Easy Hidden Veggie Pasta Sauce Recipe

hidden veggie pasta sauce mixed with fettuccini noodles and topped with parmesan cheese.

4.98 from 36 votes

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.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Servings: servings

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

Video

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