Veggie pasta sauce with zoodles

Veggie pasta sauce with zoodles

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).
Course Main Course
Cuisine International
Keyword veggie pasta sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Mandy Mazliah


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
Metric - US Customary


  1. Heat the olive oil in a medium saucepan over a medium heat.
  2. Add the onion, stir well, and reduce the heat to low. Cover with a lid and cook for 10 minutes, stirring occasionally, until soft.
  3. 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.
  4. 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.
  5. Bring to the boil, then reduce to a simmer and allow to bubble away while you get the zoodles ready.
  6. 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.
  7. Season your sauce with salt and pepper to taste and serve. Enjoy!