Marinara Pasta Sauce with Green Juice Pulp

by Lynn McAlister
(Kirksville, Missouri, USA)

I use pulp from our green juice (usually a mix of kale, carrots, apple, celery, parsley, ginger) to make a marinara sauce that we eat over whole wheat spaghetti.

First, add 1-2 cups pulp to a pan. Add just enough water to make a paste. Stir frequently and boil for about 10 minutes. Add more water as needed to prevent sticking. (We're just softening up the pulp at this point).

Then, add diced mushrooms and/or black olives, a 14.5 oz can tomato sauce, and spices that you like, such as pepper, garlic, oregano and basil.

Simmer for an additional 10 minutes and salt to taste. Serve over cooked pasta with Parmesan cheese on top!