Want something quick and easy, but a little more flavorful than the jarred stuff? This Hearty Meatless Spaghetti Sauce is made with love, elevating any pasta dish!
Packed with veggies and fresh herbs, this meatless pasta sauce will keep you full and satisfied, even without the meat. It has a thick and hearty texture and requires no sugar.
It makes for a perfectly satisfying meal on its own just served over pasta or can be used in your favorite pasta dishes to uplevel them (I love using it in this Vegan One-Pot Pasta!).
Plus, it can be made ahead of time and kept in the fridge or freezer. As a mom balancing family life and a love for food, I absolutely love a sauce I can prepare on a Sunday and use during the week.
Marinara Sauce vs Spaghetti Sauce vs Pasta Sauce
Marinara sauce is thinner than spaghetti sauce. Spaghetti sauce is a thicker, more robust sauce designed to serve over pasta, whereas marinara is often also used as a spread or dip.
While all spaghetti sauce is pasta sauce, not all pasta sauce is spaghetti sauce. Spaghetti sauce is a type of pasta sauce that is tomato-based, rich in flavor, and thick and hearty in texture.
Pasta sauce can range from Marinara and Bolognese to cream sauce, and even pesto.
Meatless Spaghetti Sauce Ingredient Highlights
Baby Bella or white button mushrooms are preferred. You can use yellow, sweet, or Vidalia onions.
Fresh garlic and fresh herbs go a long way in this dish.
Meatless Spaghetti Sauce Tips and Tricks
Peel Your Onions and Mushrooms
The easiest way to integrate your veggies into this meatless pasta sauce without having it be full of chunks is to use the food processor to break them down.
First, peel and core your onion and peel your garlic. You can leave them in larger pieces, a high-powered food processor or blender should be able to break them down.
Blend Your Vegetables
Add your mushrooms (you can keep them whole!), peeled and cored onion, peeled garlic, rosemary, thyme, oregano, and basil to the food processor.
Process them on high until it’s all completely broken down, to form almost a vegetable paste as pictured below.
Simmer Your Sauce
Add your olive oil to a large saucepan and get your pan hot over high heat. Add the vegetable mixture and garlic powder, and sautee over high heat to release all the excess liquid (8-10 minutes).
Stir occasionally to avoid splatter and ensure nothing is sticking to the bottom of the pan.
Next, with your stovetop still set to high heat, add the crushed tomatoes, tomato paste, and vegetable broth. Use a wooden spoon to stir until all of the elements are integrated.
Turn your heat all the way down to low.
Low and slow is the name of the game for this sauce. Heat for at least 15 minutes, but the longer the better. The more time you allow your sauce to stew, the more the flavors will develop.
Make sure to stir occasionally so the sauce doesn’t stick to the bottom and consider a lid to avoid splatter.
Serving Your Spaghetti Sauce
This spaghetti sauce is so versatile. It’s delicious on its own over spaghetti or any other pasta. It can also be used in place of marinara in any recipe.
I love adding these Meatless Chickpea Meatballs on top!
This Meatless Spaghetti Sauce also makes a dynamite dipping sauce for this Texas Toast Garlic Bread.
Storing and Reheating Leftover Meatless Pasta Sauce
This sauce will last in the refrigerator in an airtight container for 3-4 days. You can also opt to freeze this Meatless Spaghetti Sauce sealed for 3 months.
The best way to reheat this sauce is in a large saucepan fitted with a lid. Set your stovetop to high and occasionally stir until heated all the way through (10-15 minutes).
If your sauce is already mixed with pasta, add it to an oven-safe baking dish and cover it with aluminum foil. Bake for 10-15 minutes at 350°F. If it seems too stodgy, add 1-2 tablespoons of vegetable broth.
Of course, the microwave can be used in a pinch. Make sure to cover your serving and microwave on high in 90-second intervals, stirring in between, util thoroughly heated.
30-Minute Meatless Spaghetti Sauce
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Food Processor * or *
Ingredients
- 1 large yellow or sweet onion
- 4 cloves garlic
- 8 ounces baby bella or white button mushrooms
- 1 teaspoon oregano, fresh or dried
- 1 teaspoon thyme, fresh or dried
- 1 teaspoon rosemary, fresh or dried
- 1 teaspoon basil, fresh or dried
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 6 ounces tomato paste (6 oz usually = 1 small can)
- 28 ounces crushed tomatoes (28 oz usually = 1 large can)
- 1 teaspoon garlic powder
Instructions
- Prep your onion by peeling it and disposing of the core. Peel your garlic, as well.
- To a food processor or blender, add the prepped onion and garlic, mushrooms, oregano, thyme, rosemary, and basil. Process them on high until it is completely broken down, almost resembling a paste.
- Add the olive oil and contents of the food processor to a large saucepan over high heat. Sautee for about 8-10 minutes, stirring occasionally to release excess liquid.
- With your heat still on high, add your crushed tomatoes, tomato paste, and vegetable broth and stir to combine.
- Turn your heat all the way down to low, cover, and simmer for at least 15 minutes (the longer the better) until the sauce thickens. Stir occasionally to make sure nothing sticks to the bottom of the pan.
- Serve hot over pasta and enjoy!
Pro Tips
- Though this meatless spaghetti sauce is classically served with spaghetti (as the name implies!), it is equally delicious on any other pasta shape.
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2 thoughts on “Hearty Meatless Spaghetti Sauce”
I tried the Hearty Meatless Spaghetti Sauce last night, and it was a hit with the whole family! The flavors were rich and satisfying, and I loved how filling it was without any meat. Thank you for sharing this delicious recipe!
I am so glad you and your family enjoyed! Thank you so much for taking the time to leave your feedback!