15 Healthy Pasta Sauce Recipes We’re Making ASAP
This recipe was created in collaboration with a friend in order to make the most of a bumper crop of tomatoes. Our new favorite thing is to produce large amounts of sauce—we’re talking 220 pounds of tomatoes huge—and then package them in jars and give them as presents to friends and family throughout the holidays. Knowing that this sauce is produced with love and the highest quality ingredients helps me feel good about serving it to my family and friends. Shannon Norris, of Cudahy, Wisconsin says: Navigate to the Recipe page.
Take a look at these more nutritious pasta dishes.
Avocado Pasta Sauce
Because of the heart-healthy avocado pasta sauce, this creamy pasta dish feels delicious without being excessively rich. If you look closely, you’ll see that the smooth and creamy avocado and spinach sauce has a hint of cream concealed inside it. The guilt-free sauce, on the other hand, is dairy-free and has a thick texture. —Julie Peterson from Crofton, Maryland 3/15
Whether you serve it with fish, roasted vegetables, or anything else, this flavor-packed romesco sauce will elevate your food to a whole new level of deliciousness. —Lauren McAnelly from Des Moines, Iowa. 4/15
Best Ever Cashew Cheese Sauce
This is a delicious and flexible cashew cheese sauce that is completely vegan. I use it as a spaghetti sauce, as a pizza topping, over roasted vegetables, over tacos, and as a grilled cheese sandwich filling. Making a duplicate batch is not recommended due to the fact that it does not reheat properly. The writer, Max Gregor, of Santa Fe, New Mexico Test out these lighter pasta dishes that are still flavorful and filling! 5/15
Garden Vegetable Tomato Sauce
Making a cashew cheese sauce is a simple and adaptable dish that can be used in many different ways. I’ve used it as a spaghetti sauce, a pizza topping, over roasted vegetables, over tacos, and in grilled cheese sandwiches. I don’t recommend preparing a double batch because it doesn’t reheat well. • Max Gregor, New Mexico (Santa Fe) Experiment with lighter pasta dishes that are still full of flavor. 5/15
Cauliflower Alfredo Sauce
—Shelly Bevington, Hermiston, Oregon —This simple and healthful cauliflower Alfredo sauce is a family favorite served over spaghetti. 7/15
Simple Pasta Sauce
This is a basic pasta sauce that may be used for a variety of dishes other than simply spaghetti. This recipe may be pureed to make pizza sauce or a delicious dipping sauce. When making bruschetta, I like to eliminate the olive oil and instead use fire-roasted chopped tomatoes, as well as just combine all of the raw components. Refrigerate for at least two hours before serving on toasted sourdough bread. —Deborah Markwood from Chester, Virginia. Do you want to consume more plant-based foods? These vegan spaghetti sauce recipes are delicious and easy to make.
Black Bean Sauce
In order to accommodate my husband’s requirement to follow a heart-healthy diet, I needed to find new methods to incorporate more veggies into our regular meals.
This vegetarian spaghetti sauce is delicious, and it looks even better when served over spinach fettuccine. East Troy, Wisconsin resident Marianne Neuman shared her thoughts on this. 9/15
Tomato Meat Sauce
For health reasons, I have restricted the amount of grains and other carbs I consume, so I was seeking for hearty, warming meals that did not include pasta or potatoes. In the process of experimenting with this spaghetti squash dish, I came upon something delicious to eat! • Becky Ruff from Mc Gregor, Iowa 10/15
This spicy and flavorful Italian dish is a favorite choice among diners. We decided to re-create one of our favorite jarred sauces and serve it over zucchini pasta for a lighter, healthier supper that is naturally gluten-free as well as delicious. The end product was spectacular! Weir, Kansas resident Courtney Stultz 11/15
Lemon Caper Sauce
My husband and I are always attempting to increase the quantity of fish we consume in our meals. This dish is quick, simple, and delicious, even if you are not a fan of fish. —Catherine Jensen from Blytheville, Arkansas 12/15
Red Clam Sauce
Increasing the quantity of fish in our diet is something my husband and I are always attempting to do. Recipe is quick, simple, and delicious, even if you are not a fan of fish. —Catherine Jensen of Blytheville, Arkansas, 12/15
Southern Barbecue Spaghetti Sauce
The slow cooker is the perfect vessel for this rich spaghetti sauce that I transformed from our favorite sloppy joe recipe. The flavor is jazzy enough to be fascinating to adults while being mild enough to be enjoyable by children. — Rhonda Melanson of Sarnia, Ontario, submitted this entry. 14/15
Basil and Parsley Pesto
The slow cooker is used to make this thick spaghetti sauce, which I modified from our favorite sloppy joe recipe. It is delicious! Adults will find the flavor appealing, but children will find it to be mild enough for them to enjoy it as well. — In the city of Sarnia, Rhonda Melanson writes: 14/15
Fresh Tomato Sauce
Every time my mother prepared homemade spaghetti sauce, the house would smell incredible, to the point that I would open the windows and torture the neighbors. It’s even better the next day, once the flavors have had time to properly merge together. The author, Vera Schulze, of Holbrook, New York On May 12, 2021, the original version of this article was published.
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3 Simple Healthy Pasta Sauces You Can Make At Home
The fact that pasta is so easy to cook for lunch and supper, and that it is so adaptable, has made pasta a mainstay in my diet. While there is debate in the fitness industry about whether or not we should consume carbohydrate-based meals such as pasta dishes, I am a firm believer that carbohydrates are not inherently bad and that eating a well-balanced diet is the key to living a long and healthy life. In reality, as compared to processed meals, consuming whole grains such as wholemeal pasta can provide a number of health advantages.
Healthy pasta sauce recipes
Pre-made spaghetti sauce may contain sugar, salt, and preservatives that are not intended to be included in your meal.
However, when you create your own spaghetti sauce at home, not only can it be more flavorful, but you also have complete control over the ingredients that go into it. Go to the following page:
- Homemade Tomato Sauce, Basil-Walnut Pesto, and Creamy Alfredo Sauce are some of the options.
Additionally, you won’t have to give up convenience; you can prepare these sauces in advance and keep them for up to five days in the refrigerator. This will enable for you to incorporate them into a variety of different meals throughout the week. Here are three of my go-to healthy pasta sauces that I make on a regular basis. As a result, I’ve included a creamy alfredo dish to provide you with a more nutritional alternative to satisfy your desire for creamy sauce.
Homemade Tomato Sauce
An about any type of pasta, from spaghetti to rigatoni or ravioli, will pair nicely with a tomato-based pasta sauce. If you’ve made a large amount of this tomato sauce to use throughout the week, consider covering a baked sweet potato with it, adding a sprinkle of cheese, and serving it with a side of steamed greens. Preparation time: 5 minutes Preparation time: 15 minutes Time allotted: 20 minutes 2 cups (serves a group of people) (470mL) Preferences in terms of diet: vegetarian, vegan, gluten-free, dairy-free, nut-free, etc.
- Ingredients: 1 tablespoon olive oil, 12 small brown onions, finely chopped, 2 garlic cloves, smashed, 12 tablespoons dried oregano, 1 tablespoon tomato paste, 300g canned diced tomatoes, sea salt, and freshly ground black pepper to taste fresh flat leaf parsley
- 10g (1/4 cup) finely chopped fresh basil
- 10g (1/4 cup) finely chopped fresh flat leaf parsley
1. In a medium saucepan, heat the olive oil over medium heat until shimmering. Season with salt and pepper and simmer for 3-4 minutes or until the onions are cooked and the garlic is fragrant, turning often. 2. Add the tomato paste and simmer for 1 minute, stirring regularly, until the mixture has thickened. 3. Stir in the chopped tomatoes and decrease the heat to medium-low, continuing to cook for 8-10 minutes, or until the sauce has thickened somewhat. 4. Season with salt and pepper to taste if necessary.
- Puree everything together to make a smooth sauce.
- Any leftover sauce may be kept in an airtight jar in the refrigerator for up to five days or in the freezer for up to six months after it has been allowed to cool fully before using.
1. In a medium saucepan, heat the olive oil over medium heat until hot. Cook, stirring regularly, for 3-4 minutes, or until the onion, garlic, and oregano are softened. 2. Cook for 1 minute, stirring regularly, after which add the tomato paste. 3. Stir in the chopped tomatoes and decrease the heat to medium-low, continuing to cook for 8-10 minutes, or until the sauce has thickened. 4 – If preferred, season with salt and pepper to taste. Remove the pan from the heat and toss in the fresh basil and parsley, tasting as you go to see if the seasoning needs to be tweaked if necessary.
Transfer the sauce, in stages, to a high-powered blender (or use a stick blender) and process until the appropriate consistency is achieved.
Puree everything until it’s smooth. Enjoy! Any leftover sauce may be kept in an airtight jar in the refrigerator for up to five days or in the freezer for up to six months after it has been allowed to cool fully before use.
- 100ml olive oil
- 1 big bunch basil, cleaned and the leaves selected
- 30g walnuts, coarsely chopped
- 2 garlic cloves pressed
- 12 medium lemon, juiced
- 50g (112 cup) parmesan cheese, grated
- Sea salt and freshly ground black pepper to taste
1. Process until roughly chopped the basil leaves, walnuts, garlic, lemon juice, and parmesan cheese in a food processor or a high-powered blender until the mixture is smooth and creamy. Pour the olive oil carefully into the food processor while the machine is still running, and process until the mixture is entirely blended and smooth. Scrape down the edges of the bowl and pulse a couple times more. 3. If the mixture is too thick, add 1 tablespoon at a time of water until the proper consistency is achieved.
If desired, season with salt and pepper to taste.
Pesto may be kept fresh in the refrigerator for up to five days if stored in an airtight container.
Creamy Alfredo Pasta Sauce
Fettuccine and Alfredo pasta sauce go together like peanut butter and jelly. I like to make a garden salad to serve alongside this sauce to give freshness as well as an additional dose of minerals and fiber. Preparation time: 2 minutes Preparation time: 10 minutes Time allotted: 12 minutes Approximately 34 cup (serves 4) (175mL) Vegan, gluten-free, and nut-free are some of my dietary choices.
- 30g (14.4 cup) parmesan cheese, grated
- Sea salt and freshly ground black pepper, to taste
- 1 tbsp plain wholemeal flour
- 125ml (12 cup) salt-reduced vegetable stock
- 60ml (14.4 cup) reduced fat milk
- Sprinkle of ground nutmeg
1. In a medium saucepan, heat the olive oil over medium-low heat until shimmering. Cook, stirring regularly, for 1-2 minutes, or until the garlic is fragrant, before adding the remaining ingredients. Add the flour and continue to simmer for another 2 minutes, stirring frequently, until the mixture is smooth. Whisk in the stock, milk, and nutmeg one tablespoon at a time. Stir continually while you raise the heat to medium and slowly bring the mixture to a boil. 3. Reduce the heat to medium-low and continue to cook, gently stirring continually, for 3-4 minutes, or until the mixture thickens slightly.
If desired, season with salt and pepper to taste.
Alfredo sauce may be kept in the refrigerator for up to five days if it is put in an airtight container.
Try these pasta sauces with lunch or dinner!
I propose that you use wholemeal pasta with these sauces in order to reap the nutritional advantages of the whole grains. If you have more time, you may also create your own pasta, such as this sweet potato gnocchi, which is delicious. More tasty and nutritious pasta recipes may be found in thisbroccoli and cauliflower pasta bake or in thisMediterranean pasta salad, which can be made with any leftover pasta. I hope you appreciate these pasta sauces as much as I do! Please share your experiences with them in the comments section below.
How to Make Homemade Marinara Sauce
A step-by-step guide on how to prepare a simple Homemade Marinara Sauce from scratch. Serving it with spaghetti, chicken, or meatballs is a delightful and kid-approved option. In addition, it is low in calories and carbohydrates, paleo, ketogenic, gluten-free, dairy-free, and Whole 30 compliant.
HOMEMADE MARINARA SAUCE
A few basic ingredients are required to make this delectable Homemade Marinara Sauce, which is sure to infuse your family’s meals with a flavor reminiscent of Italy. Due to the ease with which it may be prepared, you may wish to make additional for freezing and distributing as gifts among friends and neighbors. Furthermore, it does not include the excessive amounts of salt and sugar that are commonly found in store-bought sauces.
This nutritious Homemade Marinara Sauce will quickly become a favorite on your list of go-to recipes for when you’re in a hurry! Check out ourCauliflower Alfredo Sauce and Homemade Pesto Sauce if you’re looking for additional healthy and tasty homemade sauces.
Why Make Homemade Marinara Sauce?
- Ingredients that are easy to find. This Homemade Marinara Sauce is produced using items that you may already have in your home
- It is also more nutritious than store-bought sauce. This healthy sauce recipe is wonderful and delectable, but it does not contain the extra salt and sugar that may be found in many canned and jarred sauces
- It is a favorite among family members. There’s nothing quite like a steaming bowl of hot pasta topped with homemade Marinara Sauce, and you can turn it into a complete dinner by serving it over our heartyItalian Turkey Meatballs or beside our wonderful low-carbAvocado-Tomato Salad.
INGREDIENTS YOU’LL NEED
Tomatoes in a can, whole and peeled Onion (yellow) Extra-Virgin Olive Oil with Garlic Fresh Basil with Dried Oregano Seasoning with salt and pepper
STEP BY STEP PROCESS
- Peel the onion and the garlic and set them aside. After that, mince the garlic and dice the onion. We recommend that you use fresh garlic rather than garlic powder. a diced onion
- A chopped garlic clove
- Garlic should be sautéed. Onion: In a heavy-bottomed skillet, heat the olive oil over medium-high heat until shimmering. Sauté the onion and garlic for 4-5 minutes until translucent. Open the can of tomatoes and pour the contents into the pan
- Season with seasonings: Combine the oregano, olive oil, red pepper flakes, and salt in a large mixing bowl. Reduce the heat to low and allow the sauce to simmer for approximately 25-30 minutes, or until the liquid has been reduced by 1/3 and the oil has separated from the sauce. Remove the sauce from the heat and gently transfer it to a stand blender, along with the fresh basil, until smooth. Then blend until the mixture is smooth, or until the appropriate consistency has been achieved. Taste: Adjust the salt to your liking after you’ve tasted it. Enjoy: At long last, carefully transfer the sauce to an airtight jar and close with a lid. Serve with a side dish of your choice. A jar of this sauce will keep in the refrigerator for up to 5 days and may be frozen for up to 6 months.
FAQ’s and tips
- Any type of canned tomato is OK, but San Marzano tomatoes offer the finest flavor since they are cultivated in Italy and harvested at the pinnacle of maturity. Freshly chopped garlic is recommended, although canned garlic may be used in a pinch if you don’t have time to cut fresh. We don’t advocate using garlic powder since it might make the sauce harsh
- Instead, use fresh garlic. The onion can be a yellow onion, a Vidalia or Walla Walla onion, or any other type of onion that will give your sauce a little amount of sweetness. When it comes to oil, avocado oil, olive oil, and butter are all good choices. Cheese: Before pureeing your sauce, stir in a little amount of freshly grated parmesan cheese to give it a flavor boost. If you want the cheese flavor but want to make the sauce vegan, you may alternatively use nutritional yeast. Don’t overcook the garlic: you don’t want the garlic to become bitter, therefore you don’t want to cook it until it becomes black.
How to store the marinara sauce
Marinara sauce may be kept in the refrigerator for up to 7 days if it is put in an airtight container. reheat in the microwave when ready to eat or toss with spaghetti when ready to eat You may store frozen foods for up to 4-6 months in the freezer.
What do you use the marinara sauce for
For up to 7 days, marinara sauce can be kept in the refrigerator in an airtight container. When you’re ready to dine, reheat in the microwave or toss over pasta. For up to 4-6 months, you can store frozen food.
- Easy Cheeseburger Pasta, Zucchini Lasagna Boats, Easy Chicken Cacciatore, Zucchini Pizza Bites, Italian Turkey Meatballs, and Air Fryer Chicken Parmesan are some of our favorite recipes.
Other healthy ITALIAN-INSPIRED recipes to check out
- The following recipes are keto-friendly: Creamy Italian Chicken Skillet, Italian Chicken Veggie Soup, Creamy Tuscan Chicken, Cucumber and Tomato Salad, Italian Spaghetti Squash Boats, Low Carb Pizza, One-Pot Chicken Spaghetti.
Please also leave us some feedback in the comment area below if you try a dish and enjoy it. Don’t forget to give it a rating as well! Distribute it to your friends and family via social media. Lastly, please use the hashtag healthyfitnessmealsonINSTAGRAM for a chance to be featured on our Instagram page. For all of our most recent blog entries and recipes, be sure to follow Healthy Fitness Meals onFACEBOOK|INSTAGRAM|PINTEREST|TWITTER.
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- The onion and garlic should be peeled and then crushed, followed by the onion being diced
- In a heavy-bottomed saucepan, heat the oil over medium-high heat until shimmering. Sauté the onion and garlic for 4-5 minutes until translucent. Open the can of tomatoes and pour the contents into the pan. Combine the oregano, olive oil, red pepper flakes, and salt in a large mixing bowl. Reduce the heat to low and allow the sauce to simmer for approximately 25-30 minutes, or until the liquid has been reduced by 1/3 and the oil has separated from the sauce. Remove the pan from the heat and gently transfer the mixture to a stand blender, along with the fresh basil leaves. Blend until the mixture is smooth, or until the desired consistency is obtained. Taste it and adjust the salt to your liking, if necessary. Place the sauce in an airtight container and cover with a lid
- Set aside. Serve with a side dish of your choice. A jar of this sauce will keep in the refrigerator for up to 5 days and may be frozen for up to 6 months.
- Any type of canned tomato is OK, but San Marzano tomatoes offer the finest flavor since they are cultivated in Italy and harvested at the pinnacle of maturity. Freshly chopped garlic is recommended, although canned garlic may be used in a pinch if you don’t have time to cut fresh. We don’t advocate using garlic powder since it might make the sauce harsh
- Instead, use fresh garlic. The onion can be a yellow onion, a Vidalia or Walla Walla onion, or any other type of onion that will give your sauce a little amount of sweetness. When it comes to oil, avocado oil, olive oil, and butter are all good choices. Cheese: Before pureeing your sauce, stir in a little amount of freshly grated parmesan cheese to give it a flavor boost. If you want the cheese flavor but want to make the sauce vegan, you may alternatively use nutritional yeast. Don’t overcook the garlic: you don’t want the garlic to become bitter, therefore you don’t want to cook it until it becomes black. Storage: It may be kept in the refrigerator for up to 7 days if placed in an airtight container. reheat in the microwave when ready to eat or toss with spaghetti when ready to eat You may store frozen foods for up to 4-6 months.
Tomatoes: Any type of canned tomato will suffice, but San Marzano tomatoes have the greatest flavor because they are farmed in Italy and harvested at the pinnacle of maturity. It is best if you use freshly chopped garlic; but, in a hurry, canned garlic can be substituted for fresh. In order to avoid bitterness in the sauce, we do not recommend using garlic powder. The onion can be a yellow onion, a Vidalia or Walla Walla onion, or any other type of onion that will give your sauce a slight hint of sweetness.
Adding a touch of freshly grated parmesan cheese to your sauce before pureeing can give a punch of flavor to your dish.
Make sure you don’t overcook the garlic: you don’t want the garlic to get bitter, so make sure you don’t burn it.
When you’re ready to dine, reheat in the microwave or toss over pasta.
10 Healthy Pasta Sauce Recipes You’ll Love
Healthy and pasta are not necessarily synonymous, but it does not rule out the possibility of combining the two phrases. In truth, finding nutritious and tasty pasta dishes isn’t that difficult to come by. We’ve compiled a list of some of the most popular spaghetti sauce recipes on social media—all of which have a high nutritional value as well. 1Avocado Pastainteractions with others In addition to being easy on the waistline, this five-ingredient sauce recipe contains skin-healthy and protein-building elements, as well as a creamy and delectable texture to top it all off.
What is the key to making this pasta dish so delicious?
a pinch of delectableness 3 mac and cheese sauce with greek yogurt social engagement with others Yes, you read that correctly.
It may even be beneficial to your health, which is a shocker!
Baker with a Minimalist Approach 6Creamy Garlic Sauce with Roasted Tomatoessocial relationships and interactions with others This rich, creamy pasta sauce, which is made with almond milk, olive oil, sea salt, and the nutrient-dense garlic, will have you hankering for seconds—the type you don’t have to feel bad about.
The Effects of Salt and Wind8 Interactions with others over a sweet potato cream sauce Why not include the nutritious benefits of sweet potatoes into a decadent creamy pasta dish?
In what way does Sweet Eats9 Skinny Basil Pesto is a dish that promotes social connection. Nothing pairs better with hot noodles than a bowl of flavorful pesto, and this recipe allows you to indulge in that urge without racking up a ton of unnecessary calories. Skinny Smell and Taste
Fresh Tomatoes Are the Star of This Tomato Pasta Sauce
|Nutrition Facts(per serving)|
Healthy and pasta aren’t necessarily synonyms, but that doesn’t rule out the possibility of a marriage between these two words. It is actually rather simple to find healthy and tasty pasta recipes online. Recipes for spaghetti sauce that have been widely shared on social media—and that also have a high nutritional value—have been gathered here for you. social interactions 1Avocado Pasta In addition to being easy on the waistline, this five-ingredient sauce recipe contains skin-healthy and protein-building elements, as well as a creamy and delectable texture to top it all off.
- What is the key to making this delicious pasta dish so successful?
- With a pinch of salt and pepper 3 mac and cheese sauce with greek yogurt social relationships Sure enough, you’re correct.
- Perhaps even more shockingly, it may be beneficial to your health.
- Social Interactions with Roasted Red Pepper Pasta Sauce Served with a little spice, this creamy, good-for-you spaghetti sauce is delicious and filling.
- 6Creamy Garlic Sauce with Roasted Tomatoessocial connections and interactions When you make this rich and creamy pasta sauce with almond milk, olive oil, sea salt, and the nutrient-dense clove of garlic, you’ll find yourself craving more—and not feeling bad about it.
- Brown Butter Sauce with Balsamic Vinegar and SageSocial connections This light pasta sauce, which is seasoned with honey, balsamic vinegar, and basil, is the perfect accompaniment to a heavier pasta dish, such as gnocchi.
- In what way does Sweet Eats9 work?
- Slender Appetizer
|Amount per serving|
|% Daily Value*|
|Saturated Fat 0g||1%|
|Dietary Fiber 3g||9%|
|Total Sugars 7g|
|Vitamin C 18mg||88%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. When you have an excess of ripe, juicytomatoes, creating large quantities oftomato sauce is a terrific way to make use of those sweet and luscious summer tomatoes that are in plenty. Using only the most basic ingredients, we’ve created a simple and fresh tomato sauce recipe. Our sauce, made with aromatics, tomatoes, herbs, and a touch of sugar to neutralize the acidity that seeps from boiling tomatoes, brings out the best in the fruit and creates a delectable condiment.
You have complete control over what goes into the sauce and may tailor it to your preferences—a little bit of chilli flakes, more garlic, or possibly other herbs—by adjusting the seasonings.
Though most usually associated with pasta and ravioli, as well as the preparation of lasagna, tomato sauce can also be used as the foundation for meatballs and goulash.
The options are unlimited, and a delectable tomato sauce might be your best friend in the kitchen.
If you like a smoother sauce, either start with finely chopped tomatoes or, once you’ve completed cooking, gently purée the sauce in a blender or food processor, or with the assistance of an immersion blender, until it’s as smooth as you want it.
- A tablespoon of olive oil
- 3/4 cup onion, coarsely chopped
- 3 cloves garlic, finely minced
- 4 cups tomatoes (about 5 to 6 peeled and quartered tomatoes)
- 2 (8-ounce) cans tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 medium bay leaf. a tablespoon of olive oil
- Gather all of the necessary components. The Spruce / Julia Estrada
- Heat the oil in a large saucepan over medium-high heat until shimmering. Add the onion and cook for 5 minutes, or until the onion is soft. Adapted from The Spruce by Julia Estrada: Reduce the heat to medium and add the garlic, cooking for 1 to 2 minutes, stirring constantly, so that the garlic does not brown. The Spruce / Julia Estrada
- In a large saucepan, combine the tomatoes, tomato paste, oregano, basil, salt, sugar, and bay leaf. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer for 1 1/2 hours, stirring regularly, according to Julia Estrada’s recipe. To avoid splatters, tilt the lid gently to one side or the other. The Spruce / Julia Estrada
- Discard the bay leaf and serve immediately, or chill at room temperature before storing in the refrigerator. Use it within three to four days of receiving it. The Spruce / Julia Estrada
- Take pleasure in it
Can I Freeze Tomato Sauce?
Gather all of the necessary elements in one place. This recipe is from Julia Estrada. Heat the oil in a big skillet over medium-high heat until shimmering. Add the onion and cook for 5 minutes, or until the onion is soft and translucent. The Spruce / Julia Estrada: Reduce the heat to medium and add the garlic, sautéing for 1 to 2 minutes, stirring constantly, so that the garlic does not go brown. Recipe courtesy of Julia Estrada; combine the tomatoes, tomato paste, oregano and basil, salt, sugar, and bay leaf in a large saucepan over medium-high heat, stirring constantly, until the sauce is thick and bubbling.
The Spruce / Julia Estrada; Slightly tilting the lid will help to prevent splatters.
Within three to four days, put it to good use.
- Collect all of the necessary elements. Julia Estrada’s Spruce
- In a large saucepan, heat the oil over medium-high heat until shimmering. Cook for 5 minutes, or until the onion is soft. The Spruce / Julia Estrada: Reduce the heat to medium and add the garlic, cooking for 1 to 2 minutes, stirring constantly, so that the garlic does not brown. The Spruce / Julia Estrada
- In a large saucepan, combine the tomatoes, tomato paste, oregano, basil, salt, sugar, and bay leaf over medium heat, stirring constantly, until the tomatoes are soft. Reduce the heat to low and continue to cook for 1 1/2 hours, stirring regularly. Place the lid slightly askew to avoid splatters. The Spruce / Julia Estrada
- Discard the bay leaf and serve immediately, or chill at room temperature and store in the refrigerator. It should be used within three to four days. The Spruce / Julia Estrada
- Take pleasure in it.
Gather all of the ingredients. The Spruce / Julia Estrada; In a large saucepan, heat the oil over medium-high heat until shimmering. Add the onion and cook for 5 minutes, or until it is soft. The Spruce / Julia Estrada: Reduce the heat to medium and add the garlic, sautéing for 1 to 2 minutes, taking care not to let the garlic brown. The Spruce / Julia Estrada; In a large saucepan, combine the tomatoes, tomato paste, oregano, basil, salt, sugar, and bay leaf and heat to a boil. Reduce the heat to low and simmer for 1 1/2 hours, stirring regularly.
The Spruce / Julia Estrada; Discard the bay leaf and use the sauce right immediately, or chill at room temperature and store in the refrigerator.
The Spruce / Julia Estrada; Take pleasure in;
How to Peel Tomatoes
It is preferable to remove the skin from tomatoes if you want a smoother sauce. To quickly and efficiently peel tomatoes, follow these steps:
- Preparing the water Bring a saucepan of water to a fast boil Prepare a large mixing basin filled with cold water and plenty of ice, into which you will add the blanched tomatoes
- Wash your tomatoes thoroughly before using them. To prepare the tomatoes, cut a shallow “X” at the bottom of each tomato with a very sharp knife to remove the core
- Set the tomatoes aside. Carefully blanch the tomatoes for 20 to 30 seconds in boiling water, then take them from the water and immediately set them in the ice bath that has been prepared. Remove from the heat and transfer to a chopping board after all of the tomatoes are cool enough to handle. Using your fingers or a paring knife, peel away the skins off the vegetables.
Alternatively, sprinkle a good amount of olive oil over split tomatoes and bake them for 35 to 40 minutes at 400 degrees Fahrenheit. The skins will peel off relatively easily, and roasting will lend an earthy taste to your sauce as a result of the cooking process. This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!
Top 7 Best Pasta Sauces You Can Buy (That Are Actually Healthy!)
Pasta sauce is a pantry essential that can be found in almost every household. As a result, it is essential to choose a healthy brand! This post will cover my Top 7 Best Pasta Sauces, as well as what you should look for when shopping for pasta sauces. I really enjoy a hearty, delicious pasta sauce. And I’ll agree that homemade sauce is almost always the better option when it comes to dipping. But, in all seriousness, what is the case? On certain nights, getting supper on the table as soon as possible is the first priority.
- Yes, food bloggers and healthy living influencers are real people, just like everyone else.
- When we have to dash out the door for soccer or to walk the dogs, this is especially true.
- In these situations, I’m all for getting things done quickly.
- At this point, I’ve found out which brands are the greatest (and healthiest) to have in your kitchen pantry.
- Because I know you, like me, are concerned with providing the finest possible nutrition for your family.
- Spaghetti with a delicious meat sauce or four cheese tomato sauce, as well as low-carb, gluten-free spaghetti squash noodles, are just a few examples.
- In addition, I have a really nutritious homemade tomato sauce on hand.
Also included is a roasted tomato sauce that freezes beautifully! Combine it with some nutritious chicken meatballs and you’re set to go! But, let’s go back to the topic at hand: the greatest pasta sauces money can buy. Please continue reading!
What To Look For In A Store-Bought Pasta Sauce
We all have a jar of pasta sauce stashed away somewhere in our homes. As a result, finding a healthy brand is critical! My Top 7 Best Pasta Sauces, as well as what you should look for while purchasing, will be covered in this post! A hearty, delicious pasta sauce is one of my favorite things to cook. And I’ll agree that homemade sauce is almost always the better option when it comes to cooking. Is this, however, a reasonable expectation? Sometimes the most important thing is to have dinner on the table as quickly as possible.
- Yep, food bloggers and health-conscious influencers are real people, just like everyone else.
- When we have to sprint out the door for soccer practice or to walk the dogs.
- As a result, I’m in favor of everything that can be done quickly.
- I’ve worked out which brands are the greatest (and healthiest) to have in your cupboard at this time.
- Here are some spaghetti sauce ideas to try on those days when you really have the time to cook a dinner from scratch!
- Noodles made with zucchini.
- Also included is a roasted tomato sauce that freezes exceptionally well.
- We should come back to the topic at hand, which is the greatest spaghetti sauce money can buy.
What Is The Best Pasta Sauce To Buy?
Those who are looking for the greatest pasta sauce should look for one that has the traits I have outlined above. Low salt content, as well as basic components that I am confident are safe, are important considerations in my book. I’m on the lookout for the ultimate spaghetti sauce, made with delicious clean-eating components such as fresh garlic (must love garlic) and olive oil. You’ll also want the flavor that’s as near to handmade as possible! I don’t choose based on price since, in many cases, the cheaper the sauce, the more probable it is that the fresh ingredients have been scrimped on.
What Is The Best Brand Of Tomato Sauce?
Those who are looking for the greatest pasta sauce should look for one that has the traits I have mentioned. Low salt content, as well as basic components that I am confident are safe, are important considerations in my book.” It is my goal to find the best pasta sauce, made with delicious clean-eating components such as fresh garlic (I like garlic) and extra virgin olive oil. You’ll also want the flavor that’s the closest you can get to home-made.
When it comes to price, I don’t go by it because it’s common for lower-priced sauces to be made with less fresh ingredients, and vice versa. Although I do not have a budget, I do food plan each week in order to keep under the constraints of the budget.
What Is The Healthiest Sauce For Pasta?
To be sure, store-bought tomato sauce is far more nutritious than alfredo sauce (although myhomemade 4-ingredient alfredo sauceis clean and made with cream cheese and almond milk). Tomatoes contain lycopene, an antioxidant that has anti-inflammatory properties and aids in fat breakdown. As a result, tomato sauce should be your go-to pasta sauce, for a variety of reasons. Make your own tomato soup or tomato basil bruschetta to enjoy as a method to reap the nutritional advantages of tomatoes even more effectively.
What Is The Healthiest Spaghetti Sauce In A Jar?
I’ll offer you some samples of some of the healthiest spaghetti sauces you can buy in a jar in the section below. This will assist you in making judgments when you are shopping. We’re off to a good start! Rao’s Pasta Sauce: The sauce is referred to as “homemade,” and with components such as olive oil, onions, and fresh basil, you’ll believe you’ve prepared it from scratch. A half cup of this beverage contains 100 calories. Organico Bello: This is a USDA-certified organic brand that does not contain any added sugar or salt.
- Cucina Antica: This sauce has just 1 gram of sugar and 35 calories per 12 cup serving.
- Fresh garlic, basil, and olive oil are used in this recipe, and there is no added sugar or preservatives.
- Paleo-certified and non-GMO-verified, Primal Kitchen’s spaghetti sauce is made using avocado oil (rather than soy or canola oil).
- Vine-ripened tomatoes and extra thick tomato purée are among the components of Mom’s Pasta Sauce, which is made entirely of natural ingredients.
Is Jarred Spaghetti Sauce Bad For You?
Some of the healthiest spaghetti sauces may be found in jars, and I’ll show you some of my favorites below. The information will assist you in making judgments while shopping for groceries. So, let’s get this party started! Pasta Sauce from Rao’s: The sauce is referred to as “homemade,” and with ingredients such as olive oil, onions, and fresh basil, you’ll believe you’ve created it yourself! Approximately 100 calories are included in one half cup. USDA certified organic, Organico Bello is a brand that does not include any added sugar.
Recipe from Cucina Antica: This sauce has just 1 gram of sugar and 35 calories per 12 cup serving.
Fresh garlic, basil, and olive oil are used in this recipe, and there is no added sugar or preservatives.
Primal Kitchen: Made with avocado oil (rather than soy or canola oil), Primal Kitchen’s spaghetti sauce is paleo-certified and non-GMO-certified.
In addition to being USDA certified organic, 365 Whole Foods Market offers a spaghetti sauce that contains no added sugar. Vine-ripened tomatoes and extra thick tomato purée are among the components of Mom’s Pasta Sauce, which is made with only natural ingredients.
Quick & Healthy Green Sauce for Pasta
This colorful spinach and basil green sauce for pasta is a delectable way to get your greens in while enjoying a tasty meal. You can make it today for a quick and simple weeknight supper, or you can meal plan it in advance for a week of healthy eating! In 30 minutes or less, you’ll have it ready. Is there anything more comfortable than a steaming meal of spaghetti on a cold winter night? The only thing you’ll need is your favorite sauce to turn this into a quick and simple supper. I adore almost all pasta sauces, including marinara, pesto, creamy sauces, tahini sauces, and cheesy sauces, among many others.
The spinach gives this sauce its brilliant green color, and there is a lot of it in this dish.
It contains pesto-like characteristics, although it is lighter and less greasy than traditional pesto.
The addition of a large bag of spinach to this spaghetti sauce not only enhances the flavor, but it also provides a significant amount of nourishment.
What’s in this green sauce for pasta?
Every ingredient you’ll need to prepare this dish may be found in the following list. It takes less than 10 minutes to put together and takes less than 30 minutes to cook.
- To make the pasta, I chose rigatoni with grooves, which helps the sauce adhere to the noodles better. Alternatively, you may use your preferred type of pasta, but I recommend anything with grooves, ridges, or curves to add interest. Fusilli, cavatappi, and rotini are all excellent choices for this dish. If you like, you may substitute long strand pasta like spaghetti, linguine, or tagliatelle for the penne. Baby spinach is used in this pasta sauce recipe, which calls for a complete bag of the greens. Its mild flavor integrates nicely with the other tastes in this sauce, which is why spinach is used in this recipe. Arugula or kale are good substitutes for this lush green salad ingredient. Take notice that the flavor of the greens may be more prominent in the sauce than in the dish. Fresh basil: You’ll add a handful of fresh basil to the sauce to give it a bit more flavor depth. If you’d want to experiment with different fresh herbs in addition to coriander and parsley, go ahead. Seasonings: Parmesan cheese
- Lemon juice
- Olive oil
- Red pepper flakes, salt, and pepper
Besides being vegetarian, gluten-free, soy-free, egg-free, and keto-friendly, this spaghetti sauce also happens to be vegan. Instead of using wheat pasta, you may use bean or legume-based spaghetti to make the entire recipe gluten-free.
How to make spinach green sauce pasta
- Cook the spinach and basil in boiling water until they are tender. Using salted water, cook the pasta according to the package directions
- Cook garlic and red pepper flakes in olive oil until fragrant
- In a food processor, combine the blanched spinach and basil, garlic and oil, lemon juice, parmesan cheese, salt, and pepper
- Process until completely smooth. Toss the pasta with the sauce once it has been cooked. If desired, top with more grated parmesan cheese.
Due to the fact that it is delicious both hot and cold, this dish produces excellent leftovers. For up to 3-5 days, you may keep leftover green sauce pasta stored in an airtight container in the refrigerator. Eat it cold, just like a pasta salad, or warm it in the microwave for 30 seconds to 1 minute until hot and bubbly.
Tips for making this recipe perfectly
- Blanch the spinach and basil in boiling water for a few seconds before incorporating them into the sauce. Blanching the greens brings out their vibrant color, locks in their taste, and helps them keep their nutrients. To blanch spinach and basil, just place them in a pot of boiling water for 30 seconds. Using tongs or a slotted spoon, carefully remove the greens from the pan and immediately place them in an ice bath until they are completely blended into the sauce
- Season the pasta boiling water with salt. To make your pasta water taste like ocean water, season generously with salt (don’t be afraid to use a lot). Adding salt to your pasta water is the most effective approach to ensure that your pasta does not taste bland. Make a jug of the pasta boiling water. When combining the pasta with the sauce, don’t forget to incorporate a few tablespoons of pasta water. The carbohydrates in the pasta water aid in the adhesion of the sauce to the noodles and the uniform coating of the noodles
Spinach nutritional benefits
Spinach is a nutrient-dense vegetable that contains a wide range of nutrients. The fact that this green pasta sauce contains a whole bag of spinach means that you will be able to get several nutritional advantages. Three cups of raw spinach gives the following nutrients:
- Dietary fiber in the amount of 2 grams 410 micrograms of vitamin K, which is equivalent to 340 percent of your daily requirements
- 24 mg vitamin C, which is equal to 25% of your daily requirements
- Many additional micronutrients, such as iron, manganese, potassium, and vitamin A, are abundant in this food.
Because of the presence of chlorophyll in spinach, it is high in antioxidants. Phytochemicals such as chlorophyll are responsible for spinach’s bright green hue. Antioxidants aid in the protection of our cells as well as the reduction of inflammation. Due to the fact that iron is often contained in animal proteins, following a vegan or vegetarian diet may make it difficult to obtain sufficient amounts of iron from food. Leafy greens, such as spinach, are one of the most nutritious plant-based sources of iron available.
Approximately 15 percent of your daily iron requirements may be met by eating three cups of raw spinach! Tips from a Registered Dietitian: To maximize the absorption of iron from spinach, combine it with foods that are high in vitamin C (such as the lemon juice in this green spaghetti sauce).
More quick and easy healthy pasta recipes to try
- Pasta with Sun-Dried Tomato Sauce (Vegan Option)
- Pasta with Shrimp and Asparagus
- Angel Hair Pasta with Shrimp and Asparagus
- A pasta dish made with cauliflower and kale, served with a lemon-garlic-white-wine sauce. Pesto pasta with basil and fresh mozzarella
- Pasta alla Norma with pesto and fresh mozzarella
- Pasta with Pea Pesto and Roasted Tomatoes
- Spring Pasta with Lemon, Asparagus, Mushrooms, and Peas
- Pea Pesto Pasta with Roasted Tomatoes
Please let me know if you like this recipe by leaving a comment or star rating in the section below, and be sure to follow me on Instagram and Pinterest for more healthy living ideas. Thank you for taking the time to visit! Print
QuickHealthy Green Sauce for Pasta
This colorful spinach and basil green sauce for pasta is a delectable way to get your greens in while still enjoying your meal. Make it tonight for a quick and delicious midweek supper! In 30 minutes or less, you’ll have it ready.
- Alex Aldeborgh is the author of this piece. Preparation time: 15 minutes
- Cooking time: 15 minutes
- Total time: 30 minutes
- Servings: 4 – 61 x
- Time required: 30 minutes Categorization: main dish
- 6 ounces of baby spinach
- 1 cup fresh basil
- 1 pound rigatoni pasta
- 1/3 cup olive oil
- 2 big garlic cloves, chopped
- 6 ounces of baby spinach 3/4 cup grated parmesan cheese, plus more for serving
- 1/4 teaspoon red pepper flakes 1.5 tablespoons freshly squeezed lemon juice
- Salt and pepper
- Prepare a big saucepan of salted water by bringing it to a boil. Prepare an ice bath by filling a big bowl halfway with ice and water. Cook for 30 seconds after adding the spinach and basil to the boiling water. To swiftly transfer the blanched greens to the ice bath, use tongs or a slotted spoon to help them along. Remove from consideration
- Continue to bring the water to a boil before adding the pasta. Cook according to the directions on the package. Meanwhile, heat the olive oil in a pan over low-medium heat while the pasta is cooking. Add the minced garlic and red pepper flakes and mix well. Precautions: Cook while the pasta is cooking, stirring occasionally, and take care not to burn the garlic. The sauce is made by blending the blanched spinach and basil with the garlic and olive oil from the pan, parmesan cheese, lemon juice, and a large pinch of salt and pepper in a food processor or blender until smooth. Blend until the mixture is entirely smooth, with only a few small bits left. The sauce will be quite liquid
- After draining the pasta, save 1/2 cup of the pasta water for later use. Return the pasta to the boiling pot or a big mixing bowl to finish cooking it. Pour the sauce over the pasta and toss with a few tablespoons of the pasta water that was set aside. Toss well to thoroughly spread the sauce and ensure that each noodle is covered equally. Garnish with grated parmesan cheese, if preferred, and serve immediately
- This spaghetti is delicious served cold and may be stored in the refrigerator for up to 5 days.
Green pasta sauce, vegetarian, gluten-free, and healthy pasta sauce are some of the keywords to keep in mind.
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Because pasta comes in a range of shapes and sizes, it is one of the ultimate comfort meals. It is easy to prepare and can be stored in a number of sizes and shapes in your pantry, so it never becomes monotonous. However, just because something is good for the soul does not always imply that our favorite pasta meals are also beneficial for us. Enter these sauces, which are modernized versions of the traditional favorite sauces we all know and love, but with healthy substitutions that will make you feel as wonderful as they taste in your mouth.
The use of a superfood in place of sugar or other sweets in many classic marinara recipes reduces the natural acidity of the tomatoes.
2. Nightshade-Free Marinara Sauce
You could be avoiding marinara because the sweetness isn’t appealing to you, but the tomatoes can be the culprit. Tobacco is classified as a nightshade food, which means certain people are sensitive to its presence. It is possible to make a marinara-like sauce without using tomatoes in this recipe by including other foods such as beets, carrots, and sweet potatoes. Bolognese sauce is another typical Italian spaghetti sauce that is frowned upon by many dieters who follow a low-carb diet. This dairy-free version of the rich meat sauce (though the meat is optional if you’re preparing for a vegan or vegetarian diet plan) is a delicious alternative to the traditional version.
Pine nuts are a kind of nut that is native to the Americas.
4. Tomato, LentilEggplant Ragù
For those seeking a completely vegan and vegetarian solution that retains the “meatiness” of a typical Bolognese sauce, this eggplant and lentil variation provides the tastes and a portion of the protein content of a conventional Bolognese sauce, respectively. The belugalentils are added last to ensure that they preserve some texture, and a splash of red wine is added to give the dish some depth.
5. Greek Spaghetti With Meat Sauce
It is the Instant Pot that allows this Mediterranean-diet-friendlypasta meal to achieve the best taste from its components, which include ground veal, herbs such as bay leaves, cinnamon, and sage.
It is possible that this meal, when topped with greek mizithra cheese, can take you to the shores of the Mediterranean Sea.
6. No-Guilt Broccoli Fettuccine Alfredo
The creamy pastas are next on the menu. When you’re searching for something a little more sophisticated than mac and cheese, fettuccine Alfredo is the ideal choice. This meal may be made vegan by omitting the Parmesan, although even with the Parmesan, it will not be as heavy or dairy-based as a more typical version. What exactly is the secret ingredient? Hummus is a dip made with chickpeas, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpea flour, chickpe (yes, really).
7. Protein-Packed Creamy Kale Pasta With Turmeric “Parmesan”
This meal, which is a more generalized version of the “creamy pasta” genre, substitutes white beans for the pasta to give the sauce a creamy texture while also adding taste and nutritional content. This recipe has a handmade turmeric “Parmesan” on top, which takes basic nutritional yeast (which you may have used as a plant-based cheese substitute in the past) and enhances it by mixing in cashews, salt, and turmeric for a richer in texture and flavor texture and taste
8. Pumpkin Maple-Glazed Penne With Roasted Fall Vegetables
Every fall, it seems as though restaurants and frozen food aisles alike are flooded with a variety of pasta recipes that veer toward sweetness owing to the use of spices such as roasted pumpkin and butternut squash. This meal takes the finest of the fall season and transforms it into a cozy creamy (but still vegan) dish that is sure to satisfy. The sauce itself is made up of only five components, and you may use any vegetables and pasta you have on hand to create your dish.
9. Easy Pine Nut Pasta Sauce
Moving in the direction of pesto but not quite there yet is this simple sauce prepared from pine nuts that gives even the most basic pasta dish a hint of depth and umami flavoring. According to Chef Amy Chaplin, who developed the recipe, while it is a delicious sauce on its own for a basic pasta supper, topping it with a tomato sauce makes the dish feel even more complete. And because it only calls for four ingredients, it’s a fantastic recipe to whip up when you’re running low on supplies.
10. Zero-Waste Salad With Kale Stem Pesto
While we’re on the subject of cooking with limited ingredients, the polar opposite of that is cooking without wasting anything: making wonderful cuisine out of whatever you have on hand. Using the fibrous kale stems in this pesto recipe allows you to make use of an item that you would otherwise be unable to find purpose for. In addition, while the vegan pesto is used in this whole recipe on salad, it would also be delicious over pasta.
11. Vegan Pesto With mbg organic veggies+
And, because one can never have too much pesto, we had to share this easy pesto recipe, which uses mbg organic veggies+ as the main ingredient. The addition of arugula powder to the pesto provides additional nutrients that are lacking in the plain basil version, and once again cashews and nutritional yeast work together to fill the need left by the absence of Parmesan cheese.
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How To Make HealthyDelicious Meals
Featuring Phoebe LapineMore Dishes This article can only be saved if you are logged in or have created an account. Close
Super Healthy Tomato Pasta Sauce Recipe
If the headline of this piece – Super Healthy Tomato Pasta Sauce – appeals to you, continue reading. You’re probably wondering what it is about this tomato sauce that makes it so nutritious. Isn’t tomato sauce, because it’s prepared with a lot of tomatoes, naturally healthful as well? I agree that most tomato sauces are already on the healthier side, but I have increased the nutritional value of my tomato pasta sauce even further by including a large amount of veggies in it. I’m sure you’re not able to tell.
- The majority of them do not consume more than one or two vegetables or fruits every day.
- Another buddy who recently stayed with us for four days revealed that he consumes two veggies (edamame and broccoli) and one fruit every day (apples).
- I decided spaghetti would be a good place to start because kids seem to enjoy it.
- When I made the spaghetti sauce this time, I loaded it with loads of fresh veggies, which I blended straight into the sauce — carrots, celery, mushrooms, and red bell pepper to name a few of the vegetables I used.
- No one, even the guys (and their pals), seemed to have observed anything.
- This sauce is excellent for use in any dish that calls for tomato sauce or spaghetti sauce, among other things.
- This sauce may be stored in the freezer.
- 1/4 cup extra-virgin olive oil
- 1 big onion chopped
- 1cup carrots chopped
- 1cup celery chopped
- 1red bell pepper chopped
- 10ounces mushrooms chopped
- 4 garlic cloves chopped
- 328-ounce can whole peeled tomatoes blended in a food processor with all the fluids
- Salt and pepper to taste
- In a large saucepan, heat the oil until shimmering. Combine the onion, carrots, celery, bell pepper, mushrooms, and garlic in a large mixing bowl. Cook for 3-4 minutes, or until the onions are softened, depending on your preference. Bring the mixture to a boil, then decrease the heat to low and cook for 30-40 minutes, or until the veggies are tender. Sauce should be pureed with an immersion blender or food processor. Season with salt and pepper if desired.
10-Minute Avocado Pasta Sauce
When you have a yearning for Fettuccine Alfredo (which is always) but are attempting to eat more healthfully. Fortunately, this 10-Minute Avocado Pasta Sauce comes to the rescue! Make this creamy, savory, and carby-comfort-food-gone-healthy masterpiece in only a few minutes on the stovetop. This dish will be a hit with you and your family, my friend!
Watch this video on how to make 10-Minute Avocado Pasta Sauce!
- Avocado, spinach, dried basil, garlic powder, salt and pepper, olive oil, and cashew milk are some of the ingredients.
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Heating up the avocado pasta sauce
Because the sauce is being poured over hot pasta, the temperature of the pasta will naturally rise a little bit. Serve as soon as possible! It is not suggested that the sauce be cooked or reheated (since it is mostly derived from avocados, which might brown when heated). The sauce, on the other hand, can be served either warm over the pasta (as previously described) or cold! Both preparations are delectable.
What to pair this avocado pasta sauce with
In a large mixing bowl, combine all of the ingredients for the pasta sauce. Toss the pasta with the sauce and serve immediately. Are you looking for a low-carb, gluten-free alternative? Try this low-carb pasta prepared from chickpeas (it’s delicious) or zucchini noodles for a change of pace. There are a plethora of pasta variations to choose from. Your choice of protein–you may include chicken, steak, shrimp, salmon, tofu, chickpeas, or any other protein of your choosing! If you’re include meat, be sure to choose organic, high-quality meat from a reputable source such as Butcher Box to avoid contamination.
Serve this recipe with steamed broccoli, roasted asparagus, fresh radish, creamy mushrooms, tomatoes, or a side salad as an alternative to the pasta sauce.
More healthy, delicious pasta recipes you’ll love:
- Recipes like healthy chicken and broccoli pasta casseroles, barbeque ranch pasta salad, mushroom and spinach pasta bake, and the BEST healthy lasagna recipe are all available.
10-Minute Avocado Pasta Sauce
Made in just 10 minutes, this Avocado Pasta Sauce is the best you’ll ever taste. Simple, healthful, gluten-free, dairy-free, vegan, and very delicious, this dish is a must-try! This will be perfect for supper tonight! Course:Dinner Cuisine:American Prep Time:10minutes Time allotted: 10 minutes Servings:4servings Calories:157kcal
- 1/2 cup spinach leaves
- 1/4 cup olive oil
- 1/4 cup unsweetened cashew milk
- 2 teaspoons dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 big avocado
- 1/2 cup spinach leaves
- 1/4 cup olive oil
- 1/4 cup unsweetened cashew milk
- 2 tablespoons dried basil
- 1 tablespoon garlic powder
- Salt and pepper to taste
- 1 big avocado
The following are the carbohydrate and fat counts: 2 carbohydrate, 20 fat, 1 protein, 157 calories