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Hidden Veggies Pasta Sauce Recipe

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4 from 87 reviews

A nutritious and flavorful Hidden Veggies Pasta Sauce recipe that incorporates a variety of diced vegetables blended into a smooth, rich tomato sauce. Perfect for adding extra nutrients to your pasta meal while enjoying a comforting, hearty dish.

Ingredients

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Vegetables & Pasta

  • 10 oz short pasta (mezzi rigatoni recommended)
  • 1 medium red onion, diced
  • 2 medium carrots, diced
  • 2–3 celery stalks, diced
  • 1 medium red bell pepper, diced
  • 1 large zucchini, cut into 1/2-inch cubes
  • 1 medium sweet potato, diced into small cubes
  • 4 garlic cloves, roughly chopped

Seasonings & Sauces

  • 2 tablespoons olive oil
  • 1/2 tablespoon Italian seasoning mix
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce (passata)
  • 1/2 cup water (plus reserved pasta water as needed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Finishing Touches

  • 1/4 cup Parmesan cheese, freshly grated
  • A handful of fresh parsley, roughly chopped

Instructions

  1. Cook the Pasta: Bring a large pot of water to a boil and salt it generously. Add the short pasta and cook according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water for later use. Drain the pasta and set aside.
  2. Sauté the Vegetables: In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion, carrots, celery, red bell pepper, zucchini, and sweet potato. Cook for 10–12 minutes, stirring frequently, until the vegetables have softened.
  3. Add Aromatics and Spices: Add the roughly chopped garlic, 1/2 tablespoon Italian seasoning, and 1/4 teaspoon red chili flakes to the vegetable mixture. Continue cooking for another minute to release the flavors.
  4. Incorporate Tomato Elements: Stir in 1 tablespoon tomato paste and cook for 1 minute. Then add 1 cup of tomato sauce (passata) and 1/2 cup water. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Bring the sauce to a gentle simmer and let it cook for 5-10 minutes until it thickens slightly.
  5. Blend the Sauce: Transfer the cooked vegetable and tomato mixture to a blender or use a stick blender directly in the pot and blend until smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your preferred consistency.
  6. Combine Pasta and Sauce: Return the smooth sauce to the pan if blended separately. Add the cooked pasta to the sauce. Stir in 1/4 cup freshly grated Parmesan cheese and most of the chopped fresh parsley. Add additional reserved pasta water as needed to help coat the pasta evenly.
  7. Serve: Serve the pasta hot, garnished with the remaining parsley and extra Parmesan cheese on top if desired.

Notes

  • You can use any short pasta shape you prefer, such as penne, rigatoni, or fusilli.
  • Adjust the red chili flakes to taste for a milder or spicier sauce.
  • Using reserved pasta water helps in adjusting sauce consistency and helps the sauce cling to the pasta better due to its starch content.
  • For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
  • This sauce can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: hidden veggies pasta sauce, vegetable pasta sauce, healthy pasta sauce, Italian pasta sauce, vegetable-rich pasta sauce, vegetarian pasta recipe

Find it online: https://foodiecara.com/hidden-veggies-pasta-sauce-recipe/