Description
A rich and flavorful oil-free vegan spaghetti sauce made with fresh vegetables and herbs, perfect for a healthy and hearty pasta meal.
Ingredients
Units
Scale
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 carrot, grated
- 1 celery stalk, finely chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley or basil (for garnish)
- 1/2 cup water or low-sodium vegetable broth (as needed)
Instructions
- In a large saucepan over medium heat, sauté the onion and garlic in a splash of water or vegetable broth until translucent, about 5 minutes.
- Add the carrot, celery, bell pepper, and zucchini. Cook for another 5–7 minutes, stirring frequently, and add more water or broth as needed to prevent sticking.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, thyme, and red pepper flakes if using.
- Bring the sauce to a simmer, reduce heat, and cook uncovered for 20–30 minutes, stirring occasionally, until vegetables are tender and flavors have melded.
- Season with salt and pepper to taste.
- Serve over cooked spaghetti or your favorite pasta, garnished with fresh parsley or basil.
Notes
- You can blend the sauce for a smoother texture if preferred.
- Add mushrooms or spinach for extra flavor and nutrition.
- This sauce freezes well for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 7g
- Sodium: 180mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg