Hidden Veggie Pasta Sauce
Hidden Veggie Pasta Sauce is my go-to for sneaking nutrition into every pasta night without anyone complaining. This smooth tomato sauce has zucchini, carrots, peppers, celery, and onions blended so seamlessly that nobody knows they're there. It tastes richer and more flavorful than plain marinara, clinging to pasta like the real thing only better. I make it for busy weeknights, meal prep Sundays, and family gatherings, and it stays fresh in the fridge for up to 5 days or freezes for up to 3 months.
Equipment
- Cast iron skillet or large pan
Ingredients
- 3 tablespoons olive oil
- 2 yellow onions finely chopped
- 1 celery stalk diced
- ¾ cup shredded carrots
- 1 zucchini diced
- 1 red bell pepper diced
- 5 cloves garlic minced
- ¼ teaspoon coarse freshly cracked black pepper
- 1 pinch red pepper flakes
- Salt to taste
- 1 sprig fresh thyme leaves only
- 1 cup roasted tomato sauce
- 5 cups pasta any shape
Instructions
- Heat olive oil in a large skillet or cast-iron pan over medium heat.3 tablespoons olive oil
- Add the garlic and onion, and sauté for about 1 minute. Stir in the black pepper, celery, carrots, bell pepper, zucchini, thyme leaves, and red pepper flakes. Cook until the vegetables are soft and translucent, about 8–10 minutes. Season with salt to taste and lower the heat to medium-low.2 yellow onions, 1 celery stalk, ¾ cup shredded carrots, 1 zucchini, 1 red bell pepper, 5 cloves garlic, ¼ teaspoon coarse, 1 pinch red pepper flakes, 1 sprig fresh thyme, Salt
- Pour in the roasted tomato sauce. Stir, cover, and let simmer for 15 minutes to deepen the flavors.1 cup roasted tomato sauce
- Remove the sauce from the heat and carefully transfer it to a blender. Blend on low, gradually increasing to high speed, until the mixture is completely smooth (about 1 minute).
- While the sauce simmers, bring a pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain the rest.5 cups pasta
- Return the blended sauce to the pan. Add the cooked pasta and reserved pasta water, stirring until the noodles are evenly coated.
- Serve warm with your choice of topping.
Notes
I've learned a few tricks over the years that make this hidden veggie pasta sauce even better.
Boost the tomato flavor: If you want a deeper, richer tomato taste, stir in a tablespoon of tomato paste along with the roasted tomato sauce, or add diced fresh tomatoes during the simmering stage for extra texture and brightness.
Don't skip the simmer: Letting the sauce simmer for 15 minutes after adding the tomato sauce lets the flavors meld together and makes the vegetables even softer for easier blending.
Use a high-speed blender: A regular blender works, but a high-speed blender makes the sauce silkier and breaks down any fibrous bits from the celery or carrots.
Reserve pasta water: The starchy pasta water helps the sauce cling to the noodles instead of sliding off. It loosens the sauce if it gets too thick after blending, so if you need to thin it further, a little pasta water, vegetable broth, or plain water helps you reach your preferred consistency.
Adjust seasonings to taste: Always taste the sauce after blending and adjust the salt, pepper, or red pepper flakes if needed, since the vegetables can vary in natural sweetness. You can also add a pinch of Italian seasoning or garlic powder to deepen the flavor.
Store properly: Keep the sauce separate from the pasta and refrigerate for up to 5 days or freeze for up to 3 months, then thaw overnight in the fridge. Reheat on the stovetop or in the microwave, adding a splash of pasta water or vegetable broth if needed.
Nutrition
Calories: 352kcalCarbohydrates: 57gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 373mgPotassium: 573mgFiber: 5gSugar: 8gVitamin A: 4263IUVitamin C: 47mgCalcium: 51mgIron: 2mg
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