Vegetarian Spaghetti Sauce

4.50 from 4 votes

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This Vegetarian Spaghetti Sauce is made simple with tons of cut up veggies! Simply leave out the ground beef to make it vegetarian-friendly!

Vegetarian Spaghetti

Let’s talk about this Vegetarian Spaghetti Sauce!!!

As a mother and a food blogger, I feel it is my duty to post recipes that are misleading and deceptive. And by misleading I mean misleading…..for your kids. This recipe is chock full of veggies. Will your kids notice? Not if you cut the veggies small enough. {What a great mantra to live by!} I hate to admit this, but I love tricking kids into eating their vegetables. It brings a great joy to my heart to see them take big ol’ bites of their dinner and then say “this is good, Aunty Lo!”

Haha! Suckers!

Vegetarian Spaghetti Sauce

Little do they know, I filled this spaghetti with onions, garlic, zucchini, green bell pepper, carrots and some V8 for kicks. Why not go overboard while you’re at it? {That V8 is like a little extra insurance that they are getting their veggies in…Try it!} Serve this over some whole grain pasta and you my friends have a ridiculously healthy meal.

Those little mouths won’t even know what hit ’em!

You’re welcome 🙂

vegetarian spaghetti
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4.50 from 4 votes

Vegetarian Spaghetti Sauce

This Vegetarian Spaghetti Sauce is made simple with tons of cut up veggies! Simply leave out the ground beef to make it vegetarian-friendly!
servings 4 large servings
Prep Time 20 minutes
Cook Time 30 minutes


  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/2 cup carrot grated
  • 1 small zucchini diced
  • 1/4 green pepper diced
  • 14.5 oz. diced tomatoes 1 can
  • 1 can tomato paste
  • 2 cups V8 juice I used low sodium
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 large bay leaf
  • 1 1/2 tablespoons sugar
  • salt & pepper to taste


  • Heat olive oil in large nonstick skillet over medium heat. Saute onions for 2 minutes. Stir in zucchini, carrot and bell pepper and saute another 5-7 minutes. Stir in garlic until fragrant, another minute or so.
  • Mix tomato paste into sauteed vegetables and then pour in remaining ingredients for the sauce. Bring to boil and then reduce to simmer.
  • Cover and cook for 30 minutes or longer if need be. The sauce will thicken, so thin out with a little water if you like it runny.
  • Serve with hot spaghetti and parmesan cheese.


Calories: 190kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 573mg | Potassium: 1116mg | Fiber: 6g | Sugar: 19g | Vitamin A: 4565IU | Vitamin C: 72.8mg | Calcium: 119mg | Iron: 4mg
Course: Dinner
Cuisine: Italian
Keyword: vegetarian spaghetti
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Recipe Rating

13 Responses
  1. Andrina

    PLease advise if the tomato paste is the tiny size of 156 ml. I want to try this recipe but want to make sure I have the correct size paste. I assume it is the tiny one!
    Thank you.
    Bridgewater, NS

  2. Ess

    It does look mostly good. I’m just concerned that you have it titled “vegetarian spaghetti sauce” nd the first ingredient is ground beef, haha. I’m a vegetarian and you wouldn’t want to serve me this sauce!

  3. Family Fit Lifestyle Awareness Month - Atchley Insurance

    […] Veggie Spaghetti–A healthy spaghetti recipe with hidden vegetables! […]

  4. Shayna

    5 stars
    SUPER DELICIOUS! Lo made this for my family and everyone loved it. I’m making it again tonight. My husband is at the store picking up a zucchini as I type. Love you Lo!!

  5. Cookin' Canuck

    Great way to sneak in those veggies. I love coming up with recipes made of the ingredients my kids “hate” and hearing them ask for seconds.

  6. Rachel @ The Avid Appetite

    I love sneaking veggies into various dishes! I’m actually going away next week on business, and I’m thinking this will be the perfect make-ahead meal for my husband!

  7. Barbara Bakes

    5 stars
    My kids get more veggies and don’t complain when they’re served like this too. I’ve never tried the V8 in pasta. Great idea.