Easy Marinara Pasta Sauce | Healthy Pasta Sauce Recipe
Whether you’re Italian or not this flavourful roasted Marinara sauce will make you feel like you’re sitting in a little bistro in Italy. All jokes aside, it’s pretty damn delicious and so easy to make. If you remember my Roasted Red Pepper and Tomato soup recipe then just imagine it transformed into a pasta sauce.
Whether you’re using brown rice, gluten packed or spaghetti squash pasta, this sauce will bring your dish to life and provide a healthy dose of veggies.
I love making a batch of this marinara sauce in the beginning of the week to add to dishes like pasta (of course), lasagna, homemade pizza or even a minestrone soup as your base. The possibilities are endless which means you should probably double this recipe just in case.
You basically roast everything in the oven and then blend together in a food processer till you’ve reached you’re desired consistency. Making easy sauces like this is just another reason why a food processor is a kitchen essential for me. You can buy a super fancy one like a Kitchen Aid, but I just use a Black and Decker one (similar one here).
If you really want to impress your guests (or yourself) you can even serve this with some olive and garlic sautéed greens like rapini or kale. The combination is delicious and will pair nicely with a glass of red.
Recipe
Easy Marina Pasta Sauce
Ingredients:
- Ingredients
- 8 vine tomatoes
- 1 large red bell pepper
- 3 cloves of garlic minced
- 1 tbsp olive oil
- ¼ cup fresh basil
- ¼ tsp cumin
- 1 tsp Italian seasoning
- ½ tsp turmeric
- ½ tsp salt and pepper
Instructions:
Directions
- Pre-heat your oven to 400F.
- Quarter tomatoes and slice red pepper in half. Transfer to a parchment lined baking sheet and season with olive oil, garlic, half the basil, ¼ tsp of the salt and pepper. Roast in the oven for 40 min.
- Allow to cool for 10-15 min and remove skin from red pepper. Next, transfer all roasted veggies and juice from the pan to a food processor.
- Add in the other half of basil, remaining spices and blend until you’ve reach-desired consistency.
- Enjoy immediately over freshly cooked pasta or transfer to an air tight glass container and refrigerate for 3-5 days.
Notes
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