This Hidden Veg Pasta Sauce is a simple sauce made with 6 oven-roasted vegetables for a super-healthy and delicious dinner loaded with over 10 grams of natural protein.
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.
Slice all the veggies in halves or quarters, place them in a large pan and drizzle olive oil and herbs on the top.
Roast them in the oven for about 40 minutes. When they are fork-tender, push the cloves out of the garlic bulb.
Place all the roasted veggies in the jug of a high-speed blender. Make sure it’s heat resistant!
Add the marinara sauce and the olive oil left in the roasting pan.
Blend the hidden veg sauce until it’s smooth.
Pour the sauce on your favorite cooked pasta.
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
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Hidden Veg Pasta Sauce
Ingredients
- 1 large Eggplant - trimmed, cut lengthwise
- 2 Roma Tomatoes - cut in quarters
- 1 medium Red Onion - cut in quarters
- 1 Red Bell Pepper - deseeded, trimmed, cut in half
- 1 head Garlic - top chopped off
- 1 Zucchini - trimmed, diced, unpeeled
- 1 tablespoon Dried Rosemary
- 2 cup Marinara Sauce
- ½ teaspoon Salt
- ⅓ cup Olive Oil - or avocado oil
- 12 ounces Uncooked Pasta of Choice
Instructions
- Cook the pasta according to the directions on the packaging. Drain and set aside.
- Preheat the oven to 430 ℉ (220 ℃).
- In a large 9-inch x 13-inch glass baking dish, form a single layer with the eggplant halved and the bell pepper halved.
- Add the diced zucchini, quartered red onions, and tomatoes. It's fine if they overlap.
- Sprinkle dried Italian herbs on top of the diced zucchini, onion, and tomatoes.
- Drizzle the oil all over the vegetables.
- Bake the veggies uncovered for 35-40 minutes at 430 ℉ (220 ℃) until all the vegetables are roasted and a fork goes through the vegetables easily.
- Remove the dish from the oven, let it cool down for 15 minutes at room temperature in the tray, then squeeze out the roasted garlic cloves and discard the skin. Place the veggies in a high-speed blender with all the roasted vegetables, including any oil left in the pan.
- Add the marinara sauce and blend the veggie sauce on high-speed until smooth. Taste and add salt to taste.
- Pour the sauce over the cooked pasta and stir in to coat evenly.
- Serve with fresh parsley, chili flakes, and salt.
Made this for my family and it was DELICIOUS! My three year old son gobbled it up. We didn’t have red pepper on hand so I didn’t add it in and it was still yummy. Next time I’ll be sure to add that in and maybe other veggie too. Thank you for such a great recipe!
I’m obsessed with this recipe, I added some cooked spinach and fresh parsley to the blend and I could honestly just have this as a soup! Thank you so much!
This had a great balance of flavor of each vegetable used – the amounts were just right. I added some garbanzos while blending for protein. My kids loved the sauce! Thanks for an easy, healthy, delicious recipe!
Delicious and easy to make! We made an extra big serving so we could freeze the extras 🙂
My family loved this!
That’s amazing, thank you!
My family loved this!
Ow thanks, I’m glad!!