Hidden-Vegetable Pasta Sauces: Creamy Tomato, Spicy Marinara, Pesto, and Alfredo

Ingredients

• 2 tbsp Butter (For each sauce)
• 0.333 cup Oil (For each sauce base)
• 1 tbsp Garlic (For each sauce base; sautéed)
• 4 Shallots (Diced)
• 12 oz Tomato paste (For creamy tomato sauce)
• 1 tbsp Onion powder (For creamy tomato sauce)
• 1 tbsp Garlic powder (For creamy tomato sauce)
• 1 tbsp Italian seasoning (For creamy tomato sauce)
• 1 tbsp Dried basil (For creamy tomato sauce)
• 2 tsp Salt (For creamy tomato sauce)
• 0.5 tsp Black pepper (For creamy tomato sauce)
• 2 tbsp Sugar (For creamy tomato sauce)
• 6 Campari tomatoes (Blended)
• 1 quart Heavy cream (For creamy tomato sauce)
• 1 cup Parmesan cheese (For creamy tomato sauce)
• 1 Onion (Purée for spicy marinara)
• 10 Baby carrots (Boil, then blend)
• 12 oz Tomato paste (For spicy marinara)
• 1 tbsp Onion powder (For spicy marinara)
• 1 tbsp Garlic powder (For spicy marinara)
• 1 tbsp Paprika (For spicy marinara)
• 2 tbsp Italian seasoning (For spicy marinara)
• 2 tsp Salt (For spicy marinara)
• 1 tsp Crushed red pepper flakes (For spicy marinara)
• 1 tbsp Calabrian chili sauce or paste (For spicy marinara)
• 32 oz Bone broth or stock (For spicy marinara)
• 2 cups Water (For spicy marinara)
• 5 oz Baby spinach (For pesto)
• 2 oz Basil leaves (For pesto)
• 2 Lemons (Juice for pesto)
• 1 tsp Garlic (Minced; for pesto)
• 0.5 cup Parmesan cheese (For pesto)
• 2 tbsp Nutritional yeast (For pesto)
• 0.25 cup Oil (For pesto)
• 1 lb Broccoli (Boil and blend for pesto; reserve some broccoli bits for Alfredo)
• 1 tbsp Onion powder (For pesto)
• 1 tbsp Garlic powder (For pesto)
• 1 tsp Salt (For pesto)
• 0.5 tsp Black pepper (For pesto)
• 1 quart Heavy cream (For pesto)
• Broccoli bits (Optional; reserved from the boiled broccoli used for pesto)
• 1 tbsp Onion powder (For Alfredo)
• 1 tbsp Garlic powder (For Alfredo)
• 2 tbsp Dried oregano (For Alfredo)
• 2 tsp Salt (For Alfredo)
• 1 tsp Black pepper (For Alfredo)
• 2 quarts Heavy cream (For Alfredo)
• 2 cups Parmesan cheese (For Alfredo)

Steps

1. 1

   Set up four pots—one each for the Alfredo, pesto, spicy marinara, and creamy tomato sauces—with utensils, spices, and ingredients within reach.

2. 2

   For each sauce base, add 2 tablespoons butter, 1/3 cup oil, and 1 tablespoon garlic to its pot. Sauté.

3. 3

   For the creamy tomato sauce, add the diced shallots and sauté.

4. 4

   Add the tomato paste, onion powder, garlic powder, Italian seasoning, dried basil, salt, black pepper, and sugar. Sauté.

5. 5

   Add the blended Campari tomatoes and mix.

6. 6

   Add the heavy cream and Parmesan cheese. Leave the sauce on a low simmer.

7. 7

   For the spicy marinara, add the puréed onion and the boiled, blended baby carrots. Sauté.

8. 8

   Add the tomato paste, onion powder, garlic powder, paprika, Italian seasoning, salt, crushed red pepper flakes, and Calabrian chili sauce or paste. Mix well.

9. 9

   Add the bone broth or stock and water. Leave the sauce on a low simmer to come together.

10. 10

    For the pesto, combine the baby spinach, basil leaves, lemon juice, minced garlic, Parmesan cheese, nutritional yeast, and 1/4 cup oil in a food processor.

11. 11

    Boil the broccoli, blend it, and add it to the pesto pot. Reserve some broccoli bits for the Alfredo if desired.

12. 12

    Add the pesto mixture, onion powder, garlic powder, salt, and black pepper. Mix.

13. 13

    Add the heavy cream. Leave the pesto sauce on a low simmer.

14. 14

    For the Alfredo, add the reserved broccoli bits from the broccoli used for the pesto. This addition is optional.

15. 15

    Add the onion powder, garlic powder, dried oregano, salt, and black pepper.

16. 16

    Add the heavy cream and Parmesan cheese. Leave the Alfredo on a low simmer so it can come together.

17. 17

    If using the sauces immediately, refrigerate some as needed. For freezing, transfer the sauces to silicone molds and freeze until solid.

18. 18

    To use a frozen sauce, place it directly into a pan with 1 cup pasta water and toss with cooked pasta. Add protein if desired and serve.

Notes

The author says each sauce makes 2–3 portions of pasta and describes refrigerating or freezing the sauces. The transcript says the sauces may be doubled, but the listed ingredient quantities are preserved as written. The source does not provide exact simmer durations, temperatures, or freezing times.

Nutrition per serving

• sauce
• pasta
• meal prep
• back-to-school
• freezer-friendly
• hidden vegetables
• Italian-inspired
• vegetarian