Veggie Pasta Sauce recipe
- Dish type
- Side dish
A healthy sauce packed with vegetables - perfect for sneaking in your five a day.
10 people made this
- 2 tablespoons olive oil
- 1 red pepper, cut into large chunks
- 1 large onion, diced
- 1/2 courgette, thinly sliced
- 2 large mushrooms, roughly chopped
- 1 (400g) tin chopped plum tomatoes
- 2 cloves garlic, crushed
- 300ml (11 fl oz) red wine
- 1 tablespoon tomato purée
- 1 tablespoon dried mixed herbs
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Heat oil in a frying pan over medium high heat. Add the pepper, onion, courgette and mushrooms, and sauté for 5 minutes, or until tender.
- Add the tomatoes, garlic, red wine, tomato purée and mixed herbs, and allow to simmer for ten minutes, or until liquid has evaporated and sauce thickens. Serve over pasta with some freshly grated Parmesan cheese.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
Yum Yum!! Made this tonight and my boyfriend and I both enjoyed it very much.-13 Mar 2013
3-Color Pasta with Sun-Dried Tomato Sauce
I love pasta, but I don’t love the carb heaviness it can leave me with afterwards. In fact, just this week I ate one small pancake at Bob’s Red Mill and on the way home I felt tired enough for a nap after only being up for about 3 hours.
So my simple solution to off-setting the carbs is to sub in vegetables for two-thirds of the noodles. This not only makes the dish lighter in general, but also provides another two to three servings of vegetables which pretty much benefits everyone whether they like it or not (i.e. husbands).
I’ve used carrots for 100 percent of the noodles in a pasta dish before but it ultimately left me feeling unsatisfied. So by mixing carrots and zucchini ribbons in with whole wheat spaghetti noodles, I was able to satisfy my raging pasta cravings with less than half the calories.
Not to mention, it’s quite a beautiful dish.
Ribboning vegetables is simple: Just rinse the veggies and peel away any rough parts of the skin with a vegetable peeler, and then continue to ribbon out the vegetable until it’s practically gone. And if you’re looking for an easy way to spice up your go-to marinara, simply add in some sun dried tomato sauce or spread to give it a sophisticated twist without much effort.
My Bolognese Obsession Started When&hellip
I remember exactly when it started, this obsession with bolognese sauce. It wasn&rsquot eating the RAGÚ branded sauce with ground beef I grew up on. It wasn&rsquot when I visited one of the myriad Italian restaurants in NYC while living there. And it wasn&rsquot when I made it at home with Rao&rsquos sauce.
Nope, it was in the city which the sauce gets its namesake. Bologna Italy.
My sister and I visited in 2009. Though we&rsquore six years apart in age, we managed to graduate from college at the same time. So, we took a trip to Europe to celebrate that included several places in Italy, one of which was Bologna. Obviously, when in Bologna, even if it does seem a bit cliché, one must eat bolognese!
The first time I ate it in a cozy little Italian restaurant I was blown away! The flavors, texture, oiliness, and ingredients were totally different from the spaghetti and meat sauce I&rsquod been eating all my life. Hell, even the pasta was different. That first plate of bolognese with tagliatelle was level 10 good. It made me realize that what I had been eating previously was probably a four.
It became an obsession and I ordered it at least once every day I was in Bologna. If I&rsquom being honest I ordered it twice in a day a few times.
Fast forward several years and my vegan self has started to crave this dish. So, I had to replicate it. Luckily, there isn&rsquot much to change in the authentic Italian recipe. Plus, as far as vegan meat goes, I just discovered a product that serves as an excellent ground beef substitute!
Tips for making Hidden Vegetable Spaghetti Sauce
- Use whatever veggies you have in your house. I suggest trying lighter colored veggies as they will be less detectable and blend right in.
- If you have leftover puree, either add it into the sauce or freeze the extras in ice cube trays. Add to smoothies and sauces as needed for the perfect hidden veggie add-in.
- Don’t want to blend up the veggies yourself? Use baby food! Get the same outcome with even less work.
Honestly, sneaking veggies into sauce for noodles is the easiest way to get kids to eat veggies. Try my Veggie Pesto Pasta Sauce and Veggie Alfredo Sauce for even more nutrition packed sauces kids love.
Make it even more fun by using toppings to create fun faces! I used fresh mozzarella balls, a slice of carrot, and olives to make the face. It made Elmo come to life on my Sesame Street obsessed kids’ plates!
Roasting the vegetables makes this hidden veggie sauce even more delicious
In this recipe for my ultimate sneaky veg sauce I have roasted the vegetables slowly together in the oven. I think that this gives you the best flavour, plus it means you can go away and get on with something else.
Feel free to vary the vegetables you put in - just remember that if you add something like sweet potato it will change the consistency of the sauce so you may need to add a little more water when you blend it.
Whatever veggies you use you'll end up with a delicious, healthy vegan hidden veggie pasta sauce.
Vegetable pasta in red sauce recipe | Veg red sauce pasta recipe
Vegetable pasta in red sauce recipe video. Quick & delicious pasta recipe made with red sauce. I usually follow this recipe of pasta in red sauce, it is one of the kids&rsquo favourite pasta recipes at home. Today&rsquos recipe is a variation of the earlier one making use of mixed veggies. You can pair this up with a simple vegetable clear soup or some bread toast.
I have used mixed veggies like carrots, beans and green peas. However you can also add veggies like sweet corn, baby corn, capsicum and cauliflower depending on whatever goes well with you.
Usually red sauce is made with a bit of tomato paste that adds color to the pasta, but I have not used it here. If you like to add, you can use upto 1 tbsp of it here.
Mediterranean Veggie Pasta
Gluten-free and vegetarian, this is 30 Minute pasta is always a crowd-pleaser! Simple and bursting with the best flavors, it's a win any day of the week! Enjoy as is or serve with goat cheese or feta for extra flavor.
Fresh, Flavorful & Satisfying!
If you’re looking for Mediterranean Veggie Pasta, read on!
New! I added a cooking videoto this page so you could see just how quick and easy it is to make this gluten-free Mediterranean Veggie Pasta.
If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
It’s no secret that my family loves a good pasta dish!
And “Sunday sauce” really is a thing… Sometimes it’s a slow simmer sauce and other times it just quick and easy!
In fact, pasta is our go to, easy dinner any day of the week… especially when we want simple comfort food.
And this Mediterranean Veggie Pasta is a favorite.
Cherry tomatoes, marinated artichokes, kalamata olives, fresh spinach and fresh basil sautéed and cooked up with gluten-free spaghetti…
It’s super easy, super quick and super yummy!
And it comes together quickly — less than 30 minutes beginning to end.
The ingredient list looks long — 13 in total.
But it’s really 6 main ingredients —
your favorite gluten-free spaghetti
plus 7 pantry staples to cook and season it–
By the way, here we used Barilla gluten-free spaghetti.
If you want to know more about Our Favorite Gluten-Free Pasta Brands, I wrote a blog post sharing them a few months ago.
Back to this Mediterranean Veggie Pasta, it comes together quickly!
While the pasta cooks, you whip up the “sauce” by first sauteing garlic and crushed red pepper in olive oil, then stirring in the tomato paste.
Next you add the tomatoes, broth artichokes and olives to simmer.
When the pasta is al dente, you drain it and add it directly to the sauce to cook up for a minute and absorb the flavors, then add stir in the spinach and basil.
When they wilt, the dish is ready to serve!
Recipe adapted from Cooking Light, we make this dish often precisely because it takes less than 30 minutes start to finish, and we love that the pasta is added to the veggies and veggie broth for the last few minutes so it really absorbs all the flavors.
I added artichokes and tomato paste to the original recipe for extra flavor and creaminess of the sauce.
Enjoy as is, or serve with creamy goat cheese, or feta or ricotta salata for extra flavor!
Hope you love it as much as we do!
OR PIN this
Scroll down to see the recipe and leave a comment if you try.
Place pasta, tomatoes, onion, garlic and basil in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.
How to Make Creamy Low-Fat White Sauce With Pasta
This recipe is so beginner-friendly, the hardest part is choosing, washing and chopping your vegetables! While you do so, cook your pasta on the stove according to the package instructions.
Once the pasta is al dente, drain it (reserving ½ cup of the cooking water) and set it aside.
Move over to making your easy vegan white sauce by warming the almond milk in a saucepan on the stove. In a small bowl, whisk together the cornstarch in some cold vegetable broth and add it to the warm almond milk together with the rest of the spices.
Cook it for a few minutes over medium heat, stirring frequently until it starts to thicken and turn into a smooth, creamy sauce. Set aside to make the vegetables.
Get a large non-stick pan or skillet and sauté your diced onion in a spritz of vegetable broth for a few minutes, stirring frequently. Once translucent, add the bell peppers, broccoli, garlic, corn and chickpeas.
After another 5 minutes of cooking, add the fresh spinach and cooked pasta. Now, mix everything well with a spoon while pouring your homemade vegan béchamel over everything.
You also want to add some of the cooking water from earlier as the pasta will need some more moisture!
Grate the vegetables using a box grater or the shredding attachment of a food processor.
Heat 2 tablespoons of the oil in a large saucepan set over medium heat. Add the onion and zucchini and cook, stirring occasionally, for three to four minutes.
Add the garlic, oregano, and red pepper flakes, stir to combine, and cook another two minutes.
Add the tomatoes and sugar, reduce heat to low and simmer for 10 minutes.
Remove from heat, stir in the basil, black pepper, and remaining teaspoon of oil.