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–+ servings
White ceramic bowl with wide pasta noodles and veggie sauce. A silver fork on the side with cheese.
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5 from 6 votes

Veggie Ragu

This Veggie Ragu is a healthy comfort meal, packed full of veggies and nutrients ready in 20 minutes.
Prep Time5 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Italian
Diet: Low Lactose, Vegetarian
Servings: 4
Author: Bailey Rhatigan

Equipment

Ingredients

  • 8-10 oz pappardelle see notes*
  • 1½ cup carrots, chopped
  • 1 cup celery, quartered about 2 stalks
  • 1 small red bell pepper
  • 3 cups mushrooms
  • 2 garlic cloves
  • ¼ cup onion, chopped
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp oregano
  • 1 tsp rosemary
  • 4-5 cups pasta sauce
  • ½-1 cup pasta water to thin and spread the sauce
  • ¼ cup parmesan *more for topping

Instructions

  • Roughly chop all the veggies: carrots, celery, onions, bell pepper mushrooms. Chop the carrots a bit smaller than everything else and add to a food processor or blender.
    If you don't have the above appliances, chop by hand into little bite sized pieces to resemble a meaty texture.
  • The carrots tend to have a rough time chopping in the blender or food processor so you may need to chop a few by hand if they don't blend up. Use the pulse option on your appliance. Try not to over blend, we want the veggies to have some texture. 
  •  Add oil to a skillet. Add in blended veggies. Mix in spices, seasonings and sauté until everything it tender, test with a fork.
  • Add in the pasta sauce. Simmer for about 3 minutes and add in cooked noodles and parmesan. I like to add in 1/4 cup of pasta water or veggie broth a little at a time to thin the sauce a bit and it spreads out more evenly.
  • Let it simmer together for another 3 minutes. Add in cheese if you are using. Serve hot and enjoy! 

Notes

*use any pasta of choice! This makes about 5-6 cups of cooked pasta. 
*if using meat, brown the meat prior to adding the vegetables to the skillet. 
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Nutrition

Serving: 1.5cup of pasta and ragu | Calories: 319kcal | Carbohydrates: 51g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 1218mg | Potassium: 1081mg | Fiber: 7g | Sugar: 11g | Vitamin A: 7427IU | Vitamin C: 19mg | Calcium: 134mg | Iron: 3mg