Rainbow marinara (oil-free!)

Serve this marinara with spinach tagliatelle or your favourite pasta. Drizzle with fresh lemon juice just before eating.

Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Author Lisa Lansing


  • handful sliced mushrooms
  • 100 ml water (half a cup)
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, diced
  • 2 carrots, sliced
  • 1/2 can kidney beans, drained
  • 1/2 can corn, drained
  • 1 can diced tomatoes
  • 2 Tablespoons tomato paste
  • 1/2 can peas, drained (add these at the very end)


  1. Heat a large saute pan (or a large pot) over medium-high heat. Add the water, mushrooms, bay leaf, herbs and seasonings. Stir well and saute for 5 minutes or until mushrooms shrink and release water.

  2. Stir in the red bell pepper, carrots, kidney beans, corn, diced tomatoes, and tomato paste. Bring to a boil and simmer for 10-15 minutes stirring occasionally (so the liquid reduces and the sauce thickens). Lower the heat slightly if the sauce starts to stick to the bottom and stir more often. Add a splash or two of water if the sauce is too thick.

  3. Just before you take the sauce off the heat, stir in half a can of peas.

Recipe Notes