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ZenB Gluten-Free Pasta Review with Roasted Veggie Pasta Sauce

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.
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Cook Time 45 minutes
Servings: 8
Course: Main Course, Side Dish
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 large eggplant cut into larger chunks
  • 1 zucchini cut into thick slices
  • 1 red pepper cored and cut
  • 2 carrots
  • 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 large tomatoes
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp Himilayan salt
  • fresh ground pepper
  • 1/3-1/2 cup coconut milk cans vary in sweetness so start with 1/3 cup, shake can well and then measure out
  • 1 small lemon

Method
 

  1. Preheat oven to 400.
  2. 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.
  3. Roast the veggies for 45 minutes.
  4. 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.
  5. 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.
  6. 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