vegetarian pasta sauce

Make the most of vegetarian mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners

Vegetarian bolognese

olive oil

onion

carrots

celery sticks, very finely chopped

garlic

frozen vegetarian mince

bay leaf

passata

vegetable stock cube

milk

basil

spaghetti

vegetarian hard cheese

Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the vegetarian mince (there’s no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.

Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.

An easy marinara sauce loaded up with chunky summer veggies and served over pasta. This Garden Veggie Pasta is a delicious, healthy meal the whole family will love!

Garden Veggie Pasta

garlic (minced)

zucchini (diced)

eggplant

carrot

red bell pepper

(28 oz) crushed tomatoes

low-sodium vegetable broth

salt (or

pepper (or

[dried basil]

balsamic vinegar

fresh basil

cheese

Cook the pasta according to package directions in well-salted water.

Meanwhile, sauté the onion, carrot and garlic in olive oil over medium heat for 5 to 7 minutes until starting to soften.

Add the bell pepper, zucchini, and eggplant and sauté another 5 to 7 minutes.

Add the crushed tomatoes, vegetable broth, salt, pepper, dried basil, balsamic vinegar and stir to combine.

Simmer the sauce on low for 20 minutes, stirring occasionally.

Serve the sauce over cooked noodles.

https://content.jwplatform.com/videos/vKOHQo4q.mp4

An easy marinara sauce loaded up with chunky summer veggies and served over pasta. A delicious, healthy vegetarian dinner the whole family will love!

A hearty and delicious eggplant pasta sauce that is full of flavor! Pair with a bowl of pasta for a delicious meal! This is a year-round favorite recipe! It is delicious hot! For an easy summer recipe using your garden veggies, this is awesome at room temperature.

Mediterranean Eggplant Pasta Sauce

eggplant,

salt

white wine

can, Italian Plum Tomatoes (Note 1)

tomato paste (Note 2)

Italian seasoning

red pepper flakes (Note 3)

salt and pepper,

Kalamata olives (pitted

capers

parsley

Parmesan Cheese (optional garnish)

Season the eggplant with 1 teaspoon of salt. Lay the eggplant on a paper towel or in a colander. (This process will bring out any bitterness in the eggplant). About 30 minutes. Gently rinse off and dry eggplant.  

Eggplant Pasta Sauce

Heat a large saute pan over medium heat, add olive oil. Saute eggplant, onion, and red bell pepper for about 5 minutes. Stir in garlic and saute another few seconds to blend the flavors. Stir in the white wine to deglaze the bottom of the pan. Cook another few minutes to reduce wine and blend flavors.

Stir in the canned tomatoes ( break tomatoes up with your hands or mash with a potato masher in the saute pan), tomato paste, Italian seasoning, and red pepper flakes. Season to taste with salt and pepper. Bring to a boil, cover pan with a lid, reduce heat to simmer for 20 minutes. 

Uncover and cook an additional 10 minutes to thicken the sauce. Stir in Kalamata olives and capers. Check the seasoning, if needed, adjust seasonings.

Optional, garnish with fresh chopped basil and parsley. Sprinkle with fresh Parmesan cheese

While the sauce is cooking, make your pasta or zoodles, serve and enjoy.

How to make Eggplant Pasta Sauce

I absolutely love this pasta.  My husband who doesn’t usually like my vegetarian dishes also really likes it. Thank you for sharing this.

This was really tasty…both my husband and I loved it.

My family loves this recipe. It is our go-to "spaghetti" sauce, great flavor, and healthy. A win-win!

Fantastic! My family loved it. I am happy because I finally found my go-to recipe for the eggplants I grow. I was about to cross them off my list for next year. Healthy &amp; delicious, what more could you ask for?

This is OUTSTANDING!!!  Even my very picky 86 year-old mom loved it!  Full of flavor - yummmmm!!!

This is delicious! I followed the recipe exactly, except did not peel the eggplant. Served over spaghetti squash. It will be in my dinner rotation 
Thank you !

Delicious I doubled garlic tripled capers and olives used a handful of fresh parsley finished off in oven for 40 mins thank you for the recipes

Top 3 vegetarian pasta sauce recipes from across the web

The most viewed vegetarian pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetarian bolognese

Garden Veggie Pasta

Mediterranean Eggplant Pasta Sauce

Top 3 vegetarian pasta sauce recipes from across the web

The most viewed vegetarian pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian bolognese

Garden Veggie Pasta

Mediterranean Eggplant Pasta Sauce

The most viewed vegetarian pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine