#marinara

Enjoy a fresh and vibrant raw vegan twist on a classic Italian dish with this Portobello Marinara Pasta. The marinara sauce is bursting with flavor from cherry tomatoes, sun-dried tomatoes, basil, and garlic, while the portobello mushrooms add a meaty texture. Served over raw zucchini or kelp noodles, this dish is both satisfying and nutritious.

Ingredients: 4 large portobello mushrooms, thinly sliced. 2 cups cherry tomatoes. 1 cup sun-dried tomatoes, soaked in water for 1 hour. 1 cup fresh basil leaves. 2 cloves garlic. 1 tablespoon extra virgin olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. Zucchini or kelp noodles, for serving.

Instructions: In a blender, combine the cherry tomatoes, soaked sun-dried tomatoes, basil, garlic, olive oil, dried oregano, salt, and pepper. Blend until smooth to make the marinara sauce. In a bowl, toss the thinly sliced portobello mushrooms with the marinara sauce until well coated. Let the mushrooms marinate in the sauce for at least 30 minutes to allow the flavors to meld. Serve the marinated mushrooms and marinara sauce over zucchini or kelp noodles. Garnish with additional fresh basil leaves if desired.

Prep Time: 40 minutes

Cook Time: 0 minutes

LEFTOVER GROUND AND LINKED ITALIAN SAUSAGE MARINARA FROM THE FREEZER...THURSDAY SUPPER

This Vegan Roasted Garlic Marinara Sauce is rich, flavorful, and perfect for any pasta dish. The roasted garlic adds a sweet and savory depth to the sauce, while the combination of herbs and spices enhances its overall taste. Making it in the Instant Pot ensures quick and hassle-free cooking, making it a convenient option for weeknight dinners.

Ingredients: 1 head garlic, roasted. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 can 28 ounces crushed tomatoes. 1 can 14 ounces diced tomatoes. 1 tablespoon tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for about 30 minutes until soft and golden brown. Let it cool. In the Instant Pot, select the saut function and heat olive oil. Add diced onion and minced garlic, saut until softened, about 3-4 minutes. Once roasted garlic is cool enough to handle, squeeze the cloves into the Instant Pot with the sauted onion and garlic. Add crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, red pepper flakes if using, salt, and pepper. Stir to combine. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 5 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure. Open the lid and stir the marinara sauce. Adjust seasoning if needed. Serve over your favorite pasta or use as a dipping sauce. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

When you mix the richness of cream with the classic flavors of marinara sauce, you get Creamy Pasta Marinara, a dish that's perfect for a cozy dinner.

Ingredients: 8 oz pasta. 2 tbsp olive oil. 3 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 1/4 cup heavy cream. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Pour in crushed tomatoes and simmer for 5 minutes. Stir in heavy cream and grated Parmesan cheese. Cook for an additional 2 minutes until heated through and creamy. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss to coat evenly with the sauce. Serve hot, garnished with fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 15 minutes