Hidden Veggie Tomato Pasta Sauce (Printable Version)

A vibrant tomato sauce loaded with pureed carrots, zucchini, and spinach for nutritious, delicious pasta meals.

# Ingredient List:

→ Vegetables

01 - 2 medium carrots, peeled and chopped
02 - 1 medium zucchini, chopped
03 - 2 cups fresh spinach, washed and roughly chopped
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced

→ Sauce Base

06 - 2 tablespoons olive oil
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tablespoons tomato paste

→ Seasonings

09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon sugar (optional, to balance acidity)

→ Optional

14 - 1/4 cup grated Parmesan cheese
15 - Fresh basil, for garnish

# How-To Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sauté until softened, about 3 minutes.
02 - Add carrots and zucchini. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add spinach and cook until wilted, about 2 minutes.
04 - Add crushed tomatoes and tomato paste. Stir to combine.
05 - Season with oregano, basil, salt, pepper, and sugar if using. Bring to a simmer.
06 - Cover and simmer on low heat for 20 minutes, stirring occasionally, until all vegetables are very tender.
07 - Remove from heat and let cool slightly. Using an immersion blender (or transfer to a blender in batches), puree the sauce until smooth.
08 - Return to heat if needed, adjust seasoning, and stir in Parmesan if desired. Serve hot over your favorite pasta, garnished with fresh basil.

# Expert Tips:

01 -
  • It turns picky eaters into enthusiastic pasta fans without a single argument at the table.
  • The vegetables completely disappear into a silky, rich sauce that tastes like it simmered all day.
  • You can make a big batch and freeze it, so a healthy dinner is always twenty minutes away.
  • It works on any pasta shape, pizza base, or even as a dipping sauce for breadsticks.
02 -
  • Let the sauce cool slightly before blending or you'll end up with a tomato explosion all over your ceiling, I learned that one the hard way.
  • If the sauce looks too thick after blending, add a splash of pasta water or vegetable broth to loosen it up.
  • Don't skip the sugar if your tomatoes taste sharp, it's not about making it sweet, it's about balance.
03 -
  • Use an immersion blender if you have one, it saves you from transferring hot sauce and makes cleanup so much easier.
  • If you're batch cooking, label your containers with the date and write kid approved on them so you remember which ones are the secret veggie versions.
  • Add a Parmesan rind to the sauce while it simmers for extra umami depth, just fish it out before blending.
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