8 June, 2025
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Pasta with Hidden Veg Sauce is one of those rare unicorn recipes: comforting, colorful, and totally picky-eater approved. The trick? Blending cooked vegetables like carrots, zucchini, and tomatoes into a silky-smooth sauce that clings to every bite of pasta. It tastes like a cozy tomato sauce—but delivers way more nutrition.
This dish is perfect for families with selective eaters. The vegetables melt right into the sauce, undetectable by even the most suspicious little diners. Add your favorite pasta, sprinkle on a little cheese, and you’ve got a meal that feels indulgent but is secretly full of goodness.
It’s quick to make, easy to freeze, and uses ingredients you probably already have in your fridge. And no, you don’t have to say it’s full of veggies—your secret’s safe with us.
Servings: 4
Nutrition: 350–450 calories per serving
Ingredients
- Pasta of choice (penne, rotini, or spaghetti work well)
- Carrots
- Zucchini
- Canned diced tomatoes
- Olive oil
- Garlic
- Onion
- Salt and pepper
- Parmesan cheese (optional, for serving)
Instructions
- Cook the Veggies: In olive oil, sauté chopped carrots, zucchini, onion, and garlic until soft.
- Add Tomatoes: Stir in canned tomatoes and simmer until everything is tender.
- Blend the Sauce: Use an immersion or regular blender to puree the mixture until smooth.
- Season and Combine: Season to taste, then stir the sauce into cooked pasta.
- Serve: Top with Parmesan if desired and enjoy warm.
Substitutions & Variations
- More Veggies: Add red bell pepper or spinach to the blend.
- Cheesy Finish: Stir in a spoonful of cream cheese or shredded mozzarella for extra creaminess.
- Make It Meaty: Add cooked ground turkey or beef for a protein boost.
What Equipment You’ll Need
- Large pot (for boiling pasta)
- Skillet or saucepan (for cooking vegetables)
- Blender or immersion blender
- Knife and cutting board
Storage & Reheating Guidelines
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a saucepan over medium-low heat or in the microwave until warmed through. Add a splash of water or broth if sauce is too thick.
Top Tips
- Chop Evenly: Cut veggies into similar sizes so they cook evenly.
- Blend Thoroughly: Blend until completely smooth for the best “hidden” effect.
- Double the Sauce: Freeze half for a future dinner—your future self will thank you.
Frequently Asked Questions
- Can I make the sauce ahead of time?
Yes, the sauce stores beautifully. Make it up to 3 days in advance or freeze for up to 2 months. - Will kids really not taste the veggies?
Not if you blend it well! The sweetness of carrots and tomatoes masks the flavor of the other veggies.
Related Recipes
- Creamy Macaroni and Cheese: A rich, cheesy pasta favorite that’s easy to customize with hidden veggies like peas or sweetcorn.
- Creamy Tomato and Bacon Penne: A simple, velvety sauce with smoky bacon and tomato, perfect for pasta lovers.
Food Safety Guidelines
- Cool Sauce Quickly: Let sauce cool before storing.
- Use Clean Equipment: Sanitize blenders and cutting boards after use.
- Refrigerate Promptly: Store leftovers within 2 hours of cooking.
- Reheat to 165°F: Ensure the sauce is heated thoroughly before serving.
Pasta with Hidden Veg Sauce
A kid-friendly pasta dish with a smooth, flavorful sauce made from carrots, zucchini, and tomatoes—delicious, comforting, and secretly healthy.
Servings: 4
Equipment
- Large pot
- Skillet or saucepan
- Blender or immersion blender
- Knife and cutting board
Ingredients
- 8 oz pasta penne, rotini, or spaghetti
- 2 carrots chopped
- 1 zucchini chopped
- 1/2 onion chopped
- 1 garlic clove minced
- 1 tablespoon olive oil
- 1 14.5 oz can diced tomatoes
- Salt and pepper to taste
- Parmesan cheese optional
Instructions
- Heat olive oil in a skillet over medium heat. Add the chopped carrots, zucchini, onion, and garlic, and sauté until the vegetables are soft, about 10 minutes.
- Stir in the diced tomatoes and cook for another 10 minutes, until the mixture is bubbling and the vegetables are very tender.
- Transfer the cooked mixture to a blender or use an immersion blender directly in the pan. Blend until completely smooth.
- While the sauce is cooking, boil the pasta in a large pot of salted water according to package directions. Drain the pasta and set aside.
- Toss the cooked pasta with the blended sauce, season with salt and pepper to taste, and serve warm. Sprinkle with Parmesan cheese if desired.
Notes
Storage: Store the sauce or pasta in an airtight container in the fridge for up to 4 days.
Reheating: Warm gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
Top Tips: Blend thoroughly to hide all veggie bits. Add more tomatoes if you prefer a thinner sauce. Use a high-speed blender for the smoothest texture.
Category: Recipes
