Whole Food Plant Based Marinara Sauce

It has been many years that I have tried making the perfect Marinara sauce and today I can tell you that I think I have found it! This sauce is rich and earthy and full of flavor. Thanks to one of my favorite websites WellnessMama.com. This website is full of natural home care recipes, healthy personal care recipes and food recipes. She is adorable, the mother of six and is one of my personal heroes. I tried her pasta sauce recipe and it is great but to make it nutritarian I had to tweak it a little bit but I still think it is pretty true to her original recipe. Thanks WellnessMama!


4  28 oz. cans of crushed, salt free tomatoes
3 medium onions (diced)
8 cloves garlic (minced)
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1/2 carrot (grated) save other half for later
2 sprigs parsley

Pasta (I chose Pasta Zero Shiritaki Fettuccine) which on the show I made a mistake and said it was made of seaweed. There is another brand of noodles that look identical that are seaweed. Ooops, sorry guys.

Directions: Water sate the onions and garlic until onions are translucent. Add remaining ingredients except for the ungrated half carrot. Simmer for 1 hour and then add the carrot and cook for another 30 minutes. Once it is done cooking take the carrot and parsley sprigs out.


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