Veggie Pasta Sauce
A creamy, smooth sauce made from blended vegetables, perfect for any pasta dish.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 ribs celery (diced)
- 2 medium carrots (peeled and diced)
- 1 medium red bell pepper (diced)
- 1 medium zucchini (diced)
- 3 cloves garlic (minced)
- Salt (to taste)
- 1 1/2 cups tomato sauce
- 4 cups pasta (any shape you like)
- Grated parmesan cheese (for garnish, optional)
Instructions
- Heat olive oil in a large, deep pan over medium heat. Add diced onion, celery, carrots, bell pepper, and zucchini. Cook until soft and translucent, about 10 minutes.
- Sprinkle with salt, lower heat to medium-low, and stir in minced garlic. Pour in the tomato sauce, cover partially, and simmer for 15 minutes.
- Transfer the veggie mixture to a blender and blend on high for 1-2 minutes until smooth and creamy.
- Cook pasta in salted boiling water according to package instructions until al dente. Drain and return to the pot.
- Add half of the sauce and a splash of pasta cooking water to the pasta. Stir well to coat evenly.
- Serve hot, garnished with grated Parmesan cheese if desired.
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Notes
Store leftover sauce in the fridge for up to 4 days or freeze for up to 3 months.