There’s nothing quite like a rich, flavorful spaghetti sauce to bring a comforting meal to life. When combined with a medley of fresh vegetables, this classic sauce transforms into a vibrant, nutritious dish that’s perfect for weeknight dinners or casual gatherings.
Whether you’re a seasoned cook or just starting your culinary journey, this spaghetti sauce recipe with vegetables offers a delightful balance of hearty textures and bold flavors. It’s not only delicious but also packed with vitamins and fiber, making it an ideal choice for those looking to eat more plant-based meals without sacrificing taste.
In this blog post, we’ll guide you through a step-by-step recipe to create a luscious vegetable-packed spaghetti sauce from scratch. Plus, you’ll learn tips to customize it according to your preferences and some serving ideas to elevate your pasta nights.
Ready to dive into the world of wholesome, homemade Italian flavor? Let’s get cooking!
Why You’ll Love This Recipe
This spaghetti sauce recipe stands out because it is bursting with fresh vegetables, giving it a natural sweetness and depth that store-bought sauces just can’t match. It’s incredibly versatile and can be adjusted to whatever veggies you have on hand.
It’s also a fantastic way to sneak more nutrients into your family’s meals without compromising on taste. With simple ingredients and straightforward steps, you’ll have a hearty sauce simmering on your stove in under an hour.
Plus, it pairs beautifully with any pasta shape or even as a base for recipes like vegetable lasagna or a vegetable-packed pizza.
If you’re interested in exploring more plant-based recipes, check out these favorites: Vegetable Alfredo Recipes for Creamy, Healthy Dinners and Slow Cooker Recipes Vegan Easy Meals for Busy Weeknight.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 3 tablespoons | Extra virgin recommended |
| Yellow onion | 1 medium, finely diced | For sweetness and depth |
| Garlic cloves | 4, minced | Fresh for best flavor |
| Carrot | 1 large, finely chopped | Adds natural sweetness |
| Celery stalks | 2, finely chopped | For aromatic base |
| Red bell pepper | 1 medium, diced | Optional but adds color & flavor |
| Mushrooms | 1 cup, sliced | Button or cremini |
| Zucchini | 1 small, diced | For texture and nutrition |
| Canned crushed tomatoes | 28 ounces (1 can) | Use high-quality tomatoes |
| Tomato paste | 2 tablespoons | For richness and thickness |
| Vegetable broth | 1 cup | Low sodium preferred |
| Dried oregano | 1 teaspoon | Classic Italian herb |
| Dried basil | 1 teaspoon | Enhances flavor |
| Red pepper flakes | 1/4 teaspoon (optional) | For a mild kick |
| Salt | To taste | Adjust as needed |
| Black pepper | To taste | Freshly ground preferred |
| Fresh parsley or basil | 2 tablespoons, chopped | For garnish and freshness |
Equipment
- Large deep skillet or saucepan
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring spoons and cups
- Can opener
- Colander (for pasta draining)
- Optional: Blender or immersion blender (if you prefer a smooth sauce)
Instructions
- Prepare your vegetables. Wash and dice the onion, garlic, carrot, celery, red bell pepper, mushrooms, and zucchini into small, uniform pieces. This ensures even cooking and a harmonious texture in your sauce.
- Heat the olive oil. Place your skillet or saucepan over medium heat and add the olive oil. Once shimmering, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion turns translucent.
- Add garlic and bell pepper. Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until fragrant, being careful not to burn the garlic.
- Incorporate mushrooms and zucchini. Add the sliced mushrooms and diced zucchini to the pan. Cook for 5-6 minutes until they release their moisture and start to brown slightly.
- Add tomato paste. Stir in the tomato paste to coat the vegetables evenly. This step boosts the sauce’s richness and depth of flavor. Cook for 2 minutes, stirring frequently.
- Pour in crushed tomatoes and broth. Add the canned crushed tomatoes and vegetable broth to the pan. Stir well to combine all ingredients.
- Season the sauce. Sprinkle in the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir thoroughly and bring the mixture to a gentle simmer.
- Simmer the sauce. Reduce heat to low and let the sauce simmer uncovered for 30-40 minutes. Stir occasionally to prevent sticking. The sauce will thicken and the flavors will meld beautifully.
- Adjust seasoning and texture. Taste the sauce and adjust salt and pepper as needed. If you prefer a smoother sauce, use an immersion blender or transfer to a blender and pulse to your desired consistency.
- Finish with fresh herbs. Remove the sauce from heat and stir in the chopped fresh parsley or basil for a bright, fresh note.
- Serve over cooked spaghetti or your favorite pasta. Ladle the sauce generously over pasta and enjoy! For a full meal experience, pair it with crusty bread or a side salad.
Tips & Variations
“Using fresh, seasonal vegetables will make your sauce taste vibrant and fresh. Feel free to swap out or add veggies like eggplant, spinach, or kale depending on what you have!”
Make it spicy: Add more red pepper flakes or a dash of smoked paprika for a smoky heat.
Make it creamy: Stir in a splash of plant-based cream or try our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a luscious twist.
Bulk it up: Add cooked lentils or mushrooms for extra protein and texture.
Make it ahead: This sauce tastes even better the next day! Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition Facts
| Nutrient | Amount (per serving) | % Daily Value* |
|---|---|---|
| Calories | 150 | 7% |
| Total Fat | 7 g | 9% |
| Saturated Fat | 1 g | 5% |
| Sodium | 350 mg | 15% |
| Total Carbohydrate | 20 g | 7% |
| Dietary Fiber | 5 g | 18% |
| Sugars | 8 g | — |
| Protein | 4 g | 8% |
| Vitamin A | 35% DV | — |
| Vitamin C | 25% DV | — |
| Iron | 10% DV | — |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
This vegetable-packed spaghetti sauce is incredibly versatile. Serve it traditionally over your favorite pasta — spaghetti, penne, or rigatoni all work beautifully.
For a delicious twist, try it as a sauce base for baked dishes like Baked Spaghetti Vegetarian Recipe for Easy Family Dinner or spoon it over roasted vegetables.
You can also use the sauce as a dip for garlic bread or as a hearty topping for polenta or cauliflower rice. The robust vegetable flavors make it a perfect companion for many dishes.
Conclusion
This spaghetti sauce recipe with vegetables is a wonderful way to enjoy a classic comfort food with a healthy, flavorful twist. It’s packed with fresh ingredients that bring vibrant color, texture, and nutrition to your plate.
Whether you’re cooking for family, meal prepping for the week, or entertaining friends, this sauce is a crowd-pleaser that’s both satisfying and nourishing.
By making your own sauce, you control the ingredients, avoiding preservatives and excess sugar often found in jarred sauces. Plus, it’s a great opportunity to get creative with your favorite vegetables, tailoring the dish to seasonal availability and personal taste.
If you loved this recipe, don’t forget to explore more wholesome and delicious meals like Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Happy cooking and buon appetito!
📖 Recipe Card: Spaghetti Sauce with Vegetables
Description: A hearty and healthy spaghetti sauce loaded with fresh vegetables. Perfect for a nutritious family meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 carrot, grated
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic; sauté until fragrant and translucent.
- Add bell pepper, zucchini, and carrot; cook until tender.
- Stir in crushed tomatoes and tomato sauce.
- Add oregano, basil, salt, and pepper; simmer for 20 minutes.
- Stir in fresh parsley before serving.
Nutrition: Calories: 120 kcal | Protein: 3 g | Fat: 5 g | Carbs: 18 g
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