Pasta Marinara by Gwen Eager (Garden of Life)

by Janine Walsh

Serves: 2

Use Organic:

  • 8 oz. gluten free pasta
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1 cup chopped yellow onion
  • 3 garlic cloves - finely chopped
  • 2 Tablespoons tomato paste
  • 1 cup tomato sauce (or crushed tomatoes)
  • 1 cup vegetable broth
  • 3 Tablespoons olive oil
  • 1¼ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried Italian herbs
  • 1 cup frozen peas

Directions:

 

  1. Heat a large skillet to medium high.
  2. Add olive oil, carrots, celery, onions and salt and saute for about 5 minutes.
  3. Add garlic and continue to cook for another 3 minutes.
  4. Add in tomato paste and stir constantly for 2-3 minutes.
  5. Add in vegetable broth to thin out the tomato paste, then add in the remaining ingredients and let simmer for about 10 minutes.
  6. While sauce is simmering, cook pasta al dente then add directly into sauce.
  7. Serve hot and garnish with fresh basil or parsley.
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