The Best Mediterranean Vegetable Pasta Sauce (Gluten Free, Vegan)

Prep: 10 minutesCook: 45 minutesTotal: 55 minutes
Yield: serves 2Category: Dinners
Jump to recipe Print

This delicious pasta sauce has become a staple in my household. It is pretty simple in terms of preparation and is a really tasty way to get lots of vegetables into a meal. The rich tomato sauce has a little kick thanks to the cayenne pepper, making this the perfect comfort food to enjoy on colder evenings.

The vegetables will be roasting in the oven for the majority of the cook time so this recipe isn’t actually as time consuming as it may first seem. It is a great way to use up any vegetables you have in that need eating and you could experiment by keeping the base the same but substituting the ingredients as you see fit.

We usually eat this over a portion of pasta, stirred into a pasta bake or with homemade doughballs that we use to dip into the sauce. It is quite versatile and stores in the fridge for a few days meaning that you could bake a batch of this sauce and use it for two separate meals in one week for convenience.

If you like this Mediterranean vegetable pasta sauce recipe you may also like my Spicy Sausage Pasta which you can find here, my  Basic Tomato Pasta Sauce recipe or my Lentil Bolognese recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 2 large tomatoes
  • 1 aubergine
  • 1 courgette
  • 1 red pepper
  • 1 red onion
  • 2 cloves garlic
  • 250g 1 cup + 1 tbsp passata
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/4 tsp garlic salt
  • pinch cayenne pepper
  • pinch sea salt
  • pinch black pepper
  • splash olive oil
  • few sprigs fresh basil (optional)


  1. Roughly chop the aubergine, courgette and pepper, discarding the seeds, into bite size pieces and place on a baking tray
  2. Peel and slice the red onion and add to the baking tray
  3. Drizzle the vegetables with olive oil and season with a little sea salt and black pepper before roasting in a preheated oven for 45 minutes at 170 degrees Celsius
  4. Roughly chop the tomatoes and add to a large saucepan along with a splash of olive oil, cook over a moderate heat until they begin to soften
  5. Peel and finely slice the cloves of garlic and add to the pan. Reduce the heat to simmer and add the roasted vegetables, stir well
  6. After a few minutes add the passata and seasoning to the saucepan and stir well, ensuring all of the ingredients are well combined, and leave to simmer for 5 - 10 minutes, stirring occasionally


Submit a Comment

Your email address will not be published. Required fields are marked *