Are you tired of the same old spaghetti sauce? Want to add a burst of flavor and a secret nutritional boost to your pasta dish? Look no further than this healthy hidden veggie spaghetti sauce!
Packed with a delicious blend of roasted vegetables, this sauce is not only incredibly tasty but also a sneaky way to get your daily dose of nutrients.
The Secret Ingredient: Hidden Veggies!
This sauce is a masterclass in disguise. It’s packed with a variety of roasted vegetables, including red bell pepper, carrots and yellow squash. These vegetables are expertly blended into the sauce, creating a harmonious symphony of flavors without compromising the traditional taste of spaghetti sauce.
Why You’ll Love This Recipe:
Easy to make: With just a few simple steps, you can have this delicious sauce ready in no time.
Flavorful and satisfying: The roasted vegetables add a depth of flavor that elevates the traditional spaghetti sauce.
Nutrient-packed: This sauce is a great way to sneak in extra veggies and boost your nutrient intake.
Benefits of Adding Vegetables to Spaghetti Sauce
There are many benefits to adding vegetables to your spaghetti sauce. Vegetables are a great source of vitamins, minerals, and fiber. They can also help to lower your calorie and fat intake.
When you add vegetables to your spaghetti sauce, you are creating a more well-rounded and nutritious meal. Vegetables can also help to add flavor and texture to your spaghetti sauce.
Tips for Choosing the Right Vegetables
When choosing vegetables for your spaghetti sauce, it is important to select vegetables that will cook quickly and evenly. You should also choose vegetables that will not add too much moisture to your sauce.
Some good vegetables to add to spaghetti sauce include:
- Zucchini
- Carrots
- Bell peppers
- Spinach
- Tomatoes
- Mushrooms
You can also add cooked vegetables to your spaghetti sauce, such as:
- Broccoli
- Cauliflower
- Corn
- Peas
- Swiss chard
- Yellow squash
Recipe for Hidden Veggie Spaghetti Sauce
Ingredients:
- 1 tablespoon olive oil
- 1 red bell pepper, quartered
- 3 medium yellow squash, diced
- 6 large rainbow carrots, peeled and top part off
- 1.5 cup organic tomato basil pasta sauce
- 1/4 cup pumpkin puree
- Salt to taste
- Pepper to taste
Instructions:
- Preheat oven: Preheat your oven to 350°F
- Roast vegetables: Toss the red bell pepper, squash, and carrots with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
- Make sauce: Add pasta sauce to blender with roasted vegetables and pumpkin puree. Blend on high speed until smooth.
- Season: Season with salt and pepper to taste.
- Serve the sauce over your favorite spaghetti noodles
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