Hidden Veggie Tomato Pasta Sauce (Printable Version)

Flavorful tomato sauce with pureed carrots, zucchini, and spinach—extra vegetables without sacrificing taste.

# List of Ingredients:

→ Vegetables

01 - 2 medium carrots, peeled and chopped
02 - 1 medium zucchini, chopped
03 - 2 cups fresh spinach, washed and roughly chopped
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced

→ Sauce Base

06 - 2 tablespoons olive oil
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tablespoons tomato paste

→ Seasonings

09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon sugar (optional, to balance acidity)

→ Optional Garnishes

14 - 1/4 cup grated Parmesan cheese
15 - Fresh basil, for garnish

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sauté until softened, about 3 minutes.
02 - Add carrots and zucchini. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add spinach and cook until wilted, about 2 minutes.
04 - Add crushed tomatoes and tomato paste. Stir to combine thoroughly.
05 - Season with oregano, basil, salt, pepper, and sugar if using. Bring to a simmer, then cover and cook on low heat for 20 minutes, stirring occasionally, until all vegetables are very tender.
06 - Remove from heat and let cool slightly. Using an immersion blender (or transfer to a blender in batches), puree the sauce until smooth.
07 - Return to heat if needed, adjust seasoning, and stir in Parmesan if desired. Serve hot over your favorite pasta, garnished with fresh basil.

# Expert Advice:

01 -
  • Your kids will devour vegetables while asking for more, and you get to keep that secret power to yourself with a knowing smile.
  • The pureed vegetables create a velvety texture that clings beautifully to pasta, making every bite more satisfying than store bought sauce could ever be.
02 -
  • Let the sauce cool slightly before blending or you risk a volcanic eruption of tomato all over your kitchen, a lesson I learned while wearing a white shirt.
  • If your sauce tastes slightly bitter, adding that optional half teaspoon of sugar works miracles by balancing the acidity rather than making it sweet.
03 -
  • For extra vegetable power, I sometimes sneak in half a bell pepper or a small sweet potato, which adds body and natural sweetness nobody can identify but everyone enjoys.
  • Save the rinds from Parmesan cheese in your freezer, then toss one into the sauce while it simmers for an incredible depth of flavor that will have people convinced youve been cooking all day.
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