Italian/ Pasta/Noodles/ Sauces/Condiments/ Vegan/ Vegetables/ Vegetarian

Vegetable Marinara

Vegetable Marinara – Quick marinara for your pasta, loaded with vegetables that even the pickiest of eaters will enjoy

Vegetable Marinara ~ The Complete Savorist

My kitchen has become something of a nightmare lately. The kitchen fairy has been utterly kind and several packages worth of pots, pans, gadgets, and more has arrived this past week. A contest prize, a very generous gift, and maybe a teeny-tiny Amazon purchase all arrived within 24-hour period. The Christmas-like explosion of brown parcels all at once means my kitchen could not accommodate the new bounty. My counters and dining table are cluttered. Ok, in fairness, they are always cluttered, but much more so now. On that to-do list of mine has been to clean out all my cabinets and reorganize them. I’ve lived in my home for over 5 years now (side note, this is the longest I have ever lived in a single place since I moved out my mom and stepdad’s house at 18) and I have never really cleaned out my cupboards/pantries since I’ve moved in.  Sure, I’ve reorganized the canned goods or the cups and cleaned shelves, but not that horrid task of pulling everything out, taking inventory, parting with those items I don’t ever remember acquiring more or less ever using.

I started this task.  I did not finish this task.  It might take time.  I am way to cerebral about this process. But in the process of cleaning out the food cupboards (I knew this would be the easiest place to start) I found many, many, did I mention many packages of open pastas and rices. Checking dates and freshness I combined like items.

When it came time for dinner I decided to go simple.  I already had a mess on my hands, I didn’t need a bigger one. I grabbed the packages of pasta that were similar in size and cooked them up.  In the course of getting my water to boil and the pasta to cook, I made an overly easy vegetable marinara.  It’s one of those recipes you can just toss in whatever veggies you have on hand, because that’s all I did.  The end result was delicious, and kind of whimsical with different noodles.

Close up of Vegetable Marinara ~ The Complete Savorist

Vegetable Marinara

Author: Michelle
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Ingredients

  • 1 zucchini; quartered
  • 1 bell pepper; diced
  • 1/2 onion; diced
  • 8 oz . mushrooms; chopped
  • 2 ribs celery; chopped
  • 1/2 cup carrots; grated or chopped
  • 1-15 oz can diced tomatoes
  • 1-15 oz can crushed tomatoes
  • 1-8 oz can tomato sauce
  • 2 tbsp extra virgin olive oil; +/-
  • 2 cloves garlic; minced/grated
  • 1/4 tsp salt/pepper; to taste , start with 1/8 tsp and adjust from there.
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp sugar; start with 1/4 tsp and adjust from there.
  • Crushed red pepper flakes (optional)
  • Parmesan Cheese (optional-vegan or traditional)
  • 1 lb pasta

Instructions

  1. Bring a large pot of water to boil, once boiling, salt it generously and add the pasta, stirc and cook according to package cooking times.
  2. Meanwhile, in a large sauté pan, add 1 tablespoon of olive oil and warm over a medium-high heat.
  3. Add the onions, celery, carrots, bell pepper, and garlic.
  4. Cook for 3-4 minutes or until the vegetables begin to soften.
  5. Add the zucchini and mushrooms, cook for an addition 3-4 minutes. Add the remaining olive oil if needed.
  6. Season with salt and pepper.
  7. Remove from heat (to avoid splattering) and add the diced tomatoes and the crushed tomatoes, mix well. Return to heat.
  8. Add the basil, oregano, sugar and tomato sauce. Stir well, allow to heat through and taste for seasoning. Adjust the salt, pepper, and sugar if need be.
  9. Bring to a high simmer while stirring constantly, then reduce the heat to low and allow it to sit, stirring occasionally while the noodles finish.
  10. Once the noodles are done, serve immediately and garnish with red pepper flakes and/or parmesan cheese-both optional.

Side view of Vegetable Marinara ~ The Complete SavoristClose up view of Vegetable Marinara ~ The Complete Savorist

Thank you for sharing!

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37 Comments

  • Reply
    Healing Tomato
    February 17, 2015 at 10:44 am

    5 stars
    As a vegetarian, I am completely in love with this recipe. I think I could eat 2 bowls of these in one sitting.

    • Reply
      Michelle
      February 17, 2015 at 11:43 am

      Ah, that’s a huge seal of approval! Thank you HT!

  • Reply
    Sylvie | Gourmande in the Kitchen
    February 18, 2015 at 1:51 am

    This would be perfect with zucchini noodles too!

    • Reply
      Michelle
      February 19, 2015 at 1:05 am

      Oh yes, it would be perfect with zucchini noodles.

  • Reply
    Paula Jones
    February 18, 2015 at 4:36 am

    oh girl, my kitchen looked like a tornado hit it yesterday,then my neighbor came over to borrow vegetable oil. I was so shamed! But on the bright side, I got 2 recipes made, so it was a win. I just love your vegetable marinara, I was just talking with a friend about meatless Mondays and this would be prefect!

    • Reply
      Michelle
      February 19, 2015 at 1:06 am

      I am so happy I am not alone. My neighbors are getting used to my tornado.

  • Reply
    Kate @ Veggie Desserts
    February 18, 2015 at 5:28 am

    I was recently forced to declutter – after moving house. I hope it stays that way, but doubtful! Great recipe!

    • Reply
      Michelle
      February 19, 2015 at 1:07 am

      I’m afraid for the day I move again…it will not be fun. Good luck with keeping your new place organized.

  • Reply
    Kim (Feed Me, Seymour)
    February 18, 2015 at 5:51 am

    This looks so hearty and delish. I’m giving up meat for Lent (help!) so something like this, something that has a lot of heft, is perfect. Adding it to our menu!

    • Reply
      Michelle
      February 19, 2015 at 1:08 am

      Thank you Kim. Best of luck during Lent.

  • Reply
    Kristen @ A Mind Full Mom
    February 18, 2015 at 6:14 am

    Loving all these veggies.

  • Reply
    Marjory @ Dinner-Mom
    February 18, 2015 at 6:36 am

    Sounds fantastic! I’d love to have a few servings in my freezer too. I bet it freezes well. Every time I bring something new in the kitchen (ok the house!) it’s like a puzzle to rearrange things!

    • Reply
      Michelle
      February 19, 2015 at 1:09 am

      Hope you enjoy it Marjory. And I am happy to learn that I am not the only one who has an issue when new stuff finds it way home to me.

  • Reply
    Dana @ Foodie Goes Healthy
    February 18, 2015 at 8:23 am

    I love an accidental recipe. I need to do the same thing with my pantry. I know I have too many beans, pastas, and grains, so I might end with a soup. Your pasta looks delicious.

    • Reply
      Michelle
      February 19, 2015 at 1:12 am

      Yes, soup…I’m chilled right now and that sounds great.

  • Reply
    heather @french press
    February 18, 2015 at 8:47 am

    these are m y favorite types of recipes when I can toss in what i already have on hand and it looks delicious

    • Reply
      Michelle
      February 19, 2015 at 1:12 am

      It’s the best way to cook. Toss it in and hope it comes out great.

  • Reply
    Alisa @ Go Dairy Free
    February 18, 2015 at 9:02 am

    I simply adore veggie-loaded recipes like this! Hmm, I think my fridge needs more colorful vegetables now!

    • Reply
      Michelle
      February 19, 2015 at 1:13 am

      Are you ready for spring and all its bounty too?

  • Reply
    Lauren @ Wicked Spatula
    February 18, 2015 at 10:37 am

    This will be perfect on spaghetti squash! Thank you!

    • Reply
      Michelle
      February 19, 2015 at 1:13 am

      Oh yes, that would be great, all veg, no carb.

  • Reply
    Debra @ Bowl Me Over
    February 18, 2015 at 11:01 am

    Love a good veggie sauce and I think it would freeze really well too! On the menu!

    • Reply
      Michelle
      February 19, 2015 at 1:14 am

      Great Debra, hope you enjoy it.

  • Reply
    Brandy M.
    February 18, 2015 at 9:01 pm

    5 stars
    This looks so darn good! It’s a great way to get some veggies in on a family favorite meal without seeming like I am forcing them down my kids throats. Thank you so much for the new recipe!

    • Reply
      Michelle
      February 19, 2015 at 1:15 am

      Thank you Brandy. I prefer the mushrooms whole, but I chop them to sneak them down my kid’s throat… 🙂

  • Reply
    Joy @ Joy Love Food
    February 19, 2015 at 1:25 pm

    Sounds delicious, love all the veggies!

  • Reply
    christine
    February 19, 2015 at 2:29 pm

    I love this veggie packed sauce. Sauce is a great place to hide veggies for picky eaters.

    • Reply
      Michelle
      February 19, 2015 at 3:20 pm

      Thank you Christine!

  • Reply
    lizzy
    February 20, 2015 at 9:49 am

    perfect weeknight meal!! love the addition of the veggies!

  • Reply
    The Food Hunter
    February 20, 2015 at 12:30 pm

    I love all the veggies in this…

    • Reply
      Michelle
      February 21, 2015 at 12:06 am

      Thank you Theresa.

  • Reply
    Del's cooking twist
    February 23, 2015 at 6:20 am

    5 stars
    Looks delicious!

  • Reply
    Foodies Network » Vegetable Marinara
    March 2, 2015 at 8:48 am

    […] Vegetable Marinara […]

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