Best Vegetarian Pasta Sauce Recipe (Easy & Delicious)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with good fats.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor, while crushed tomatoes are often cheaper.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash provides similar texture, while cabbage is often less expensive.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: button mushrooms

Cauliflower can add bulk and nutrition, while button mushrooms are typically cheaper.

Prepare the ingredients: chop the zucchini, eggplant, and capsicum.

In a large pot, heat 5-6 tablespoons of extra virgin olive oil over medium-high heat.

Add the chopped onion, carrot, and celery to the pot and cook for about 10 minutes until soft, stirring occasionally.

Add a splash of water to prevent burning and cover the pot.

After about 7 minutes, reduce the heat slightly and add the minced garlic, along with another splash of water.

Add the chopped zucchini, eggplant, and capsicum to the pot and stir well.

Generously season with salt and stir again, then cover the pot and let it cook for 15-20 minutes, stirring occasionally to prevent sticking.

Once the vegetables are soft, add the blended tomatoes or passata gradually, stirring to combine.

Cook the sauce for 20-30 minutes on medium-low heat, stirring every 10 minutes, and season with salt and pepper to taste.

Meanwhile, boil the rigatoni pasta in salted water for about 30 minutes until al dente.

Once the pasta is cooked, reserve a mug of pasta water and drain the pasta.

Add the drained pasta directly into the sauce and mix well to combine, adding reserved pasta water if needed.

Add a generous amount of pecorino cheese and mix again.

Tear the basil leaves by hand and add them to the pasta, mixing to incorporate.

Serve the pasta with additional pecorino cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary