Super Veggie Tomato Pasta
Super Veggie Tomato Pasta
Ingredients
For the Hidden Veggie Sauce
- 1 tablespoon olive oil
- 1/4 onion, finely chopped
- 1 clove garlic, minced
- 1/2 carrot, peeled and roughly chopped
- 1/2 cup zucchini, roughly chopped
- 1/4 red bell pepper, roughly chopped
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup vegetable broth
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/2 teaspoon granulated sugar, optional, to balance acidity
For the Pasta
- 3/4 cup pasta, such as penne, rotini, or shells
- 1 tablespoon Parmesan cheese, grated, for serving
- 1 teaspoon fresh basil, chopped, for garnish (optional)
Instructions
- 1
Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 more minute until fragrant.
⏱️ 5 min
- 2
Add the roughly chopped carrot, zucchini, and red bell pepper to the saucepan. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
⏱️ 7 min
- 3
Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, salt, pepper, and optional sugar. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the vegetables to become very tender.
⏱️ 12 min
- 4
While the sauce simmers, cook the pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 5
Carefully transfer the cooked sauce to a blender (or use an immersion blender directly in the pot). Blend until completely smooth. Be careful when blending hot liquids; start on low speed and gradually increase. Taste and adjust seasonings if needed.
⏱️ 5 min
- 6
Return the smooth sauce to the saucepan. Add the cooked pasta and toss gently to coat. Serve warm, topped with grated Parmesan cheese and a sprinkle of fresh basil, if desired. Let your little chef help stir the pasta into the sauce!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Super Veggie Tomato Pasta
Ingredients
For the Hidden Veggie Sauce
- 1 tablespoon olive oil
- 1/4 onion, finely chopped
- 1 clove garlic, minced
- 1/2 carrot, peeled and roughly chopped
- 1/2 cup zucchini, roughly chopped
- 1/4 red bell pepper, roughly chopped
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup vegetable broth
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/2 teaspoon granulated sugar, optional, to balance acidity
For the Pasta
- 3/4 cup pasta, such as penne, rotini, or shells
- 1 tablespoon Parmesan cheese, grated, for serving
- 1 teaspoon fresh basil, chopped, for garnish (optional)
Instructions
- 1
Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 more minute until fragrant.
⏱️ 5 min - 2
Add the roughly chopped carrot, zucchini, and red bell pepper to the saucepan. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
⏱️ 7 min - 3
Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, salt, pepper, and optional sugar. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the vegetables to become very tender.
⏱️ 12 min - 4
While the sauce simmers, cook the pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 5
Carefully transfer the cooked sauce to a blender (or use an immersion blender directly in the pot). Blend until completely smooth. Be careful when blending hot liquids; start on low speed and gradually increase. Taste and adjust seasonings if needed.
⏱️ 5 min - 6
Return the smooth sauce to the saucepan. Add the cooked pasta and toss gently to coat. Serve warm, topped with grated Parmesan cheese and a sprinkle of fresh basil, if desired. Let your little chef help stir the pasta into the sauce!
⏱️ 3 min