Hidden Veggie Pasta Sauce is a great way to get fussy eaters to eat more vegetables!
Not only is it a delicious recipe but it’s packed full of different vegetables, and nobody will ever know.
Try it on your picky kids today!
Sometimes I’m a picky eater when it comes to vegetables. Sometimes I just don’t like the texture and I think that’s the case for a lot of people.
Putting the vegetables in a blender or food processor eliminates that problem.
The onion, garlic cloves, and seasonings add so much flavor to the vegetables.
I was able to keep this sauce light making it 0 points per serving.
Instead of using heavy cream I used fat-free half and half. It’s only 1 point for 1/4 cup but since there are 8 servings it’s 0 points per serving.
To roast the vegetables I used olive oil spray instead of regular olive oil. You can do up to 9 sprays for 0 points.
How to make Hidden Veggie Pasta Sauce:
Start by roasting the vegetables. I used:
- 2 tomatoes
- 1 zucchini
- 1 red pepper
- 1 onion
- 8 baby carrots
- 4 garlic cloves
I used a cast iron skillet but you can also use a baking sheet lined with parchment paper.
Cut the tomatoes in half, do a rough chop of the zucchini, red pepper, and onion. Add everything to the skillet.
Also add in the baby carrots and garlic cloves.
Roast in the oven for 40 minutes.
While the vegetables are roasting I cook pasta according to the package directions.
Once the vegetables come out of the oven I let them cool slightly then add them to a food processor or blender.
Let it run until there are no chunks then add the sauce back into the skillet.
Stir in the tomato sauce and fat-free half and half. Cook over medium heat until it is heated through.
Mix the sauce together with the pasta of your choice.
If you have any leftover sauce you can keep it in the fridge in an airtight container.
Here is a quick video showing how it’s made:
Click here to track the recipe on your WW app.
Yield: 8 servings (1/2 cup per serving)
Click here to track the recipe on your WW app.
- 1 zucchini
- 2 tomatoes
- 1 red pepper
- 1 yellow onion
- 8 baby carrots (or 2 medium size carrots)
- 4 cloves garlic
- 8 oz. tomato sauce
- 1/4 cup fat free half and half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon oregano
- Olive oil spray
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or use a cast iron skillet.
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Cut the tomatoes in half then roughly chop the zucchini, red pepper, and onion. Add to the skillet with the garlic and baby carrots. Season with salt, pepper, and oregano then spray with olive oil spray.
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Roast in the oven for 40 minutes.
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Let cool slightly then add to a blender or food processor. Run until the sauce is smooth with no chunks.
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Add back into the skillet or a pan. Add tomato sauce and half and half. Cook over medium heat until the sauce is heated through.
Here are some more WW friendly recipes:
Angel Hair Pasta with Bacon and Garlic
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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