• Serves 4
  • 20 minutes
  • Difficulty Easy
  • 3 Ingredients


An efficient way at using up leftover veggies that the kids will eat.

Ingredients (serves 4)

  • 1 serve of cooked pasta
  • leftover veggies
  • 1 jar organic pasta sauce


  1. Cook pasta according to instructions and set aside.
  2. Empty the bottom of your vegetable crisper with whatever veggies you want to use up. Blend them up finely together in a blender.
  3. Add the pasta sauce to a frypan and begin to simmer. Add the blended veggies and simmer for around 10-15mins. Keep an eye on the sauce so it doesn't' thin too much. Add a ladle of the pasta water if it does.
  4. Then add the pasta to the sauce and stir through. Top with grated cheese if you like.


Carrots, pumpkin, sweet potato, capsicums and tomatoes work really well in this sauce. I often throw in baby spinach and broccoli too. Try not to use too much cauliflower as the taste is very apparent in this sauce.

  • Thank you for something easy and a way to use up those veggies that do not fit in.


  • Great idea for using the vegies left in the crisper. Thanks.


  • Great idea! Could also add meat. Will be trying this, never thought to blend the veggies.


  • I do this too… I also Whizz all the veges and freeze them down for use in future


  • love left over past and this is just too simple not to try! – thanks for sharing


  • We always eat leftover pasta – such an easy and enjoyable meal for everyone.


  • I am a huge fan of left-over pasta,thanks for your recipe!


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