This hidden vegetable pasta sauce is a delicious and sneaky way to load up on veggies. It is loaded with seven different vegetables, is creamy without using any dairy, and is so delicious that even picky eaters will be licking their bowls clean.
It can be tough to get all your servings of veggies in a day, but this pasta sauce makes it easy. You can enjoy it with your favorite pasta, or even use it as a pizza sauce or in lasagna. It is so versatile and a great way to add more vegetables to your diet without feeling like you are missing out on flavor.
If you enjoy hidden veggie recipes, you should also try my vegan sweet potato brownies and sweet potato chocolate pudding.
[feast_advanced_jump_to]❤️ Why you’ll love it
I absolutely love how this recipe is more than just a simple tomato sauce. It is a thick, creamy, and rich sauce that is perfect for any type of pasta. The best part is that it is a great way to get in those extra veggies, making it a hit with picky eaters or anyone who struggles with weird textures of vegetables and is looking for a meatless pasta option.
The combination of zucchini, carrots, celery, and chickpeas not only adds a variety of textures but also makes this sauce a nutrient-packed one-pot wonder. It is a great way to meal prep as it can be made in advance and stored in the fridge for up to 5 days or in the freezer for up to 3 months.
The secret to this sauce is the way the vegetables are cooked and then blended. This not only helps to soften the vegetables and develop their flavors but also creates a smooth and velvety texture that is hard to resist.
🧾 Key ingredients
This vegan pasta sauce is a celebration of fresh, simple ingredients that come together to make a delicious, hearty sauce. You will find most of these ingredients at your local grocery store.
Zucchini, carrots, and celery are the heart of this sauce. They are finely chopped and sauté to bring out their natural sweetness. When combined with the tomato sauce, they give the sauce a rich, hearty texture.
Chickpeas are a key ingredient in this recipe. They add a unique twist, providing a source of plant-based protein. They are a great way to make the sauce more filling and satisfying.
Nutritional yeast is a vegan pantry staple. It adds a cheesy, umami flavor to the sauce, making it incredibly delicious.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegetable pasta sauce recipe, a high-quality blender is an absolute must. It is the key to achieving a smooth and creamy consistency for the sauce. I cannot stress enough how much of a difference a good blender makes in this recipe.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Begin by peeling and chopping one onion and three garlic cloves. Next, wash and chop two stalks of celery.
STEP 2
Then, wash, peel, and chop two medium-sized carrots. Follow this by washing, peeling, and chopping one medium-sized zucchini.
Making the vegetable pasta sauce
STEP 1
Heat a stockpot or a Dutch oven to medium heat and add two tablespoons of olive oil. Start by cooking the chopped onion for one to two minutes. Then, add the chopped garlic and cook for a few seconds.
STEP 2
Proceed by adding the sliced carrots to the pot. Stir and cook for five to six minutes. After that, add the chopped zucchini to the pot, along with a pinch of salt.
STEP 3
Season the vegetables with half a teaspoon of black pepper, one teaspoon of dried basil, and one teaspoon of oregano. Stir the ingredients until they are well combined.
STEP 4
Add the chopped celery to the pot. Stir to incorporate it with the other vegetables. Then, pour in one can of tomato sauce.
STEP 5
Continue to cook the vegetables until they are soft. This should take about 10-15 minutes. Once the vegetables are soft, add one can of drained chickpeas to the pot. Cook for an additional one to two minutes to warm up the chickpeas.
STEP 6
For extra flavor, add two tablespoons of nutritional yeast to the pot. This is optional, but it adds a delicious, cheesy flavor to the sauce.
STEP 7
Once all the vegetables are ready, transfer them to a blender. Blend the ingredients until you have a creamy vegetable pasta sauce.
💡 Expert tip
Chopping your vegetables evenly and small is the key to reducing the cooking time of this recipe. The smaller you cut the veggies, the faster they will soften in the sauce, allowing you to prepare this delicious, healthy meal in no time.
🔄 Variations
For a spicy twist, try adding a teaspoon of red pepper flakes or a dash of cayenne pepper. This will give your sauce a kick and add a bold, fiery flavor that pairs well with the sweet, tangy tomatoes and the earthy chickpeas.
You can also roast the vegetables before adding them to the sauce. This will add a rich, caramelized flavor to the sauce and give it a slightly smoky undertone. Simply toss the chopped vegetables with a little olive oil, salt, and pepper and roast them in a 400°F (200°C) oven for 20-25 minutes, or until they are tender and slightly charred. Then add them to the sauce as directed.
If you prefer a smoother sauce, consider peeling the zucchini and the carrots before chopping them. This will give your sauce a silkier texture, and it’s a great way to sneak in some extra nutrients from the vegetable skins.
🥣 Serving ideas
This versatile veggie pasta sauce can be used in a variety of ways. It is a delicious and healthy alternative to store-bought tomato sauce. You can use it to top your favorite pasta dishes, such as spaghetti, fettucini, or penne, instead of a bolognese sauce.
Plus, it is a great accompaniment to a wide range of vegan dishes. For example, you can serve it with sweet potato gnocchi or use it to make vegan meatballs. It pairs particularly well with falafels, eggplant meatballs, or mushroom meatballs.
You can also use it as a base for other classic dishes. It is a great addition to a vegan lasagna, adding a depth of flavor and a boost of nutrition. It can also be used in place of a traditional tomato sauce in chili, ratatouille, or shakshuka.
❄️ Storing tips
Storing and reheating this vegetable pasta sauce is super easy, and the best part is, that the flavors just keep getting better with time!
To store, allow it to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3-4 days, making it a perfect make-ahead option for busy weeknights.
If you want to freeze it, it’s best to do so without the pasta. The sauce can be frozen for up to 3 months. Just be sure to use a freezer-safe container, leaving some room at the top for expansion.
To reheat, simply transfer the sauce to a pot and warm it over medium heat, stirring occasionally, until it is heated through. If you are reheating from frozen, allow it to thaw in the refrigerator overnight before heating it on the stovetop.
🤔 FAQs
What other veggies can you hide?
You can add other root vegetables such as parsnips, rutabagas, or celeriac. You can also add 2-3 medium-sized root veggies in addition to the ones listed in the recipe. However, keep in mind that the more veggies you add, the less the sauce will resemble a traditional tomato sauce.
What else can you add?
If you want to increase the protein content of the sauce, you can add other legumes such as lentils or beans. However, if you want to maintain the traditional tomato sauce flavor, it is best to stick with chickpeas or white/cannellini beans.
Which pasta to choose?
You can use any type of pasta for this recipe. Whether it’s fettucini, spaghetti, penne, or even homemade sweet potato gnocchi, the choice is yours.
More pasta sauce recipes
We have a collection of more than 30 easy and delicious vegan pasta recipes, or check out the below ones:
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Vegetable Pasta Sauce (7 Hidden Veggies)
Equipment
Ingredients
- 1 tbsp Olive oil
- 1 Onion (medium)
- 2-3 cloves Garlic
- 2 Zucchini
- 2 Carrots (medium)
- 1 Celery stalk
- 25 oz Sieved tomato puree aka Tomato sauce
- ½ tsp Oregano dried
- ½ tsp Basil dried
- 1 + ½ cup Chickpeas (canned)
- 1 Tbsp Nutritional yeast
- Salt and Pepper to taste
Instructions
Prepare the ingredients
- Peel and chop onion and garlic.
- Wash and chop celery.
- Wash, peel, and chop carrots and zucchini.
Let's make veggie pasta sauce
- Heat a stockpot or a Dutch oven to medium heat and add olive oil.
- Cook chopped onion for 1-2 minutes, add chopped garlic and cook for a few seconds.
- Add sliced carrots. Stir and cook for 5-6 minutes.
- Add zucchini cubes with salt (it will help to release the moisture in the zucchini).
- Add black pepper, dried basil, and oregano and stir until combined.
- Add celery stalk and stir again.
- Add tomato sauce and cook veggies until soft.
- Finally, add canned chickpeas without water and cook for 1-2 minutes until they warm up. Add nutritional yeast (optional) and stir. Now, the veggies are ready for blending.
- Add all veggies to a blender and blend until you get a creamy veggie pasta sauce.
Video
Notes
What other veggies can you add?
I would happily add any of the following veggies: other root vegetables (parsnip, rutabaga, celeriac) instead of carrots or celery. There is also some room to add 2-3 medium-sized root veggies in addition to the above list without altering the taste. However, the more veggies you add, the lesser will the sauce taste as a tomato sauce.What else can you add?
You can certainly add other legumes (lentils or beans) to make the sauce loaded with even more protein. However, to keep it as a tomato spaghetti sauce, we recommend sticking with chickpeas or white/cannellini beans as they have the least beany taste.How to use this vegetable pasta sauce?
You can use this pasta sauce as you would use any store-bought tomato sauce:- Top your pasta instead of vegan spaghetti bolognese
- Serve this sweet potato gnocchi with it
- Add it to meatballs (like vegan eggplant meatballs, vegan mushroom meatballs or vegan chickpea meatballs)
- Layer it within this vegan lasagna
- Spread it on pizza instead of a vegan marinara sauce or our no-cook vegan pizza sauce
- Add it to vegan chili bean instead of a tomato sauce
- Use it in ratatouille or vegan chickpea shakshuka
- Add it to vegan stuffed portobello mushrooms, peppers, butternut squash or zucchini stuffing
Nutrition
The post Vegetable Pasta Sauce (7 Hidden Veggies) appeared first on My Pure Plants.
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