This one pot vegetable pasta sauce was inspired by a recipe found on Healthy Little Foodies. While I wish that I could eat pasta for every meal, it probably wouldn’t be the best idea. This is why I searched for a pasta recipe that included a good amount of vegetables and that didn’t use a store-bought sauce.
This recipe is another quick, “feel good” meal. It’s a great option whenever you want to have a “cheat” meal without a sugar-filled sauce. You can choose whichever pasta you’d like to use, but I’m a fan of Catelli’s Smart Pasta. It’s full of fiber and vegetables, and paired with a delicious sauce, you can’t even tell you’re eating a healthier pasta.
You can also add other protein such as Italian sausage, minced beef or chicken (or a vegetarian-friendly option), if it will help entice young eaters to eat the vegetables. We added Italian sausage and it added just the right amount of heat to it. I also had a bit of the Eggplant Pizzas left, so I added that in too. No waste, and extra veggies! It was the perfect addition.
This recipe is great to use as a basic guideline to follow but it is also extremely flexible. Basically, all you need to do is choose a few of your favorite veggies, add some tomato sauce, mix and ta-da!
One Pot Vegetable Pasta Sauce
Ingredients
2 Tbsps. Olive Oil
2 Small Onions, or 1 Large Onion, finely chopped
3 Cloves Garlic, Minced
2 tsp each, Dried Oregano, Rosemary, Thyme, Basil
3 Celery stalks, trimmed and finely chopped
2 Carrots, peeled and finely chopped
1 Zucchini (Courgette), finely chopped
3 or 4, 400g Cans Chopped Tomatoes
1 Tbsp. Tomato Paste/Puree (tomato puree)
2 cups Vegetable / Chicken Stock
2 Bell Peppers, finely chopped- these are optional, but if you have them on hand, definitely add them!
Instructions
Heat the oil in a large saucepan, over a medium heat. You can cook this in batches if your pan can’t hold a lot at once. However, I highly recommend investing in a good, big pot.
I love Lagostina, Rock, and T-Fal pots and pans. If you love to cook, splurge a bit now and then! Or, if ever a moment arises when you can ask for a gift- ask for a set of good cookware. You know it will go to use, and they can last decades if they are cared for properly. You can even sometimes find these in thrift stores or at garage sales- it’s amazing what some people decide to give away! Keep your eyes peeled but keep in mind they are used and may have quite a bit of wear and tear.
Add the onion, garlic, and mixed herbs and stir for a couple of minutes.
Add the remaining vegetables (celery, carrots, zucchini…) and cook, covered, for about 20 minutes. Continue to check and stir the vegetables; you want them to soften but not burn.
Add the tomatoes, tomato paste, and vegetable broth. Stir and bring to a boil. Reduce the heat and allow to simmer for another 20 minutes. During this time, you can prepare your pasta if necessary.
Allow to cool slightly and then blend. I always use an immersion blender but a regular blender works too. Simply blend it in batches until the sauce is smooth. If you’ve decided to make it in advance, allow it to fully cool before storing in your chosen storage bags/containers.
Serve with your chosen pasta, and enjoy!
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