Sneaky Veggie Marinara Pasta

Adding roasted vegetables to a healthy store bought marinara sauce boosts the nutritional value, and makes a deliciously sweet sauce. This is a complete meal that kids will love!

4 Ingredient Veggie Marinara Sauce | Chickapea Pasta

Our latest recipe is perfect for those crazy busy weeknights and Jenny from The Melrose Family shows us how she gets her kids to enjoy healthy goodness on the run!

If your kiddos are anything like mine then you appreciate recipes that “sneak” vegetables into their diet. My girls love corn and green beans, but that’s about it. They’ll pick through a recipe where they can see the vegetables in the sauce. We’ve even gone so far as for them to plant their own herb gardens in hopes that they’ll be more likely to try recipes that incorporate the herbs. That strategy is often hit or miss though so I’m always trying to create recipes that hide the vegetables in the meal.

Seasoned Roasted Veggie for Pasta Sauce | Chickapea Pasta

Our Veggie Pasta Marinara hides all sorts of vegetables, but more importantly it hides ones like carrots, zucchini and cauliflower, which my girls won’t touch never mind eat. My youngest loves seasoning the vegetables and being part of the process in the kitchen, but if she can see the vegetables then we’re in for it. Do you understand my pain? I know you do, which is why we’re making this super simple to get those veggies in.

4 Ingredient Veggie Marinara Sauce | Chickapea Pasta

Plus, it doesn’t get much easier than this recipe. You know I’m all about easy. This is four ingredients into a blender and then poured over Chickapea pasta. Avery also loves this recipe because she gets to use the blender, which I’m sure you’ve seen on my Facebook Live stream. She has a tendency to scream along with the sound of the blender’s motor, which of course in turn causes the dog to go nuts. What’s cooking without a little bit of chaos though right?

4 Ingredient Veggie Marinara Sauce | Chickapea Pasta

Chaos is definitely part of our daily meal preparation, but it’s a chaos that brings laughter and love into the kitchen. I always want my girls to feel like the kitchen is a place where they can explore their love of food and what better way to do it then with the fleeting moments that we often take for granted.

4 Ingredient Veggie Marinara Sauce | Chickapea Pasta

As many of you know I wasn’t always confident in the kitchen. I avoided it like the plague because I always felt like I’d make a mess in my mom’s kitchen. I always felt grounded though when we came to the table as a family to enjoy a meal. It was often over a pasta recipe, which I’ve carried on with my family. There is nothing quite like a comforting pasta recipe to bring a family together.

Luckily, Chickapea pasta makes it easy to bring a pasta recipe to the table that is comforting, but also nutritious. Chickapea pasta contains 27 grams of protein per serving and is gluten-free since it is made from chickpeas and lentils. I love knowing that I’m bringing the chaos into my kitchen to place a nutritious meal on the table for us to enjoy as a family.

4 Ingredient Veggie Marinara Sauce | Chickapea Pasta

You can follow Jenny on Facebook and Instagram to discover her trick and tips for making the most of every moment with your family in today’s busy world. She rocks it every time!

Are your kids picky eaters? We’d love to hear your tips for including veggies in their daily meals in the comments below.

5 from 1 vote
Sneaky Veggie Pasta Marinara
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Adding roasted vegetables to a store bought marinara sauce boosts the nurition value, and makes a deliciously sweet sauce. Use this sauce to top Chickapea pasta -- it has 27 grams of protein per serving, so paired with veggies, this is a complete meal that kids will love!
  • 1 24- ounce (750g) jar marinara sauce (your favorite brand) Gluten-Free if desired.
  • 1 cup (150g) carrots, chopped
  • 1 cup (150g) zucchini, chopped
  • 1 cup (150g) cauliflower, chopped
  • ⅓-⅔ cup (80 - 160 mL) water
  • 1 tablespoon (15 mL) olive oil
  • Sea salt and black pepper , to taste
  • Italian seasoning and cumin , to taste (optional)
  • 1 8- ounce (227g) box Chickapea penne pasta
  • Parsley chopped (optional)
  • Parmesan to garnish (optional)
  1. Preheat oven to 425 degrees F.
  2. On a baking tray, add roughly peeled and chopped carrot, chopped zucchini, and cauliflower florets. These will be pureed into the sauce, so no need to cut them a certain way.
  3. Drizzle vegetables with olive oil, and season with sea salt and black pepper, to taste.
  4. Roast vegetables for 15 minutes.
  5. While vegetables are roasting, cook Chickapea pasta. The pasta cooks well al dente, but cook it to your liking.
  6. In a blender, add jarred pasta sauce, roasted veggies, and ⅓ cup of water. Puree until the sauce reaches a desired texture. Add more sauce to thin out if necessary.
  7. Add to a sauce pot to heat up.
  8. Depending on the sauce you choose, you might need to add a few extra spices. Season with sea salt, black pepper, Italian seasoning, and cumin.
  9. Serve sauce over pasta, and garnish with parmesan and parsley.

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A quick and easy meal of healthy goodness from Chickapea Pasta!

  • Michelle Miller
    Posted at 19:39h, 11 May Reply

    I love this idea! I hide veggies in my son’s smoothies to get him to eat the greens he won’t eat. But he loves pasta sauces, so adding a range of veggies to it sounds like such a great idea!

  • sue | theviewfromgreatisland
    Posted at 10:00h, 11 May Reply

    Pasta with ‘red sauce’ was always one of my kids’ favorite meals, and I love the way you sneak in all those extra veggies ~ bravo! Gosh, when you add that to the already protein rich pasta, this little bowl is a powerhouse!

    • Chickapea
      Posted at 10:58h, 17 May Reply

      Love it! I often do the same with my kids.

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