Homemade Pasta Sauce Made with Fresh Garden Vegetables
Discover the vibrant flavors of fresh garden vegetables blended into a rich, homemade pasta sauce that brings wholesome goodness to every bite.
Since we’re just starting the summer harvest season, we wanted to create a recipe using fresh tomatoes that features garden vegetable flavor.
Therefore, we’ve packed the ingredients list with veggies you’re likely to find in your garden or at your local farmer’s market. The resulting homemade pasta sauce is a much richer and more complex compared to traditional spaghetti sauce.
In addition to the classic pop of cherry tomatoes, the final product features flavors of bell pepper and fresh herbs, and a little sweetness from the carrots. Zucchini adds a freshness and tender texture that balances the sauce’s sweet and savory flavors.
This homemade pasta sauce is a great way to change up your weekly pasta night while enjoying the taste of fresh produce!
Looking for a more traditional tomato sauce recipe? Check out our homemade marinara sauce recipe, which uses crushed tomatoes in puree, and our tomato meat sauce recipe where you cook the pasta, ground beef or sausage, and the canned tomatoes at the same time.
Looking for something a little different? Our Pork Ragu is rich and hearty, with a great umami flavor! Or try our Ravioli with Sausage Sauce, which uses sausage and cheese for a quick lasagna replacement.
Notes on Making Homemade Pasta Sauce
We opted for cherry tomatoes for their intense tomato flavor and sweetness. You can use the whole tomatoes; however, we prefer the consistency and texture of the sauce better when we started with halved tomatoes. For us, it’s worth the extra time chopping.
Not a fan of bell peppers? Feel free to omit them, with no change to the cook time. (Just be aware that the sauce will have a different flavor profile if you skip them.) You can also sub for whatever color bell pepper you prefer.
If you’re using fresh garden zucchini, make sure it is a normal sized one (about 6 to 8 inches long). The mega-ultra-giant zucchinis tend to release more water and have less flavor than the smaller ones do.
I like to use fresh or lightly-dried herbs when possible. However, if you want to use traditional dried spices, feel free, just make sure to adjust the amounts (generally 1 teaspoon dried to 1 tablespoon fresh)!
We kept also kept the seasonings pretty basic so the garden veggie flavor could shine through, but feel free to add in Italian seasoning, red chili flakes, or even a splash of balsamic vinegar to fit your flavor profile.
Remember: this recipe is just for the sauce. Put the big pot of water on to boil when you start chopping your veggies!
TIP: When you cook your pasta, reserve a little bit of pasta water and add a tablespoon or two to your pasta sauce. The starch in the water will help the sauce stick to your noodles better. I also like to refrigerate it and use it when I reheat my pasta sauce the next day.
Serving Suggestions
We kept this recipe vegetarian on purpose, using olive oil and vegetable broth.
You can make this a full-protein meal by by stirring in some meatballs, ground beef, or rotisserie or pre-cooked and shredded chicken. (It’s also great over grilled chicken.)
With all the veggies in the sauce, I generally serve this with a good crusty sour dough bread over pasta. (We used penne for its “forkablity” with the thick sauce. Any tube noodle like a cavatappi or twists like rotini would also work well.)
How to Store Leftovers
You can store the sauce in an airtight container and place it in your fridge for up to 4 days.
This recipe makes a big batch, so I always end up freezing some. Just be aware that the zucchini especially will break down a bit more once frozen and defrosted, so the texture will be a bit different, but you will still have the same great taste!)
I love freezing this sauce in individual portions with my Souper Cubes. After the sauce is frozen solid, I’ll transfer to a clear, freezer-safe ziplock bag and save for later.
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Homemade Pasta Sauce with Fresh Veggies
Ingredients
- ½ cup vegetable broth
- 2 tablespoons extra-virgin olive oil
- 24 ounces cherry tomatoes halved
- 1 yellow bell pepper stemmed, seeded, and chopped
- 1 medium onion chopped
- 1 cup shredded carrots (or about 2 large carrots, peeled and shredded)
- 1½ teaspoons salt
- ½ teaspoon pepper
- 3 tablespoons tomato paste
- 4 garlic cloves minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- ⅛ teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 zucchini quartered lengthwise and sliced ¼ inch thick
- 1 pound penne prepared according to package directions
- ¼ cup chopped fresh basil*
- Grated Parmesan cheese for garnish
Instructions
- In the pressure cooking pot, add vegetable broth, oil, cherry tomatoes, bell peppers, onion, carrots, salt, and pepper. Place the tomato paste, garlic, oregano, and red pepper flakes on top and do not stir.
- Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid.
- Give the contents of the pressure cooking pot a good stir, then add the zucchini.
- In a small bowl, dissolve the cornstarch in the cold water until smooth. Add the cornstarch mixture to the pasta sauce, stirring the sauce constantly until it thickens. Select Saute and cook until the zucchini is tender, about 4 minutes.
- Serve on top of cooked penne, topped with basil and fresh parmesan.
Notes
Nutrition
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