HIDDEN VEGGIE PASTA SAUCE
This simple hidden veggie pasta sauce is packed full of flavor. Loaded with your favorite fresh garden vegetables, this light and easy sauce is perfect for pasta!
Provided by Amanda
Categories Sauces
Time 55m
Number Of Ingredients 11
Steps:
- Roughly chop all of the vegetables and set aside.
- Heat a large skillet or pan on the stove top over medium heat with the olive oil.
- Add in all of the chopped fresh vegetables and cook for 10-15 minutes until the vegetables are slightly softened.
- Reduce the heat to medium low and stir in the tomato sauce. Allow the sauce to simmer for 20-25 minutes or until the vegetables are completely softened and easily mashed.
- Puree the sauce in a blender, working in batches if needed, to the desired consistency.
- Add the blended sauce back to the pan and mix in the garlic powder and cheese.
- Use the sauce immediately or cool and store for later use.
Nutrition Facts : ServingSize 0.5 cup, Calories 34 kcal, Sugar 2 g, Sodium 187 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 3 g, Fiber 1 g, Protein 1 g, Cholesterol 2 mg, UnsaturatedFat 2 g
HIDE THE VEGGIES PASTA SAUCE
I make this ahead of time and throw it in the freezer but it is easy and fast to throw together for any day of the week. Good for hiding the veggies for the child who won't eat veggies like mine! You can add any vegetable. I have chosen the ones that I sneak in. Serve over any pasta.
Provided by TishT
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, add the onion and garlic, and saute for about 3 minutes.
- Add the carrots, celery and mushrooms, and cook for about 15 minutes, or until softened.
- Add the tomatoes, stock and sugar, season to taste, and simmer for 10 minutes.
- Blend to a puree.
- Serve over cooked pasta of your choice.
Nutrition Facts : Calories 128.3, Fat 7.6, SaturatedFat 1.1, Cholesterol 1.3, Sodium 307.1, Carbohydrate 13.9, Fiber 2.8, Sugar 7.4, Protein 3
HIDDEN VEGGIE PASTA SAUCE
This Hidden Veggie Pasta Sauce is a great way to get even the pickiest of eaters to eat their veggies! Filled with tomatoes, zucchini, carrots, leeks and red peppers, this sauce is full of nutrient-dense veggies all while still tasting like a delicious homemade tomato sauce.
Provided by Michele Olivier
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Heat a large stockpot over medium heat, add in the olive oil. Stir in the onion and cook for 3 minutes or until translucent. Add in the garlic, stir, and cook for an additional minute.
- Add in the zucchini, carrots, leek and peppers and cook for 5-7 minutes, occasionally stirring.
- Add in the crushed tomatoes, tomato puree, Italian herbs, balsamic vinegar, salt and pepper and butter if you are using. Adjust heat to medium-high and bring to a boil. Once you reach a boil, bring down the heat to low, cover and simmer for 15-30 minutes.
- Using a handheld immersion blender puree the soup. Or working in batches, transfer the sauce into a blender and puree on high until you achieve your desired consistency. If your sauce is too thick, add in water or stock in 1/2 cup increments. I used 2 cups of chicken stock in my sauce. Taste: depending on how many veggies you use (the more veggies the more intense veggie flavor), you may need to add in additonal olive oil, salt or sugar depending on the taste of your sauce.
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- In a large pot, add all the ingredients, except for the cherry tomatoes. Cook on medium-high heat for about 8-10 minutes or until the veggies are slightly browned and softened. Stir regularly and use a small amount of oil or water to prevent the veggies from sticking to the bottom of the pot.
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