Got a fridge full of vegetables and no idea what to do with them? Turn them into the silkiest, creamiest pasta sauce you’ve ever had—with no cream in sight. This trick works with almost any vegetable, from butternut to broccoli, and transforms simple pasta into something rich, comforting, and surprisingly wholesome.
Here’s how to make a velvety pasta sauce from the humble veggies you already have on hand.
Step 1: Choose Your Veg
Just about any vegetable can be the star of a silky sauce. Some of the best options include:
- Butternut squash or pumpkin
- Carrots
- Cauliflower
- Broccoli
- Zucchini
- Sweet potato
- Peas
- Beetroot
- Spinach
For extra flavour, you can also mix two or more—like carrots and cauliflower, or broccoli and peas.
Step 2: Roast or Steam
Roasting brings out sweetness and depth, while steaming keeps things fresh and vibrant. If you’ve got time, roasting is the way to go.
To roast:
- Chop your veg into even pieces.
- Toss with olive oil, salt, and pepper.
- Roast at 200°C for 25–30 minutes until soft and slightly caramelised.
To steam:
- Cut veg into small pieces.
- Steam until very soft—about 10–15 minutes depending on the vegetable.
Step 3: Blend It Silky
Once your vegetables are cooked and soft, it’s time to make magic happen.
Add your veg to a blender with:
- A splash of water, veg stock, or the pasta cooking water (start with 125ml and add more if needed)
- 1 tablespoon olive oil or a knob of butter
- A clove of garlic (raw or roasted)
- A pinch of salt and black pepper
- Optional: a spoon of miso paste, nutritional yeast, or a splash of lemon juice for depth
Blend until completely smooth and creamy. The texture should be velvety and pourable—if it’s too thick, add more liquid little by little.
Step 4: Pair with Pasta
Boil your favourite pasta (penne, spaghetti, fusilli—all work), and reserve a bit of the pasta water before draining. Add the silky veggie sauce to the hot pasta, loosen it with a bit of the reserved water if needed, and stir to coat every piece.
Step 5: Top It Off
Add your favourite toppings for texture and flavour:
- Grated cheese or vegan alternative
- Toasted seeds or nuts
- Chilli flakes
- Crispy breadcrumbs
- Fresh herbs like basil or parsley
- A drizzle of olive oil or balsamic glaze
Bonus Combinations to Try
- Roasted butternut + garlic + sage: Sweet, earthy, and aromatic.
- Cauliflower + miso + lemon: Creamy with umami depth.
- Zucchini + basil + parmesan: Light, fresh, and green.
- Beetroot + balsamic + black pepper: Bold, tangy, and stunningly pink.
- Spinach + garlic + ricotta: Classic and rich.
This method is endlessly flexible, naturally creamy, and a sneaky way to pack more vegetables into your meals. Once you’ve tried it, you’ll never look at a bunch of wilting veg the same way again. So the next time you’ve got a drawer full of odds and ends, blend up the silkiest sauce ever—and pour it over pasta like a pro.
