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roasted veggie pasta sauce

This vegetarian dish is jam-packed with vitamin and fiber rich veggies. It only takes a few steps to make this sauce, which is a tastier and healthier version than any store-bought pasta sauce you can find!

Yield
4 Servings
Preparation time
10 minutes
Cooking time
50 minutes
Total time
1 hour
Ingredients
1 eggplant, cubed
2 clv garlic
1 large tomato (cut into six wedges)
1 bell pepper, chopped
1 C chopped carrot
salt and pepper to taste
2 Tbsp olive oil
1/2 C tomato sauce
1 lb pasta, any type
Instructions

1. Preheat oven to 400o.

2. Place first 6 ingredients into a large bowl; pour olive oil evenly over the veggies and toss to thoroughly coat with the oil.


3. Roast in oven for about 45 minutes, until tender, and allow to cool for 10 minutes.


4. Meanwhile, cook the pasta according to directions on the package. Drain and set aside.


5. Once roasted veggies have cooled, place in a blender. Puree until smooth.


6. Toss the sauce with the pasta in a large bowl and serve warm.

 

Notes

Chef’s Note: Pasta sauce can be stored in freezer for up to 4 months. When ready to use, thaw in the refrigerator
overnight.


Recipe was adapted from weelicious.com.