Hidden Veggie Marinara Sauce
- Yield 4
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Hidden Veggie Marinara Sauce is a dinner recipe on Avoteb. The yield on the card is 4. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons olive oil, divided
- 2/3 cup diced white onion
- 1 large carrot, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 5 large garlic cloves, minced
- 1 (6-ounce) can tomato paste
- 1 cup cooked white beans, rinsed and drained (Great Northern, cannellini, navy beans, etc)
- 1 teaspoon each: dried oregano, fine sea salt
- 1/2 teaspoon freshly-ground black pepper
- 1 cup (1 ounce) freshly-grated Parmesan cheese
Method
Sauté the veggies. Warm 1 tablespoon oil in a large nonstick sauté pan over medium-a hot burner. Tip in the onion and carrot and sauté, stirring occasionally, for 4 minutes. Tip in the bell pepper, zucchini and the remaining oil. Sauté for 5-8 more minutes, stirring occasionally, until the vegetables are tender and lightly caramelized around the edges. Tip in the garlic and tomato paste and sauté for 2 more minutes, stirring frequently.
Puree Move the entire veggie mixture to a blender. Tip in beans, oregano, salt, pepper and ½ cup water and purée until completely smooth. (If need be, add in extra water so that the sauce can blend.) Add the Parmesan and purée until smooth.
Plate or store. When combining the marinara with pasta, It is worth reserving and adding in some of the starchy pasta water (at least ¼ cup per 1 cup of the marinara) to thin out the marinara and help it cling to the pasta. Any leftover marinara can be refrigerated in a sealed container for up to 3 days or frozen for up to 3 months. Enjoy!
