Hidden Veggie Pasta Sauce Recipes

HIDDEN VEGGIE PASTA SAUCE

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium heat. Once oil is heated, add onion and sauté for about 3 minutes, or until onion starts to become fragrant and translucent.
• Add garlic, carrot, bell pepper, zucchini and sweet potato and stir to combine. Allow to cook over medium heat, stirring occasionally, for 5-10 minutes. Add Italian seasoning and stir to combine.
• Add diced tomatoes, tomato paste and chicken broth, and once again stir to combine. Bring to a low boil (very gently bubbling), then turn off heat.
• Transfer sauce to a blender in two batches. You may need to use a mixing bowl to hold some of the extra soup while you are blending. Blend until smooth, then return to the original saucepan or Dutch oven on low heat.
• Season with salt and pepper as needed, but if you will be serving this to young babes, minimize the salt as much as possible.

HIDDEN VEGGIE PASTA SAUCE

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.

HIDDEN VEGGIE PASTA SAUCE

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.

PASTA WITH TOMATO & HIDDEN VEG SAUCE

Steps:

• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.