This simple hidden veggie pasta sauce is packed full of flavor. Loaded with your favorite fresh garden vegetables, this light and easy sauce is perfect for pasta!
This post was originally published in September 2020 and has been updated for content.
I love adding hidden veggies into different dishes, especially for my kids! Use all of your favorite veggies from the garden, the farmers market or the grocery store to make a delicious sauce that everyone will love!
This sauce would be great on a homemade pizza, fresh spinach noodles, homemade pasta, or even lasagna!
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🍅 Ingredient notes
- Fresh Vegetables - I like using zucchini, squash, bell peppers and tomatoes in this sauce. Other vegetables that would be great in this sauce are carrots, kale, eggplant, spinach or other squash varieties.
- Tomato Sauce - This recipe uses tomato sauce as a base for the sauce. Store bought or homemade marinara sauce could also be used.
- Fresh Herbs - To pack an extra flavorful punch, blend fresh basil, oregano or parsley into the cooked sauce. Dried herbs, like an Italian seasoning, can also be used, but should be added when the veggies are being cooked down to give them time to release the flavors.
📋 Substitutions and variations
- Spicy - Dice up 1-2 fresh jalapeños and cook them with the other fresh vegetables to make this sauce spicy!
- Vegan - Omit the pecorino romano from the recipe to make this sauce vegan.
🔪 Step by step instructions
Chop all of the fresh vegetables and heat a large skillet (affiliate link) with the olive oil on the stovetop. Cook the vegetables for about 10-15 minutes until they start to soften and cook down.
Lower the heat and stir in the tomato sauce. Allow the sauce to simmer for 20-25 minutes until the vegetables are soft and easily mashed. Blend (affiliate link) the sauce, working in batches if needed, to the desired consistency.
Return the blended sauce to the pan and stir in the cheese and garlic powder. Use the sauce immediately for pasta or cool it completely and store for use later.
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⭐ Expert tips
- Cut all of the fresh vegetables into similar sized pieces for even cooking.
- If you are pressed for time, cut the vegetables into smaller pieces, the smaller the vegetables are cut the faster they will cook.
- Use a high powered blender (affiliate link) to help blend the sauce super smooth. An immersion blender (affiliate link) can also be used if needed.
- When blending the sauce, make sure to start on low speed to prevent it from exploding out the top of the blender.
🥡 Storage suggestions
- This sauce produces approximately 2 quarts of sauce. If you are not using it right away, it should be cooled completely before storing it in airtight containers for later use.
- For easy use and quick defrosting, store the sauce in small quantities. Typically 1 ½ cups of sauce is used for 1 pound of pasta.
- This sauce will keep for 3 to 5 days in the refrigerator and up to 3 months in the freezer.
- Let the sauce slowly defrost in the refrigerator or in a large bowl of cool water in the sink if you are short on time.
🥫 More sauce recipes
If you loved this recipe for hidden veggie pasta sauce, check out these other homemade sauce and dip recipes that I know you will love too!
📖 Recipe
Hidden Veggie Pasta Sauce
Ingredients
- 1 medium red bell pepper
- 1 medium orange bell pepper
- 1 medium zucchini
- 1 medium yellow summer squash
- 3 medium tomatoes
- ¼ cup olive oil
- ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 28 ounces canned tomato sauce
- 1 teaspoon garlic powder
- ½ cup grated pecorino romano cheese
Instructions
- Roughly chop all of the vegetables and set aside.
- Heat a large skillet or pan (affiliate link) on the stove top over medium heat with the olive oil.
- Add in all of the chopped fresh vegetables and cook for 10-15 minutes until the vegetables are slightly softened.
- Reduce the heat to medium low and stir in the tomato sauce. Allow the sauce to simmer for 20-25 minutes or until the vegetables are completely softened and easily mashed.
- Puree the sauce in a blender (affiliate link), working in batches if needed, to the desired consistency.
- Add the blended sauce back to the pan and mix in the garlic powder and cheese.
- Use the sauce immediately or cool and store for later use.
Notes
- Cut all of the fresh vegetables into similar sized pieces for even cooking. Cut them smaller to reduce cooking time.
- Use a high powered blender (affiliate link) to help blend the sauce super smooth. Make sure to start on low speed to prevent it from exploding out the top of the blender.
Substitutions and Variations
- Veggies - Add carrots, kale, eggplant, spinach or other squash varieties.
- Tomato Sauce - Store bought or homemade marinara sauce could also be used.
- Fresh Herbs - Add fresh basil, oregano or parsley at the end, right before blending to add extra flavor. Dried herbs, like Italian seasoning, can be used, but should be added at the beginning when cooking the fresh vegetables.
- Spicy - Dice up 1-2 fresh jalapeños and cook them with the other veggies.
- Vegan - Omit the pecorino romano cheese.
Storage Suggestions
- This sauce produces approximately 2 quarts of sauce. Make sure to cool completely before storing it in airtight containers for use later. It will keep for 3 to 5 days in the refrigerator and up to 3 months in the freezer.
- For easy use and quick defrosting, store the sauce in smaller quantities. Typically 1 ½ cups of sauce is used for 1 pound of pasta..
- Frozen sauce should be defrosted in the refrigerator or in a large bowl of cool water.
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