Description
This easy marinara sauce recipe is a game-changer for pasta lovers! Made with roasted vegetables and canned tomatoes, it’s a flavorful and nutritious sauce that’s ready in under 30 minutes. Perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 cups onion, carrot, butternut squash, sweet potato, bell pepper (any color but green), celery, and/or cauliflower (roughly chopped)
- 29 ounces canned diced tomatoes with juices
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound pasta
- Optional: Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
- In a large saucepan, combine the roasted vegetables, canned tomatoes, and juices. Bring to a simmer over medium heat.
- Reduce heat to low and let sauce simmer for 10-15 minutes, stirring occasionally.
- Cook pasta according to package instructions. Serve with marinara sauce and top with Parmesan cheese (if using).
Notes
Tips:
- Customize the recipe by using your favorite combination of vegetables.
- For a creamier sauce, add 1/4 cup of heavy cream or half-and-half.
- Store leftover sauce in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 20
- Category: Pasta
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: marinara sauce, pasta sauce, roasted vegetables, easy recipe