This spaghetti with veggie sauce is spaghetti night with a quiet upgrade. Finely chopped carrots and zucchini simmer into a simple homemade tomato sauce until they’re soft enough to disappear, so everyone gets a serving of vegetables with their pasta.
A pound of spaghetti and a can of crushed tomatoes is still one of the cheapest dinners around, and making the sauce yourself costs less than most jars. It’s also a handy way to use up vegetables that are past their best.
The recipe feeds six, so there’s usually enough for lunch the next day.
Ingredients and Swaps
- Vegetables: Carrots and zucchini are the easiest to hide. Bell pepper, mushrooms, spinach and celery all work. Use about 2 cups total.
- Crushed tomatoes: One 28-ounce can. Tomato sauce or diced tomatoes work, with a smoother or chunkier result.
- Pasta: Spaghetti, or any shape you have. Whole wheat pasta adds fiber.
- Seasoning: Dried oregano or Italian seasoning. A pinch of sugar takes the edge off acidic tomatoes.
Tips for a Sauce Kids Will Eat
- Chop small or grate. Grating the carrot and zucchini on a box grater makes them melt into the sauce.
- Cook the vegetables first. Softening them with the onion before adding the tomatoes brings out their sweetness.
- Blend it if you need to. For truly hidden vegetables, purée the finished sauce with an immersion blender or in a regular blender.
- Save some pasta water. A splash loosens the sauce and helps it cling to the spaghetti.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $3.99 from Walmart, $4.10 from ALDI · Per Serving – $0.67 to $0.68
Spaghetti with Veggie Tomato Sauce
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Scoop out ½ cup of the cooking water, then drain.
- While the pasta cooks, heat the oil in a large saucepan over medium heat. Add the onion and vegetables and cook for 6–8 minutes, until soft.
- Add the garlic and cook for 30 seconds.
- Stir in the crushed tomatoes, oregano, salt and pepper. Simmer for 15 minutes, stirring now and then.
- Taste and adjust the seasoning. For a smooth sauce, blend it with an immersion blender.
- Toss the sauce with the spaghetti, adding a splash of the cooking water if it seems thick. Serve with Parmesan.
Notes
- Add ¼ teaspoon of red pepper flakes for heat.
- Whole wheat pasta works well with this sauce.
- A pinch of sugar balances the acidity of the tomatoes.
What to Serve with It
Add a Classic Caesar Salad and some bread, and top each bowl with Parmesan. If hidden vegetables go over well at your table, try Healthy Baked Ziti with Hidden Veggies and Hidden Veggie Sloppy Joes.
Storage and Freezing
- Refrigerate the sauce and pasta separately, if you can, for up to 4 days.
- The sauce freezes well for up to 3 months. Make a double batch and freeze half for a future dinner.
- Reheat the sauce on the stove and toss with freshly cooked or reheated pasta.
Veggie Sauce Questions
Can I use frozen vegetables?
Yes. Frozen spinach, peppers or a mixed vegetable blend all work. Add them with the tomatoes.
Can I add meat?
Yes. Brown ½–1 pound of ground beef, turkey or Italian sausage before the onion and continue with the recipe.
How do I make the sauce less acidic?
Stir in a pinch of sugar or a tablespoon of butter at the end. Grated carrot also adds natural sweetness.
