Kayla Itsines’ Healthy Pasta Sauce Recipes

Hello blogger world! 👋🏼

If you’re following our @yensisters Instagram, you know we’ve been experimenting with all of Kayla’s Healthy Pasta Sauce Recipes! 😋  Pasta is such an easy and fun meal for lunch and dinner and the best part is that you can make it HEALTHY with wheat pasta and HOMEMADE pasta sauce! 🍝🍝🍝  To be completely honest, we always bought pre-jarred pasta sauces because we never knew how to make our own and never explored into the pasta world of homemade sauces. 😅  I wish we had sooner because it’s not only so simple and delicious, but also satisfying knowing all the ingredients that are thrown into the mix! 👍🏼 You never know what is secretly thrown into restaurant sauces or pre-jarred sauces so it’s the best to make it yourself. What I found from making our own sauces is a new world of NON-BLOATED FEELING POST PASTA MEAL!! 🙀  This is unheard of with Eve and I. We always loved pastas, but dreaded the bloats mcgloats feeling after devouring a plate of it. 😬  Making our own sauce has allowed us to portion control what we know makes us bloat. This means less garlic and less onion into the mix for us. So glad we can now enjoy pasta and feel great after!👌🏼 THANKS KAYLA!! Here is her recipe below for you to give it a whirl and play around with based on your bodily needs/wants! Let us know how it goes and how it makes you feel! 🙂

Homemade Tomato Sauce
Makes 1 ½ cups


1 tbsp olive oil
½ medium brown onion, finely diced
2 garlic cloves, crushed
1 tbsp tomato paste
½ tsp dried oregano
300g canned diced tomatoes
Salt and ground black pepper
10g (¼ cup) chopped basil
10g (¼ cup) chopped Italian parsley


1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened, stirring often.

2. Add the tomato paste and oregano and cook for 1-2 minutes, stirring constantly.

3. Add the diced tomatoes, reduce the heat to medium-low and simmer for 8-10 minutes, until thickened, stirring occasionally.

4. Season with salt and pepper, if desired. Remove from the heat and stir through the fresh basil and parsley and adjust the seasoning if needed.

5. Transfer the sauce, in batches, to a food processor or blender and process for the desired consistency. For a chunkier sauce, puree some of the sauce mixture and mix it back through the sauce. For a smooth sauce, puree it all. Enjoy!

Cashew Basil Pesto
Makes 1 cup


1 large bunch basil, leaves picked
30g raw cashew nuts
2 garlic cloves, crushed
½ tbsp fresh lemon juice
50g (½ cup) parmesan cheese, grated
125ml olive oil
Salt and ground black pepper, to taste


1. Place the basil leaves, cashew nuts, garlic, lemon juice and parmesan cheese in a food processor and process until coarsely chopped.

2. With the food processor still running, slowly add the olive oil and process until fully combined and smooth. Season with salt and pepper, if desired. Enjoy!

Creamy Alfredo Sauce
Makes 3/4 cup


1 tbsp olive oil
1 garlic clove, crushed
1 tbsp flour
175ml salt-reduced vegetable stock
125ml (½ cup) low-fat milk
Pinch of ground nutmeg
Ground black pepper, to taste
50g (½ cup) parmesan cheese, grated


1. Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and cook for 1-2 minutes until fragrant, stirring frequently.

2. Add the flour and cook for 2 minutes, whisking constantly until smooth. Gradually whisk in the stock, milk, pepper and nutmeg. Increase the heat to medium and gently bring to the boil, stirring constantly.

3. Reduce the heat to medium-low and simmer for 3-4 minutes, until the mixture thickens, gently stirring constantly. Add the parmesan cheese and cook for a further 1-2 minutes, stirring constantly.

Happy experimenting! ✨

xx Elisa ❤️