Vegetable Spaghetti Sauce
Bursting with vibrant flavors and packed with wholesome ingredients, this Vegetable Spaghetti Sauce is a hearty, nutrient-rich alternative to traditional marinara. Perfect for weeknight dinners or meal prepping, this recipe combines a medley of fresh vegetables—like zucchini, bell pepper, and carrots—with aromatic herbs and a base of crushed tomatoes for a deliciously savory sauce. A hint of sweetness from the sugar balances the tanginess, while fresh parsley adds a bright finishing touch. Ready in under an hour, this vegetarian spaghetti sauce is versatile, easy to prepare, and perfect for your favorite pasta dishes. Pair it with a sprinkle of Parmesan for an extra indulgent touch or keep it completely vegan—either way, it's a satisfying crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 2 tablespoons fresh parsley, chopped
- optional grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the red bell pepper, zucchini, and minced garlic. Cook for another 3-4 minutes until the vegetables start to soften.
Add the crushed tomatoes, tomato paste, and vegetable broth to the pan. Stir well to combine.
Season the sauce with dried oregano, basil, thyme, salt, black pepper, and sugar. Mix thoroughly.
Bring the sauce to a gentle boil, then reduce the heat to low. Cover the pan and let the sauce simmer for 25-30 minutes, stirring occasionally.
Taste the sauce and adjust seasoning, if needed.
Stir in the fresh parsley just before serving.
Serve the vegetable spaghetti sauce over your favorite pasta, and top with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3225 mg | 140% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 52.5 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3912 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
