Pasta with Tomato & Veg sauce

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Introduce your family to the joys of a healthier diet through our delightful Pasta with Tomato & Veg sauce recipe. This culinary creation not only tantalizes taste buds but also significantly boosts your daily vegetable intake. With each serving, you’re achieving 5 portions of your 5-a-day goal, making it an easy and enjoyable way to prioritize nutrition. Even better, this recipe’s flexibility extends to its storage – the mouthwatering sauce can be conveniently frozen, ready to bring its flavors to future meals.

In your kitchen, you’re not just preparing dinner; you’re embracing a lifestyle that emphasizes well-being. The symphony of colors from assorted vegetables and the tangy embrace of the tomato sauce over pasta will captivate even the most discerning palates. The sauce’s versatility further empowers you to prepare ahead, ensuring that you’re never far from a wholesome feast.

Today’s choice to serve Pasta with Tomato & Veg sauce isn’t just about sharing a delicious meal; it’s about nurturing your family’s health. By choosing this dish, you’re creating a bond with nutrition that’s both satisfying and nourishing. So, embark on this culinary journey with the assurance that you’re making a positive impact on your family’s well-being, one delectable forkful at a time.

Try this pasta dish with a garden salad and some homemade crusty Homemade French Baguettes, fresh baked French Bread or some Ciabatta Bread.


Pasta with Tomato & Veg sauce

Pasta with Tomato & Veg sauce

Get your family to eat more veg with this super healthy Pasta with Tomato & Veg sauce recipe which counts as 5 of your 5-a-day. The sauce is freezable too.

  • Author: Good Food
  • Prep Time: :15
  • Cook Time: :50
  • Total Time: 1:05
  • Yield: 4 1x
  • Category: Entree
  • Method: Stovetop


Units Scale
  • 1 tsp olive oil
  • 1 large onion, chopped
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 1 leek, chopped
  • 2 peppers, de-seeded and chopped
  • 2 x 14oz cans chopped tomatoes with garlic
  • 1 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 10oz dried spaghetti
  • Parmesan, shaved to serve (optional)


  1. Boil a large pot of water.
  2. Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then add the tomatoes, sugar and vinegar. Simmer for at least 20 mins – the longer the better.
  3. Cook the pasta following pack instructions.
  4. Blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks.
  5. Drain the pasta and toss through the sauce.
  6. Serve in bowls topped with shaved Parmesan and basil leaves, if you like.
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