Hidetheveggiespastasauce Recipes

VEGETARIAN PASTA SAUCE

Vegetarian Pasta Sauce image

Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." -Jerry Tamburino Sacramento, California

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 19

Ingredients

3 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
2 tablespoons olive oil
5 garlic cloves, minced
3 medium zucchini, chopped
3 medium yellow summer squash, chopped
3 medium tomatoes, chopped
1 medium eggplant, peeled and cubed
1/2 pound sliced fresh mushrooms
2 cans (28 ounces each) Italian crushed tomatoes
1 can (6 ounces) tomato paste
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
2 tablespoons minced fresh rosemary
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 705mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 5g protein.

HIDE THE VEGGIES PASTA SAUCE

Hide the Veggies Pasta Sauce image

I make this ahead of time and throw it in the freezer but it is easy and fast to throw together for any day of the week. Good for hiding the veggies for the child who won't eat veggies like mine! You can add any vegetable. I have chosen the ones that I sneak in. Serve over any pasta.

Provided by TishT

Categories Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, crushed
1 cup carrot, chopped
1 cup mushroom, sliced
1/2 cup celery, diced
1 (14 ounce) can diced tomatoes, undrained
6 ounces chicken stock or 6 ounces vegetable stock
1/2 teaspoon brown sugar
salt and pepper

Steps:

Heat the oil in a pan, add the onion and garlic, and saute for about 3 minutes.
Add the carrots, celery and mushrooms, and cook for about 15 minutes, or until softened.
Add the tomatoes, stock and sugar, season to taste, and simmer for 10 minutes.
Blend to a puree.
Serve over cooked pasta of your choice.

Nutrition Facts : Calories 128.3, Fat 7.6, SaturatedFat 1.1, Cholesterol 1.3, Sodium 307.1, Carbohydrate 13.9, Fiber 2.8, Sugar 7.4, Protein 3

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