Sonia’s Veggie Pasta Sauce

By Recipes

I designed this recipe for a family that was weaning-off a high processed food/sugar diet with a love of pasta. It is lovely and sweet PLUS loaded with the goodness of vegetables and bone broth. It’s sure to please even the fussiest of eaters.


  • 350g Pumpkin, peeled and diced, 2cm x 2cm
  • 250g Sweet potato, peeled and diced, 2cm x 2cm
  • 600g Roma or cherry tomato, chopped/sliced
  • 1 Red Capsicum, chopped
  • 1 Large red onion, peeled and chopped
  • 4 Cloves of garlic, peeled
  • 1 Cup Sonia’s Healing Bone Broth Stock in Hearty Beef or Home-style Chicken (mix 2.5 teaspoons of Bone Broth powder with 1 cup of hot filtered water)
  • 1 Organic Medjool Dates, chopped (optional)
  • 1 Teaspoon apple cider vinegar
  • Pinch of Himalayan salt
  • 2 Teaspoons dried sweet basil


  • Gluten Free Rice/Quinoa penne pasta (pre-cooked and set-aside)

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Step 1: Place all of the ingredients (excluding pasta) into a medium saucepan and bring to the boil. Once boiling, reduce heat to medium-low and simmer for 10 minutes or until pumpkin and sweet potato have softened.

Step 2: Remove from heat and allow to cool, then puree sauce in blender until smooth.

Step 3: Stir enough sauce through pasta until thoroughly combined.


  • Add other veggies you know the family like e.g carrot
  • Stir through a protein and/or other veggies eg chicken/beef mince and/or corn kernels/peas


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