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Veggie pasta sauce with zoodles

Veggie pasta sauce with zoodles

Mandy Mazliah
A delicious, fresh tasting veggie pasta sauce recipe that’s packed full of vegetable goodness. Served with zoodles (courgette or zucchini noodles) it makes for a lovely light supper and it’s also suitable for Pesach (Passover).
0 from 0 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine International
Servings 2


For the sauce

  • 1 tbsp olive oil
  • 1 red onion finely chopped
  • 2 garlic cloves crushed
  • 1 red pepper diced
  • 2 small carrots grated
  • 1 tbsp tomato purée or sundried tomato paste
  • 400 g tin chopped tomatoes
  • 1 tsp dried oregano
  • Dash of water around 50ml
  • Salt and pepper to taste

For the zoodles

  • One large courgette zucchini

To serve

  • Lightly toasted walnuts and/or grated cheese to top


  • Heat the olive oil in a medium saucepan over a medium heat.
  • Add the onion, stir well, and reduce the heat to low. Cover with a lid and cook for 10 minutes, stirring occasionally, until soft.
  • Add the crushed garlic, stir and cook for a further minute before adding the red pepper. Cover with a lid again and cook for 10 minutes or until the pepper is soft.
  • Stir in the carrots, cook for a minute, then add the tomato purée or sundried tomato paste, the chopped tomatoes and the dried oregano. Add a dash of water (around 50ml) to the tomato tin, swirl it around to get the last amount of tomatoes out of the tin and add to the pan.
  • Bring to the boil, then reduce to a simmer and allow to bubble away while you get the zoodles ready.
  • Use your spiraliser to make your zoodles. It's important not to overcook zoodles. I like to eat them raw, they'll be gently warmed by the sauce when you add it. If you want to cook them sauté them in a little olive oil for 1-2 minutes.
  • Season your sauce with salt and pepper to taste and serve. Enjoy!
Keyword veggie pasta sauce
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