Veggie Pasta Sauce
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.
Servings: 6
Calories: 116kcal
Equipment
- Regular Blender , as another option
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
Additional protein option:
- 1 1/2 cups chickpeas , rinsed and drained (about one 15 ounce can)
To serve:
Instructions
- Chop carrots, celery and cauliflower in a food processor until chunky but not pasty. It’s best to chop separately. Put into a large bowl and set aside. If using chickpeas, chop those too.
- If using fresh tomatoes, chop them in the food processor.
- Chop garlic and add to a sauté pan with the white wine. Saute until garlic is browned well.
- Add other chopped veggies (add chickpeas if using) to the pan and sauté for a few minutes.
- Add tomatoes, veggie broth, and all spices. Mix well and bring to a simmer.
- Cover and simmer for about 20-30 minutes. Add more broth as it cooks if too much liquid evaporates and you prefer it saucier. You can simmer for longer to get deeper flavor.
- Serve with your favorite pasta! Top with Grateable Parmesan.
Notes
- My #1 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.
- 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.
Nutrition
Calories: 116kcal | Carbohydrates: 20g | Protein: 5g | Fat: 1g | Sodium: 352mg | Potassium: 655mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5140IU | Vitamin C: 31.6mg | Calcium: 120mg | Iron: 4.4mg