Loaded with fresh vegetables, this Vegetable Marinara Sauce is a flavorful and delicious way to eat your vegetables!
Servings: 41/2 cup servings
Optional: 1/2 lb pork sausage or ground beef
1tablespoonolive oilonly needed if sausage is not included
1green or red bell pepperchopped into 1/2" pieces
10-12crimini or button mushroomsquartered
1Mexican grey squash or Italian zucchinichopped into 1/2" pieces
29ouncecan of petite diced tomatoes or 3 cups fresh tomatoeschopped small
1/2teaspoonfreshly cracked black pepper
1teaspoongranulated garlic or garlic powder
2teaspoonsItalian seasoning mix
pinchof red pepper flakesadjust as desired
1/4cupfresh basilvery thinly sliced and then roughly chopped
6-8ouncespastaI used a brown rice fusilli
Optional: freshly grated Parmesan cheese
Start a pot of water boiling. Cook and drain the pasta according to the directions while making the marinara sauce. In a large skillet or saucepan, over medium to medium high heat, cook and crumble the sausage. If you are making this without the sausage, heat the oil in the empty skillet. Add the bell pepper to the sausage (or to the oil) and cook for a few minutes, stirring occasionally.
Add the mushrooms and stir frequently while they cook for a few more minutes. Add the tomatoes, salt, pepper, Italian seasoning and garlic and stir to combine. Reduce the heat to medium low and let the sauce simmer, while stirring occasionally for 5-10 minutes. Taste the sauce at this point and adjust the spices as needed.
Add the squash and the fresh basil and stir to combine. Reduce heat to low and let the sauce simmer for a few minutes, just until the squash is barely tender. Top the cooked pasta with the sauce and grate Parmesan on top if desired. Enjoy!
Nutrition facts are calculated for the Vegetable Marinara Sauce without meat or pasta.