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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!
Course Main Course
Cuisine Italian
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
  • 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.