Golden Garden Pasta Sauce

The perfect hidden veggie pasta sauce that blends flavor, fiber and nutrients to up the game of any simple weeknight pasta night

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2-3 cups of vine ripe tomatoes (large or small) and amount depends on how “tomato-y” you like your sauce!
1 small yellow onion
2 small zucchinis
2-4 garlic cloves (depending on how much garlic flavor you want)
1 tsp each: salt, pepper, thyme (preferably fresh), sage (preferably fresh)
olive oil to roast / coat veggies
1c vegetable broth (more to thin as necessary- see instructions below)
(I love making my own vegetable broth!)
optional: milk or cream, Parm cheese to serve with pasta

Get Recipe Ingredients

Finely chop all the veggies and refrigerate no more than 2 days in a reusable bag until ready to make
If using homemade veggie broth - make ahead and refrigerate for up to 7 days

pre-heat oven to 400
add your prepped veggies to a baking sheet and drizzle with oil and seasonings, toss to coat
roast for 20 min or until tomatoes have popped and veggies are softened/slightly charred
cool slightly, add to a blender with veggie broth, blend on high until a puree forms. It should look more like baby food than a runny liquid, it’s ok to be thick, you can thin to desired texture when serving with reserve pasta water, milk or more broth.

Store pasta sauce in airtight glass container and refrigerate for up to 7 days or freeze with room for the sauce to expand for up to several months.

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