sneaky veg red pasta sauce recipe

The sneaky veg red pasta sauce

Packed full of goodness with five different hidden vegetables, this red pasta sauce recipe is a great way to get veggies into picky eaters.
Course Sauce
Cuisine British
Keyword red pasta sauce
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Author Mandy Mazliah


  • 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
Metric - US Customary


  1. 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.
  2. 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.
  3. 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.