Vegetable Marinara Sauce with Fresh Basil

Bell peppers, mushrooms, squash and tomatoes are quickly simmered together to make this simple marinara sauce. The whole meal comes together in about 30 minutes. The sausage is optional in this sauce and it is delicious when included. However, I really just added it for the benefit of my meat loving family. I've made this marinara sauce with only vegetables in the past and it is delicious both ways.

If you have fresh tomatoes at your fingertips, definitely use them. I haven't had access to nearly as many tomatoes this year as we have had in the past; so for this recipe I used canned tomatoes. Both kinds of tomatoes work well to create a light and flavorful sauce that is perfect for a vegetarian meal or a meat lover's sauce.

Vegetable Marinara Sauce with Fresh Basil

Optional: 1/2 lb pork sausage or ground beef
1 tablespoon olive oil, only needed if sausage is not included
1 green or red bell pepper, chopped into 1/2" pieces
10-12 crimini or button mushrooms, quartered
1 Mexican grey squash or Italian zucchini, chopped into 1/2" pieces
29 ounce can of petite diced tomatoes or 3 cups fresh tomatoes, chopped small
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon granulated garlic or garlic powder
2 teaspoons Italian seasoning mix
pinch of red pepper flakes, adjust as desired
1/4 cup fresh basil, very thinly sliced and then roughly chopped
6-8 ounces pasta, I used a brown rice fusilli
Optional: freshly grated Parmesan cheese

Start a pot of water boiling. Cook and drain the pasta according to the directions while making the marinara sauce. In a large skillet or saucepan, over medium to medium high heat, cook and crumble the sausage. If you are making this without the sausage, heat the oil in the empty skillet. Add the bell pepper to the sausage (or to the oil) and cook for a few minutes, stirring occasionally.

Add the mushrooms and stir frequently while they cook for a few more minutes. Add the tomatoes, salt, pepper, Italian seasoning and garlic and stir to combine. Reduce the heat to medium low and let the sauce simmer, while stirring occasionally for 5-10 minutes. Taste the sauce at this point and adjust the spices as needed.

Add the squash and the fresh basil and stir to combine. Reduce heat to low and let the sauce simmer for a few minutes, just until the squash is barely tender. Top the cooked pasta with the sauce and grate Parmesan on top if desired. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Green Chile Stuffed Chicken