This roasted veggie pasta sauce is creamy, flavorful, and a nice change from the typical red sauce. While you can absolutely enjoy this all year round, the roasted veggies really lend themselves to Fall and Winter.
If you are a pasta lover, this easy recipe may just become a new go-to!
Roasted Veggie Pasta Sauce
Makes enough sauce for 2 boxes of pasta. Use any extra sauce within a few days or freeze for a later date.
Ingredients
- 1 medium – large eggplant, cut into larger chunks
- 1 zucchini, cut into thick slices
- 1 red bell pepper, cored and cut
- 2 carrots, ends cut off
- 1 yellow onion, chopped into larger chunks
- 1 whole head of garlic, cut off the top to expose each piece a bit (using 8 cloves in actual sauce, but the cloves peel extra easy when roasted whole)
- 1 cup strained tomatoes OR 2-3 extra large tomatoes
- 1 tsp basil
- 1 tsp oregano
- 1 tsp Himilayan salt, or to taste
- fresh ground pepper
- 1 lemon
- option, few shakes of cayenne
- optional, 1/3-1/2 cup coconut milk to make it even creamier, but taste before adding, shake can well and then measure out
- optional, fresh basil to garnish
Method
- Preheat the oven to 400.
- Prepare a parchment lined baking sheet and add the eggplant, zucchini, red pepper, carrots, onion, head of garlic, and whole tomatoes if using. Sprinkle with a little salt & pepper.
- Roast for 45 minutes.
- Once out of the oven, carefully squeeze and peel 8 garlic cloves from the head of garlic. Saving the remaining cloves in the fridge for another meal.
- Add the garlic, veggies, basil, oregano, salt, pepper, lemon, and 1 cup strained tomatoes if you didn’t roast whole tomatoes to a high speed blender. Add the roasted tomatoes or strained tomatoes to your blender first so it blends more easily. Blend well. Now taste it before adding more creamy sweetness from coconut milk. You may or may not want. Add in the coconut milk if desired and blend again. Taste and adjust any seasonings you wish.
- Toss with your favorite pasta noodle and garnish with fresh basil if you have it on hand. Enjoy!
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Roasted Veggie Pasta Sauce
This roasted veggie pasta sauce is creamy, flavorful, and a nice change from the typical red sauce. While you can absolutely enjoy this all year round, the roasted veggies really lend themselves to Fall and Winter.
Ingredients
Method
- Preheat oven to 400.
- Prepare a parchment lined baking sheet and add the eggplant, zucchini, red pepper, carrots, onion, head of garlic, and whole tomatoes if using. Sprinkle with a little salt & pepper.
- Roast the veggies for 45 minutes.
- Once out of the oven, carefully peel 8 garlic cloves from the head of garlic. Saving the remaining cloves in the fridge for another meal.
- Add the garlic, veggies, basil, oregano, salt, pepper, and 1 cup strained tomatoes (if you didn't roast whole tomatoes) to a high speed blender. If you don't have a high speed blender, add the roasted tomatoes or strained tomatoes to your blender first so it blends more easily. Blend well. Taste before adding in the coconut milk to make sure you want it. If desired add in the coconut milk and blend again. Taste it and adjust any seasonings you wish. If you want a tad more zip like I do, juice 1 small lemon in.
- Toss with your favorite pasta noodle and garnish with fresh basil if you have on hand. ENJOY!
Notes
Gluten-Free | Anti-Inflammatory Oil-Free | Refined Sugar Free | Plant-Based Recipe
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