We’ve all been there at the end of the week with too many fresh vegetables in our fridge and nothing to do with them. Instead of throwing them away, why not use them to make a delicious pasta sauce?

In no time, just a few ingredients can make a tasty and beautiful pasta sauce more so than just your traditional tomato. For some tips on how to make the most out of your veggies, read on!

Break it down

To help your veggies collapse into a sauce there’s one golden rule: the smaller your veggies the better.

For juicy options – like tomatoes, corn, and summer squash – your grater is your best friend. Leave smaller vegetables that you can smash in the pot as they are, they will soon disintegrate into the sauce. Sturdier greens require boiling and finely chopping first to help with their softening, but first let them cool off. Everything else can be sliced or coarsely chopped, including cabbage, leeks, fennel, cauliflower, mushrooms, Brussel sprouts, anything your taste buds desire really!

Roast sweet veggies

Popping your vegetables in the oven to soften with some olive oil and aromatics can unlock so many incredible flavors and help you break them down faster in the pan. Through roasting your ingredients, they caramelize and concentrate along with the oil that you definitely should not discard. The best thing to do here is just throw the veggies and oil into a pan with some pasta water, cook them down, and voilà, you have yourself a beautiful sauce.

Rely on time and salt

Vegetables are mainly made up of water, therefore, it’s important to remember your not-so-secret ingredients of salt and time. Salt helps draw the water out of the veggies, helping them soften, and distill their natural flavors. The longer the veggies mingle with the salt, the more flavor will be released so be patient, trust us it’s worth it.

Brighten it up

Your long-cooked vegetable sauce will be delicious, however, it may need freshness and texture to accompany it. Consider some acidic ingredients such as a splash of wine or vinegar while cooking, or grate some lemon zest or cheese over the pasta before serving. Fresh herbs like basil, parsley, mint, and dill can also add a little pop to your dish.