Introducing my versatile vegetable pasta sauce—your go-to for adding a burst of flavor and nutrition to countless dishes.
Made with a blend of fresh vegetables, herbs, and a touch of creamy cottage cheese, this sauce packs a punch of savory goodness. It’s perfect for everything from pasta dishes to hearty casseroles like my chicken casserole with pasta and broccoli.
The best part? You can make a big batch and save the extras for easy, delicious meals throughout the week. Whether you’re looking to elevate your weeknight dinner or prep for the days ahead, this sauce has got you covered!
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 medium red onion diced
- 1 tablespoon garlic diced
- 1 can 15 oz tomato sauce
- 1 can 14.5 oz diced tomatoes
- 1 small can 6 oz tomato paste
- 1 jar 24 oz Marinara sauce (any brand)
- 3 carrots 6-inch, sliced
- 2 celery stalks 6-inch, sliced
- 4 ounces mushrooms sliced
- 1 medium red bell pepper seeded and cut into chunks
- 1 cup fresh basil leaves
- 1/2 cup low-fat cottage cheese
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of extra virgin olive oil in a large pan over medium heat.
- Add the diced red onion and sauté until softened, about 3-4 minutes.
- Stir in the diced garlic and sauté for another 1-2 minutes until fragrant.
- Add the tomato sauce, diced tomatoes, tomato paste, and marinara sauce to the pan, stirring to combine.
- Toss in the sliced carrots, celery, mushrooms, and bell pepper. Stir well.
- Lower the heat and let the sauce simmer for 20-30 minutes, until the vegetables are tender.
- Transfer the mixture to a power blender along with the basil leaves and cottage cheese. Blend on high until the sauce is smooth and creamy.
- *Tip: This recipe yields 10 cups of sauce. You can save leftovers for future meals!*
- Season with salt and pepper to taste.
Tried and enjoyed this recipe?Mention @manuel.villacorta in your post or story!
