Homemade Garden Veggie Pasta Sauce

Homemade sauce is intimidating. I’m part Italian and before making this sauce, I was always afraid of insulting my ancestors with my methods or ingredients or any number of irrational factors. But then I realized this sauce is delicious, so they can be haters if they want to. I haven’t been struck down yet…

This Homemade Garden Veggie Pasta Sauce is a great last-minute dinner option with your favorite pasta or vegan meatballs. You can also use this sauce as a layer in your homemade Vegan Lasagna or as a dipping sauce for your air fried pasta chips. 

For a more pasta dishes, try this Vegan Nut-free Pesto, Roasted Chickpea Lemon Pasta, or Vegan Cacio e Pepe.

For more Italian-inspired vegan recipes, try this Vegan Italian Wedding Soup, Stuffed Zucchini Boats, or add Italian flavors to any dish with this Homemade Italian Herb Mix. 

Why You’ll Love This Homemade Spaghetti Sauce

• Quick & easy – This recipe comes together in just 30 minutes in one pot.
• Mix it up – You can easily add your favorite veggies or even ground meat into this sauce to make it your own.
• Make ahead – It is so easy to make this sauce in large batches and freeze in smaller portions. A great way to make sure you have homemade pasta sauce at the ready any time.
• Choose your consistency – Leave the sauce chunky or blend it to hide the veggies from picky eaters. 

Ingredients

• Fresh tomatoes – I prefer cherry tomatoes for this recipe because of their smaller size and tender skin. Larger tomatoes tend to have thicker skin which can become chewy when made into a sauce.
• Tomato paste – This adds some bulk and smoothness to the pasta sauce.
• Garden vegetables – I prefer zucchini and shallot as my veggies, but you could add yellow squash, green beans, bell peppers, mushrooms, or any extra vegetables you want.
• Fresh & dried herbs – Fresh basil and parsley are powerful flavors for this sauce. They are complemented by a dried Italian Herb Mix.
• Garlic – Is it really pasta sauce without garlic? Fresh garlic is preferred, but garlic powder will work if that is what you have.
• Olive oil – Feel free to omit if you are looking for an oil-free option.
• Veggie broth – The liquid adds some flavor and helps to cook down the sauce. You can replace it with water if needed.
• Optional: Add some red pepper flakes for a little heat. 

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Sauté pan or large pot
• Silicone spatula
• Chef’s knife
• Optional: Traditional blender, Food processor, or  immersion blender

Once all of the veggies are soft and most of the liquid has cooked off, the sauce is ready. Remove from heat.

For a smoother sauce, let the sauce cool slightly then transfer it to a blender or food processor and process until smooth. You could also leave the sauce right in the pot and use an immersion blender to change the consistency of the sauce and reduce some of the large chunks of veggies.

Toss over your favorite cooked pasta or vegan meatballs. Enjoy!

How to Store

• Fridge: Leftovers will last 3-5 days in the fridge when stored in an airtight container.
• Freezer: This sauce will last up to 3 months in the freezer when stored in freezer-safe containers or freezer bags. Tip: Freeze in individual portions for quicker thaw times and single-serve pasta anytime!
• Reheat: Thaw in the refrigerator then reheat on the stove or in the microwave until hot. 

More Tips

• Not Vegan? Make this a meat sauce by adding ground beef or turkey  . Make sure to cook the meat prior to adding the veggies and simmering the sauce. Mix in parmesan cheese or heavy cream for some variety.
• Gluten-Free? This easy pasta sauce is already gluten-free, just pair with your favorite gluten-free pasta and you’re good to go!
• Oil-free? Omit the EVOO when sauteing the vegetables and this will be an oil-free pasta sauce.