MCLV Mange | Veggie Pasta Sauce

This veggie pasta sauce is one of my favorite “kitchen sink recipes.” That means, I have no set recipe, I just throw whatever I have in the fridge into the pan and enjoy the delicious results. I kept track of what I added in this last batch though, so I could give all of my lovely readers the basic recipe that you can use to approach your next pasta night!

Veggie Pasta Sauce Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe


{Vegan // Vegetarian // Gluten-Free // Paleo-Friendly}

Veggie Pasta Sauce

  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • 1/2 a red onion
  • 1/2 a shallot
  • 1 carrot
  • 1 zucchini
  • 1 bell pepper
  • 3 tomatoes
  • Spices:
    • 1 teaspoon each of turmeric, oregano, and basil {or you can do an Italian seasoning}
    • To taste: Himalayan sea salt, cracked black pepper
  • Optional toppings: Fresh basil, parmesan, vegan cheese, or nutritional yeast

Other additions: Don’t feel limited by my recipe, you can add whatever sounds good to you. Eggplant, mushrooms, squash, fresh basil… Whatever sounds good to you.


  • Turn the heat on to medium in a large pan or pot and heat 2 tablespoons of olive oil until you hear a sizzle
  • Add the diced garlic, onion & shallot, and use a spatula or spoon to keep them from burning while they heat. Cook for 2-3 minutes, until they start to brown.
  • Add the rest of the diced vegetables, stirring between additions to keep them from burning or sticking
  • Once everything has been added, add in your spices, except salt and pepper, and cover the pan or pot. Reduce the heat to simmer.
  • Simmer for ~30 minutes, stirring occasionally.
  • Add salt and pepper to taste when you serve. Top as desired.
  • Serves 3. Store in an air-tight container in the fridge.

Pasta: Since I’m gluten-intolerant, I have to get creative here. I personally really like both brown rice and quinoa pasta, but I also really enjoyed the red lentil pasta pictured above. It’s both delicious and protein-rich, so a win-win in my book.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.


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