Vegetable Spaghetti Sauce Recipe
An absolutely delicious way to eat more vegetables through this homemade spaghetti sauce.
Ingredients
- 2 tbsp olive oil
- 8 oz of sliced baby bella mushrooms
- 2 small yellow onions diced
- 2 small leeks sliced
- 3 large carrots peeled and diced
- 2 zucchini seeds removed and diced
- 2 sticks of celery diced
- 10 oz bag frozen butternut squash cubed
- 1 28 oz can plum tomatoes (preferably San Marzano)
- 1 tbsp dried parsley flakes
- 1 tablespoon granulated sugar
- salt and pepper to taste
Instructions
- Prep veggies.*
- Heat Dutch oven to a medium heat. Add 2 tablespoons of olive oil and add finely minced garlic, and sauté for 1 minute. Then add all prepped veggies, including mushrooms, onions, leeks, carrots, zucchini, celery and squash.
- Cover Dutch oven and cook for 25-30 minutes, stirring occasionally, until the veggies are tender.
- Pour in tomatoes + liquid from can and break up the tomatoes with a wooden spoon. Stir in broth, oregano, parsley flakes and granulated sugar.
- Simmer for 25 minutes (uncovered) until sauce has reduced. Remove from heat and allow to cool for 10-15 minutes.
- Use an immersion blender to blend until sauce is smooth. Salt and pepper, to taste.
Notes
*For extra flavor, you can roast the veggies in the oven (400 degrees F for ~45 minutes) with some olive oil, salt and pepper to maximize flavor. This would essentially replace Step 3 of the directions.
Divide up this batch recipe (I weigh out to 25 oz with a scale) in quart-size freezer bags and freeze for future meals.
Divide up this batch recipe (I weigh out to 25 oz with a scale) in quart-size freezer bags and freeze for future meals.
Nutrition
Calories: 34kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 10mgPotassium: 187mgFiber: 1gSugar: 2gVitamin A: 2711IUVitamin C: 8mgCalcium: 20mgIron: 0.4mg
Tried this recipe?Let us know how it was!