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Garden Vegetable Pasta Sauce

Garden Vegetable Pasta Sauce is a tomato-based sauce loaded with all your favorite veggies like onion, mushrooms, zucchini, and carrots. This healthy sauce is the perfect way to get kids to eat veggies they would normally turn away because it's so good! Vegan with Whole30 and Paleo options.
Course Main Course, Sauces and Seasonings
Cuisine Italian
Diet Paleo, Vegan, Whole30
Prep Time 15 minutes
Cook Time 23 minutes
Servings 8 servings
Calories 87kcal
Author Lauren
Cost $4.37 / 55¢ PER SERVING

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small onion finely diced into ¼-inch pieces
  • 1 small zucchini finely diced into ¼-inch pieces
  • 1 large carrot finely diced into ¼-inch pieces
  • 1 cup mushrooms finely diced into ¼-inch pieces
  • 4 cloves garlic minced
  • 15 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 1 ½ cups water chicken or vegetable broth
  • 2 tablespoons minced fresh basil (or 1 teaspoon dried)
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon sugar or honey*
  • salt and pepper to taste

Instructions

  • SAUTE THE VEGGIES: Heat the oil in a stock pot or Dutch oven over medium heat. Once the oil is shimmering, add the onion, zucchini, carrots, and mushrooms. Season with salt and pepper. Sauté the vegetables until they have all softened, about 8 minutes.
  • ADD THE REMAINING INGREDIENTS: Once the veggies are soft, add the garlic and stir constantly for about 60 seconds. Add the crushed tomatoes, tomato sauce, water, basil, red pepper flakes, and sugar. Stir to incorporate the vegetables and bring to a boil. Taste and add salt and pepper to your liking.
  • SIMMER: Reduce the heat to a simmer and continue simmering for 15 minutes or until the liquid reduces by ⅓. Turn off the heat and taste again to see if more salt or pepper is needed.
  • SERVE: Serve warm over noodles, meatballs, or in any dish you like.

Notes

  • MAKE IT WHOLE30 - Eliminate the sweetener, add a teaspoon of baking soda to cut acidity if needed.
  • VEGGIE SUBSTITUTIONS - See the full blog post for other vegetables you can use

Nutrition

Calories: 87kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 644mg | Potassium: 521mg | Fiber: 4g | Sugar: 8g | Vitamin A: 144IU | Vitamin C: 16mg | Calcium: 19mg | Iron: 6mg