Spicy veggie pasta sauce is a nice change from the usual red sauce recipe! This delicious dish is gluten free and vegan!
Wow, I am just super sleep deprived lately. The days are getting longer, and there is more light (when the sun is actually out), and for some reason, that equals GET up, and STAY up! in my children’s minds. And really, who am I to complain, we’ve just come out of the snowiest, longest winter ever. Of course the sunny days inspire little ones to rise and shine and play all day and try to stay up as late as they can. Where am I going with this…? Oh, this spicy veggie pasta sauce! So easy, even a sleep deprived mom can make it. :)
The other night, I was not in the mood to fuss with dinner, but wanted to eat a lot of veggies, so I chopped up some different vegetables, added a can of Italian spiced tomatoes, some wine, and made this pasta dish. It was so good. Don’t you love that? When you are just kind of messing around in the kitchen, and whatever you’re making turns out so awesome that you have to frantically write it down so you can make the exact same thing the next night? I do. That was this spicy veggie pasta sauce.
Anyway, it was yummy. I think it was the garlic, and the wine, and the red pepper flakes…all so good together. Make this for dinner soon! It’s an easy and delicious way to get more vegetables in your diet, and it’s about a million times tastier than a jar of pasta sauce from the store.
Spicy Veggie Pasta Sauce.
Fresh vegetables, tomatoes, and spices combine to make this spicy veggie pasta sauce.
- 2 Tablespoons olive oil
- 1 sweet onion chopped
- 6 cloves garlic minced
- 4 small zucchini chopped
- 12 ounces white button mushrooms sliced
- 30 ounces diced tomatoes with garlic and oregano
- 2/3 cup white wine I used Moscato, because that's what we had, and I think the little bit of sweetness was nice
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 Tablespoon Italian seasoning
- 1/3 teaspoon red pepper flakes
- Gluten free pasta prepared according to package directions
In a large skillet, cook the onion and garlic in the olive oil over medium heat until softened, about 8-10 minutes.
Add the zucchini, mushrooms, and wine and cook until tender, about 7 minutes.
Add the tomatoes and spices, and raise the heat to high. Once the sauce is bubbling, reduce heat to low and cook for about 5-7 minutes.
Serve over the pasta of your choice.
You may want to adjust the amount of spice to your taste. I like my pasta sauce to have a little kick, but you can reduce the amount of red pepper flakes if you’re not a fan!
I just loved the addition of zucchini to this dish, and cannot wait until we have zucchini and tomatoes from our garden. I also kind of want to plant garlic this year, although we have not planted that before. I think it would be great – we go through so much of it, it’d be nice to grow it! I’m not sure if that’s a tough one to grow or what.
What have you been making in your kitchen lately? What are you planning to grow this summer?