Pasta With Hearty Veggie Tomato Sauce
Makes 6 Servings
Loaded with plant protein and good-for-you ingredients, this saucy, filling, and delicious pasta is a guaranteed crowd-pleaser and makes for a super simple weeknight dinner!
2 cups whole grape or cherry tomatoes
2 cans diced tomatoes (each 14.5 oz)
2 tablespoons tomato paste
1 can cannellini beans (15 oz)
1 cup water
12 oz pasta of choice
½ cup diced white onion
3 small cloves minced garlic
1 cup shredded or grated carrots
3 cups diced bell peppers
1 tablespoon dried basil flakes
½ tablespoon dried parsley flakes
½ tablespoon dried oregano flakes
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon balsamic vinegar
3 packed cups arugula, spinach, or kale
Open can of cannellini beans, rinse and drain.
To a large pot, add cherry tomatoes, canned tomatoes, tomato paste, cannellini beans, and water. Simmer on medium heat for 30 minutes, stirring every 10 minutes.
In the meantime, cook pasta according to package directions and set aside.
Then, add onions to a medium pan with a bit of olive or canola oil. Saute on medium heat until onions are slightly browned, add garlic, carrots, and peppers. Saute until peppers are browned and caramelized, then remove from heat.
Next, add tomato mixture, basil flakes, parsley flakes, oregano flakes, salt, pepper, and balsamic vinegar to a blender or food processor. Pulse till sauce is still at desired consistency/chunkiness.
Transfer sauce back into a large pot, fold in pepper mixture, and pasta.
On medium heat, cover the pot and let everything heat up throughout, fold in arugula and serve warm. Store leftovers in an airtight container in fridge for up to 3 days.
Try serving this dish with a sprinkle of nutritional yeast to give it a parmesan-y flavor!
For a quicker version, skip step 2 and add those first 5 ingredients straight to the food processor instead!