Packed full of goodness with five different hidden vegetables, this is red pasta sauce is a great way to get those veggies into your picky eaters, children or otherwise! You can use it for pasta, to top a pizza or perhaps for a sausage casserole, which my kids are particularly fond of.
If you prefer, you can of course leave some of the vegetables unblended, but this works best for us when all the vegetables are blended together.
How to make red pasta sauce
The sneaky veg red pasta sauce
- 100 g butternut squash or pumpkin peeled and diced
- 1 small beetroot peeled and chopped
- 1 medium carrot peeled and diced
- 400 g tin of chopped tomatoes
- 1 red pepper chopped
- 1 tbsp olive oil
- 1 small onion finely chopped
- 1 clove of garlic finely chopped
- 1/4 tsp oregano
- 1/4 tsp paprika
Put a large pan of water on to boil. Add the prepared beetroot and cook for 10-15 minutes until starting to soften. Add in the carrot and squash and continue to cook until soft.
Meanwhile, heat the olive oil in a separate pan. Add the onion and cook gently over a low-medium heat until soft. Add the garlic, oregano and paprika, then the red pepper, stir well and continue to cook until the peppers are soft too. Add the chopped tomatoes and cook for five-ten minutes until the sauce starts to thicken.
Drain the vegetables once soft, add them to the tomato sauce and blend the whole lot together. This sauce freezes very well if you find that this makes too much for your needs.
Other vegetarian pasta sauce recipes
Sundried tomato pasta sauce with walnuts and chipotle (on my vegan food blog cookveggielicious.com)
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