Back-to-School Pasta Sauce Meal Prep: Creamy Tomato, Spicy Marinara, Pesto, and Alfredo

Ingredients

• 2 tbsp Butter (Creamy tomato sauce)
• 0.333 cup Oil (Creamy tomato sauce)
• 1 tbsp Garlic (Minced; creamy tomato sauce)
• 4 Shallots (Diced)
• 12 oz Tomato paste (Creamy tomato sauce)
• 1 tbsp Onion powder (Creamy tomato sauce)
• 1 tbsp Garlic powder (Creamy tomato sauce)
• 1 tbsp Italian seasoning (Creamy tomato sauce)
• 1 tbsp Dried basil (Creamy tomato sauce)
• 2 tsp Salt (Creamy tomato sauce)
• 0.5 tsp Black pepper (Creamy tomato sauce)
• 2 tbsp Sugar (Creamy tomato sauce)
• 6 Campari tomatoes (Blend before adding)
• 1 quart Heavy cream (Creamy tomato sauce)
• 1 cup Parmesan cheese (Grated; creamy tomato sauce)
• 2 tbsp Butter (Spicy marinara sauce)
• 0.333 cup Oil (Spicy marinara sauce)
• 1 tbsp Garlic (Minced; spicy marinara sauce)
• 1 Onion (Purée)
• 10 Baby carrots (Boil, then blend)
• 12 oz Tomato paste (Spicy marinara sauce)
• 1 tbsp Onion powder (Spicy marinara sauce)
• 1 tbsp Garlic powder (Spicy marinara sauce)
• 1 tbsp Paprika (Spicy marinara sauce)
• 2 tbsp Italian seasoning (Spicy marinara sauce)
• 2 tsp Salt (Spicy marinara sauce)
• 1 tsp Crushed red pepper flakes (Spicy marinara sauce)
• 1 tbsp Calabrian chili sauce or paste (Spicy marinara sauce)
• 32 oz Bone broth or stock (Spicy marinara sauce)
• 2 cup Water (Spicy marinara sauce)
• 2 tbsp Butter (Pesto sauce)
• 0.333 cup Oil (For sautéing pesto base)
• 1 tbsp Garlic (Minced; for sautéing)
• 5 oz Baby spinach (Pesto processor mixture)
• 2 oz Basil leaves (Use up to 3 oz; pesto processor mixture)
• 2 Lemon juice (Juice of 2 lemons)
• 1 tsp Garlic (Minced; pesto processor mixture)
• 0.5 cup Parmesan cheese (Pesto processor mixture)
• 2 tbsp Nutritional yeast (Pesto processor mixture)
• 0.25 cup Oil (Pesto processor mixture)
• 1 lb Broccoli (Boil and blend; reserve some bits for Alfredo if desired)
• 1 tbsp Onion powder (Pesto sauce)
• 1 tbsp Garlic powder (Pesto sauce)
• 1 tsp Salt (Pesto sauce)
• 0.5 tsp Black pepper (Pesto sauce)
• 1 quart Heavy cream (Pesto sauce)
• 2 tbsp Butter (Alfredo sauce)
• 0.333 cup Oil (Alfredo sauce)
• 1 tbsp Garlic (Minced; Alfredo sauce)
• Broccoli bits (Optional; reserve from the boiled broccoli used for pesto)
• 1 tbsp Onion powder (Alfredo sauce)
• 1 tbsp Garlic powder (Alfredo sauce)
• 2 tbsp Dried oregano (Source also describes this as whole oregano)
• 2 tsp Salt (Alfredo sauce)
• 1 tsp Black pepper (Alfredo sauce)
• 2 quarts Heavy cream (Alfredo sauce)
• 2 cups Parmesan cheese (Grated; Alfredo sauce)

Steps

1. 1

   Set up four pots or saucepans—one each for the creamy tomato, spicy marinara, pesto, and Alfredo sauces. Arrange the utensils, spices, blender or food processor, and ingredients so each sauce can be prepared efficiently.

2. 2

   For the creamy tomato sauce, melt the butter with the oil in a pot over medium heat. Add the minced garlic and sauté briefly until fragrant, taking care not to brown it.

3. 3

   Add the diced shallots and sauté until softened. Add the tomato paste, onion powder, garlic powder, Italian seasoning, dried basil, salt, black pepper, and sugar. Stir and sauté until the mixture is well combined and aromatic.

4. 4

   Add the blended Campari tomatoes and mix thoroughly. Pour in the heavy cream, then add the Parmesan cheese. Reduce the heat and maintain a gentle simmer, stirring occasionally until smooth and combined.

5. 5

   For the spicy marinara, melt the butter with the oil over medium heat. Add the minced garlic and sauté until fragrant.

6. 6

   Add the puréed onion and the boiled, blended baby carrots. Sauté until the vegetable mixture is hot and cohesive.

7. 7

   Add the tomato paste, onion powder, garlic powder, paprika, Italian seasoning, salt, crushed red pepper flakes, and Calabrian chili sauce or paste. Stir well so the seasonings are evenly distributed.

8. 8

   Pour in the bone broth or stock and the water. Stir, reduce the heat, and leave the sauce at a low simmer so the flavors come together.

9. 9

   For the pesto sauce, melt the butter with the oil over medium heat. Add the minced garlic and sauté until fragrant.

10. 10

    Add the baby spinach, basil leaves, lemon juice, additional minced garlic, Parmesan, nutritional yeast, and the pesto oil to a food processor. Process until blended into a mostly smooth pesto.

11. 11

    Boil the broccoli until tender. Blend the cooked broccoli into a purée, reserving some small broccoli bits if you want to use them in the Alfredo sauce. Add the broccoli purée to the pesto pot and stir.

12. 12

    Add the prepared pesto, onion powder, garlic powder, salt, and black pepper to the pot. Stir until evenly combined.

13. 13

    Add the heavy cream. Reduce the heat and leave the pesto sauce on a low simmer, stirring occasionally until heated through and smooth.

14. 14

    For the Alfredo sauce, melt the butter with the oil over medium heat. Add the minced garlic and sauté until fragrant.

15. 15

    Add the reserved broccoli bits, if using, and stir to distribute them through the sauce.

16. 16

    Add the onion powder, garlic powder, dried oregano, salt, and black pepper. Stir until the seasonings are evenly incorporated.

17. 17

    Pour in the heavy cream and add the Parmesan cheese. Reduce the heat and leave the sauce at a low simmer, stirring occasionally until the cheese melts and the sauce is fully combined.

18. 18

    Cool the sauces before storing. Refrigerate any sauce you will use soon. For longer storage, portion the sauces into silicone freezer molds and freeze until solid.

19. 19

    To serve a frozen portion, place it directly into a pan with about 1 cup of pasta water. Warm gently until loosened and smooth, then toss with cooked pasta. Add protein if desired and serve.

Notes

The source says each sauce makes 2–3 portions of pasta. The creator doubles portions when meal-prepping. Refrigerate portions for near-term use or freeze them in silicone molds. Defrost or reheat in a pan with approximately 1 cup pasta water before tossing with cooked pasta. The Alfredo broccoli is optional and is intended as a way to add vegetables.

Nutrition per serving

• sauce
• pasta
• meal prep
• freezer-friendly
• back-to-school
• vegetarian
• hidden vegetables
• Italian-inspired