This Homemade Garden Veggie Pasta Sauce is such an easy recipe, it makes a great last-minute dinner option with your favorite pasta or vegan meatballs.
Why You’ll Love This Recipe
- Quick & easy – This recipe comes together in just 30 minutes in one pot.
- Mix it up – You can easily add more or different veggies 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 so you can have homemade pasta sauce at the ready any time.
Ingredients for Homemade Garden Veggie Pasta Sauce
- 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 Veggies – I prefer zucchini and shallot as my veggies, but you could add summer squash, green beans, mushrooms, or any veggies that you want.
- Fresh & dried herbs – Fresh parsley and basil are powerful flavors for this sauce and they are complimented by a dried Italian Herb Mix.
- Garlic – Is it really pasta sauce without garlic?
- 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 with water if needed.
How to Make Homemade Garden Veggie Pasta Sauce
First, wash and dice all of your veggies.
Add the diced veggies, tomato paste, garlic, fresh and dried herbs, salt, and pepper into a high-walled sauté pan with a bit of extra virgin olive oil. Sauté over medium heat for 10-15 minutes.
Once the veggies are mostly soft, add 1/2 cup water or broth and bring the sauce to a strong simmer. Let simmer covered for 10 minutes.
Once all of the veggies are soft and most of the liquid has cooked off, the sauce is ready. Remove from heat.
Serve with over your favorite pasta or with vegan meatballs. Enjoy!
How to Store Homemade Garden Veggie Pasta Sauce
- Fridge: Leftovers will last 3-5 days in the fridge when stored in an air-tight container.
- Freezer: This sauce will last up to 3 months in the freezer.
Tip: Freeze in individual portions for quicker thaw times and single-serve pasta anytime!
More Tips to Homemade Make Garden Veggie Pasta Sauce
- Not Vegan? Make this a meat sauce by adding ground meat. 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.
Looking for more Italian-inspired recipes? Try these Italian Stuffed Peppers or Vegan Cacio e Pepe.
Looking for more ways to use cherry tomatoes? Try this easy Bruschetta Dip.
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Homemade Garden Veggie Pasta Sauce
Ingredients
- 4 cups cherry tomatoes, diced
- 2 medium shallots
- 1 large zucchini
- 4 cloves garlic
- 6 oz tomato paste
- 2 tbsp Italian Herb mix
- ¼ cup fresh parsley
- ¼ cup fresh basil
- 1 tbsp extra virgin olive oil
- ½ cup water or broth
- salt and pepper to taste
Instructions
- First, wash and dice all of your veggies.
- Add all of the ingredients except the veggie broth into a high-walled sauté pan with a bit of extra virgin olive oil. Sauté over medium heat for 10-15 minutes.
- Add 1/2 cup water or broth, and bring the sauce to a strong simmer. Let simmer covered for 10 minutes.
- Remove from heat, serve, and enjoy!
Notes
- Not Vegan? Make this a meat sauce by adding ground meat. 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.
