VEG PASTA RECIPE IN RED SAUCE RECIPES

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VEGETARIAN PASTA SAUCE RECIPE: HOW TO MAKE IT



Vegetarian Pasta Sauce Recipe: How to Make It image

Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." —Jerry Tamburino Sacramento, California

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 30 minutes

Prep Time 30 minutes

Cook Time 02 hours 00 minutes

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 19

3 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
2 tablespoons olive oil
5 garlic cloves, minced
3 medium zucchini, chopped
3 medium yellow summer squash, chopped
3 medium tomatoes, chopped
1 medium eggplant, peeled and cubed
1/2 pound sliced fresh mushrooms
2 cans (28 ounces each) Italian crushed tomatoes
1 can (6 ounces) tomato paste
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
2 tablespoons minced fresh rosemary
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

Nutrition Facts : Calories 131 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 705mg sodium, CarbohydrateContent 23g carbohydrate (12g sugars, FiberContent 6g fiber), ProteinContent 5g protein.

ROASTED VEGETABLE PASTA SAUCE RECIPE | ALLRECIPES



Roasted Vegetable Pasta Sauce Recipe | Allrecipes image

A delicious, healthier, and simple pasta sauce that everyone will love. A combination of oven-roasted vegetables and cherry tomatoes. This also makes an excellent sauce if added to some fried beef mince. Experiment - it goes well with lots of things!

Provided by Aly D

Categories     Side Dish    Sauces and Condiments    Sauces    Pasta Sauces    Tomato

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

2 large red onions, cut into 1-inch wedges
2 orange bell peppers, cut into 1-inch chunks
2 red bell peppers, cut into 1-inch chunks
12 whole cherry tomatoes
4 cloves garlic, unpeeled
1 tablespoon olive oil
salt and ground black pepper to taste
1 (14.5 ounce) can whole peeled tomatoes
½ cup fresh basil leaves, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine red onions, bell peppers, and cherry tomatoes in a large roasting pan. Add garlic. Drizzle oil over vegetables and stir briefly to coat. Season with salt and pepper.
  • Roast vegetables in the preheated oven until tender and starting to blacken at the edges, 30 to 40 minutes.
  • Carefully unpeel the roasted garlic and transfer vegetables to a blender. Add canned tomatoes and basil; puree to desired consistency.

Nutrition Facts : Calories 111.9 calories, CarbohydrateContent 18.2 g, FatContent 4 g, FiberContent 4.2 g, ProteinContent 3 g, SaturatedFatContent 0.6 g, SodiumContent 194.7 mg, SugarContent 8 g

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