Favorite Roasted Vegetable Pasta Sauce
With 6 veggies, yummy flavor, and an easy method that can be done ahead of time, this Roasted Vegetable Pasta Sauce is a favorite family dinner to share.
Servings: 8
Calories: 308kcal
Ingredients
- 2 carrots (peeled, roughly chopped; about 1 cup)
- 1 red bell pepper (stem and seeds removed and roughly chopped; about 1 cup)
- 1 medium sweet potato (peeled and roughly chopped; about 1 cup)
- 1 yellow onion (peeled and roughly chopped; about 1 cup)
- 4 cloves garlic (peeled)
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- 1¼ cups broth (or pasta cooking water)
- 8 ounces marinara sauce (or ricotta, cottage cheese, or white beans)
- 1 pound pasta
- Fresh basil, grated Parmesan cheese, salt, and/or black pepper (optional, to taste)
Instructions
- Preheat the oven to 425 degrees F.
- Place the carrots, bell pepper, sweet potato, onions, and garlic on a rimmed baking sheet. Drizzle with olive oil and salt, and toss to coat. Roast until the vegetables are tender and golden brown, about 24-26 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions. (If not using broth: Remove 1¼ cups of the pasta cooking water and set aside to reserve.) Drain the pasta, and return it to the pot.
- Transfer the roasted vegetables to a blender with the broth (or pasta cooking water) and marinara sauce.
- Blend until smooth and creamy, adding as much of the pasta cooking water (or broth, if using) as needed to make a smooth sauce.
- Add as much of the sauce to the cooked pasta as you like and toss to coat.
- Serve immediately with additional salt, and Parmesan, fresh basil, and/or black pepper as you like.
- P.S. You can also make the sauce even creamier by adding a little heavy cream and stirring well.
Notes
- Make the sauce up to 5 days ahead of time and store in an airtight container in the refrigerator. Or, you can freeze it for up to a year in a small freezer container.
- Store leftover pasta and sauce in an airtight container in the fridge and reheat as you like.
- Swap in ricotta cheese for the marinara sauce to vary the flavor.
- Use frozen vegetables to save on chopping.
Nutrition
Calories: 308kcal | Carbohydrates: 54g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 458mg | Potassium: 412mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7223IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg