karen’s note: I prefer not to puree).
- Bechamel sauce
3 tablespoons margarine
2 tablespoons flour
1 cup milk
salt and pepper
parmesan cheese to taste
In a small saucepan, melt the margarine over medium heat. Add the flour and heat 1 minute, stirring. Add the milk while stirring and bring to a boil. Add cheese, salt and pepper to taste. Add to tomato sauce. Serve with hot cooked pasta.

Marinara sauce
1 tablespoon olive oil
1 clove of garlic, minced
1 15 oz can tomato sauce
1 6 oz can tomato paste
2 tablespoons chopped parsley
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon oregano leaves
1/4 teaspoon pepper
1 pound frozen shelled and deveined shrimp
In a frying pan over medium high heat in hot olive oil, brown garlic lightly. Add tomato sauce and next 6 ingredients. Heat to boiling. Reduce heat to low, cover ad simmer sauce mixture over low heat 10 minutes.

Pesto sauce for pasta
1/3 cup olive oil
1/4 cup grated parmesan cheese
1/4 cup chopped parsley
1 small clove of garlic, quartered
2 tablespoons dried basil
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup walnuts or pine nuts
In blender place all ingredients, cover and blend at medium speed until well mixed.

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