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Sneaking extra veggies into meals just got a delicious upgrade! This hidden veggie pasta sauce is so creamy, flavorful, and packed with nutrients – you’ll want to make it a weekly staple. Whether you’re cooking for kids, fussy eaters, or just looking for a healthier spin on your favorite pasta dishes, this recipe has you covered.
Why You’ll Love This Pasta Sauce Recipe
Making your own pasta sauce is so incredibly easy – and this one is secretly loaded with hidden vegetables! My kids’ favorite thing to eat is noodles in all forms, which is why they get so excited about pasta night. And this sauce gives me peace of mind knowing they’re getting a hefty serving of veggies without a single complaint and not only that, they always ask for seconds.
This healthy pasta sauce is creamy, comforting, and adaptable depending on what you’ve got on hand. Craving some meat in your sauce? Toss in a few instant pot meatballs. This sauce is also a total winner for meal prep since leftovers freeze beautifully. Next time you’re in a dinner rut, make this pasta and serve it with cheesy garlic bread and you’re good to go!
Watch a Short Video of This Recipe
Ingredient Notes
- Cherry tomatoes: These bring natural sweetness and a burst of umami flavor to the sauce, but grape tomatoes or Roma tomatoes could also work.
- Onion: Adds depth and a subtle sweetness while helping build the base of flavor. A yellow onion, white onion, red onions, or even shallots will work.
- Carrots: Sneak in a touch of sweetness and extra nutrients, plus they thicken the sauce. Swap with sweet potatoes or butternut squash if needed.
- Red bell pepper: Packs in vibrant color, a hint of sweetness, and vitamin C, though orange or yellow bell peppers can step in seamlessly.
- Zucchini: Keeps things light and creamy without overpowering the flavor. Yellow squash works just as well if that’s what you have.
- Garlic: Roasted garlic mellows out into a rich, buttery flavor that’s totally worth it, but garlic powder can work in a pinch (though fresh is always best!).
- Feta: Adds a creamy, tangy kick and helps thicken the sauce. Goat cheese or ricotta can be swapped for a similar vibe.
- Olive oil: Ties everything together with richness and heart-healthy fats, but avocado oil is a solid stand-in if needed.
- Italian seasoning: Brings classic herbaceous flavor that keeps the sauce tasting fresh. Dried basil, oregano, or thyme can easily take its place.
- Sea salt: Kosher salt or Himalayan salt work just as well.
- Ground black pepper: Adds a little warmth and bite without being overpowering. Feel free to swap with white pepper for a milder touch.
- Pasta noodles: The perfect vehicle for soaking up this creamy, veggie-packed sauce. Any type of pasta works – choose your favorite. I use gluten-free fettuccine noodles.
- Parmesan cheese: Finishes things off with a salty, nutty bite—nutritional yeast or vegan parmesan keep it dairy-free if that’s your jam.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make This Simple Tomato Pasta Sauce
Step 1: Preheat oven to 425 degrees F. In a large baking dish add tomatoes, onion, carrots, bell pepper, zucchini, and garlic (cut side facing up) in an even layer. Add a block of feta to the center, then drizzle with olive oil. Sprinkle evenly with Italian seasoning, salt, and pepper.
Step 2: Cover with foil and bake for 50 minutes until the vegetables are softened. While the veggies are roasting, boil water and cook the pasta according to package directions. Reserve 1 cup of the pasta water and drain.
Step 3: Cook your pasta according to package instructions. Reserve some pasta water for the sauce.
Step 4: Once the veggies are roasted and cool enough to handle, add everything except the garlic to a blender (or food processor) including any juices. Squeeze the garlic cloves out of the skin and add to the blender.
Step 5: Blend until smooth, adding a few splashes of the pasta water at a time for a thinner consistency. Taste to add more salt, if needed.
Step 6: Mix the sauce with your cooked pasta and serve warm. Top with grated parmesan cheese and fresh basil for an extra flavor boost.
Expert Tips
- You can use any pasta shape you want. I used gluten-free fettuccine noodles.
- If your blender is small, blend the veggies in batches to avoid spilling.
Serving Tips
Serve this as a comforting veggie sauce over your favorite pasta or even as a creamy dipping sauce for breadsticks or roasted veggies.
Garnish with fresh herbs like basil, parsley, or thyme to enhance the flavor.
If you want to serve this pasta dish with some sides try a roasted brussels sprouts salad, sautéed Asian broccolini, a simple green salad, or some juicy grilled chicken thighs.
Storage Tips
- Any remaining sauce can be stored in an airtight container for up to a week or frozen for up to 2 months.
- I like to make a large batch to freeze for an emergency meal! Freeze in 1/2 cup portions in freezer trays (this one is my favorite!), freezer bags, or any freezer-safe container.
- To reheat, warm the sauce over low heat on the stove, adding a splash of water or vegetable broth if needed. Once mixed with pasta, it can be stored for 3-5 days in an airtight container in the fridge.
Recipe FAQs
Absolutely! This recipe is flexible—try adding cauliflower, broccoli, or even sweet potatoes.
Yes! Use a plant-based feta or skip the cheese altogether and blend in a splash of coconut milk or unsweetened coconut cream for creaminess.
Any pasta shape works for this delicious meal, but I love how fettuccine or penne holds the sauce. Use gluten-free, grain-free, or chickpea noodles for added nutrition.
More Pasta Dishes
- The Ultimate Creamy Chorizo Pasta
- Creamy Steak Pasta with Dairy Free Alfredo Sauce
- Easy One Pot Lemon Garlic Shrimp Pasta
- Easy Homemade Hamburger Helper Recipe (Hidden Veggie Option)
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Hidden Veggie Pasta Sauce Recipe
Video
Ingredients
- 1½ cup cherry tomatoes
- 1 onion, roughly chopped
- 2 carrots, chopped into 1/2 inch pieces
- 1 red bell pepper, deseeded and cut into 1 inch pieces
- 1 zucchini, chopped into 1 inch pieces
- 1 head of garlic, top sliced off
- 1 block of feta, 8oz
- 3 tbsp olive oil
- 1/2 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 12 oz pasta noodles of your choice
- Parmesan cheese, for topping
Instructions
- Preheat oven to 425 degrees F.
- In a large baking dish, add tomatoes, onion, carrots, bell pepper, zucchini, and garlic (cut side facing up) in an even layer.1½ cup cherry tomatoes, 1 onion, 2 carrots, 1 red bell pepper, 1 zucchini, 1 head of garlic
- Add a block of feta to the center, then drizzle with olive oil. Sprinkle evenly with Italian seasoning, salt, and pepper.1 block of feta, 3 tbsp olive oil, 1/2 tsp Italian seasoning, 1/2 tsp sea salt, 1/4 tsp ground black pepper
- Cover with a foil, and bake for 50 minutes until the vegetables are softened. While the veggies roasting, you can boil water and cook the pasta according to package directions. Reserve 1 cup of the pasta water and then drain.12 oz pasta noodles of your choice
- Once the veggies are roasted and cool enough to handle, add everything except the garlic to a blender (including any juices). Squeeze the garlic cloves out of the skin and add to the blender. Blend until smooth, adding a few splashes of the pasta water at a time for a thinner consistency. Taste to add more salt, if needed.
- Serve warm, mixed with cooked pasta. Sprinkle with grated parmesan, and enjoy!Parmesan cheese
Notes
-
- You can use any pasta shape you want. I used gluten-free fettuccine noodles.
-
- If your blender is small, blend the veggies in batches to avoid spilling.
- Any remaining sauce can be stored in an airtight container for up to a week or frozen for up to 2 months.
- I like to make a large batch to freeze for an emergency meal! Freeze in 1/2 cup portions in freezer trays (this one is my favorite!), freezer bags, or any freezer-safe container.
- To reheat, warm the sauce over low heat on the stove, adding a splash of water or vegetable broth if needed. Once mixed with pasta, it can be stored for 3-5 days in an airtight container in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love this recipe. Made tonight for dinner. My husband, who doesn’t care for feta, loved it too. The feta blends perfectly into the sauce. Will make extra for freezer, which is just genius. Thank you!
Yay! I’m so happy you loved it!!
I was wondering if there is a good substitute for bell peppers (not a fan) in this recipe. A different kind of pepper? Or maybe just add more tomatoes and increase the seasonings?
You can just add more tomatoes, or another pepper would definitely work! The recipe is pretty forgiving.
used silken tofu + a big scoop of ricotta instead of the feta and it was so delicious and so healthy with the extra protein. whole family loved it!
What a great idea to use tofu!
This is one of those recipes that anybody can do and it is so customizable!! My 3yo did all the washing and cutting of the vegetables we had on hand. We used zucchini, carrots, eggplant, mushrooms, yellow bell pepper and garlic. We substituted the feta for cream cheese (on hand) and I did a glop of tomato paste in the blender along with freshly grated Parmesan. Huge hit with all the kids!! Thanks so much for your easy and whole food recipes!!
Aw yay! I love that your kid was able to help. So glad you enjoyed it!
I look forward to making this tonight! Can I use feta crumbles instead of a block? I have crumbles in my fridge currently that I could use.
Yes! I would make sure they are placed in the dish in a pile together instead of spreading it out.
Love it! I only like a few veggies raw or even roasted, so this helps me get in a bunch that I don’t like but in a way that tastes good 🙂 Could you sub cream cheese for the feta? Would you still roast it with the veggies?
Yes, you can sub with cream cheese. Roast it with the veggies, no need to change the cooking time.
Thanks Jean. This was a big hit in my house.
Freaking delicious. Have made multiple times, tossing it whatever veggies I have left over