What vegetables goes well in a pasta sauce?

[Ironfloor269]

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!

It's done. I added grated carrot and courgette, chopped mushrooms, bell peppers, onions and celery, minced garlic and dried herbs. With peeled plum tomatoes from a can and added fresh tomatoes. Once cooked, whizzed with a hand blender. It tastes good, better than a plain tomatoes sauce, which always tastes too acidic for my taste, so I have to add a teaspoon of sugar. Oh and also added a drop of balsamic vinegar.

Thank you, everyone, for your helpful responses.

Sweet corn definitely!

Also for a very basic tomato pasta sauce I grate the zest of and orange into chopped tomatoes. It's gorgeous cold as a dip for French bread too!

I use onions carrots and tomatoes and blend. Grate the carrots.

Keeps it nice and red and the kids don’t object to lumps (ok it’s actually me that doesn’t like lumps). I also like to put in a couple of sundried toms, a squirt of tomato purée and a dollop of sour cream, or plain yoghurt or even just cream.

Add some (only a tiny bit if you like) chilli flakes for a bit of extra flavour.

Chuck in a tin of ratatouille next time.

You can put anything in a pasta sauce really, but I still don't understand why you are blending it? Why do you want a blended sauce rather than a pasta sauce. What's wrong with sliced or chunked vegetables?

Courgette, red onion, different colour peppers, carrots, sweet potato, squash, aubergine.

I think op is trying to disguise the veggies