Hidden Veggie Tomato Pasta Sauce (Printable version)

A rich tomato sauce packed with pureed carrots, zucchini, and spinach—perfect for adding nutrition to any pasta dish.

# Ingredient list:

→ 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

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

# Step-by-step guide:

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.
05 - Season with oregano, basil, salt, pepper, and sugar if using. Bring to a simmer.
06 - Cover and simmer on low heat for 20 minutes, stirring occasionally, until all vegetables are very tender.
07 - Remove from heat and let cool slightly. Using an immersion blender (or transfer to a blender in batches), puree the sauce until smooth.
08 - Return to heat if needed, adjust seasoning, and stir in Parmesan if desired. Serve hot over your favorite pasta, garnished with fresh basil.

# Expert tips:

01 -
  • Your kids won't taste the vegetables, but your conscience knows they're getting a full serving of greens.
  • It's done in 45 minutes, which means weeknight dinner without the guilt of opening another jar.
  • Freezes beautifully, so you can make a big batch and forget about cooking for weeks.
02 -
  • The spinach must be squeezed dry if you use frozen—extra water will make your sauce watery and dilute all those flavors you're building.
  • Blending warm sauce is better than cold, but let it cool enough that it won't explode in your blender or burn your hands with steam.
03 -
  • Make a double batch whenever you have time—your future self will thank you when pasta night stress disappears.
  • If your sauce tastes too acidic after blending, don't reach for sugar first; add a tablespoon of butter instead, which rounds out sharp flavors beautifully.
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