Vegan Marinara And Black Bean Spaghetti

1. 1

   Wash tomatoes thoroughly. Cut tomatoes in half and de seed (reserve the seed juice in a bowl)

2. 2

   Place tomatoes on a cookie sheet that is at least 9x13

3. 3

   Place peeled garlic and quartered onion scattered throughout the dish

4. 4

   Take reserved seed juice and put it through a mesh strainer, then drizzle about 1/4 cup of the juice over the tomatoes

5. 5

   Drizzle with about a tablespoon of olive oil, salt and pepper

6. 6

   Mix it around and then drizzle a tad more olive oil

7. 7

   Place in a 425 degree oven for 35 minutes or until roasted

8. 8

   Remove tomatoes when finished roasting and let them cool for approximately 20 minutes or until safe to put into a food processor.

9. 9

   Place the drained tomatoes, garlic, onion and basil into a Mix in the food processor with the tomato paste and pulse. At this point you can add in about 1/4 tsp more of salt if needed and then blend again. Blend until your desired texture is reached

10. 10

    If you prefer a chunkier sauce reserve a few chunks to put back.

11. 11

    Boil 8 cups of water in a pot, and cook Organic Explore Cuisine Black Bean Spaghetti for 8 minutes, strain, rinse, and plate.

12. 12

    Add sauce over the warm spaghetti.

* Per serving · 4 servings · Values may vary.

No additional tips available.