Hidden Veggie Pasta Sauce
This recipe is one of the simplest ways to get fresh veggies into your diet. The result is a simple yet totally delicious pasta sauce.
If you love this recipe as much as we do, click on the 5-stars below!
Print
Pin
Servings:
Equipment
- 1 (high speed) blender *or immersion blender
Ingredients
- ½ broccoli *florets cut off
- 2 carrots *peeled and cut into coins
- 1 red bell pepper *cleaned and cut into wedges
- 1 red onion *peeled and cut into wedges
- 5 garlic cloves *skin on
- 4 oz (115 g) brown mushrooms (~2 cups) *cleaned and halved
- pinch of salt
- olive oil *optional
- 1 can diced tomatoes (14,5 oz/ 400g)
- 1 cup (230 ml) veggie broth
- ½ cup (80 g) unsweetened coconut milk
- 3 tablespoon nutritional yeast *or grated parmesan
- 1 teaspoon mixed Italian herbs
You can find detailed step-by step-photos above the recipe card.
Instructions
- Preheat oven to 350°F (180°C).
- Give all the veggies a good wash. Spread them out on a large baking sheet lined with parchment paper. Toss the vegetables with olive oil (optional) and salt.
- Roast the veggies for about 35 minutes, or until they're tender and starting to brown around the edges. You can stir them once or twice during roasting to ensure they cook evenly.
- Once the vegetables are roasted, let them cool slightly, then transfer them to a blender. Don't forget to remove the skin from the garlic!
- Add the crushed tomatoes, veggie broth, coconut milk, nutritional yeast, mixed Italian herbs and a pinch of salt and blend until smooth. Depending on the size of your blender, you might need to do this in batches.
- Taste the sauce and adjust the seasoning to personal taste.
- Meanwhile, cook your pasta according to the package instructions. Once cooked, drain and set aside.
- Pour the sauce from the blender into the saucepan you cooked the pasta in. Heat sauce on low heat, then add the cooked and drained pasta and stir to combine.
- Top with (vegan) parmesan cheese, crumbled feta, olive oil and/or fresh herbs or other toppings of choice and enjoy!
Video
Notes
- Coconut milk: The higher the fat content, the creamier the sauce will be.
- Cut the veggies: Try to keep them about the same size so they cook evenly.
- Test the veggies: Use a knife to check the vegetables are cooked until tender.
- Make in bulk: You can make a large pot and freeze it in batches for 2 or 4 portions at a time.
- Check the seasoning: Before you serve this homemade sauce.
- Smooth consistency: Use a strong blender or food processor for a smooth sauce. Or run the sauce through a strainer for a smoother consistency. An immersion blender works too, add all of the ingredients to a saucepan and blend with an immersion blender. However, the sauce might not be as smoothe.
- Blending hot liquids: Check if your blender it’s suitable for mixing hot liquids.Otherwise let veggies cool completely. Plus, fill the blender ⅓rd full to avoid issues caused by heat expansion.
Nutrition
Serving: 1. | Calories: 243kcal | Carbohydrates: 24g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 784mg | Potassium: 974mg | Fiber: 8g | Sugar: 9g | Vitamin A: 6630IU | Vitamin C: 121mg | Calcium: 111mg | Iron: 3mg
All nutritional information is based on third-party calculations and should be considered estimates.
Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!
