[lauren] hey everyone it’s lauren from hot for food, back with a new video this week, of course! [lauren] and i’m just boiling some pasta cos today we are going to make pasta, [lauren] and more importantly, the sauces! [lauren] i’m gonna show you how to make 3 VEGAN PASTA SAUCES. [lauren] they’re very quick and easy. you just toss your noodles in. [lauren] and i thought i’m still on this comfort food pasta carb-loading thing cos it’s still cold here in Canada where i am, [lauren] so screw the bikini bod thing, that’s all bs anyways. [lauren] and just eat pasta cos that’s what you wanna eat for reals! [lauren] so i’m gonna show you how to make an avocado pesto sauce, a roasted red pepper sauce and a pumpkin sage cream sauce! [lauren] it’s real fun, real quick, let’s do this! [lauren] we’re making the avocado pesto in a food processor. [lauren] so we’re gonna add 2 avocados, a few cloves of garlic, [lauren] you’re gonna pack fresh basil leaves into a cup like this and do 1 and a half to 2 cups. [lauren] i’m adding chives for some extra flavour, [lauren] we’re gonna do fresh lemon juice, [lauren] we’re gonna add nutritional yeast, of course, for some extra cheesiness. [lauren] add salt and pepper. [lauren] now you don’t have to, but i’m gonna add a little bit of olive oil. [lauren] yes, the avocado is fatty but this adds a little more richness so there we go. [lauren] now you’re just gonna process that until it’s very smooth. [lauren] so now let’s make the roasted red pepper sauce! [lauren] we’re gonna start by sautéing onions and garlic in some olive oil. [lauren] now these don’t have to be uniformly cut cos we are going into a food processor or blender to finish the sauce. [lauren] so now you’re gonna add garlic and seasonings [lauren] and we’re making this spicy and smoky with red chili flakes, smoked paprika, salt and pepper. [lauren] and just cook this until the onions and garlic are softer. [lauren] you can add a little vegetable stock just to deglaze the pan and get all the spices lifted up. [lauren] and we’re gonna throw this in a blender with everything else. [lauren] i’m using a jar of flame-roasted red peppers. you can roast your own, but this is easier. [lauren] so drain the water from the jar, and it’s about 1 and a quarter cups that i have. [lauren] we’re also gonna add nutritional yeast, [lauren] and more vegetable stock. [lauren] and then give it a blend! [lauren] alright, we’re on to the last pasta sauce. we’re doing a pumpkin sage cream sauce [lauren] so it is pumpkin puree and coconut milk, sage and some garlic, onions, nutritional yeast, all the usual suspects. [lauren] so we’re gonna start by putting olive oil in a pan. [lauren] then you’re gonna sauté your onions for a couple of minutes. [lauren] then add some minced garlic, sage, a little bit of nutmeg and cinnamon. [lauren] give that a stir and don’t forget salt and pepper. [lauren] we are gonna use coconut milk [lauren] that’s gonna deglaze all the spices off the pan. [lauren] you’re gonna bring the coconut milk up to a low simmer [lauren] then add pumpkin puree, nutritional yeast, lemon juice [lauren] and bring it back to a low simmer and toss your pasta in and it’s done! [lauren] look at those! so pretty and different, the 3 VEGAN PASTA SAUCES. [lauren] ready to be devoured! which one do i do first? [lauren] i think you knew i was gonna go for the pumpkin. [lauren] mm! [lauren] i’m addicted! [lauren] now go ahead and customise these. you can add other veggies in the mix if you want. [lauren] but i just wanna keep them clean and talk about the sauce. [lauren] mm! [lauren] the roasted red pepper is a little spicy, you can make it spicier too by adding more chili flakes. [lauren] and it is nice to serve these immediately. kind of make the sauce, toss the pasta and then eat. [lauren] but you could make these sauces ahead of time and just heat them up to go with your pasta. [lauren] the avocado pesto will last a day or two without turning colour. [lauren] so just give it a try. i know some people are skeptical of, basically guacamole pasta. [lauren] but it tastes like pesto and it makes it creamy [lauren] um, and there’s no cheese, obviously. [lauren] let me have one more bite. [lauren] the avocado pesto’s actually good served as a cold pasta salad as well. [lauren] warm or cold, it’s fine. [lauren] you just don’t want to heat the avocado up in a pan. [lauren] you really just wanna take your hot pasta and toss it in the avocado pesto. [lauren] cos then the avocado will start changing taste when you heat it too much. [lauren] and i also sprinkled some hemp hearts on top but you could also use vegan parmesan cheese. [lauren] whatever you like, extra nutritional yeast. [lauren] okay, so- or you could also use my pistachio crust duster, which is basically vegan parm. [lauren] alright so that’s it! these are very exciting dishes, i hope you like how easy they were, how simple, how delicious. [lauren] you got everything you need to make them at home, i think! there’s no strange ingredients here. [lauren] and we’ll be back next wednesday with a brand new video as well, here on hot for food. [lauren] we post every wednesday so subscribe, hit the notification bell button thing. [lauren] so that you know when we’re live, but usually every wednesday morning. [lauren] i’m gonna go eat all of this! [lauren] i’ll see you guys next time. follow, like, subscribe. [lauren] follow @hotforfood on instagram, twitter, all the things. [lauren] okay, bye!