Pasta La Veggie is a recipe close to my heart. It’s a flavorful and nutrient-packed pasta sauce that has evolved with my family over the years. Originally crafted to introduce my firstborn to a variety of vegetables, it has since become a family staple. Packed with wholesome ingredients and bursting with fresh flavors, this versatile sauce is perfect for pasta, lasagna, or even as a pizza base.

Ingredients

For the Sauce:

• 1 onion, diced
• 3 garlic cloves, minced
• 1 carrot, finely diced
• 1 red bell pepper, chopped
• 1/2 zucchini, diced
• 1 cup mushrooms, sliced
• 100g broccoli, chopped into small florets
• 1 leek, thinly sliced
• 3 tomatoes, diced
• 300g passata
• 1 tablespoon basil, chopped
• 1 tablespoon parsley, chopped
• 1 tablespoon oregano, chopped
• 1 cup Parmesan cheese, grated
• 50g butter
• Salt and black pepper, to taste
• 1 tablespoon olive oil

Instructions

1. Sauté the Base Ingredients:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the onion and sauté for 3 minutes until softened and fragrant.
   • Stir in the garlic and cook for another 3 minutes.
2. Add the Vegetables and Tomatoes:
   • Add the carrot, red bell pepper, zucchini, mushrooms, broccoli, and leek to the pan. Sauté for about 5 minutes, stirring occasionally.
   • Add the 3 diced tomatoes and 50g butter, allowing them to melt and incorporate with the vegetables. Cook for an additional 5 minutes.
3. Simmer with Passata and Herbs:
   • Stir in the 300g of passata, followed by the basil, parsley, and oregano.
   • Reduce the heat to low and let the sauce simmer gently for 15-20 minutes, stirring occasionally. ( You can add the Parmesan here or in the end)
4. Blend and Strain:
   • Transfer the sauce to a blender and blend until smooth.
   • Pass the blended sauce through a fine sieve to remove any remaining vegetable fibers, resulting in a silky, velvety texture.
5. Finish with Parmesan:
   • Return the sieved sauce to the pan. Stir in the Parmesan cheese and season with salt and black pepper to taste.
6. Serve:
   • Toss the sauce with your favorite pasta or use it as a base for lasagna. Garnish with extra Parmesan and fresh herbs if desired.

Health Benefits

This sauce isn’t just delicious; it’s packed with health benefits:

• Tomatoes and passata: High in antioxidants like lycopene, promoting heart health and reducing inflammation.
• Vegetables: A mix of carrots, zucchini, broccoli, and leeks provides vitamins A, C, and K, as well as fiber for healthy digestion.
• Fresh herbs: Add antioxidants and anti-inflammatory properties.
• Butter and Parmesan: Contribute creaminess while adding calcium and protein.

Personal Tip

I always make extra and freeze portions for those busy weeknights when I need a quick, nutritious dinner. This sauce is also great for introducing little ones to the joy of vegetables—it’s smooth, flavorful, and pairs perfectly with any type of pasta.

Pasta La Veggie is not just a recipe; it’s a kids favorite that’s been refined over the years. I hope it becomes one of your favorites too! 🍝✨