Load up on the season’s best vegetables. Zucchini, carrots, mushrooms, and spinach are just a few of the fresh goodies in this delectable pasta sauce.
This sauce is so packed with flavor you won’t even miss the meat. My carnivore hubby loved it!
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I’m from the Mid-West, born and raised, so I’m a serious meat-and-potatoes girl. But this time of year all of those fresh in-season veggies just call to me.
It’s the culinary equivalent of throwing off the heavy coat and sweater and donning a tee shirt and flip flops.
This recipe really makes a lot of pasta sauce. It’s the only way I know how to make it. But, good news! It freezes really well so you can make a batch and have extra on hand for those days when you don’t feel like cooking.
First of all, let’s get these veggies prepped. Cut them as big or as small as you like. Keep in mind the smaller they are, the faster they’ll cook.
So, if you need them to cook faster, chop them smaller. But keep in mind they might get squishy if they get overcooked.
Therefore…I recommend a medium dice. And cut the mushrooms into quarters because they cook quicker. The garlic and onion hold up fine with a smaller chop.
Heat the olive oil in a big pot. Toss in the garlic, onion, and bell peppers (I used yellow and orange, use whatever colors you like). Stir them around to soften, about 2-3 minutes.
Then add the rest of the veggies and Italian seasonings. Cook another 5 minutes to soften them and release the oils in the herbs.
Definitely don’t forget to take a picture of the spinach.
Give it all a good stir.
Finally, dump in all of the tomatoes, the sugar, and the wine. Substitute water or veggie broth if you want to go the alcohol-free route.
Let it simmer with the lid on until the veggies are tender. Then stir in fresh basil and salt to taste.
Serve over your favorite pasta.
If you try this recipe or have a tip to make it better, be sure to comment below. Click on the first and/or last picture to pin it to your Pinterest boards. Or click on the social media options to share it.