Sheet Pan Marinara
This homemade pasta sauce could not be any easier! The whole thing goes down on a sheet pan in the oven. So easy, SO delicious, and so healthy, too! Whole 30, paleo, and keto compliant.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 4 servings (20 oz total) 1x
- Diet: Vegan
Ingredients
- 2 pounds cherry tomatoes
- 1/2 onion, cut into thick slices
- 3 cloves of garlic, unpeeled – we want them still in their wrappers
- 1 teaspoon dried oregano
- 1/4 cup raw cashews
- 3/4 cup water
Instructions
- Preheat your oven to 375 degrees
- Line a baking sheet with parchment paper and add your tomatoes, onion, and garlic. Drizzle to coat with olive oil, and season well with salt and pepper. Add your oregano. Toss to combine and spread the veggies out evenly across the baking sheet
- Roast for an hour
- If you don’t have a high powered blender (like a Vitamix or Blendtec), you’ll either need to soak your cashews overnight OR boil them for 10 minutes and then drain before adding to the blender.
- Add the roasted veggies to a blender and add your cashews and water
- Blend until smooth and season to taste with salt and pepper. Sauce pasta, zoodles, or spaghetti squash!
Notes
This is *just* enough sauce for one pound of pasta. I like my pasta super saucy, so I don’t stretch it across a whole pound – I just sauce each portion of pasta individually so that it’s to each person’s preference.
Nutrition info accounts for 1 tablespoon of oil being used to coat the veggies.
Nutrition
- Serving Size: 5 oz
- Calories: 120
- Sugar: 7 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Find it online: https://www.thegarlicdiaries.com/sheet-pan-marinara/