Vegetable Pasta Sauce Recipes
CREAMY VEGETARIAN PASTA SAUCE
This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of pasta you like.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 77.1 g, Cholesterol 21.9 mg, Fat 20.2 g, Fiber 7.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 487.9 mg, Sugar 10 g
VEGETABLE PASTA SAUCE
A cousin of mine in Minnesota was the first one in our family to make this meatless spaghetti sauce. She passed down the recipe to various relatives over the years, and it's become a mainstay in my family. With its veggies and great garlic and herb flavor, you don't miss the meat in this thick sauce.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12-14 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, saute the onion, green pepper and celery in oil until vegetables are tender. Add olives and garlic; cook 1 minute longer. , Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper. , Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with pasta.
Nutrition Facts : Calories 77 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 631mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
VEGETARIAN PASTA SAUCE
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
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.
VEGETABLE SPAGHETTI SAUCE
This is a delicious, hearty, meatless spaghetti sauce. I like to add garden fresh vegetables to the sauce. I have used spaghetti sauce which I've purchased from Aldi's, (2-26 oz. jars of Mama Cozzi Traditional Premium Spaghetii Sauce), as well as, sauce which I've purchased from Sam's Club (2-32 oz. jars Classico Tomato & Basil Pasta Sauce), and both tasted great! If you choose to add the red pepper flakes, I have found the 1/2 teaspoon does make the sauce a bit spicy, so if you prefer your sauce less spicy, you may want to add less, or omit it all together.
Provided by Cindi M Bauer
Categories Sauces
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
- Add the onion, carrots, zucchini, and red pepper flakes.
- Saute/cook vegetables for 4 minutes; stirring often.
- Then add the green bell peppers, and cook for 3 minutes more; stirring often.
- Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
- When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
- Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
- *Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.
Nutrition Facts : Calories 144.9, Fat 6.4, SaturatedFat 1.2, Cholesterol 2, Sodium 427, Carbohydrate 19.5, Fiber 4.3, Sugar 12.3, Protein 3.4
VEGETABLE SPAGHETTI SAUCE
Looking for a classic Italian accompaniment? Then check out this slow cooked spaghetti sauce made with vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10h20m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook onions and carrots in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in mushrooms and bell peppers.
- Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
- Cover and cook on low heat setting 8 to 10 hours.
- Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.
Nutrition Facts : Calories 330, Carbohydrate 69 g, Cholesterol 0 mg, Fiber 7 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg
PASTA WITH TOMATO & HIDDEN VEG SAUCE
Get your family to eat more veg with this superhealthy pasta sauce recipe which counts as 5 of your 5-a-day. The sauce is freezable too
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 20
Steps:
- Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
- Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
- Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
- Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
Nutrition Facts : Calories 381 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 22 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 0.35 milligram of sodium
VEGETABLE PASTA SAUCE
Im always looking for new ways to get my family to eat more veggies, they love this one, very fresh tasting and filling. Could be adapted for the crock pot. Serve over spagetti.
Provided by Calee
Categories Sauces
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large pot saute the onion in olive oil until translucent then add garlic.
- Run the chickpeas and tomatoes through a blender or food processor until they are finely chopped, but not smooth.
- Add all the ingredients to the pot, and simmer uncovered for 45 minutes, stirring occasionally.
- When I don't have fresh I exchange 1/4 cup fresh basil= 4 tsp dried. 1/4 cup fresh oregano = 1 tablespoon dried. 1/2 cup parsley = 2tsp dried.
VEGETABLE PASTA SAUCE
Great with pasta, spaghetti or even chicken. Also 3 of your daily required vegetables.
Provided by alexandriafisher
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop the courgette, carrots, garlic and onion roughly and place in a blender. Blend until a puree.
- Put the vegetable oil and puree into a pan and heat. Add the tomatoes and a little boiling water and leave to boil.
- Add salt and pepper for taste.
- Serve over pasta, spaghetti or even chicken.
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