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Veggie Pasta Sauce

Name: Veggie Pasta Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 1/4 cups finely chopped carrots (, about 3 medium sized carrots); 1 cup finely chopped celery (, about 2 sticks of celery); 1 1/4 cups finely chopped cauliflower; 4-6 cloves fresh garlic (, adjust for your preference); 1/2 cup white cooking wine (, or sub with veggie broth); 8 large fresh tomatoes (, or 18 ounces jarred or boxed crushed tomatoes); 1/2 - 1 cup veggie broth (, low sodium if needed (may need more if using fresh tomatoes)); 2 teaspoons dried basil (, or 2 tablespoons fresh); 2 teaspoons dried oregano; 2 teaspoons dried thyme; 1 teaspoon sea salt; 1/4 teaspoon ground black pepper (, optional); 1 1/2 cups chickpeas (, rinsed and drained (about one 15 ounce can)); your favorite pasta; Vegan Parmesan

By Sophia DeSantis, Reviewed by Anjali Shah on March 30, 2025

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I make this Veggie Pasta Sauce when I need a meal my picky eaters won’t say no to. It’s loaded with carrots, cauliflower, and fresh tomatoes, and it’s ready in under an hour. This is my favorite easy, feel-good pasta dinner that keeps everyone at the table happy and full.

Three bowls on a wooden surface filled with penne pasta and veggie pasta sauce

Sauces are honestly some of my favorite recipes to create. First, I get to use wholesome ingredients I already love and know inside out (nutritionist perks, ha!). And second, once I’ve tested a sauce and know it works, I can add it to just about anything. I’m totally that person who puts sauce on everything, whether it’s my pink sauce pasta or my go-to vegan taco sauce, there’s always room for more flavor!

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Pasta Recipes!

📋 Recipe Card

I’ve always loved making veggie-filled dinners like my healthy veggie lasagna, and this sauce felt like the perfect next step in our pasta night rotation. I wanted something hearty, and full of flavor that I could make on a busy weeknight without overthinking it. Once I saw how much my kids enjoyed it (and had no clue how many veggies were packed in), I knew it was a keeper. 😉

👩🏽‍🍳 Why I Love This Recipe

I love this recipe because it’s the kind of veggie-packed sauce that makes dinnertime easy and satisfying. It’s full of carrots, cauliflower, celery, garlic, and tomatoes, but somehow still gets a thumbs-up from my kids every time. The best part is that it feels like comfort food, but as a nutritionist, I know it’s giving my family so much more.

Trust me, this sauce is so tasty and comforting, you’ll want to pour it over just about everything. The white wine and herbs like basil, thyme, and oregano build amazing flavor, and the fresh tomatoes create that classic homemade taste. Whether I’m using fresh or jarred tomatoes, it’s flexible enough to work with what I have in my fridge and pantry, which is great for busy nights.

What really makes this sauce special is how I’ve balanced healthy ingredients with a super easy process. I’ve tested it with chickpeas for added protein, and I love that it’s gluten free, dairy free, and totally plant based. It’s not a store bought sauce loaded with sugar and preservatives. It’s a homemade, veggie packed sauce that works for everyone at the table from picky toddlers to hungry adults. I hope you give it a try!

🥘 Ingredients

As if getting the family to eat a bunch of veggies wasn’t already a win, this veggie pasta sauce recipe is even better because it’s ready in just 35 minutes. Here’s what you’ll need:

Veggies: I like using a mix of carrots, celery, and cauliflower because they add great texture but have a mild flavor, so they blend right in. They work perfectly with the other ingredients and are pretty much invisible in the sauce, which is always a win with picky eaters!

Spices: I use garlic, basil, oregano, thyme, salt, and pepper to give this sauce so much flavor. You can use either fresh or dried herbs, just keep in mind that dried herbs are stronger, so you’ll need a bit more if you’re using fresh.

Veggie Broth, Fresh Tomatoes, And White Wine: These three ingredients form the base of the sauce! I like adding white wine to pasta sauces because I find that it flavor, adds acidity and brightness, and can help create a smoother, more balanced sauce.

🔪 How To Make

Thanks to my food processor, this recipe is ready in three simple steps! Here’s how to make my veggie-packed pasta sauce:

Add the Veggies To Food Processor: I start by chopping the carrots, celery, and cauliflower in the food processor until they’re chunky but not mushy. Then I transfer them to a large bowl and set them aside. If I’m adding chickpeas, I give those a quick chop too. I also blend the fresh tomatoes, and I like to chop each veggie separately to keep the texture just right.

Finely chopped carrots, celery and cauliflower in a pan

Sauté All Ingredients: I start by chopping the garlic and adding it to a sauté pan with the white wine. Once the garlic is nicely browned and fragrant, I stir in the chopped veggies, tomatoes, veggie broth, and all the spices, mixing everything together really well.

Wooden spoon mixing a mix of finely chopped veggies in a pan

Simmer, Then Serve: Finally, I cover the pan and let everything simmer for about 20 to 30 minutes, checking now and then to see if it needs a splash more broth. The longer it simmers, the richer the flavor gets. Once it’s ready, I spoon it over our favorite pasta and dinner is served.

Wooden spoon mixing a veggie pasta sauce in a pan

💭 Expert Tips

My #1 Secret Tip for making my veggie pasta sauce is to pulse the veggies in batches and chop each one separately so the texture turns out just right. Every veggie is a little different, and processing them on their own helps everything cook evenly and blend smoothly into the sauce without turning it into mush.

Other Tips To Keep In Mind:

Fresh or Canned Tomatoes: I like using fresh tomatoes when I have the time because they give the sauce a chunkier texture. When I use jarred, it turns out smoother and thicker, and I adjust the veggie broth depending on how saucy I want it.
Make Sure to Simmer the Sauce: I always let the sauce simmer for at least 20 to 30 minutes so the flavors come together and the acidity mellows out. If it gets too thick, I just add a splash of broth until it’s just right.
Double the Batch: This sauce freezes really well, so I like to make a double batch and save half for a busy night. Just let it cool completely before storing in an airtight container.
Use It in More Than Pasta: I’ve used this sauce in veggie lasagna, over roasted potatoes, or even spooned into grain bowls. It’s super flexible and adds so much flavor to just about anything.

📖 Variations

There are a few easy ways I like to change up this recipe when I’m in the mood for something different. Here are four variations I absolutely love:

Add Protein: Sometimes I stir in a can of chickpeas or lentils at the end for a little extra protein. It makes the sauce even more filling and turns it into a full meal.

Make It Creamy: When I want something richer, I blend in a splash of unsweetened plant-based milk or a spoonful of cashew cream. It adds a smooth, velvety texture that’s perfect over pasta.

Omit The Wine: If you’d rather skip the wine, you can definitely use more veggie broth instead. Just keep in mind the flavor will be a little different, so I usually taste and adjust the spices to make sure everything still comes out delicious.

Spice It Up: If I’m in the mood for a little heat, I’ll add a pinch of red pepper flakes or a diced jalapeño to the garlic while it sautés.

🍽 Serving Suggestions

The best way I love serving this sauce is by spooning it over my favorite pasta and adding a sprinkle of vegan parmesan on top. With all the veggies packed in, it’s filling enough to be a complete meal on its own and always hits the spot on busy nights.

But when I want to round it out a little more, I like pairing it with a simple apple walnut salad or a crisp kale salad. It’s also so good with baked eggplant fries on the side, or poured over my homemade vegan pasta for something extra homey.

🧊 Storage Directions

Refrigeration: I let the sauce cool, then I place any leftover vegetable pasta sauce in an airtight container and store in the refrigerator for up to 3-5 days.

Freezing: This sauce freezes really well! Sometimes I’ll make a double batch and freeze half for later. To freeze, just seal it in a freezer-safe container or ziptop bag and freeze it for up to 3 months.

Reheating: I recommend reheating this sauce on the stovetop, but you can also quickly microwave it.

❓Recipe FAQs

Can I Meal Prep This Recipe?

Yes, I love meal prepping this recipe when I know the week is going to be busy. I usually wash and chop the carrots, celery, cauliflower, and garlic ahead of time and store them in an airtight container in the fridge for up to two days. If I’m using fresh tomatoes, I’ll go ahead and purée those too and keep them in the fridge until I’m ready to cook. When it’s time to make the sauce, everything’s prepped and I just follow the rest of the steps, it makes dinner come together so much faster.

How do I know when the sauce is done simmering?

The sauce is ready when the veggies are nice and soft, the flavors have come together, and the texture is thick but still easy to pour. I usually let it simmer for 20 to 30 minutes, but if I have the time, I’ll let it go a little longer for an even richer flavor.

Can I blend the sauce at the end if I want it smoother?

Absolutely! If you (or your kids) prefer a smoother texture, let the sauce cool slightly and then blend it in a regular or immersion blender until you reach your desired consistency.

A fork getting a bite of penne pasta mixed with a veggie pasta sauce from a white bowl

🥣 More Vegan Pasta Recipes!

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