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!
Servings 4 servings
Ingredients
- 1 24 oz jar marinara sauce (your favorite brand)
- 1 cup carrots chopped
- 1 cup zucchini chopped
- 1 cup cauliflower chopped
- ⅔ 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)
Instructions
- 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.