Natasha’s (@Tippytoegirl) Upgraded Veggie-ful Pasta Sauce Recipe

Natasha Sheehan is a corps de ballet member of San Francisco Ballet. She regularly shares healthy and delicious recipes on her instagram. You may find more there and on her blog. Happy cooking!

UPGRADED VEGGIE-FULL PASTA SAUCE

Ingredients:

1 large heirloom tomato

4 smaller tomatoes

1 fennel bulb

1 red bell pepper

2 hearts of palm

Spices: Italian seasoning, oregano, cumin, red pepper flakes, and black pepper (sea salt if desired)

Avocado Oil spray

· Lay all the vegetables on baking trays with either tinfoil or parchment paper (so they don’t stick) and then spray with the avocado oil spray*, add seasonings, and mix together until they’re fully coated.

· Roast all the vegetables at 385˚F for about an hour or until browned & crispy.**

· Blend in a high-speed blender or food processor until combined.

· Add to pasta of choice*** and enjoy!

(optional: sprinkle hemp seeds for extra protein!)

*I choose avocado oil spray since it has a higher-smoke point and the spray allows me to control how much oil I’m cooking with too.

**Roasting the vegetables is key to making all the flavors in the sauce so much stronger!

**I used two different types of gluten-free pasta, one made from just chickpea flour and the other just red lentil flour. (and that’s it! no other weird additives) What’s nice about using gluten-free pasta made from beans/legumes like these is that they’re much higher in protein and fiber and also lower in carbohydrates!