Vegetable Pasta Sauce
Description
A hearty, rustic Italian-style sauce blending creamy garbanzo beans with savory vegetables and wine. This robust vegetable pasta sauce offers a unique twist on traditional Italian cooking by incorporating garbanzo beans for a creamy, protein-rich texture without dairy. The combination of sautéed aromatics, fresh garden vegetables like zucchini and mushrooms, and a splash of dry red wine creates a deep, savory flavor profile that stands up beautifully to pasta. It is an excellent choice for weeknight dinners when you want something wholesome and satisfying for the whole family.Ingredients
Directions
-
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until it begins to become translucent.
-
Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
-
Place the drained garbanzo beans and rinsed plum tomatoes into a blender or food processor. Pulse until finely chopped but not completely smooth.
-
Pour the blended bean and tomato mixture into the pot with the onions and garlic.
-
Add the dry red wine, tomato paste, chopped zucchini, sliced mushrooms, grated carrot, parsley, basil, oregano, salt, pepper, and crushed red chilies to the pot.
-
Stir all ingredients together thoroughly to combine.
-
Bring the sauce to a simmer, then reduce heat to low. Cover partially or leave uncovered.
-
Simmer the sauce for 45 minutes to 1 hour, stirring occasionally, until the vegetables are tender and flavors have melded.
-
Serve the hot sauce over cooked pasta.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 164.0kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 7.0mg1%
- Total Carbohydrate 27.0g9%
- Dietary Fiber 7.6g31%
- Sugars 4.8g
- Protein 8.9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This sauce also freezes well for up to 3 months.
Substitutions: If you prefer a smoother sauce, blend the ingredients longer. For a vegan option, ensure your olive oil and wine are vegan-certified if strict. You can substitute the red wine with vegetable broth if avoiding alcohol.
Tips: Adjust the salt and pepper to taste after simmering, as the canned tomatoes and beans may vary in saltiness. For extra heat, increase the amount of crushed red chilies.
garbanzo bean sauce, vegetable pasta sauce, vegan italian, vegetarian dinner, healthy pasta, zucchini mushroom sauce, red wine sauce, chickpea pasta, homemade sauce, dairy free, weeknight meal, savory vegetables, blended sauce, family friendly, comfort food
