Go Back
–+ servings
veggie pasta sauce
Print Recipe
No ratings yet

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!
Prep Time10 minutes
35 minutes
Total Time45 minutes
Course: Main Course, Sauce
Cuisine: Italian
Keyword: Dessert, vegan, dairyfree, Gluten-free
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