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Pasta Sauce with Leftover Vegetables

 Do you have vegetables left over from your veggie box and not sure what to do with them? Here's an easy recipe for a pasta sauce that can be frozen for last minute meals once the kids are back at school.


  • 2 tbs olive oil
  • 1 -2 carrots, diced
  • 1 red or green capsicum, diced
  • 1 zucchini, diced
  • Broccoli (small florets)
  • 2 tins whole tomatoes 
  • 1 onion (brown, red or spring), quartered or sliced
  • 2 garlic cloves
  • Dried Italian herbs or use fresh oregano and basil
  • 1tbs sugar
  • salt and cracked pepper

Change any of the vegetables above based on what is in the fridge - pumpkin, beans, peas, spinach, get the idea :) Just make sure you keep the tinned tomatoes - they are a staple.


  1. In a deep pan, put the oil and bring to high heat.  Place all the vegetables, garlic and pepper into pan and cook for 10 minutes.  
  2. Add salt and the tinned tomatoes the tomatoes. 
  3. Place lid on pan and turn heat to low. Simmer for 25-30 minutes.  
  4. Add sauce to a blender and blend to liking.
  5. Serve with pasta or use as a pizza sauce. Keeps for up to 5 days in the fridge or freeze in portions for a quick and easy meal. 

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