‘Everything’ Veggie Pasta Sauce

25 Mar

So I found myself with a ton of veggies in my fridge and nothing specifically planned for dinner. Seeing as me and the mister went out to eat multiple times over the weekend it was time for a home cooked meal on Sunday. I decided it would be tasty to bake some country white bread and make some pasta sauce. I grew up in a house where sauce almost always did not come from a jar. My mom would spend an entire day every now and again making her sauce, which took hours and hours to simmer on the stove, once we got our fill that evening she would freeze portions for future pasta nights. I do it a little different. I try to stay away from the jar as much as possible as well but I tend to make quick sauces and try to keep them to the amount that is needed for that day only. I am really bad about remembering to defrost things so I usually avoid it. I have a couple different variations that I whip up and there are a couple rules when it comes to my sauces I have a couple different variations that I whip up: 1. make it fresh, 2. make it quick, 3. pack it with veggies.

The beautiful thing about this recipe is that you can just interchange what vegetables you have on hand or what you like. If you have egg plant and want to roast that – go for it! If you love mushrooms, add them in! I would have added some frozen peas about 10 minutes before completion but I was all out.

20130325-161942.jpgI decided that I wanted to add a little dimension to my sauce so I wanted to roast some bell peppers and roma tomatoes, I did this in a 400 degree oven for 30 minutes. 20130325-162016.jpgOne of the things that makes this a quick sauce is multitasking so I wash and chop my other veggies. 20130325-162031.jpgI heated some olive oil in a large skillet and began to saute the vegetables. 20130325-162044.jpgAdded the roasted pepper and roma tomatoes to the other veggies. 20130325-162056.jpgSmells amazing! 20130325-162112.jpgI love it over pasta20130325-162122.jpg


2-3 Tablespoons Olive oil

2 Roma Tomatoes

1 Red Bell Pepper

1/2 Sweet Yellow Onion chopped

1 Zucchini chopped

2 Carrots peeled & chopped

1 Green Bell Pepper chopped

1 Bunch Spinach

1 Teaspoon Garlic

1 15 oz Can of Tomato Sauce



Crushed Red Pepper Flakes (optional)

Directions: Preheat oven to 400 degrees. Cut Roma tomatoes in half and remove seeds, cut red bell peppers in half and remove inner seeds and ribs, place on a foil lined baking sheet and drizzle with olive oil, sprinkle with salt and pepper. Place tray in a preheated oven and roast for about 30 minutes (should be very tender). Meanwhile, chop onion, zucchini, carrots, and green bell peppers. Heat about a tablespoon olive oil over medium high heat in a large skillet. Add chopped veggies to skillet and saute, add salt and pepper and red pepper flakes (if using). Cook veggies approximately 5 minutes until tender, stirring frequently. Do not brown vegetables. Mix in spinach leaves. Once roasted red pepper and tomato are done, dice and add to the sauce, mix in with other veggies. Add tomato sauce and garlic. Reduce heat to simmer and let flavors develop for about 15 minutes. Serve over cooked pasta, fish, or chicken. Delicious with crusty bread.

2 Responses to “‘Everything’ Veggie Pasta Sauce”

  1. HDMI Cables March 29, 2013 at 1:54 am #

    Way cool! Some very valid points! I appreciate you penning this write-up plus the rest of the website is also very good.


  1. Quick pasta bake | amyblandes - May 7, 2013

    […] a minute short of the cooking instructions. I took my “Everything Veggie Pasta Sauce” (https://amyblandes.wordpress.com/2013/03/25/everything-veggie-pasta-sauce/) and spread it over the bottom of a medium size Pyrex baking dish, then I dumped about half my […]

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