A healthy marinara sauce created for my kids so I know they are eating their vegetables. I have one picky eater and one who will eat all sorts of foods. This veggie pasta sauce is a recipe that both of my kids eat. All the kids in my neighborhood eat my hidden vegetable pasta sauce as well.
Our lives are busy and most people don’t have time to make huge elaborate meals. That’s why I made this quick, home-cooked dinner with whole foods and quality ingredients. With this vegetable marinara sauce recipe I use fresh organic foods when shopping for my ingredients and I usually shop at Sprouts, Trader Joe’s, or Barons Market.
Spinach has iron, magnesium, potassium, vitamin A and folate. Celery contains vitamin K, vitamin A, vitamins B-2 and B-6 and vitamin C. Most notably carrots have vitamin A, but this vegetable also contains calcium, phosphorus, potassium, vitamin C, folate, vitamin E and vitamin K. Kids need all of these vitamins and minerals for proper development. When my kids eat this vegetable marinara sauce I know they are getting their vitamins and minerals directly from their food.
Steam all fresh, chopped veggies on the stove with 1/2 cup of chicken stock or vegetable stock. I start with the celery and carrots because they take longer. Then after about 8-10 minutes add the spinach on top of the carrots and celery. It should only take 2 minutes for the spinach to wilt.
Put all steamed veggies plus liquid and sauce into a blender or food processor and blend or purée. I have to purée mine so Mark and Scarlett don’t see all the chunks. Transfer the veggie sauce back to the stove and heat for 5 minutes or until hot.
The veggie pasta sauce will look brown or slightly green if you use 6 cups of packed spinach. You can add an additional can of tomato sauce (14 oz) or another 1/2 jar of marinara sauce to make the veggie pasta sauce look more orange. Returning the marinara sauce to the stove will improve the color.
Want another nutritious home-cooked meal? Try our healthy vegetable curry recipe.