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Original poster

What vegetables goes well in a pasta sauce?

34 replies

Ironfloor269 · 22/01/2019 09:29

I have red and orange peppers, celery, carrot. Which ones can I bung in my usual tomatoe-based pasta sauce?

Once I added celery and carrot and blended it up and it ended looking orange! Tastes ok but didn't look like a pasta sauce?

Should I just add the peppers and celery and leave the carrot out?

TIA!

OP posts:
Original poster
Ironfloor269 · 22/01/2019 09:29

Apologies for the typos.

OP posts:
HoraceCope · 22/01/2019 09:29

sweetcorn?
broccoli?
I like carrot personally

GreatestShowUnicorn · 22/01/2019 09:30

More tomatos

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Original poster
Ironfloor269 · 22/01/2019 09:31

@horacecope, did you blend the sauce? How small did you cut the carrot?
Thanks.

OP posts:
LIZS · 22/01/2019 09:32

All of them ! Grate or finely dice carrot.

HoraceCope · 22/01/2019 09:32

I grate the carrot, and tbh i dont blend

HoraceCope · 22/01/2019 09:32

courgette too

BarryTheKestrel · 22/01/2019 09:33

I recently made a tomato pasta sauce with carrots and courgettes (both grated), onions, mushrooms, peppers and obviously tomatoes. Cooked down then blended with herbs and spices.

Seeline · 22/01/2019 09:34

I bung all that in mine along with onions. Then blitz it. It is slightly more orange than a tomato sauce - that's why it's called my 'special sauce' Wink

I also put peeled courgettes in sometimes (peeled=no green bits!) A good dollop of tomato puree can deepen the colour. Great way of getting extra veg into the DCs.

RiverTam · 22/01/2019 09:36

is this for a small child? In which case I wouldn't worry about the colour!

we have onions, garlic, carrot, courgette and mushroom. No whizzing any more, thank fuck. She still moans about it about a generous grating of cheddar shuts her up!

Original poster
Ironfloor269 · 22/01/2019 09:36

Thanks, everyone!

I'll bung everything in them, and go for the Donald Trump pasta sauce!

OP posts:
ThomasHardyPerennial · 22/01/2019 09:36

I always put courgette in mine, I don't blend the sauce as I like it chunky. Aubergine is nice, artichoke hearts, olives, depends what kind of sauce you feel like.

Original poster
Ironfloor269 · 22/01/2019 09:38

@RiverTam, it's for my 8 year old DD and myself. Personally, I don't mind the orangey hue but I do prefer an authentic looking and testing pasta sauce.

OP posts:
RiverTam · 22/01/2019 09:40

why do you need to whizz it, then? I mean, an authentic pomodoro sauce won't have all that veg in it - it'll just be olive oil, garlic and tomatoes.

HildaZelda · 22/01/2019 09:41

Bung everything in but put a couple of squirts of tomato puree in before blending. That will make it look a more 'traditional' colour.

NotUmbongoUnchained · 22/01/2019 09:41

Pretty much everything I make has spinach and mushrooms in!

PyongyangKipperbang · 22/01/2019 09:43

I buy the frozen chopped squash from aldi, steam it and then blitz into the sauce. Apparently my kids HATE it and can tell when it is in anything..... Wrong :o

Original poster
Ironfloor269 · 22/01/2019 09:43

@RiverTam, when it's whizzed, it's smoother and all those vegetables won't be visible and taste-able so it looks more authentic? Then I can chuck in some meatballs and it looks like a meatballs pasta sauce?

OP posts:
BlackPrism · 22/01/2019 09:47

All are fine, why blend it? Add some tomato purée. My favourites to add are fresh tomato, mushrooms, green bell pepper, red onion and chilli. Yum

Original poster
Ironfloor269 · 22/01/2019 09:50

Thanks again for the replies.

@blackprism, when you add green bell pepper, do you do it closer to the end or when you sautee all the onions and garlic? Because doesn't it go slime if cooked for too long?

OP posts:
RiverTam · 22/01/2019 09:52

ah well, to me you're conflating two different things - either it's a smooth pomodoro sauce (see above) or it's some kind of bastardized sauce with-as-much-veg-as-I-can-muster-in-it-so-it's-good-for-DD kind of thing which I don't suppose is in the least bit authentic but never mind.

Mominatrix · 22/01/2019 09:55

Pasta sauces don't have to have tomato in them.

You could make a pasta sauce with slowly cooked julienned pepper and onions in olive oil and some herbs. No tomato needed and no blending required.

HoraceCope · 22/01/2019 09:57

grate beetroot in, gives a lovely red colour

fermezzlabouche · 22/01/2019 10:07

Personally I'd bung it all in and blend/blitz it, yep it's bastardised but I'm assuming you're trying to get lots of veg into you and your family and that's more important than a perfect pomodoro. (As long as you still enjoy it!)

TheSerenDipitY · 22/01/2019 10:14

i make one with
onions and garlic, then add fresh diced tomatoes and courgette and diced bacon,
all thrown in a pan on med heat till its almost all cooked thru,
toss on a chunk of butter, and some salt and pepper
and then dump it on some buttered pasta

maybe throw some finely grated cheese on top,
weirdly the kids and husband love it, even though its 90% diced veg and only a couple of slices of streaky bacon
( it seems like loads to them buts its only 2 or 3)
a nice fresh un sloppy sort of sauce
also do one with diced bacon and onion, garlic then once its all cooked throw in a huge bag of baby spinach and half a tub of cream cheese ( 150g) and a spoon of whole seed mustard stir to just wilt the spinach and melt the cream cheese and serve over pasta, again they love it and dont even mind a crap load of spinach
make it fun , they will eat it

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