Veggie Garden Spaghetti Sauce
Bursting with vibrant flavors and wholesome ingredients, this Veggie Garden Spaghetti Sauce is a hearty, plant-based twist on a classic marinara sauce. Packed with colorful veggies like zucchini, carrots, red bell pepper, and mushrooms, this recipe creates a naturally rich and chunky texture that's perfect for coating al dente spaghetti. Simmered with aromatic herbs like basil, oregano, and parsley, and finished with a touch of tomato paste and crushed red pepper flakes for extra depth, this sauce is as comforting as it is nutritious. Ready in under an hour, it's an easy, family-friendly weeknight dinner that makes six generous servings. Whether you're a vegetarian, a veggie lover, or just looking to add more plant-based meals to your routine, this garden-fresh spaghetti sauce will quickly become a favorite. Serve it over your favorite pasta or zucchini noodles and top with extra herbs for a delicious, homemade meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 cup mushrooms, chopped
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 0.5 cup water or vegetable broth
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced carrots, zucchini, red bell pepper, and mushrooms. Stir well and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the crushed tomatoes and stir in the tomato paste to combine.
Add the dried basil, dried oregano, crushed red pepper flakes (if using), salt, and black pepper. Stir to evenly distribute the seasonings.
Reduce the heat to a low simmer and add the water or vegetable broth to loosen the sauce slightly. Cover and let cook for 20 minutes, stirring occasionally.
After 20 minutes, uncover the pot and stir in the chopped parsley and basil. Cook for another 5 minutes to allow the fresh herbs to infuse the sauce.
Taste the sauce and adjust the seasoning if necessary. Remove from heat.
Serve the Veggie Garden Spaghetti Sauce over cooked spaghetti or your favorite pasta. Garnish with additional fresh herbs, if desired.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 60.3 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 412 mg | 32% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5006 mg | 107% | |
*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.
