Veggie Pasta Marinara
Adding roasted vegetables to a store bought marinara sauce boosts the nurition value, and makes a deliciously sweet sauce. Use this sauce to top Chickapea pasta -- it has 27 grams of protein per serving, so paired with veggies, this is a complete meal that kids will love!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 1 24 oz jar marinara sauce (your favorite brand)
- 1 cup carrots chopped
- 1 cup zucchini chopped
- 1 cup cauliflower chopped
- 2/3 cup water
- 1 tbsp olive oil
- Sea salt and black pepper to taste
- Italian seasoning and cumin to taste (optional)
- 1 8 oz box Chickapea penne pasta
- Parsley chopped (optional)
- Parmesan to garnish (optional)
Preheat oven to 425 degrees F.
On a baking tray, add roughly peeled and chopped carrot, chopped zucchini, and cauliflower florets. These will be pureed into the sauce, so no need to cut them a certain way.
Drizzle vegetables with olive oil, and season with sea salt and black pepper, to taste.
Roast vegetables for 15 minutes.
While vegetables are roasting, cook Chickapea pasta. The pasta cooks well al dente, but cook it to your liking.
In a blender, add jarred pasta sauce, roasted veggies, and ⅓ cup of water. Puree until the sauce reaches a desired texture. Add more sauce to thin out if necessary.
Add to a sauce pot to heat up.
Depending on the sauce you choose, you might need to add a few extra spices. Season with sea salt, black pepper, Italian seasoning, and cumin.
Serve sauce over pasta, and garnish with parmesan and parsley.