Chipotle Chicken Tacos

Our boys could eat tacos for dinner every single night and I honestly don’t blame them. Tacos are the BEST! One of their favorite taco recipes are these Chipotle Chicken Tacos. They are loaded with flavor and only take 20 minutes to make, which m…

Our boys could eat tacos for dinner every single night and I honestly don’t blame them. Tacos are the BEST! One of their favorite taco recipes are these Chipotle Chicken Tacos. They are loaded with flavor and only take 20 minutes to make, which makes them the perfect EASY weeknight dinner! There are two secrets…

The post Chipotle Chicken Tacos appeared first on Two Peas & Their Pod.

Chicago Deep-Dish Pizza

Chicago Deep-Dish Pizza
Sink your teeth into this authentic Chicago-style deep-dish pizza! Made with a flaky, buttery crust, melty cheese, and chunky homemade tomato sauce, this deep-dish pizza is the ultimate at-home pizza!
READ: Chicago Deep-Dish Pizza

A close up of a deep-dish pizza with two slices cut out on a piece of parchment paper.

Chicago Deep-Dish Pizza

Sink your teeth into this authentic Chicago-style deep-dish pizza! Made with a flaky, buttery crust, melty cheese, and chunky homemade tomato sauce, this deep-dish pizza is the ultimate at-home pizza!

READ: Chicago Deep-Dish Pizza

Beef and Cauliflower Taco Skillet

This beef and cauliflower taco skillet has layers of flavor, color, and texture, and all of your favorite taco flavors in one hearty bowl.

The post Beef and Cauliflower Taco Skillet appeared first on Budget Bytes.

A couple of months ago I posted a side dish, Southwest Cauliflower Rice, and ever since I’ve been dying to flesh it out into a main dish. This week I finally got around to it, and OMG, so good! I added some ground beef, black beans, and a bunch of fresh ingredients on top, so you get this wonderful mix of hot and cold flavors and textures, kind of like when you eat a taco, but in bowl form.

Overhead view of beef and cauliflower taco skillet with vegetables on the side and a spatula in the side

Is it Spicy?

The heat level in this recipe depends on the spiciness of two ingredients: the canned diced tomatoes with green chiles (like Ro-tel) and your chili powder. Unfortunately, with both of these ingredients, some brands are spicy and some are not. So you may need to do some experimenting to find the brands that match the heat level that you prefer.

Fresh or Frozen Cauliflower Rice?

You can use either fresh homemade cauliflower rice or frozen store-bought cauliflower rice for this recipe. Both types of riced cauliflower cook very quickly and you shouldn’t need to make any changes to the recipe based on the type of cauliflower rice used.

Take the Taco Seasoning Short Cut

The recipe below includes all the herbs and spices in my homemade taco seasoning. If you don’t have a well stocked spice cabinet, you can use a packet of store-bought taco seasoning in place of the chili powder, smoked paprika, cumin, oregano, salt, and pepper listed in the recipe below.

Other Topping Ideas

This recipe is so flexible! If you don’t like some of the toppings that I used, here are some other ideas:

Make it Low Carb or Vegetarian

If you want to make this tasty skillet low-carb, you can skip the black beans and use a full pound of ground beef instead.

If you want to make this taco skillet vegetarian, add an extra can of beans in place of the ground beef. You can use an extra can of black beans, or add a can of pinto or kidney beans.

Close up side view of beef and cauliflower taco skillet being scooped out of the skillet
overhead view of beef and cauliflower taco skillet with vegetables on the sides

Beef and Cauliflower Taco Skillet

This beef and cauliflower taco skillet has layers of flavor, color, and texture, and all of your favorite taco flavors in one hearty bowl.
Total Cost $7.74 recipe . /$1.94 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 1.5 cups each
Calories 467kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 Tbsp olive oil $0.16
  • 1/2 lb. ground beef $2.50
  • 3 cups riced cauliflower $1.25
  • 1 10oz. can diced tomatoes with green chiles $0.55
  • 1 15oz. can black beans $0.50
  • 1 Tbsp chili powder $0.30
  • 1 tsp smoked paprika $0.10
  • 1 tsp ground cumin $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp salt $0.02
  • 1/8 tsp pepper $0.02
  • 2 oz. cheddar cheese, shredded $0.38
  • 1 avocado $0.99
  • 1 tomato $0.46
  • 1/4 cup finely diced red onion $0.10
  • 1 handful fresh cilantro $0.10

Instructions

  • Mince the garlic. Add the garlic, olive oil, and ground beef to a large skillet and cook over medium heat until the ground beef is browned. If you're using a high fat content beef, you may want to drain off the excess fat before the next step.
  • Drain the can of black beans and add them to the skillet along with the diced tomatoes with green chiles (not drained), chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir and cook until the skillet is simmering.
  • Add the riced cauliflower to the skillet (no need to thaw, if frozen). Continue to stir and cook over medium heat until the cauliflower is tender (about five minutes).
  • While the beef and cauliflower are heating, dice the tomato, avocado, and red onion. Roughly chop the cilantro.
  • Top the beef and cauliflower mixture with the shredded cheddar. Place a lid on the skillet, and let it heat over medium for a few minutes, or until the cheddar has melted.
  • Once the cheese is melted, top the skillet with the tomato, avocado, red onion, and cilantro. Serve immediately.

Nutrition

Serving: 1.5cups | Calories: 467kcal | Carbohydrates: 34g | Protein: 24g | Fat: 28g | Sodium: 360mg | Fiber: 14g
beef and cauliflower taco skillet in a bowl with a fork on the side

How to Make Beef and Cauliflower Taco Skillet – Step by Step Photos

browned ground beef in a skillet

Mince two cloves of garlic. Add the garlic to a large skillet with 1 Tbsp olive oil and ½ lb. ground beef. Cook over medium heat until the ground beef is browned.

Tomatoes, beans, and seasoning added to the skillet

Drain one 15oz. can of black beans and add them to the skillet along with one 10oz. can of diced tomatoes with green chiles (not drained), 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp oregano, ¼ tsp salt, and ⅛ tsp pepper. Continue to cook and stir until the skillet is simmering.

Frozen riced cauliflower added to the skillet.

Add 3 cups riced cauliflower to the skillet. Continue to cook and stir until the riced cauliflower is tender (about 5 minutes).

Diced tomato, avocado, and onion

While the cauliflower and beef are heating, dice one tomato and one avocado. Finely dice about ¼ cup red onion. Roughly chop one small handful of cilantro.

Shredded cheddar being added to the skillet

Top the skillet with 2 oz. (about ½ cup) shredded cheddar cheese. Place a lid on the skillet and let it heat over medium for a few minutes, or until the cheese is melted.

skillet topped with fresh tomato, avocado, red onion, and cilantro

Once the cheese is melted, top with the fresh tomato, avocado, red onion, and cilantro, then serve!

A fork lifting a bite of beef and cauliflower taco skillet out of a bowl

That’s one FLAVORFUL bowl!!

The post Beef and Cauliflower Taco Skillet appeared first on Budget Bytes.

Flank Steak with Chimichurri Sauce

Josh and my boys LOVE a good, juicy steak. One of their favorite cuts is flank steak and they especially love grilled Flank Steak with Chimichurri Sauce because it is loaded with flavor. They get steak AND an amazing sauce. The two combined are a match…

Josh and my boys LOVE a good, juicy steak. One of their favorite cuts is flank steak and they especially love grilled Flank Steak with Chimichurri Sauce because it is loaded with flavor. They get steak AND an amazing sauce. The two combined are a match made in heaven. This recipes comes from my friend…

The post Flank Steak with Chimichurri Sauce appeared first on Two Peas & Their Pod.

Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.

The post Summer Vegetable Pasta Salad appeared first on Budget Bytes.

As soon as the warm weather of summer rolls around all I want to eat are crunchy vegetables and cold pasta salad. This Summer Vegetable Pasta Salad is my go-to with a medley of colorful vegetables, a tangy homemade vinaigrette, and plenty of ways to customize it based on what I have on hand, or what I’m craving that day. Plus it holds up great in the fridge, so it’s perfect for meal prep!

Originally posted 6-14-2011, updated 5-22-2021.

Overhead view of a bowl full of summer vegetable pasta salad

Perfect for Potlucks

This classic vegetable pasta salad is absolutely perfect for potlucks because it makes a huge batch and it goes with everything. Not to mention it holds up well to travel and is still super delicious after it’s been sitting on that picnic table for a bit. ;)

Vegetable Options

I used fresh broccoli, zucchini, yellow squash, red onion, and parsley, plus threw in some roasted red peppers for fun. But you can add so many different vegetables to this mix. Here are a few more options:

  • Cauliflower
  • Fresh bell pepper
  • Black olives
  • Asparagus (steamed or grilled)
  • Chopped spinach
  • Artichokes

Other Add-ins

In addition to swapping out some of the vegetables, you can experiment with adding other ingredients to this salad to either add more flavor or make it into a full meal. Here are a few ideas:

  • Grilled chicken
  • Parmesan cheese
  • Toasted pita bread
  • Feta cheese
  • Salami
  • Mozzarella cubes or pearls

Dressing Options

The recipe below includes a really basic tangy vinaigrette, but if you don’t have a well stocked pantry and want to buy a bottled dressing for this salad, any basic Italian dressing will do well. You could also choose something like a Caesar dressing (not creamy-style) or a Greek vinaigrette.

Close up view of summer vegetable pasta salad
Overhead view of a bowl full of summer vegetable pasta salad

Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.
Total Cost $8.76 recipe / $1.10 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 1.5 cups each
Calories 330kcal
Author Beth – Budget Bytes

Ingredients

Vinaigrette

  • 1/2 cup olive oil $1.28
  • 1/3 cup red wine vinegar $0.53
  • 1 Tbsp Dijon mustard $0.10
  • 1 tsp dried oregano $0.10
  • 1 clove garlic, minced $0.08
  • 3/4 tsp salt $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 12 oz. bowtie pasta $0.79
  • 2 Roma tomatoes $0.63
  • 1 yellow squash $0.75
  • 1 zucchini $0.85
  • 1 broccoli crown $1.07
  • 1/2 red onion $0.19
  • 1 12oz. jar roasted red peppers $1.99
  • 1/2 cup chopped parsley $0.35

Instructions

  • Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
  • Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.
  • While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers (drained) and the red onion.
  • Place the pasta and chopped vegetables in the largest bowl you have. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Give it a taste and add salt or pepper, if needed. Serve immediately, or refrigerate until ready to eat.

Nutrition

Serving: 1.5cups | Calories: 330kcal | Carbohydrates: 42g | Protein: 9g | Fat: 15g | Sodium: 856mg | Fiber: 5g | Iron: 2mg
close up side view of a bowl of summer vegetable pasta salad

How to Make Summer Vegetable Pasta Salad – Step By Step Photos

homemade vinaigrette in a glass measuring cup

Make the dressing first. Whisk together ½ cup olive oil, ⅓ cup red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp dried oregano, 1 clove of minced garlic, ¾ tsp salt, and ¼ tsp freshly cracked black pepper. Set the dressing aside.

Cooked bowtie pasta in a metal colander

Cook 12oz. bowtie pasta (or other short shaped pasta) according to the package directions (boil until tender, drain in a colander). Give the pasta a quick rise to cool it off, then let it drain well.

Chopped vegetables on a cutting board

While the pasta is cooking and draining, prepare the rest of the vegetables. Chop two Roma tomatoes, one yellow squash, one zucchini, and drain and slice one jar of roasted red peppers.

Chopped broccoli and red onion on a cutting board

Chop one crown of broccoli into small bite-sized florets and slice ½ of a red onion. Roughly chop ½ cup parsley (not pictured).

pasta and vegetables in a large dish, vinaigrette being poured over top

When the pasta is cool and drained and all the vegetables chopped, it’s time to assemble the salad. Place everything in the largest bowl or container you have, give the vinaigrette a quick whisk, then pour it over the pasta and vegetables.

Finished summer vegetable pasta salad in a large casserole dish

Stir until everything is really well coated in dressing. Give it a taste and add salt or pepper if needed. Serve immediately or refrigerate until ready to eat. Make sure to give it a stir after refrigerating and just before serving to redistribute the dressing.

Overhead view of summer vegetable pasta salad in a rectangular casserole dish

The post Summer Vegetable Pasta Salad appeared first on Budget Bytes.

Broccoli Cheddar Pizza

This broccoli cheddar pizza starts with a super creamy herb-filled white sauce then is topped with tender broccoli florets and cheddar.

The post Broccoli Cheddar Pizza appeared first on Budget Bytes.

I always feel kind of embarrassed to say that my favorite food is pizza because it sounds so generic, but like, it’s truly one of the most flexible foods out there. You can get so creative with it! And I absolutely love coming up with new flavor combos for my pizza. This week it was a Broccoli Cheddar Pizza with a super creamy, herb-filled white sauce. SO GOOD.

Overhead view of a broccoli cheddar pizza

Pizza Crust Options

You can use any type of pizza dough or pizza crust for this recipe. I used my super quick Thin & Crispy Pizza Crust recipe, but you could also use store-bought dough, store-bought pre-baked pizza crust, or even something like naan or tortillas.

Can You Use Fresh Broccoli?

Yes, absolutely. I used frozen broccoli because it’s par-boiled before freezing, so it’s already tender and ready to go, but if you prefer fresh broccoli you can certainly use that. You can either leave it fresh for extra crunch, or you can steam or par-boil it first to make it more tender. If using broccoli fresh without any pre-cooking, I suggest tossing it in a little bit of oil to prevent it from drying out when in the oven.

What Else Can I Add?

I’m a huge advocate of checking your pantry, fridge, or freezer for leftover ingredients that you can toss into your meal. Pizza is one of the best recipes for using up random ingredients. Here are some ingredients that would go awesome on this pizza, if you have them:

  • Red onion
  • Bacon
  • Grape tomatoes
  • Feta
  • Pesto
  • Cooked chicken (rotisserie, grilled breast, etc.)
  • Ham
One slice of broccoli cheddar pizza being pulled from the pie
One slice of broccoli cheddar pizza being pulled from the pie

Broccoli Cheddar Pizza

This broccoli cheddar pizza starts with a super creamy herb-filled white sauce then is topped with tender broccoli florets and cheddar.
Total Cost $3.28 recipe / $0.82 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 2 slices each
Calories 588.48kcal
Author Beth – Budget Bytes

Ingredients

Herby White Sauce

  • 1 Tbsp butter $0.11
  • 4 oz. cream cheese $0.40
  • 1/2 cup milk $0.15
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp onion powder $0.02
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01

Pizza Toppings

  • 12 oz. frozen broccoli florets, thawed $0.89
  • 6 oz. cheddar cheese, shredded $1.27

Instructions

  • Prepare the herby white sauce first. Combine the butter, cream cheese, milk, garlic powder, onion powder, basil, oregano, salt, and pepper in a small saucepot. Heat and stir over medium until the cream cheese has fully melted and the sauce is thick and creamy.
  • Preheat the oven to 450ºF. Stretch your pizza dough over a pizza pan. Spread the herby white sauce over the surface of the pizza dough.
  • Chop the thawed frozen broccoli into smaller pieces. Sprinkle the chopped broccoli over the herby white sauce on the pizza. Top with the shredded cheddar cheese.
  • Bake the pizza for 10-15 minutes, or until the pizza crust is golden brown and the cheddar on top is melted. Cut into eight pieces and serve!

Notes

*I used Thin and Crispy Pizza Crust, which requires a five-minute pre-bake before topping. 

Nutrition

Serving: 2slices | Calories: 588.48kcal | Carbohydrates: 58.95g | Protein: 22.23g | Fat: 28.88g | Sodium: 953.7mg | Fiber: 4.53g
One slice of broccoli cheddar pizza being held close to the camera

How to Make Broccoli Cheddar Pizza – Step by Step Photos

Herby white sauce ingredients (minus milk) in the saucepot

Start with the herby white sauce. Add 1 Tbsp butter, 4 oz. cream cheese, ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp dried basil, ½ tsp dried oregano, ⅛ tsp pepper, ¼ tsp salt, and ½ cup milk to a saucepot (photo is before adding the milk).

Finished herby white sauce on a spoon in the sauce pot

Heat and stir the sauce ingredients over medium until the cream cheese is fully melted and the sauce is thick and creamy.

White sauce being spread onto pizza dough

Preheat the oven to 450ºF. Stretch your pizza dough onto a pizza pan, then spread the herby white sauce over the surface.

Chopped broccoli on a cutting board

Chop 12 oz. of thawed frozen broccoli florets into smaller, bite-sized pieces.

Broccoli added to the pizza

Add the chopped broccoli on top of the white sauce.

pizza topped with shredded cheddar

Finally, top with 6oz. shredded cheddar.

Baked broccoli cheddar pizza on the pizza pan

Bake the broccoli cheddar pizza in the preheated 450ºF oven for 10-15 minutes, or until the crust is golden brown and the cheddar is melted.

Close up of sliced broccoli cheddar pizza

Slice the pizza into eight pieces, then serve!

The post Broccoli Cheddar Pizza appeared first on Budget Bytes.

Italian Pasta Salad (Family Favorite!)

Italian Pasta Salad (Family Favorite!)
This pasta salad is our family’s favorite! It’s served cold, loaded with pepperoni, cheese and other add-ins, and tossed with homemade Italian dressing.
READ: Italian Pasta Salad (Family Favorite!)

Italian Pasta Salad (Family Favorite!)

This pasta salad is our family's favorite! It's served cold, loaded with pepperoni, cheese and other add-ins, and tossed with homemade Italian dressing.

READ: Italian Pasta Salad (Family Favorite!)

Spaghetti and Meatballs

Our boys love pasta nights and their absolute favorite meal is Spaghetti and Meatballs. Juicy, tender meatballs covered in rich marinara sauce and served over a big plate of spaghetti. What’s not to love? This classic Italian dish is always a fav…

Our boys love pasta nights and their absolute favorite meal is Spaghetti and Meatballs. Juicy, tender meatballs covered in rich marinara sauce and served over a big plate of spaghetti. What’s not to love? This classic Italian dish is always a favorite. This spaghetti and meatballs recipe is easy to make at home and is…

The post Spaghetti and Meatballs appeared first on Two Peas & Their Pod.

Taco Salad

We LOVE taco night at our house, but sometimes we mix it up and make Taco Salad. Everyone needs a good taco salad recipe, it’s a classic! This recipe is the very best because it’s loaded with LOTS of fun toppings. It is colorful and the fla…

We LOVE taco night at our house, but sometimes we mix it up and make Taco Salad. Everyone needs a good taco salad recipe, it’s a classic! This recipe is the very best because it’s loaded with LOTS of fun toppings. It is colorful and the flavors are outstanding! It is the perfect salad for…

The post Taco Salad appeared first on Two Peas & Their Pod.

Spaghetti with Hidden Vegetable Pasta Sauce

This week I had a killer craving for some classic spaghetti and meat sauce. But, as you may know, I like to add vegetables whenever and wherever I can to recipes. So I shredded a couple of handfuls of vegetables, tossed them into the sauce, and added some extra herbs and spices to make this […]

The post Spaghetti with Hidden Vegetable Pasta Sauce appeared first on Budget Bytes.

This week I had a killer craving for some classic spaghetti and meat sauce. But, as you may know, I like to add vegetables whenever and wherever I can to recipes. So I shredded a couple of handfuls of vegetables, tossed them into the sauce, and added some extra herbs and spices to make this absolutely incredible “hidden vegetable” pasta sauce. It has more flavor, more color, and more texture (read: fiber). It’s a win-win-win!

 Originally posted 11-21-2015, updated 4-17-2021.

Overhead view of a bowl of spaghetti with hidden vegetable pasta sauce and garlic bread on the side

Shown with Homemade Garlic Bread

Balance Your Costs with Vegetables

My favorite trick for stretching ground meat in recipes is to use vegetables or beans to replace half of the ground meat. This time I shredded vegetables, which mimicked the texture of the ground meat, but added a subtle sweetness and a whole lot of extra flavor, texture, and nutrition to the sauce. This sauce is so delicious that I couldn’t stop sneaking spoonfuls while I took photos!

Can I Make This Sauce Vegetarian?

If you want to make a vegetarian version of this hidden vegetable pasta sauce, I suggest mincing an 8oz. container of mushrooms and sautéing them with the onions and garlic. The minced texture will mimic the ground meat and mushrooms have that umami flavor that is similar to ground meat.

Is Hidden Vegetable Pasta Sauce Freezer Friendly?

This sauce freezes great if you want to make a double batch and have it on hand in your freezer for busy nights. Just make sure to cool the sauce completely in the refrigerator first, then transfer to the freezer. The sauce will stay good in the freezer for months. To reheat, empty the freezer container into a sauce pot and heat over medium-low, stirring occasionally, until heated through.

Side view of hidden vegetable pasta sauce in a skillet with a spatula

Overhead view of a bowl of spaghetti with hidden vegetable pasta sauce

Spaghetti with Hidden Vegetable Pasta Sauce

Give your spaghetti an upgrade with this hidden vegetable pasta sauce that contains a medley of vegetables plus extra herbs and spices for maximum flavor.
Total Cost $6.21 recipe / $1.55 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 366.78kcal
Author Beth - Budget Bytes

Ingredients

  • 1 small zucchini $0.57
  • 2 carrots $0.16
  • 1 yellow onion $0.25
  • 2 cloves garlic $0.16
  • 1 Tbsp olive oil $0.16
  • 1/2 lb. ground beef $2.50
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp Freshly cracked black pepper $0.03
  • 1 pinch crushed red pepper (optional) $0.02
  • 1 24oz. jar pasta sauce* $1.49
  • 12 oz. spaghetti $0.75

Instructions

  • Use a cheese grater to grate the zucchini and carrots. You'll want about 1.5 cups of each, but the amount is flexible. Dice the onion and mince the garlic.
  • Add the olive oil and ground beef to a large, deep skillet. Cook the ground beef over medium heat until it is fully browned. Add the diced onion and garlic and continue to sauté a few minutes more, or until the onions are soft and translucent.
  • Add the shredded zucchini and carrots to the skillet along with the basil, oregano, salt, freshly cracked pepper, and a pinch of red pepper. Continue to sauté until the vegetables are wilted (about five minutes).
  • Add the pasta sauce to the skillet and stir to combine. Allow the contents of the skillet to come up to a simmer, then turn the heat down to low and simmer the sauce as you prepare the spaghetti. Stir the sauce occasionally as it simmers.
  • Cook the spaghetti according to the package directions, then drain in a colander. Return the drained spaghetti to the pot with the heat turned off. Add one cup of the prepared sauce to the pasta and stir to coat. Divide the pasta into serving bowls and top with additional sauce.

Notes

*Use your favorite brand or flavor of red pasta sauce.

Nutrition

Serving: 1Serving | Calories: 366.78kcal | Carbohydrates: 46.73g | Protein: 25.98g | Fat: 13.53g | Sodium: 979.83mg | Fiber: 7.78g

Close up of a fork twirling spaghetti with hidden vegetable pasta sauce

How to Make Hidden Vegetable Pasta Sauce – Step by Step Photos

Shredded zucchini and carrot on a cutting board

Start by preparing your vegetables. Use a cheese grater to grate one small zucchini and two carrots. You’ll want about 1.5 cups each, but this is flexible so don’t sweat it if you have a little more or less. Also dice one yellow onion and mince two cloves of garlic.

Browned ground beef with onions and garlic

Add 1/2 lb. ground beef in a large deep skillet with 1 Tbsp olive oil and cook over medium heat until the beef has browned. Once browned, add the diced onion and minced garlic. Sauté for a few minutes more, or until the onions are soft and translucent.

Shredded vegetables added to the skillet with the meat

Add the shredded zucchini and carrots to the skillet along with 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp salt, about ¼ tsp freshly cracked pepper, and a pinch of red pepper flakes (optional). Continue to sauté the vegetables until they soften, or about five minutes. 

Pasta sauce being poured into the skillet with the meat and vegetables

Finally, add one 24oz. jar of your favorite pasta sauce and stir to combine. Allow the sauce to come back up to a simmer, then turn the heat down to low and continue to let the contents of the skillet simmer as you begin to prepare your spaghetti.

Simmered hidden vegetable pasta sauce in the skillet

Stir the sauce occasionally as it simmers. The vegetables will continue to soften as the sauce simmers, further “hiding” them in the sauce.

Spaghetti and sauce in the stock pot

Cook 12oz. of spaghetti according to the package directions, then drain in a colander. Return the pasta to the cooking pot with the heat turned off and add about 1 cup of the sauce. Stir to coat the pasta with the sauce.

Overhead view of a bowl of spaghetti with hidden vegetable pasta sauce

Divide the pasta into serving bowls, then top each bowl with additional sauce. This stuff is seriously so good, my mouth is watering just looking at that bowl!

Pasta sauce in a freezer bag

And don’t forget, this sauce is freezer-friendly! Just make sure to cool it completely in the refrigerator first, then place in a freezer-safe container (I used freezer bags), label, date, and freeze for later! It can be thawed in a saucepot over low, stirring occasionally.

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