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Looking for a vegan pasta sauce recipe that's allergy-friendly, really easy to make, versatile and full of goodness? Look no further!

Vegan Pasta Sauce with 10 Hidden Veg - Allergy-Friendly

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings 6


  • Extra Virgin olive oil
  • 1 large red onion
  • 1 large carrot
  • 1 leek trimmed
  • 3 spring onions trimmed
  • 1 courgette
  • 1/4 butternut squash
  • 1 small sweet potato
  • 1/2 cauliflower
  • 1 romano pepper
  • 400 g tin Napolina chopped tomatoes
  • 400 ml vegetable stock or water
  • 390 g Napolina tomato passata
  • 1 tablespoon maple syrup
  • Fleur de Sel or Maldon Salt & freshly ground black pepper
  • Parsley


  1. Peel, wash and chop all vegetables.
  2. Place a casserole dish (or large saucepan) over a medium heat. Once warm, add 2 tablespoons extra virgin olive oil.
  3. Fry the onion for 3 minutes. Add the carrot and fry for about 5 minutes before adding the leeks and spring onions.
  4. Keep stirring with a wooden spoon as you fry the vegetables over a medium heat for another couple of minutes.
  5. Add in the diced butternut squash and sweet potato. Fry for a further 5 minutes and add the cauliflower. Keep stirring for 2 more minutes. Add the pepper, chopped tomatoes, vegetable stock, passata and maple syrup. Season to taste. Cover, and cook on a low heat for an hour.
  6. Blitz into a thick sauce then return to the heat, covered, for another hour.
  7. Serve with Gluten Free ‘Red Lentil’ or ‘Green Pea’ pasta and top with fresh parsley.