Blended Carrot and Zucchini Pasta Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant tomato sauce where finely pureed vegetables are seamlessly integrated, adding subtle sweetness and nutrients without altering the familiar taste. This italian-inspired pasta (gluten-free) ready in about 60 minutes blends olive oil, medium, peeled and chopped carrots, medium, chopped zucchini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, peeled and chopped carrots
• 1 medium, chopped zucchini
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 1 (28 oz) can, crushed canned tomatoes
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz spaghetti

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 small chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
2. Step 2: Add 1 medium peeled and chopped carrot and 1 medium chopped zucchini, cooking for 5 minutes until softened.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen the flavor.
4. Step 4: Add 1 (28 oz) can crushed tomatoes, 1 cup vegetable broth, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
5. Step 5: Remove from heat and let cool slightly. Transfer the mixture to a blender, blending until completely smooth and no vegetable pieces are visible.
6. Step 6: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain.
7. Step 7: Return the sauce to the pot and reheat over low heat. Add the drained spaghetti and toss until fully coated. Serve immediately.