If you’re looking for a delicious and nutritious way to boost your veggie intake, this veggie pasta sauce is the answer. It’s richer than my Cauliflower Pasta, even creamier than Vegan Creamy Mushroom Pasta, and faster to make than my Vegan Bolognese. Made with six oven-roasted vegetables, this sauce is packed with flavor and nutrients, making it perfect for a healthy and satisfying dinner. The rich and creamy texture of the blended vegetables pairs wonderfully with your favorite pasta, creating a meal that’s both wholesome and delicious.
Ingredients and Substitutions
Eggplant – Eggplant adds a silky texture and subtle flavor to the sauce. If you’re not a fan of eggplant, you can substitute it with mushrooms or even additional zucchini. Roma Tomatoes – Roma tomatoes provide a robust and slightly tangy flavor. You can substitute with cherry tomatoes, vine-ripened tomatoes, or even canned tomatoes in a pinch. Red Onion – Red onions add sweetness and flavor. If you don’t have red onions, you can use yellow or white onions as an alternative or even shallots. Red Bell Pepper – Red bell pepper brings a sweet and slightly smoky flavor. Yellow or orange bell peppers can also be used, but avoid green bell peppers as they are less sweet and can be more bitter. Garlic – Roasted garlic adds a rich, mellow flavor. If you don’t have fresh garlic, you can use a few teaspoons of garlic powder or granulated garlic as a substitute. The whole garlic bulb is roasted but I extract the cloves after roasting. Zucchini – Zucchini adds moisture and a mild flavor to the sauce. If you don’t have zucchini, you can use yellow squash or even a small amount of peeled cucumber. Dried Rosemary – Rosemary adds an aromatic herbal note. You can substitute with other dried herbs like thyme, oregano, or a mixed Italian herb blend. Marinara Sauce – Marinara sauce is the base of the pasta sauce, adding a rich tomato flavor. You can use any store-bought marinara sauce or make your own with tomatoes, garlic, and herbs if you prefer. You can also use plain tomato passata. Olive Oil – Olive oil helps to roast the vegetables and adds a rich flavor. You can also use avocado oil or another neutral cooking oil. Pasta of Choice – Any type of pasta works well with this sauce. Use your favorite kind, whether it’s spaghetti, penne, fusilli, or a gluten-free option.
How to Make Hidden Veg Pasta Sauce
To make this recipe, the first step is to slice all the veggies. Then roast them in the oven before blending them.
Serving Suggestion
Garnishes: Top the pasta with fresh parsley, chili flakes, or nutritional yeast for added flavor and color. Sides: Serve with a side of garlic bread or a simple green salad for a complete meal. Protein Boost: Add some plant-based protein like chickpeas, lentils, or tofu to the pasta for an even more filling dish. Storage: Store any leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Expert Tips
Roasting Vegetables: Ensure all vegetables are evenly coated with oil and herbs before roasting. This helps them caramelize and enhances their natural sweetness. Blending: Allow the vegetables to cool slightly before blending to avoid steam buildup in the blender. Blend until smooth for a creamy texture. Adjusting Consistency: If the sauce is too thick, you can thin it out with a bit of vegetable broth or pasta cooking water. If it’s too thin, simmer it on the stovetop until it reaches your desired consistency. Seasoning: Taste the sauce before serving and adjust the salt or add other seasonings as needed to suit your preference.
More Healthy Pasta Recipes
