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garden vegetable spaghetti sauce (pareve)

Good morning,

I can hardly believe that today is the 17th of September. I woke up to the warm, orange sun piercing through my window this morning- a reminder that fall is here. I absolutely love this season, lush green colours turn to hearty reds, oranges, and yellows. The best time to stock up on summer produce is now!

This morning I looked in my pantry to see what ingredients were available to me. I knew that I had an abundance of garden vegetables. Here's what I came up with: a rich and hearty tomato sauce with A LOT of fresh vegetables. Instead of using spaghetti noodles, I prepared Cappellini noodles for this dish because they are finer in texture, and therefore slightly more subtle. This vegetable medley will leave a wonderful aroma in your kitchen, while you relax and enjoy one serving of vegetables in each cup of this healthy sauce!

This recipe is pareve (also happens to be vegan).


1/8 cup olive oil

1 cup onion, finely chopped

3 garlic cloves, minced

1 cup carrots, grated

1 cup green pepper, finely chopped

1 cup zucchini, sliced then quartered

9 cups tomatoes, washed and cut into chunks

2 tbsp salt

2 tsp black pepper

2 tsp dried parsley flakes

1 tsp dried basil

1 tsp dried thyme

Optional basil leaves for garnish


1. In a medium stock pot, heat olive oil over low heat for 2-3 minutes. Add in the onion and garlic and sauté until onions begin to soften.

2. Add in the carrots, green pepper, and zucchini. Cook until vegetables begin to soften, about 7-9 minutes, stirring often.

3. Increase heat to medium or high, add in tomatoes, salt, pepper, and herbs. Bring mixture to a boil, stirring occasionally. Reduce heat, cover with lid and allow to stew for 2.5 hours. Stir every half-hour to prevent vegetables from sticking to the pot.

4. Remove from heat and allow to cool before serving. Top pasta with optional basil leaves before serving.

*This sauce can be stored in the fridge for up to two weeks. Store leftovers in the freezer in airtight containers.

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