Vegetable Pasta Sauce
A rich homemade vegetable pasta sauce made with fresh tomatoes, grated vegetables, and herbs. This naturally sweet, simmered sauce is perfect for weeknight pasta and batch cooking.
Servings: 9 servings
Calories: 60kcal
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.2 tablespoons Olive oil, 1 medium Onion, 2 medium Zucchini, 1 medium Red bell pepper, 4 cloves Garlic, 2 medium Carrot
- 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.2¾ cups Tomato, 2 teaspoons Salt, ½ teaspoon White pepper, 2 Bay leaves
- 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.¼ cup Fresh basil leaves
Video
Notes
I use my food processor to grate all the veggies including the tomatoes and garlic. Makes life easier.
Nutrition
Serving: 0.33cup | Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 533mg | Potassium: 318mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3182IU | Vitamin C: 33mg | Calcium: 25mg | Iron: 1mg