Veggie Pasta Sauce

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veggie pasta sauce

Veggie Pasta Sauce

For when you need that extra portion of veggies on your pastas, or if you need to feed your picky eaters.
Palnt-based, gluten-free and healthy!
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Prep Time 10 minutes
35 minutes
Total Time 45 minutes
Course Main Course, Sauce
Cuisine Italian
Servings 4
Calories

Equipment

  • Measuring cups & measuring spoons
  • Medium pot
  • Blender
  • Strainer
  • Mason jar and plastic wrap for storing.

Ingredients
  

  • 1/2 Zucchini or Squash Cut into cubes
  • 1 Roma tomato Pealed and cut in cubes
  • 1/2 Red bell-pepper
  • 1/2 Red onion or purple onion
  • 1 Orange carrot
  • 1 White carrot
  • 2 Garlic Cloves
  • 1/2 cup Artichokes Hearts in oil marinate
  • 1 Tbsp Balsamic Vinegar
  • 1 Tbsp Black-pepper
  • 1 Tbsp Kosher salt
  • 1 Tbsp Mexican oregano
  • 1 Tbsp Dry basil
  • 1/2 cup Fresh basil
  • 1/2 Tsp Red peper flakes
  • 1/2 Tsp Olive oil or avocado oil
  • 1/2 cup water
  • 1 Tbsp Tomato paste
  • 1 can Sweet tomatoes

Instructions
 

  • Place a sauce pan on the stove in medium heat. After is hot add the oil to the pan, the garlic, carrots, red pepper, onions, zucchini ( squash), tomato, and artichokes. Let this simmer for 5 minutes cover.
  • After it has simmer for 5 minutes slowly start adding the balsamic vinegar, black pepper, kosher salt, oregano, basil, pepper flakes.Mixed all the ingredients together and let it cook for 2 minutes.
  • After the time passed add the water, tomato paste and the can of tomatoes.
  • Let the veggie sauce simmer for 20 minutes cover on low heat and once is done cooking place all the cooked ingredients in a blender and blend well until the texture is soft.

Notes

If prefer creamier texture:
  • if the texture is not what you desire you can add the veggie sauce into a strainer and use a spoon to smooth the sauce until desire texture is acquire. The veggie sauce can be serve over pasta, pizza, or as a dipping side.
How to refrigerate the sauce:
  • Start by placing the veggie sauce in a mason jar, once the sauce has cooled.
  • Next make sure to use plastic wrap before closing the mason jar with the lid it will keep the veggie sauce fresh.
  • I f store this way, it can last up two weeks refrigerated, you can also freeze it for up to 2 months in ziplock bags( just make sure to use a double bag and date the food on the mason jar and the ziplock bags Made this recipe!
    Tag me by using: #notyourglammom #sogoodcookingwithyunibe #chefyunibe
     
Keyword Dessert, vegan, dairyfree, Gluten-free
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!

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