You can turn just about any vegetable into a pasta sauce as long as you follow some basic rules. Think of tomato sauce, the model for all vegetable-based pasta sauces: aromatics are cooked in fat, vegetables are added and simmered until they’re soft. The process can stop there, or you can add cheese or other vegetables; you can purée the sauce; you can add garnishes. The possibilities are endless; look at “26 Vegetable or Legume Dishes That Can Be Tossed with Pasta” (page 323) for more ideas.