The Best Marinara Sauce
I developed this recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches—we’re talking 220-pounds-of- tomatoes huge—and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends. —Shannon Norris, Cudahy, Wisconsin
Still hungry? Dig in to these other healthy pasta recipes.
Avocado Pasta Sauce
This creamy pasta dish feels indulgent without being overly rich, thanks to its heart-healthy avocado pasta sauce! The flavorful avocado and spinach sauce is so smooth and thick, you will think cream is hiding in there. But the guilt-free sauce is dairy-free with a rich texture. —Julie Peterson, Crofton, MarylandRomesco Sauce
Whether you pair it with fish, roasted veggies or some other creation, this flavor-packed romesco sauce will take your dish to a new level. —Lauren McAnelly, Des Moines, IowaThis sauce would go great with some homemade pasta!
Best Ever Cashew Cheese Sauce
This is a versatile cashew cheese sauce that's totally plant-based. I use it as a pasta sauce, as a pizza topping, over roasted veggies, on tacos and for grilled cheese. Because it doesn't reheat well, I don't suggest making a double batch. —Max Gregor, Santa Fe, New MexicoTry more light pasta recipes—that are packed with flavor!
Garden Vegetable Tomato Sauce
I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. —Ann Sheehy, Lawrence, MassachusettsCauliflower Alfredo Sauce
My family loves this quick and healthy cauliflower Alfredo sauce on pasta. —Shelly Bevington, Hermiston, OregonSimple Pasta Sauce
This is a simple pasta sauce that you can use for more than just spaghetti. Puree this recipe for pizza sauce or a great dipping sauce. I also like to make a variation for bruschetta by omitting the olive oil, using fire-roasted diced tomatoes and simply combining the uncooked ingredients. Refrigerate for at least two hours before serving on toasts. —Deborah Markwood, Chester, VirginiaCraving more plant-based eats? These vegan pasta sauce recipes hit the spot.