Food

Hidden Veggie Pasta Sauce

February 25, 2020

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Mother’s of Picky eaters unite! Is there a club where moms can commiserate about their picky eaters? I need to join asap! You guys, my boy’s eating habits is the bane of my existence. One of them likes pizza, and the other doesn’t. I mean, who doesn’t like pizza!?! So you can only imagine how difficult it is to get some vegetables in them. Recently they’ve been enjoying ravioli with a plain tomato sauce. I started thinking maybe I can sneak some veggies in this sauce. I started playing around with recipes and finally came up with one that my family enjoys. In this blog post, I’ll be sharing my delicious hidden veggie pasta sauce recipe.

Helpful Tips

I recommend playing with the veggies to see what combination works best for your family’s tastebuds. In one batch, I added more carrots, and it was too tangy in another batch too many bell peppers. Another time I used every color of bell pepper to make it more colorful, haha, but the flavor was overpowering. Make the recipe vegan by adding water instead of chicken broth. Don’t be afraid to tweak recipes when cooking. Now with baking, that’s more of a science, so I don’t recommend messing with a recipe. 😉 

This recipe makes a massive batch of hidden veggie pasta sauce. I freeze whatever I don’t use after cooking. If I remember correctly, I filled up four-quart size freezer bags and about two and a half ice cube trays. The quart size freezer bags are perfect for when you’re cooking for the whole family. Freezing some in ice cube trays is ideal for smaller portions. Say I’m just making pasta for the kids, and the hubs and I are having a more sophisticated meal, 😉 then I add a few cubes of sauce for the boys, and I don’t have to defrost a whole bag. After the cubes have frozen, I transfer them to a freezer bag for easy storage.

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Hidden Veggie Pasta Sauce

Ingredients

  • 3 Tbsp Olive Oil
  • 2 Large Onions chopped
  • 2 Cloves Garlic minced
  • 1 Red Bell Pepper chopped
  • 1 Green Bell Pepper chopped
  • 3 Leeks greens trimmed and chopped
  • 2 Zuchinnis chopped
  • 2 Large Carrots chopped
  • 3 Handfuls Baby Spinach
  • 1 Can Tomato Paste 6 oz can
  • 2 tsp Dried Parsley
  • 2 tsp Dried Oregano
  • 2 tsp Dried Basil
  • 1 Tbsp Tuscan Garlic Seasoning
  • 1/2 tsp Black Pepper
  • 4 Cans Petite Diced Tomatoes 14.5 oz cans
  • 3 cups Low Sodium Chicken Broth

Instructions

  1. Heat olive oil in a large pot

  2. Add onions and saute until golden

  3. Add garlic, bell pepper, leek, zucchini, carrot, baby spinach, and cook until veggies are softened

  4. Stir in dried parsley, dried oregano, dried basil, and Tuscan Garlic seasoning

  5. Add tomato paste, stir, and cook for a couple of minutes

  6. Add petite diced tomatoes and low sodium chicken broth

  7. Stir to combine

  8. Bring to a boil then reduce heat to low, cover, and let simmer for at least 30 minutes

  9. With an immersion blender, blend until smooth

  10. Serve over your favorite pasta

Recipe Notes

  • Find Tuscan Garlic Seasoning here or you can replace it with 1 tsp each of garlic salt, garlic powder, onion powder, and lemon pepper.
  • If you don't have an immersion blender allow the mixture to cool and blend in batches in your blender.
  • Freeze in quart size freezer bags for large portions or in ice cube trays for smaller portions.

Comment below or tag me on social media @lifebynoosha if you give this hidden veggie pasta sauce recipe a try. I’d love to hear your thoughts! Thank you so much for stopping by and reading. Please take a moment to like and share this post if you enjoyed it. I also hope you’ll consider subscribing before you leave.

Until next time be happy, be kind, be you!

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