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Veggie loaded pasta sauce

Mandy Sacher
Created on Feb 06, 2024 · 1 min read


1 tbs extra virgin olive oil

1 leek, finely diced

2 garlic cloves, diced

1 cup (14 0g) butternut pumpkin, peeled and finely diced

2 medium-sized zucchini, finely diced

1 medium-sized carrot, grated

1/2 cup (15g) baby spinach , chopped

4 medium-sized tomatoes, finely diced

400g tomato passata

1 tsp Italian herbs

Sea salt and pepper, to taste

1/3 cup (30g) gauda or mozzarella , grated


1. Heat oil in a large saucepan. Add leek and garlic and cook for 3 mins or until soft

2. Add pumpkin, zucchini, carrot, spinach, tomatoes, tomato passata, herbs and salt and pepper and cook, covered on medium heat for 15 – 20 mins or until vegetables are soft.

3. Stir through cheese and serve on top of pasta or rice or with some meat.

4. Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.


If your child prefers a smooth texture blend the sauce. For a dairy-free version leave out the cheese.

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