Roasted Vegetable Pasta Sauce
Transform a medley of roasted vegetables into a luscious and delightful sauce.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 3.5 oz Cherry Tomatoes
- 1-2 Small Bell Peppers
- 3.5 oz Mushrooms
- ½ Medium Zucchini
- 1-2 Small Onion
- 1 Head Garlic
- 1 tbsp Italian seasoning
- 1 tbsp Olive oil
- Salt to taste
- Handful Fresh Basil
- ½ cup Heavy whipping cream
- ½ cup Water or Stock
- 1 tbsp Tomato paste
- 1 box Pasta noodles
- Fresh Basil and Chili Flakes garnish
Preheat your oven to 400°F
Prepare a baking sheet by lining it with parchment paper.
Wash the cherry tomatoes, bell peppers, mushrooms, zucchini, and onions.
Cut the bell peppers into chunks, slice the mushrooms, slice the zucchini into half-moons, and peel and quarter the onions.
Cut the top off the head of garlic to expose the cloves.
Place all the prepared vegetables on the baking sheet.
Drizzle with olive oil, sprinkle with Italian seasoning, and add salt to taste. Toss to coat evenly.
Roast in the preheated oven for 30 minutes or until the vegetables are tender and slightly charred.
Remove from the oven and let it cool slightly.
Making the Sauce
Squeeze the roasted garlic out of its skin and transfer it, along with the other roasted vegetables, to a blender.
Add a handful of fresh basil, heavy whipping cream, water or vegetable broth and tomato paste. Blend until smooth.
Finishing the Dish
Cook your pasta according to the package instructions, saving some of the pasta water.
Pour the blended vegetable sauce into a pan over medium heat.
Add the cooked pasta and a bit of the pasta water to reach your desired sauce consistency. Stir well to combine.
Let it cook for a few minutes until everything is heated through. Taste and adjust the seasoning if necessary.
Serve hot, garnished with fresh basil leaves and a sprinkle of chili flakes.
Keyword bell peppers, Garlic, Pasta, Roasted, Vegetables