Quick and Easy Marinara Sauce

Last tomato season I made several batches of this vegetable marinara sauce and it’s definitley one of my husband’s favorite, and mine! However, a couple of weeks ago I participated in a 10 day plant-based challenge where they shared a new recipe every day.

It was not only fun, but a good way to discover new and delicious plant-based recipes. I honestly didn’t find it difficult since the main goal was to introduce at least one plant-based meal a day.

Since I have a plant-based smoothie almost every morning, and my goal is to always to incorporate 6 fistfuls of veggies a day, I’d say I am doing pretty good. But I love discovering new recipes and this sauce is not only quick and easy, but tasty too! I love that is all raw, includes veggies, and cashews for protein.

If you’re looking for a quick and easy weeknight meal, this sauce is absolutely delicious and can be whipped up in no time…just remember to soak your cashews for at least 30 minutes in hot water.

My husband even loved it and he’s quite picky about his pasta sauce. Do serve this with some nice sourdough bread so as not to leave a drop of this behind.

This is one recipe I’ll make again and again!

PASTA MARINARA (via foodtv)

INGREDIENTS:

1 zucchini
8 Kalamata olives, fresh cherry tomatoes, & handful fresh basil leaves

MARINARA SAUCE INGREDIENTS:

1 red bell pepper (capsicum)
1 tsp raw local honey, maple syrup or sweetener of choice
1⁄2 cup soaked cashews, rinsed well
1 tbsp lime juice
1⁄2 fresh tomato
1⁄4 onion, coarsely chopped
1-2 tbsp olive oil
Salt and pepper
Red pepper flakes optional but I love a good kick

DIRECTIONS:

Start by shredding the zucchini or spiralize using a spiralizer. Set aside.
Add all sauce ingredients to a high-speed blender. Blend until completely smooth.
Mix the sauce with the pasta, then sprinkle with olives and basil leaves.