Vegetarian Pasta Sauce
A rich and flavorful vegetarian pasta sauce packed with healthy veggies, perfect for family dinners or meal prep.
Servings: 4 servings
Calories: 350kcal
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.
Notes
Feel free to add other vegetables like bell peppers, mushrooms, or spinach for added nutrition and taste. A splash of balsamic vinegar or a squeeze of fresh lemon juice can brighten flavors.