Sometimes, the best meals come from simply using what you have on hand. This everything-in-the-fridge veggie pasta sauce is a fantastic way to use up leftover vegetables, reduce food waste, and sneak in some extra nutrition for the kids. By blending the sauce, you ensure that even the pickiest eaters won’t know just how many veggies they’re consuming. It’s a win-win for everyone!
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 courgette (zucchini), chopped
- 1 bell pepper, chopped
- 1 cup broccoli florets
- 1 cup spinach leaves
- 1 can (400g) chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup water or vegetable broth
- Fresh basil or parsley, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Prepare the Vegetables:
- Wash and chop all the vegetables into small pieces to ensure they cook evenly.
- Cook the Base:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-5 minutes.
- Add the Vegetables:
- Add the carrot, courgette, bell pepper, broccoli, and any other vegetables you have on hand. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Add Tomatoes and Seasonings:
- Pour in the chopped tomatoes and tomato paste. Add the dried oregano, basil, thyme, and paprika. Season with salt and pepper. Stir well to combine.
- Simmer the Sauce:
- Add the water or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let the sauce simmer for about 20-25 minutes, until all the vegetables are tender.
- Blend the Sauce:
- Using an immersion blender, blend the sauce directly in the pot until smooth. If you don’t have an immersion blender, you can transfer the sauce to a regular blender and blend in batches. Be careful when blending hot liquids.
- Adjust Seasoning:
- Taste the sauce and adjust the seasoning if needed. If the sauce is too thick, you can add a bit more water or vegetable broth to reach your desired consistency.
- Serve:
- Serve the veggie pasta sauce over your favourite pasta. Garnish with fresh basil or parsley and grated Parmesan cheese, if desired.
Tips
- Extra Veggies: Feel free to add any other vegetables you have in the fridge, such as mushrooms, peas, or cauliflower.
- Protein Boost: Add cooked lentils or beans to the sauce for extra protein and fibre.
- Storage: Store any leftover sauce in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
This everything-in-the-fridge veggie pasta sauce is a versatile, nutritious, and delicious way to make use of leftover vegetables. By blending the sauce, you can easily hide a variety of vegetables, ensuring that your kids get a healthy meal without any fuss. It’s a great recipe for busy families and those looking to reduce food waste. Enjoy this easy and satisfying meal!
At home with Mrs E 