Hidden Vegetable Spaghetti Sauce

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A rich tomato sauce infused with pureed carrots and zucchini, adding nutrients without altering the familiar taste. This Italian-inspired pasta recipe, ready in about 45 minutes, blends onion, garlic, carrots 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 450 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

• 1 large, finely diced onion
• 3 cloves, minced garlic
• 2, peeled and grated carrots
• 2, peeled and grated zucchini
• 1 can (28 oz) crushed tomatoes
• 1/4 cup, fresh, chopped basil
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz spaghetti

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a food processor, combine 2 grated carrots and 2 grated zucchini; pulse until finely chopped and no large pieces remain. Transfer to a bowl and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 finely diced onion and 3 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
3. Step 3: Add the pureed carrot-zucchini mixture to the saucepan, along with 1 can (28 oz) crushed tomatoes, 1/4 cup fresh basil, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 20 minutes, stirring occasionally until thickened.
4. Step 4: 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 and reserve 1/2 cup pasta water.
5. Step 5: Stir the drained spaghetti into the saucepan with the spaghetti sauce, adding 2 tbsp reserved pasta water to emulsify. Toss until evenly coated and sauce clings to strands.