Hidden Veg Pasta Sauce Recipe

Introduction

This hidden veg pasta sauce is a delicious way to sneak a variety of vegetables into your meals without anyone noticing. Packed with flavor and nutrients, it’s perfect for family dinners or as a base for many dishes. Plus, it stores well and freezes beautifully for busy weeknights.

Ingredients

• 2 tbsp olive oil
• 2 onions, finely chopped
• 1 tsp minced garlic
• 2 tsp dried Italian herbs
• 3 celery stalks, trimmed and finely chopped
• 2 medium leeks, trimmed and finely chopped
• 2 medium carrots, peeled and finely chopped
• 2 medium red bell peppers (capsicum), finely chopped
• 1 medium zucchini (courgette), finely chopped
• 2 28oz cans (4 x 400g cans) crushed tomatoes
• 1 tbsp tomato paste (tomato puree)
• 2 cups (500ml) stock or broth (chicken or vegetable)

Instructions

1. Step 1: Heat the olive oil in a large saucepan over medium heat. Add the onions, garlic, and dried Italian herbs, stirring for a couple of minutes until fragrant.
2. Step 2: Add the chopped celery, leeks, carrots, red bell peppers, and zucchini. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally to prevent burning and to soften the vegetables.
3. Step 3: Stir in the crushed tomatoes, tomato paste, and stock. Bring the mixture to a boil, then reduce heat and let it simmer gently for 20 minutes.
4. Step 4: Allow the sauce to cool slightly, then blend it until smooth using a stick blender or high-speed blender (blend in batches if necessary).
5. Step 5: Taste the sauce and season as desired—avoid seasoning if preparing for a baby.
6. Step 6: Let the sauce cool completely before transferring it to containers or zip-lock bags for storage or freezing.

Tips & Variations

• Adjust the amount of stock depending on your preferred sauce thickness; start with 1 cup and add more as needed.
• Use homemade stock or water if making the sauce for babies or young children to reduce sodium.
• This recipe makes a large batch—feel free to halve or quarter it if you prefer.
• Try adding fresh basil or a pinch of chili flakes for extra flavor variations.

Storage

Store the pasta sauce in airtight containers or freezer-safe bags in the refrigerator for up to 5 days. For longer storage, freeze the sauce for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh tomatoes, but you may need to cook the sauce longer to break them down fully and achieve the right consistency.

Is this sauce suitable for babies?

Absolutely. Just use homemade stock or water to keep sodium low, and avoid added salt when preparing the sauce for little ones.

Hidden Veg Pasta Sauce Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

This Hidden Veg Pasta Sauce is a nutrient-packed and flavorful homemade sauce that cleverly incorporates a variety of finely chopped vegetables to boost your intake without compromising taste. Slow-simmered and blended to a smooth consistency, it’s ideal for family meals and perfect for freezing for convenient weeknight dinners.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Approximately 2.6 kg (about 19 servings, 1/3 standard jar each) 1x
• Category: Main Meal
• Method: Stovetop
• Cuisine: Sauce
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 tbsp olive oil
• 2 onions, finely chopped
• 1 tsp minced garlic
• 2 tsp dried Italian herbs
• 3 celery stalks, trimmed and finely chopped
• 2 medium leeks, trimmed and finely chopped
• 2 medium carrots, peeled and finely chopped
• 2 medium red bell peppers (capsicum), finely chopped
• 1 medium zucchini (courgette), finely chopped

Tomato & Liquids

• 4 x 400g cans (28oz total) crushed tomatoes
• 1 tbsp tomato paste (tomato puree)
• 2 cups (500ml) stock or broth (chicken or vegetable)

Instructions

1. Heat oil and sauté aromatics: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the finely chopped onions, minced garlic, and dried Italian herbs, stirring for a couple of minutes until fragrant.
2. Cook vegetables: Add the chopped celery, leeks, carrots, red bell peppers, and zucchini to the pan. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally, allowing the vegetables to soften without burning.
3. Add tomatoes and stock and simmer: Pour in the crushed tomatoes, the tablespoon of tomato paste, and 2 cups of stock or broth. Stir everything together, bring the sauce to a boil, then reduce the heat and let it simmer for 20 more minutes to develop flavors.
4. Blend to smooth: After simmering, let the sauce cool slightly. Using a stick blender or a high-speed blender in batches, blend the sauce until it reaches a smooth consistency. Taste and season as desired, except if preparing for a baby.
5. Cool and store: Allow the sauce to fully cool before transferring it into containers or zip lock bags for storage. This sauce freezes well for later use.

Notes

• Adjust the thickness by reducing the amount of stock to your preference; start with one cup and add more if needed.
• For babies or young children, use homemade stock or water to lower sodium content and avoid seasoning.
• Blending can be done with a stick blender directly in the pot or in batches if using a high-speed blender due to the large quantity.
• This recipe yields approximately 2.6 kg of sauce, equivalent to about 6-7 commercial jars. You may halve or quarter the recipe if desired.
• Nutritional information is an estimate and should be used as a general guideline based on 19 portions from the full batch.

Keywords: hidden vegetable pasta sauce, homemade pasta sauce, vegetarian pasta sauce, veggie-packed sauce, healthy pasta sauce, make-ahead sauce