Vegetable Pasta Sauce

4.84 from 6 votes

This vegetable pasta sauce is the best way to hide veggies into your meal: the sauce is done within 30 min and is so tasty even little picky eaters will love it!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Pasta

Cuisine: American, Italian

Keyword: gluten-free, Low in fat, Vegan

Servings:

Calories: 45kcal

Author: Jessica Laroche

Equipment

Blender

Ingredients

4-5 cups cherry tomatoes whole
1 large onion (red or white) chopped
2 small zucchinis (about 2 cups) diced
2 red peppers diced
2-3 large carrots (about 2 cups) peeled and diced
4 cloves of garlic sliced
2 tsp dried oregano
1-2 tsp salt or to taste
black pepper to taste

Instructions

In a large pot, add all the ingredients, except for the cherry tomatoes. Cook on medium-high heat for about 8-10 minutes or until the veggies are slightly browned and softened. Stir regularly and use a small amount of oil or water to prevent the veggies from sticking to the bottom of the pot.
Then, add the cherry tomatoes, ½ cup of water and stir well. Keep cooking, covered and on medium heat, for about 10-15 minutes stirring frequently. Keep the mixture to a low simmer.
When the cherry tomatoes are cracked and have opened up, you can remove the cover and keep cooking for a few more minutes to let the water evaporate a bit so the sauce is not too watery after blended.
Transfer the mixture to a blender and blend until you reach a very smooth texture.
Taste and adjust the seasonings. Also, if you want a thinner sauce, simply add a small amount of water and blend again.
The sauce can be stored for 4-5 days in the fridge and up to 3 months in the freezer.

Notes

Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition