Vegetarian Pasta Sauce
Vegetarian Pasta Sauce is a delightful addition to any meal. It’s rich, flavorful, and a great way to pack in some veggies. This sauce is not only perfect for a cozy family dinner but also ideal for meal prep. Let’s dive into how to make this delicious sauce that’s sure to become a favorite in your home.
What Goes into This Vegetarian Pasta Sauce
To whip up this tasty sauce, you will need the following ingredients:
- 1/4 cup (60 ml) extra virgin olive oil
- 1 medium yellow onion, grated
- 3 cloves garlic, finely minced
- 2 carrots, finely grated
- 28 oz (800 g) canned crushed tomatoes
- 1/2 cup (120 ml) water (pasta cooking water preferred)
- Kosher salt and black pepper, to taste
- 1 tbsp dried oregano
- 1 tsp sweet Spanish paprika
- Pinch red pepper flakes (optional)
- Handful fresh basil (about 1/2 cup packed, torn)
- Handful fresh parsley (about 1/2 cup packed, chopped)
- 3/4 lb to 1 lb (340 g to 450 g) of cooked pasta of your choice
- 1 lb (450 g) ground meat (optional)
Step-by-Step Vegetarian Pasta Sauce Recipe
Ready to get cooking? Follow these simple steps to make your very own Vegetarian Pasta Sauce.
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In a large pan, heat the olive oil over medium heat until it shimmers. Add the grated onions, minced garlic, and finely grated carrots. Sauté for about 5 minutes, stirring regularly until softened.
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Pour in the crushed tomatoes and 1/2 cup of water. Season with salt and black pepper to taste. Stir in the dried oregano, sweet paprika, and optional red pepper flakes for a bit of heat. Finally, fold in the fresh basil and parsley.
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Bring the sauce to a gentle boil, then reduce the heat to low. Cover and let it simmer for 15 to 20 minutes. If you find the sauce is too thick, feel free to add more water to reach your desired consistency.
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If you’re planning to serve this sauce for dinner, add the cooked pasta directly into the sauce, mix well, and let it cook together on low heat for about 5 minutes before serving.
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For those who want to add a meat option, brown the ground meat in the olive oil before you add the sautéed onions, garlic, and carrots, and then continue with the sauce instructions.
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Any leftovers can be stored in the fridge for 3 to 4 days or frozen for up to 3 months.
How to Serve Vegetarian Pasta Sauce
When it’s time to dish up, there are many ways to enjoy your Vegetarian Pasta Sauce. Serve it over your favorite pasta, or toss it with gnocchi or zucchini noodles for a lighter version. Garnish with additional torn basil leaves and a sprinkle of grated cheese if desired. Pair this meal with a simple green salad or some crusty garlic bread to make it even more satisfying.
Expert Tips for Vegetarian Pasta Sauce
- Amp up the flavor: Feel free to add other vegetables like bell peppers, mushrooms, or spinach for added nutrition and taste.
- Make it tangy: A splash of balsamic vinegar or a squeeze of fresh lemon juice right before serving can brighten up the flavors.
- Add protein: If you’re looking to make this dish heartier, consider adding beans or lentils along with the crushed tomatoes.
Vegetarian Pasta Sauce FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! You can use about 2 lbs of fresh tomatoes. Just peel and chop them before adding them to the sauce.
How do I store this sauce?
Let the sauce cool completely before transferring it to an airtight container. Store it in the fridge for 3-4 days or freeze it for up to 3 months.
Can I double the recipe?
Definitely! This sauce freezes well, so doubling the recipe is a great way to have it on hand for busy nights.
Give this Vegetarian Pasta Sauce a try—you’ll love how simple it is to make and how delicious it tastes! Whether you’re enjoying it with a cozy dinner or prepping for the week ahead, it’s a dish that everyone can appreciate. Happy cooking!
Vegetarian Pasta Sauce
Ingredients
Main Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion, grated
- 3 cloves garlic, finely minced
- 2 carrots, finely grated
- 28 oz canned crushed tomatoes
- 1/2 cup water (pasta cooking water preferred)
- Kosher salt and black pepper, to taste
- 1 tbsp dried oregano
- 1 tsp sweet Spanish paprika
- Pinch red pepper flakes (optional)
- Handful fresh basil (about 1/2 cup packed, torn)
- Handful fresh parsley (about 1/2 cup packed, chopped)
- 3/4 lb to 1 lb cooked pasta of your choice
- 1 lb ground meat (optional)
Instructions
Preparation
- In a large pan, heat the olive oil over medium heat until it shimmers.
- Add the grated onions, minced garlic, and finely grated carrots. Sauté for about 5 minutes, stirring regularly until softened.
Cooking the Sauce
- Pour in the crushed tomatoes and 1/2 cup of water. Season with salt and black pepper to taste.
- Stir in the dried oregano, sweet paprika, and optional red pepper flakes for a bit of heat.
- Fold in the fresh basil and parsley.
- Bring the sauce to a gentle boil, then reduce the heat to low. Cover and let it simmer for 15 to 20 minutes.
- If the sauce is too thick, feel free to add more water to reach your desired consistency.
Pasta Integration
- If you’re planning to serve this sauce for dinner, add the cooked pasta directly into the sauce, mix well, and let it cook together on low heat for about 5 minutes before serving.
- For those who want to add a meat option, brown the ground meat in the olive oil before you add the sautéed onions, garlic, and carrots.
Storage
- Any leftovers can be stored in the fridge for 3 to 4 days or frozen for up to 3 months.
