Recipes

5-Ingredient Pasta Sauce

👏🏼 There’s nothing to it.

👩🏻‍🍳 Just Roast, Blend and Eat!

And don’t fear the # of carbs in this dish. ✅ These carbs are nutritious and packed with fiber!

Yield/Serving

2

Macros

Serving Size: 2 oz. cooked pasta
  • Protein - 15 g
  • Carbs - 40 g
  • Fat - 9 g

Ingredients

  • 4 ripe tomatoes
  • 2 red bell peppers
  • *1 sweet vidalia onion
  • 1 tablespoon balsamic vinegar
  • *1 tablespoon minced garlic
  • *optional - 1 tablespoon nutritional yeast
  • 4 ounces pasta of choice
  • *substitutions list below

Cooking Utensils

  • sheet pan
  • food processor or high-speed blender

Directions

  1. Preheat the oven to 400F. Roughly chop the tomatoes, bell peppers and onion into 1-inch chunks and lay on a flat sheet pan (option to use parchment paper). Roast for 15-20 minutes until soft. 
  2. Add all the roasted vegetables to a blender with garlic, balsamic vinegar and nutritional yeast. Blend until completely smooth.
  3. Cook the pasta according to the packet instructions and drain. Add back into the saucepan and add about 1 cup pasta sauce. Mix until pasta is fully covered. Top with parmesan cheese and enjoy!
  4. Store leftover sauce in a glass container in the refrigerator for up to 7 days.

 

 

Substitutions

  • nutritional yeast can be subbed for parmesan
  • yellow onion can be subbed for red onion
  • minced garlic can be subbed for 1 clove garlic

Additional Information

Approximately 226 calories per serving (2 ounces cooked Banza rotini + 1/2 cup pasta sauce)

Calories may vary depending on the brand of ingredients, substitutions and serving size.

Gluten Free, Dairy Free, Grain Free

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