Marinara Sauce With Vegetables Recipes

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THE BEST CHUNKY VEGETABLE MARINARA SAUCE



THE BEST CHUNKY VEGETABLE MARINARA SAUCE image

This chunky vegetable marinara sauce with a lot of hidden veggie goodness is a great kitchen hack when you're looking for quick yet healthy and delicious meals that require minimum effort and little time to prepare. Make a batch of this sauce, keep it in your freezer and use up when cooking your pasta, jacket potatoes, gnocchi, ragu, stews, pizza topping and much more. It's a perfect recipe for fussy eaters as you can sneak that veggie goodness in very discreetly! Vegan & gluten free.

Provided by Tania Pilcher | Fit Foodie Nutter

Categories     Dinner     Lunch     Side Dish

Time 1h

Number Of Ingredients 17

2 tbsp extra virgin olive oil
1 white onion (finely chopped)
3 garlic cloves (crushed)
2 carrots (finely diced)
1 small courgette (or ½ big courgette, diced)
½ leek (finely sliced)
½ bell pepper (finely diced)
1 cup mushrooms (finely diced)
2 tbsp tomato puree (paste)
2 tbsp smoked paprika (not hot paprika)
1/4 tsp chilli flakes (optional)
2 x 240g tins good quality chopped tinned tomatoes
A bunch of fresh basil (finely chopped)
½ cup vegetable stock
Salt & pepper to taste
2 tsp coconut sugar (optional)
Water as needed

Steps:

  • In a frying pan, heat up the olive oil until sizzling. Sautee onion and garlic over medium heat for a couple of minutes until slightly softened and translucent.
  • Add carrots, courgette, leek, bell pepper, mushrooms into the pan and sautee for a further 5-7 minutes until the vegetables have slightly softened.
  • Stir in tomato puree, smoked paprika, chilli flakes (if using), tinned tomatoes, vegetable stock, fresh basil and bring to a gentle boil. Cover with a lid and simmer for 30-40 mins until the sauce is reduced to the desired consistency. If the sauce is too thick, add water as needed. Taste the sauce at this stage & season with salt & pepper. If the sauce is a little too acidic, add coconut sugar to reduce the acidity.
  • Using a hand blender or a food processor, blitz or pulse the sauce for a few seconds depending on how chunky or smooth you prefer it. When the sauce is at room temperature, transfer into Tupperware. Store in the fridge for up to 5 days or freeze for up to 4 months. If freezing, you might want to divide the sauce into separate individual serving portion sizes.

Nutrition Facts : Calories 146.25 kcal, Fat 8.66 g, Carbohydrate 15.1 g, Sugar 5.24 g, Protein 4.29 g, Sodium 461.61 mg, ServingSize 1 serving

VEGETARIAN MARINARA SAUCE



Vegetarian Marinara Sauce image

After much experimentation, I came up with a very tasty vegetarian sauce that can be used with several types of foods. The spice and herb combination gives the sauce a delighful touch.

Provided by William Uncle Bill

Categories     Sauces

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 18

3 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 large onion, chopped small
1 large sweet red pepper, seeded and diced
1 large green pepper, seeded and diced
3 medium carrots, peeled and diced
10 ounces canned mushrooms (bits & pieces, also use liquid)
28 fluid ounces canned plum tomatoes, inlcude liquid
6 fluid ounces tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
4 tablespoons finely chopped fresh basil
1 tablespoon spicy italian seasoning
3 large bay leaves
3 large celery ribs, chopped small
2 teaspoons granulated sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large frying pan, heat olive oil; add garlic, onions and saute' until onions are transparent, about 5 minutes, stirring frequently.
  • Add diced sweet red pepper, diced green pepper and saute' for an additional 1 minute.
  • Transfer mixture to a large heavy bottom cooking pot.
  • Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally.
  • Sauce should be smooth when cooked.
  • Adjust seasonings to taste.
  • Remove bay leaves and discard.
  • Serve sauce over pasta or pasta with saute'ed fresh vegetables, chicken or veal.
  • This sauce may be canned while it is hot.
  • Follow canning instructions carefully.
  • It also freezes well in plastic containers.
  • If you desire a meat sauce, add 1 1/2 pounds of extra lean ground round; firstly fry ground round for about 5 minutes, discard any fat and add to sauce just after the tomatoes.

Nutrition Facts : Calories 128.8, Fat 5.8, SaturatedFat 0.8, Sodium 759.5, Carbohydrate 18.2, Fiber 4.8, Sugar 9.2, Protein 4.1

EGGPLANT MARINARA VEGGIE SAUCE



Eggplant Marinara Veggie Sauce image

This gluten-free, dairy-free recipe is a great way to eat pasta and get your vegetables too. Change up some of the optional ingredients or add meat for other delicious variations. Great way to use up vegetables before they go bad in your fridge. This recipe is very forgiving and hard to screw up. The amounts are just a guesstimate and do not have to be exact. I encourage you to play, eat, and enjoy!

Provided by WildVine

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 58m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package quinoa pasta
2 tablespoons extra-virgin olive oil
1 eggplant - peeled, sliced 3/4-inch thick, and diced
2 small zucchini, sliced 1/2-inch thick
1 ¼ cups tomato sauce, divided
¼ teaspoon garlic salt
¼ teaspoon dried oregano
¾ cup sliced fresh mushrooms
½ small onion, diced
1 small tomato, diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 6 to 9 minutes. Drain.
  • Heat olive oil in a pot over medium-high heat. Cook and stir eggplant and zucchini in the hot oil until browned, about 5 minutes. Stir in 1/2 cup tomato sauce. Season with garlic salt and oregano. Cover and simmer until flavors combine, about 5 minutes.
  • Stir mushrooms and onion into the pot; cover and cook for 5 minutes. Add remaining tomato sauce and diced tomato. Cover and simmer until tomato begins to break down, about 5 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until eggplant and zucchini soft, about 7 minutes.
  • Serve sauce over quinoa pasta.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 58.7 g, Fat 8.4 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 1.1 g, Sodium 525.2 mg, Sugar 8.4 g

MARINARA SAUCE



Marinara Sauce image

This is a family recipe usually served in summertime when basil is plentiful.

Provided by ELEANOR1052

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 4

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
1 (16 ounce) can crushed tomatoes
½ cup red wine
½ cup water
1 teaspoon salt
1 teaspoon white sugar
6 leaves fresh basil leaves, torn

Steps:

  • Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 10.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 730.8 mg, Sugar 1.2 g

CHICKEN WITH VEGETABLE MARINARA SAUCE



Chicken with Vegetable Marinara Sauce image

Ramp up this cheesy bacon-infused marinara with sliced zucchini and carrots. Your kids will love every bite of this Chicken with Vegetable Marinara.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings, 1-3/4 cups each

Number Of Ingredients 9

2 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 tsp. dried oregano leaves
3 large carrots (1/2 lb.), diagonally sliced
3 cups fat-free reduced-sodium chicken broth
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
2 cups multi-grain rotini pasta, uncooked
2 zucchini, cut lengthwise into quarters, then crosswise into 1/2-inch-thick slices
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Steps:

  • Cook and stir bacon in large saucepan on medium heat 4 min. or until crisp. Use slotted spoon to transfer bacon from pan to medium bowl. Discard all but 2 tsp. drippings from pan.
  • Add chicken and oregano to reserved drippings in pan; cook and stir 5 min. or until chicken is no longer pink. Add to bacon.
  • Add carrots to saucepan; cook and stir 2 min. Add broth, pasta sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 5 min. Stir in zucchini and chicken mixture; simmer 8 to 10 min. or until chicken is done and pasta is tender. Top with cheese.

Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 41 g

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