Homemade Vegetable Pasta Sauce is a rich, simmered Mediterranean-style sauce made with ripe fresh tomatoes, grated vegetables, and fresh herbs. Perfect for weeknight pasta or layering into baked dishes.
I created this sauce to use up the tomatoes, vegetables and herbs from my garden, inspired by my cherry tomatoes pasta sauce. I love the classic combination of basil and tomatoes, simple, balanced, and timeless.
This veggie pasta sauce tastes like it simmered all afternoon, even when it hasn't. The grated vegetables melt into the tomatoes, creating natural sweetness and depth without needing added sugar.
The key to this sauce is cooking the vegetables properly. Once softened, they do all the work.
It's adaptable, forgiving, and ideal for batch cooking, just like my veggie and lentil bolognese sauce.
I recommend serving it with your favorite pasta, topped with cashew parmesan and a simple green salad on the side.
Ingredients
Ripe Tomatoes
The backbone of this sauce is the tomatoes. Use juicy, full-flavored varieties for the best depth. I keep the skins and seeds intact since mine are freshly picked from the garden. If fresh tomatoes aren't available, opt for good-quality canned crushed tomatoes. I tend to use larger varieties and skip cherry tomatoes for this recipe.
Vegetables
I use zucchini, red bell pepper, carrot, and onion. Zucchini adds volume without overpowering. Red bell pepper brings sweetness. A little celery can be added for extra depth. I've left it out here to avoid any stringy texture after blending, as this sauce is meant to be smoothish without straining.
Aromatics
Bay leaves and garlic are simmered, while fresh basil is added at the end to preserve its freshness.
The complete list of ingredients with measurements, can be found in the full recipe card below.
Sauté the Vegetables, Then Simmer the Tomatoes
The full recipe instructions are found in the below recipe card.
Cook the grated vegetables in olive oil until softened and fragrant. This will help build the flavor base.
Once tender, add the tomatoes, bay leaves and seasoning, then gently simmer so the flavors deepen and the vegetables melt into the base.
Janelle's Tips
- Grated vegetables soften quickly, making this ideal for a faster sauce.
- Simmer gently, don't boil aggressively. Avoid evaporating all the juice.
- Serving ratio: For every 2 cups of cooked pasta, toss through about ⅓ cup sauce and 2 tablespoons of reserved pasta water to help it coat evenly. The sauce on its own is very thick, concentrated and vegetable dense.
Storage
This pasta sauce keeps in an airtight container in the fridge for up to a week, it also can be frozen for up to 3 months. I recommend freezing in portioned sizes.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Vegetable Pasta Sauce
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion grated
- 2 medium Zucchini grated
- 1 medium Red bell pepper grated
- 2 medium Carrot grated
- 4 cloves Garlic crushed
- 2¾ cups Tomato grated
- 2 teaspoons Salt or to taste
- ½ teaspoon White pepper or to taste
- 2 Bay leaves
- ¼ cup Fresh basil leaves heaping
Instructions
- Heat up olive oil in a fry pan over medium heat, then add in the onions and garlic saute until they have softened. Add all the grated vegetables and saute until they have softened.
- Add the grated tomatoes and their juice, bay leaves, salt and pepper. Bring to a gentle boil, then reduce to medium-low and simmer for 20 minutes, stirring occasionally.
- Turn the heat off and let the pan cool for 5 minutes. Remove and discard the bay leaves.Transfer to a blender, and add the basil. Blend until smooth.Serve with your favorite pasta, using about ⅓ cup of sauce with 2 tablespoons of reserved pasta water (or water) for every 2 cups cooked pasta. Adjusting to suit your preference. See above tips for why water is added.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Brian Rich
I don't think enough attention is paid to the bay leaves in this recipe. The print version has you add them, and then blend everything - no mention of removing them. The video shows them being removed, but there's no text tag calling attention to this.
Janelle Hama
Thanks Brian, the recipe card has been revised. Appreciate the pick up.