If you’re a fan of hearty, flavorful pasta dishes but prefer to keep things vegetarian, you’re in for a treat! This All Recipes Vegetarian Pasta Sauce is a delightful blend of fresh vegetables, herbs, and spices that come together to create a sauce that’s both comforting and vibrant.
Whether you’re cooking for a family dinner or meal prepping for the week, this sauce is versatile enough to elevate any type of pasta. Plus, it’s packed with nutrients and free from any meat or animal byproducts, making it an excellent choice for vegetarians and anyone looking to incorporate more plant-based meals into their diet.
In this blog post, you’ll find a step-by-step guide to making this delicious sauce from scratch, tips to customize it to your taste, and serving ideas that will surely impress at your dinner table. For those who love experimenting with vegetables, this recipe perfectly complements other vegetable-forward recipes like Vegetarian Swiss Chard Recipes for Healthy Meals and California Blend Veggies Recipes for Quick Healthy Meal.
Ready to bring a burst of garden freshness to your pasta? Let’s dive in!
Why You’ll Love This Recipe
This vegetarian pasta sauce is a winner for several reasons. First, it uses simple, wholesome ingredients that you likely already have in your kitchen.
The combination of ripe tomatoes, bell peppers, onions, and garlic builds a rich and savory base, while herbs like basil and oregano add classic Italian flair.
Unlike many store-bought sauces, this recipe is free from preservatives and excess sugar, giving you full control over the flavor and nutrition. It’s also incredibly adaptable; you can swap or add veggies based on seasonality or preference.
Plus, it freezes beautifully for quick future meals.
Whether you’re cooking for vegetarians or just looking to eat healthier, this sauce is a delicious way to enhance your pasta night. It pairs wonderfully with various pasta types, from spaghetti to penne, and even zoodles for a low-carb twist!
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, finely chopped | 1 medium |
| Garlic cloves, minced | 4 |
| Red bell pepper, diced | 1 medium |
| Carrot, grated | 1 medium |
| Canned crushed tomatoes | 28 ounces (1 can) |
| Tomato paste | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Dried basil | 1 teaspoon |
| Salt | to taste (about 1 teaspoon) |
| Black pepper, freshly ground | ½ teaspoon |
| Red pepper flakes (optional for heat) | ¼ teaspoon |
| Fresh basil leaves, chopped (for garnish) | ¼ cup |
| Water or vegetable broth (to thin sauce if needed) | ¼ cup |
Equipment
- Large skillet or saucepan
- Wooden spoon or silicone spatula
- Chef’s knife
- Cutting board
- Measuring spoons
- Grater (for carrot)
- Ladle or serving spoon
- Optional: Blender or immersion blender (for smoother sauce)
Instructions
- Heat the olive oil in a large skillet or saucepan over medium heat. Once hot, add the finely chopped yellow onion. Sauté for about 5 minutes until the onion becomes translucent and soft, stirring occasionally.
- Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic as it can turn bitter.
- Stir in the diced red bell pepper and grated carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. These add natural sweetness and depth to the sauce.
- Add the canned crushed tomatoes and tomato paste to the pan. Mix well to combine all ingredients. Tomato paste intensifies the tomato flavor and thickens the sauce.
- Season the sauce with dried oregano, dried basil, salt, black pepper, and optional red pepper flakes for a touch of heat. Stir everything together thoroughly.
- Reduce the heat to low and let the sauce simmer gently for 20-30 minutes, uncovered. Stir occasionally to prevent sticking. This allows the flavors to meld beautifully.
- If the sauce becomes too thick, add water or vegetable broth a little at a time until you reach your desired consistency.
- Taste and adjust seasoning as needed. If you prefer a smoother sauce, use an immersion blender directly in the pan or transfer to a blender and pulse until smooth.
- Remove from heat and stir in fresh chopped basil just before serving for a fresh, aromatic finish.
Tips & Variations
Tip: For an extra layer of flavor, roast your red bell pepper before adding it to the sauce. This adds a smoky sweetness that enhances the overall taste.
Variation: Want a creamy texture? Try mixing in some Vegan Bechamel Sauce after simmering for a luscious, velvety pasta experience.
Substitution: No canned tomatoes? Use fresh, ripe tomatoes (about 6 medium), peeled and chopped, but extend cooking time to allow the sauce to thicken properly.
You can also add chopped mushrooms or zucchini to the sauce for more texture and nutrients. For a spicy kick, increase the red pepper flakes or add a dash of smoked paprika.
This sauce freezes well, so double the batch and save some for busy nights.
Nutrition Facts
| Nutrient | Per Serving (1/2 cup) |
|---|---|
| Calories | 90 |
| Total Fat | 5g |
| Saturated Fat | 0.7g |
| Cholesterol | 0mg |
| Sodium | 350mg |
| Total Carbohydrates | 11g |
| Dietary Fiber | 3g |
| Sugars | 6g |
| Protein | 2g |
| Vitamin A | 35% DV |
| Vitamin C | 40% DV |
| Iron | 8% DV |
Serving Suggestions
This versatile vegetarian pasta sauce pairs beautifully with a variety of pasta shapes. Try it with classic spaghetti, penne, farfalle, or even whole wheat or gluten-free pasta for a healthier option.
For a lighter meal, serve over spiralized zucchini noodles or roasted spaghetti squash.
For a complete meal, add a side of garlic bread or a fresh green salad. If you’re feeling adventurous, incorporate this sauce into recipes like Vegetable Lasagna Stouffer’s Recipe Made Easy and Delicious or top baked eggplant slices with it for a vegetarian take on eggplant parmesan.
Don’t forget to garnish with freshly grated parmesan or nutritional yeast for a cheesy flavor without dairy. Add some fresh herbs or a drizzle of good olive oil just before serving to elevate the dish even more.
Conclusion
This All Recipes Vegetarian Pasta Sauce is an excellent way to enjoy a healthy, flavorful meal that’s easy to prepare and adaptable to your pantry. With its rich tomato base and fresh vegetable additions, it’s both comforting and nourishing.
The simplicity of the ingredients combined with the vibrant flavors makes it perfect for weeknight dinners or special occasions.
Cooking this sauce from scratch guarantees a wholesome alternative to store-bought varieties often loaded with preservatives and sugars. Plus, the flexibility to customize with your favorite veggies or spices means you can make it your own every time.
If you loved this recipe, be sure to check out other delicious plant-based options like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas to continue your journey into vegetarian cooking.
Give this sauce a try and enjoy the delicious flavors of a homemade Italian classic that’s completely vegetarian and packed with love!
📖 Recipe Card: All Recipes Vegetarian Pasta Sauce
Description: A rich and flavorful vegetarian pasta sauce made with fresh vegetables and herbs. Perfect for any pasta dish, this sauce is easy to prepare and delicious.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 carrot, grated
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic; sauté until soft.
- Stir in bell pepper, zucchini, and carrot; cook for 5 minutes.
- Add crushed tomatoes, basil, oregano, salt, and pepper.
- Simmer sauce for 20 minutes, stirring occasionally.
- Stir in fresh parsley and red pepper flakes before serving.
Nutrition: Calories: 120 kcal | Protein: 3 g | Fat: 7 g | Carbs: 14 g
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