Easy Plant-Based Tomato Pasta Sauce
This Easy Plant-Based Tomato Pasta Sauce is a wholesome, budget-friendly recipe packed with veggies, protein-rich kidney beans, and a flavorful blend of Italian spices. Perfect for weeknight dinners or meal prep, this vegan tomato sauce is customizable, nutritious, and ready in under 30 minutes. Serve it over your favorite pasta, rice, or as a base for other dishes. It’s a healthy, satisfying option for anyone looking to enjoy a delicious plant-based meal! 🌱🍅
Ingredients
- 1 tbsp virgin olive oil I use cold-pressed extra virgin
- 1 medium yellow onion (diced)
- 1/2 small head cauliflower, (diced into chunks)
- 1/2 head Broccoli (diced into chunks)
- 1/2 carrot (peeled and diced)
- 1 red pepper (diced)
- 1 cup fresh spinach
- 3 cloves garlic (minced)
- 1 tbsp Italian seasoning I use dried
- 1 fresh basil leaf or ½ tsp dried basil
- 1/2 tsp ground black pepper
- 2 3/4 cups strained tomatoes (680ml) I use Mutti
- 1 cup water Use enough to cover all the vegetables
- 2 cups cooked red kidney beans
Instructions
- Heat olive oil in sauce pan over medium heat.
- Add garlic, onions, and carrots. Saute for 2-3 mins.
- Add cauliflower, broccoli, peppers, spinach, kidney beans, italian seasoning, basil and black pepper and mix together.
- Add strained tomatoes, and water to cover the vegetables.
- Cook on medium heat for 15-25 minutes, depending on if your vegetables are fresh or frozen.
- Taste, and add salt or adjust spices as needed.
Notes
You can make this with fresh or frozen vegetables. Use whatever vegetables you have on-hand and swap red kidney beans for other beans of choice. You can also make recipe oil-free. Serve on top of a pasta, rice or other carb of your choice. I like it best on top of spaghetti, or rotini noodles.