The 40-Minute Hidden Veggie Pasta Sauce (That Even Picky Eaters Will Devour!
The wholesome, delicious pasta sauce from scratch doesn’t have to be complicated! This simple recipe is a fantastic way to sneak extra vegetables into a meal without sacrificing that rich, classic tomato flavor your family loves.
By blending in a mix of mild-colored vegetables—like carrots, sweet potato, and squash—you get all the added nutrients and creaminess, but the sauce maintains a beautiful, vibrant red colour.
[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6807" />Photo by Greta Hoffman on Pexels.comIt takes just 40 minutes from start to finish and is perfect for meal prepping, doubling the batch, or freezing for future dinners. Get ready for your new go-to weeknight dinner solution!
Preparation Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 8 (approx. 1.5 quarts)
Ingredients
2 tablespoons Olive Oil
3 cups Assorted Rough-Chopped Vegetables (Choose from: Onion, Carrot, Butternut Squash, Sweet Potato, Bell Pepper (any color except green), Celery, and/or Cauliflower)
29 ounces Canned Diced Tomatoes with Juices (or roughly two 14.5 oz cans)
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 pound Pasta (optional, for serving)
Parmesan Cheese (optional, for serving)Instructions
Recipe
1. Sauté the Vegetables (10 minutes)
Heat the 2 tablespoons of olive oil in a medium skillet over medium heat.
Add the 3 cups of assorted, roughly chopped vegetables (onion, carrot, squash, etc., choosing colors that blend well). Stir to coat.
Cover the skillet and cook for approximately 10 minutes, or until the vegetables are mostly soft.
2. Simmer the Sauce (20-25 minutes)
Remove the lid and stir in the 29 ounces of canned diced tomatoes (with their juices).
Bring the mixture to a simmer, then reduce the heat to medium-low.
Place the lid over the pot so that it is mostly covering it but is not a tight seal. This allows steam to escape and prevents splattering.
Simmer for 20-25 minutes, or until all the vegetables are completely soft.
3. Blend and Season
Carefully puree the entire mixture using an immersion blender directly in the pot, or transfer it in batches to a regular blender until smooth.
Season the sauce to taste with the initial 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and add any additional salt as needed.
4. Serve
Serve the sauce immediately over 1 pound of cooked pasta. Top with Parmesan cheese, if desired.
Serving & Storage
Storage: The sauce will last up to 5 days in an airtight container (like a quart-size Mason jar) in the refrigerator.
Freezing: For longer storage, freeze in a freezer-safe container for 6-12 months. Thaw overnight in the fridge or use the microwave’s defrost feature.
Protein Boost: Add protein to the final dish by stirring in canned white beans or chickpeas, warmed frozen peas, diced cooked chicken breast, meatballs, or lentils.
Recipe Variations
Meat Sauce: Brown ½ pound ground beef or mild Italian sausage in the skillet after warming the oil (Step 1), then proceed with the recipe as directed.
Slow Cooker Method: Double all ingredient amounts and add them directly to the slow cooker. Cook on LOW for 6-8 hours, or until everything is fully softened. Finish by pureeing and seasoning (Step 3).
Pizza Sauce: Simmer the finished sauce for an additional 30-45 minutes on low, stirring occasionally, until it becomes very thick. Stir in 1 teaspoon of pizza seasoning at the end.
Ingredient Tips
Vegetable Selection: Use vegetables with colors like white, yellow, orange, and red to ensure the finished sauce blends into a classic, deep red tomato sauce.
Fresh Tomatoes: To use the same volume of diced fresh tomatoes, simply simmer the sauce longer to allow the extra liquid content to evaporate.
Batch Cooking: Double the entire recipe to make a larger batch and freeze half of it for a future week.
recipe credits: Yummy Toddler Food
