If you’ve got picky eaters in the house (hello, teenagers), this Hidden Veggie Pasta Sauce might just be your new secret weapon. It looks and tastes like a silky marinara, but it’s secretly packed with carrots, zucchini, bell pepper, and onion — all blended until smooth so no one can pick them out. My kids truly don’t notice, and that makes it a win in my book.
I started making this when we switched to the Mediterranean diet as a family, because I wanted dinners that were both nourishing and comforting. What I love most about this sauce is its versatility — I make one big batch, and suddenly I’ve got three completely different meals ready to go. It’s like meal prepping without the monotony.
Jump to:
💛 Why You’ll Love This Recipe
Kid-approved – Veggies are blended so sneakily, even picky eaters are too busy asking for seconds to notice.
Meal-prep friendly – One batch, three different meals. You just became future you’s favorite person.
Balanced and hearty – Lean protein, hidden veggies, and Mediterranean spices that make it taste like you tried way harder than you did.
Freezer-friendly – Stash a batch in the freezer and high-five yourself later when dinner basically cooks itself.
Hidden Veggie Pasta Sauce
If you enjoyed this video for Hidden Veggie Pasta Sauce, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
Ingredient Notes & Tips
Ground turkey or beef – I usually go with a mix of lean ground turkey and lean ground beef for a lighter Mediterranean spin, beef gives the sauce a richer, heartier flavor. Either way, browning the meat well before adding the sauce is key for depth.
Onion (or shallots) – Onion adds natural sweetness as it cooks down. If you prefer a milder base, shallots are a great swap.
Carrots – A natural way to add sweetness and silkiness when blended. This is one of the “hidden” veggies my kids never notice.
Zucchini – Keeps the sauce light and adds moisture without changing the flavor.
Red bell pepper – Adds natural sweetness. Roasted red pepper also works if that’s what you have on hand.
Garlic – Fresh garlic makes all the difference. Add it after the meat browns so it stays mellow instead of bitter.
Crushed tomatoes + tomato paste – The backbone of any good marinara. Tomato paste adds richness and that slow-cooked flavor in just minutes.
Smoked paprika – My secret ingredient! It brings a warm, smoky depth that makes this sauce taste like it simmered all day.
Oregano + basil – The classic Mediterranean herbs. Use dried here, but finish with fresh basil if you’ve got it.
Chili flakes – Totally optional, but they add a gentle heat that balances the sweetness of the veggies.
Broth – Chicken or vegetable broth helps loosen the sauce.
💡 Pro Tip: Prep large batches of this delicious sauce!
Hidden Veggie Pasta Sauce Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Blend the onion, carrots, zucchini, bell pepper, garlic until smooth.
Step 2: Brown the ground turkey or beef in olive oil until golden, then stir in tomato paste.
Step 3: Add garlic and cook until fragrant.
Step 4: Pour in the crushed tomatoes and blended veggie mixture.
Step 5: Season with smoked paprika, oregano, onion powder, garlic powder, fresh basil, bay leaf, chili flakes, salt, pepper, and add chicken broth.
Step 6: Simmer for 20 minutes, then finish with fresh basil and Parmigiano Reggiano if serving over pasta.
Substitutions & Variations
Meat options – Use ground chicken or even lamb if you’re feeling fancy. Want to go vegetarian? Lentils or chickpeas totally hold their own here.
Veggie swaps – Out of zucchini? Use yellow squash, toss in some mushrooms for umami.
Extra flavor – A splash of red wine while browning the meat? Yes please. Or swirl in a little Calabrian chili oil if you’re in the mood for heat and attitude.
Make it creamy – Just before serving, stir in a spoonful of Greek yogurt or ricotta for next-level richness.
Different uses – This sauce does it all. Try it as pizza sauce, layer it into Lasagna Soup, Stuffed Peppers, or use it as the base for a shakshuka-style baked egg dish.
Spice level – Keep it mellow for the kiddos, or double the chili flakes if you want it to whisper (or shout) grown-up dinner.
FAQ
Yes. Freeze in meal-sized containers for quick future dinners. Good in your freezer for up to 3 months!
Just simmer longer until it thickens. If too thick, just add more chicken broth.
⭐️ Recipe
Hidden Veggie Pasta Sauce
Ingredients
- 1.5 lb ground turkey or lean ground beef or a blend
- 2 tablespoon extra virgin olive oil
- 1 small onion or 2 shallots, roughly chopped
- 2 medium carrots peeled and chopped
- 1 zucchini chopped
- 1 red bell pepper chopped
- 4 garlic cloves
- 1 28 oz can crushed tomatoes
- 2 tablespoon tomato paste
- 1.5 cups chicken or vegetable broth I use low-sodium bouillon dissolved in water for added flavor.
- 2 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- ¼ cup fresh basil
- ½ teaspoon chili flakes optional
- Kosher salt & black pepper to taste
- Fresh basil Parmesan or Pecorino for serving
Instructions
Blend the veggies
- Add onion, carrots, zucchini, bell pepper to a blender (like a Vitamix) and blend until silky smooth. If you don’t have a blender, finely grate and then mince the veggies and cook them down longer — they’ll still melt into the sauce.1 small onion, 2 medium carrots, 1 zucchini, 1 red bell pepper
Brown the meat
- Heat olive oil in a large skillet over medium-high heat. Add the ground turkey or beef, pressing it into an even layer. Don’t stir right away — letting it sit helps it caramelize instead of steam. Once browned, break it up and stir in tomato paste. Cook 1–2 minutes until the paste darkens.1.5 lb ground turkey or lean ground beef or a blend, 2 tablespoon extra virgin olive oil, 2 tablespoon tomato paste
- Stir in the minced garlic and cook for 30 seconds, just until fragrant. Adding it after the meat keeps it from burning and turning bitter.4 garlic cloves
Build the sauce
- Pour in the blended veggie mixture and crushed tomatoes. Stir to combine, then season with smoked paprika, oregano, dried basil, onion powder, garlic powder, chili flakes (if using), fresh basil, bay leaf, kosher salt, and black pepper.1 28 oz can crushed tomatoes, 1.5 cups chicken or vegetable broth, 2 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 bay leaf, ¼ cup fresh basil
- Add chicken or vegetable broth. If it’s too thin, just keep simmering until it thickens naturally.
Simmer & finish
- Reduce the heat to low and let the sauce simmer gently for about 20 minutes, stirring occasionally. Taste and adjust seasoning as needed. Serve with fresh basil and Parmesan or Pecorino Romano.
Olga says
They didn't even know it and I was watching their faces while they ate all those veggies haha
John says
Amazing dish. I loved making it. Lots of flavor