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Vegetable Marinara

Author: Michelle


  • 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


  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.