Wheat-less Wednesday – Rainbow Pasta Sauce

Ingredients:rainbow pasta sauce

  • 1 jar crushed tomatoes
  • 1 medium onion
  • 6 cloves garlic
  • 1 large carrot
  • 1 yellow bell pepper, diced
  • 1/2 cup button mushrooms, diced
  • 1 Italian sausage, cooked, diced
  • 4 leaves dino kale, diced
  • Dried oregano
  • Dried basil
  • Salt and red pepper to taste
  • Olive oil


  1. Mince onion, garlic, and carrot. Heat a large saucepan on medium-high and add 1/4 cup olive oil.
  2. When oil is hot, add in minced vegetables and sauté until onions become translucent.
  3. Add 1 tsp oregano, bell pepper, mushrooms, and sausage to the pan. Cook, stirring frequently for 3-4 minutes.
  4. Turn heat to low, add kale to the pan and stir frequently, until kale begins to soften and wilt.
  5. Add crushed tomatoes 1 Tbsp. basil, and 2 tsp. oregano to saucepan. Mix everything in pan together and simmer for 10-15 minutes or until sauce begins to bubble. Stir, and simmer for 5-10 more minutes.
  6. Add salt, red pepper, and more oregano or basil to taste.
  7. Serve over brown rice noodles, quinoa noodles, spaghetti squash, or other grain-free pasta.



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