what kind of pasta sauce can I have?

[Willow33]

I joined yesterday but alrrady wondering if I made a mistake. I cant work out if I can have any sort of pasta sauce? Can I use shop bought ones and what about frozen ratatouille veg? How on earth do I know if I can eat food as such.
I know pasta is free but what goes with it?

Don't worry, you will get your head around it soon.

Shop bought sauces are sinned (usually because of the oil content) I normally use passata which is free and tastes the same.

Frozen veggies are superfree (except pease & sweetcorn which are free)

Thanks Redorblack. What do you do with your passata?

It's better to get into the habit of making your own pasta sauces, tin of tomato with a bit of herbs and garlic makes a good one. That way you can save your syns for good stuff. What type of sauces do you like?

I just lob it in like you would dolmio

If you want it creamier just as you're about to serve add a tbsp or two of ff fromage frais

I like to roast a load of going manky veg (carrots, tomatoes, onion, courgette, peppers etc.) then add to passatta, balsamic vinegar, oregano and garlic in a pan. Simmer for a bit. Blitz. Freeze.

Thank you. I work long hours and have a toddler so have just used a Ragu / Dolmio sauce as am short of time. Its been a bad first week as I don't understand the book they gave me on Monday. It all seems v general with nothing specific.

Which book did you get? The one I have is very specific. Jar sauces can be anything between 10 and 15 syns, so not a disaster if you work out that you obviously don't have a full jar and count the syns, but some passata with garlic and oregano would be free. You will get used to it.

I think the main challenge is planning. But it becomes second nature

I use passata, tinned tomatoes, onion, garlic, mushrooms and peppers (all free). Fry the 've with frylite, add passata, tinned tomatoes, herbs and add to boiled pasta. Makes loads and you can freeze individual portions.

Veg not 've

just watch your frozen ratatoille veg incase there is oil added.

quick tomato sauce is easy as others have said; add a beaten egg after you take it off the heat to add protein and get it nice and creamy

I also make a quick sauce with prawns, chilli, cherry tomatoes, lemon juice and parsley. Fry finely chopped onion, cherry toms, chili and garlic toll tomatoes start to soften. Add prawns and lemon juice and heat through. Add lots of parsley just before serving over spaghetti or linguine

Either plain passage with garlic, basil & seasoning or spat Bol with carrots, onions, peppers! mushrooms, 5% lean mince, tomato purée, garlic, basil,

A really quick one is carbonara style ham, peas onion & garlic in fry-light, Parmesan (synned or HEA) crack an egg into the cooked pasta whilst still hot & mix well mix, add everything else & serve.

Last night I had marinated raw prawns in juice of 1 lime, handful of chopped (frozen) coriander, chilli & garlic fried in the juice for a few minutes then mix with either linguine or dried noodles plus a few cooked frozen peas.

Lackadaisy yours sounds similar I'll try that one soon.

What about pesto? How bad is that?!

Jarred pesto is 2-4syns per tbspn depending on make although I seem to remember the tomato ones being better than basil ones.