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You’d never guess this hidden veggie pasta sauce is packed with six hidden vegetables because it’s just as flavorful and silky smooth as traditional sauce. It’s the perfect pasta sauce recipe for anyone looking to eat more vegetables.
Pasta Sauce With A Veggie Twist
If you love a recipe that’s veggie packed but doesn’t feel veggie packed, this easy pasta sauce is for you. It’s especially great for picky kids (or adults) who aren’t eating enough vegetables. If you’re into that, make sure to try my Cauliflower Chicken Nuggets and Chocolate Veggie Muffins next! Here’s why you’re going to love this one:
- Loaded with nutrition. This sauce is made with six different veggies: zucchini, cauliflower, red bell pepper, carrot, onion, and tomato. It’s packed with fiber, vitamins and antioxidants!
- Better than store-bought. Nothing tops homemade pasta sauce, and the addition of flavorful veggies like bell pepper and zucchini makes this sauce even tastier.
- Picky eater approved. This sauce is perfect for your fussy eaters that love tomato sauce and pasta but doesn’t always love vegetables. It’s perfect tossed with your favorite noodles and topped with parmesan cheese.
- Incredibly flavorful. The extra veggies in this sauce don’t just add nutrition, they add so much flavor. Truly it’s one of the most flavorful pasta sauces I’ve ever made! Your whole family will love this one.
Ingredients
This healthy pasta sauce uses simple, wholesome ingredients that you’ll love serving to your family. Make sure to scroll down to the recipe card for full ingredient information and instructions.
- Crushed tomatoes + tomato paste: Crushed tomatoes and tomato paste make up the traditional pasta sauce base. You can use any other canned tomatoes instead of crushed tomatoes too.
- Veggies: This veggie-loaded sauce is packed with carrots, sweet onion (yellow onion or red onion would also work), zucchini, red bell pepper and cauliflower. I love the natural sweetness that the veggies bring to the sauce.
- Garlic: The more, the better if you ask me!
- Spices: The sauce is so flavorful from the veggies that you only need a few spices: Italian seasoning, salt and black pepper.
- Vegetable broth: Veggie broth is added to help the sauce blend and create a velvety creamy texture. You could also use chicken broth.
- Olive oil: Heart-healthy olive oil for sautéing the veggies!
Variation ideas
- Add fresh herbs: Add a handful of finely chopped fresh basil right before blending for a fresher flavor.
- Bump up the fiber. You can add even more nutrients by blending 1-2 cans of white beans into the sauce. It adds creaminess, fiber and extra protein.
- Extra veggies: Add more veggies or throw in different ones. Broccoli, spinach, mushrooms or eggplant would make great additions. It’s a great way to use up veggies that you’re not sure what to do with in your fridge.
- Give it some heat. Add red pepper flakes (start with 1/2 teaspoon and work your way up) for a spicy tomato veggie sauce.
- Roast the veggies instead. Toss the veggies + 3 cups of cherry tomatoes in 2 tbsp of olive oil, sprinkle the seasonings, and bake on a baking sheet at 400 degrees for 35-40 minutes before blending with veggie broth into sauce.
How to Make Hidden Veggie Pasta Sauce
- Saute veggies. Heat a large pot over medium heat. Add olive oil, vegetables, garlic, Italian seasoning, salt and pepper, stir to combine. Cover and cook for 10-15 minutes until veggies have softened, stirring once halfway through.
- Add tomatoes + broth. Remove lid, add tomato paste and cook 1-2 minutes, stirring frequently until color slightly deepens. Add tomatoes and broth, stir, and cover. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally until all vegetables are fork tender.
- Prepare to blend. Remove from heat and cool slightly for 15-20 minutes before blending. Transfer very carefully to a high speed blender or use an immersion blender.
- Blend. Blend *carefully* until completely smooth or your preferred sauce texture. Important note: If using a blender, make sure it can accommodate hot liquids and has ventilation at the top, or cool the sauce first to prevent hot steam from building up in the blender. If not, simply use an immersion blender.
How To Store
This sauce makes a pretty large batch, so it’s great for making ahead of time for meal prep. I love having some in the fridge or freezer for busy weeknights!
- Fridge: Store any remaining sauce in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 6 months in a freezer-safe container. I love using these silicone freezer cubes but you could also use freezer bags or even freeze in an ice cube tray (and then transfer to a freezer bag). When it’s time to eat, simply reheat in a sauce pan.
Serving suggestions
How To Serve
This hidden veggie tomato sauce is good on anything you’d use regular pasta sauce for. Here are some of my favorite ideas.
- With your favorite pasta dishes. I love using this in my Dump and Bake Meatball Casserole, Deconstructed Lasagna, and with my favorite Air Fryer Turkey Meatballs!
- As a pizza sauce. Use it with High Protein Pizza, Cottage Cheese Pizza Crust, Feta Pizza, Pizza Boats and Lavash Bread Pizza! This is an especially great option for picky eaters!
- For dipping. This sauce would be great for dipping mozzarella sticks, breadsticks, or my Cheesy Zucchini Garlic Bites.
- With grilled cheese. Honestly this sauce is so good that I can easily eat it by the spoonful. It’s SO good for dipping grilled cheese.
More Veggie-Packed Recipes
If you’ve made and loved this Hidden Veggie Pasta Sauce or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Hidden Veggie Pasta Sauce
Insanely good homemade pasta sauce made with six hidden veggies! Perfect for picky eaters and anyone trying to eat more veggies.
Ingredients
- 1 tbsp olive oil
- 1 large sweet onion, diced
- 1 large carrot (or 2 medium), diced (about 1 cup)
- 1 medium large zucchini , diced (about 2 cups)
- 1 large red bell pepper, diced (about 1 cup)
- 2 cups cauliflower florets, diced
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2-3/4 tsp salt, start with 1/2 tsp and add more to taste
- 1/4 tsp black pepper, more to taste
- 1/4 cup tomato paste
- 28 oz. can crushed tomatoes
- 1 1/4 vegetable broth, more if needed to thin sauce
- pasta of choice for serving
Instructions
- Heat a large pot over medium heat. Add olive oil, vegetables, garlic, Italian seasoning, salt and pepper, stir to combine. Cover and cook for 10-15 minutes until veggies have softened, stirring once halfway through.
- Remove lid, add tomato paste and cook 1-2 minutes, stirring frequently until color slightly deepens.
- Add tomatoes and broth, stir, and cover. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally until all vegetables are fork tender.
- Remove from heat and cool slightly before blending. You can transfer to a high speed blender or use an immersion blender. Blend *carefully* until completely smooth or your preferred sauce texture. Important note: If using a blender, make sure it can accommodate hot liquids and has ventilation at the top, or cool the sauce first to prevent hot steam from building up in the blender. If not, simply use an immersion blender.
- Serve tossed with your favorite cooked pasta or even use as a pizza sauce.
Notes
Sauce stores for up to 5 days in the fridge or up to 6 months in the freezer.
Broccoli, spinach, mushrooms or eggplant would also make great sauce additions. This sauce is a great way to use up extra veggies in your fridge!
Nutrition
Serving: 0.5cup | Calories: 62kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 242mg | Potassium: 457mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1713IU | Vitamin C: 40mg | Calcium: 46mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
