If you're looking for the best vegetable pasta sauce, this is it! Stocked full of healthy veggies and filled with flavor, this one stop meal will be a family favorite!
This post was originally published on April 9, 2015.
I love creating veggie filled pasta dinners, like my vegetable bolognese and my vegetable pasta fagioli. This new veggie pasta sauce is the perfect addition to my collection!
You can also use this in other recipes like my vegetable lasagna or my vegan pesto and sausage lasagna to up the nutrition even more!
How to Make Vegetable Pasta Sauce
As if getting the family to eat loads of veggies wasn't a win enough, this recipe is also amazing because it's ready in 35 minutes! Perfect for throwing together any time you need to use up a bunch of produce.
Ingredients
- Carrots
- Celery
- Cauliflower
- Garlic
- White cooking wine
- Fresh tomatoes
- Veggie broth
- Seasonings
Step by Step Instructions
- Sauté chopped veggies.
- Add tomatoes, veggie broth, and all spices.
- Mix well and simmer.
Serving Suggestions
Spoon this sauce over your favorite pasta and top with Vegan Parmesan for added flavor! Since there's so many veggies you can enjoy this as a complete meal. However, it would also be great with these side dishes:
- Caesar Salad
- Lemon Kale Salad
- Asparagus Fries
- Baked Eggplant Fries
- Or serve this sauce over homemade gnocchi!
Preparation Tips
- I love using fresh tomatoes but if pressed for time the jarred work as well. Fresh make more of a chunky sauce, where jarred is more of a thick saucy sauce.
- You may use more veggie broth if using fresh tomatoes, depending on how “saucy” you want it.
- The amount of veggie broth made depends on how much liquid cooks off. The more you allow it to simmer, the more liquid cooks off.
- If you really don't want to use the wine, just add more broth, but the flavor will not be as tasty.
- Fresh or dried herbs may be used, you will need more fresh since dried has a stronger flavor.
- Add in chickpeas for added protein.
Prepping Ahead Tips
By doing a little work in advance you can save some time when you're ready to finish the sauce.
- Wash and chop carrots, celery, cauliflower and garlic. Place in an airtight container in the refrigerator for up to 2 days in advance.
- If you are using fresh tomatoes purée them and refrigerate for up to 2 days.
- You can also chop and refrigerate the fresh herbs if you're using them.
Storing Tips
- Place leftover vegetable pasta sauce in an airtight container in the refrigerator for up to 3-5 days.
- You can also seal it in a freezer-safe container or ziptop bag and freeze it for up to 3 months.
- Reheating on the stovetop is recommended, but you can also quickly microwave it.
Common Questions
Use them up in recipes like this pasta sauce! It's easy to sneak veggies into yummy recipes like vegan taquitos, healthy hamburger helper, and even nacho cheese sauce!
There are so many sauces you can use to add flavor to your favorite pasta including pesto, cheese sauce, bechamel, bolognese, or alfredo.
Sprinkle in fresh herbs for a punch of flavor. Add in extra veggies, spinach and zucchini mix in well without much affect on taste. Wine or balsamic vinegar are also nice flavor boosters.
More Vegan Pasta Sauce Recipes
Pasta is an excellent family friendly meal that's easy to put together. Here are more veggie packed plant based sauces to dress up your favorite noodles:
The Best Vegetable Pasta Sauce
Equipment
- Blender , as another option
Ingredients
- 1 ¼ cups finely chopped carrots , about 3 medium sized carrots
- 1 cup finely chopped celery , about 2 sticks of celery
- 1 ¼ cups finely chopped cauliflower
- 4-6 cloves fresh garlic , adjust for your preference
- ½ cup white cooking wine , or sub with veggie broth
- 8 large fresh tomatoes , or 18 ounces jarred or boxed crushed tomatoes
- ½ - 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
- ¼ teaspoon ground black pepper , optional
Additional protein option:
- 1 ½ 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
- You can clean out the veggies in your fridge by using what you have on hand. Just make sure it is about the same amount total of veggies. The recipe is very forgiving so taste and adjust as needed.
- I love using fresh tomatoes but jarred work as well. Fresh make more of a chunky sauce, where jarred is more of a thick saucy sauce.
- You may use more veggie broth if using fresh tomatoes, depending on how “saucy” you want it. Fresh or dried herbs may be used, you will need more fresh since dried has a stronger flavor.
- The amount of veggie broth made depends on how much liquid cooks off. The more you allow it to simmer, the more liquid cooks off.
- If you really don't want to use the wine, just add more broth, but the flavor will not be as tasty.
- This recipe makes a little over 7 cups, serving size 1 ¼ cup.
- Wash and chop carrots, celery, cauliflower and garlic. Puree fresh tomatoes and chop fresh herbs if using.
- Make sure to chop into a finer grain size. Cook well. Serve over anything! Make sure younger babies are read for tomato.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah
I made a double batch so I could freeze the extras and I am so happy I did! This sauce tastes too good to be so healthy, love it!