Description
A smoky, silky roasted vegetable pasta sauce that’s quick to make and packed with cozy flavors.
Ingredients
Scale
- 3 cups assorted vegetables (bell peppers, zucchini, eggplant, carrots), chopped
- 1 medium yellow onion, quartered
- 6–8 cloves garlic, peeled
- 1 (28 oz) can whole peeled tomatoes
- 2 tbsp olive oil (plus more for finishing)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
- 1 tsp dried oregano or 1 tbsp fresh oregano leaves
- 1 tsp red pepper flakes (optional)
- 1 tbsp balsamic vinegar or 1 tsp sugar (optional)
- 1/4 cup grated Parmesan (or nutritional yeast for vegan)
- Fresh basil leaves for finishing
- 12 oz pasta of choice (rigatoni, penne, or spaghetti)
Instructions
- Preheat your oven to 425°F (220°C). Chop all your vegetables into roughly even pieces so they roast uniformly. Line a sheet pan with parchment or foil.
- Toss the chopped vegetables, onion, and whole garlic cloves with olive oil, salt, pepper, and red pepper flakes if using.
- Roast in the preheated oven for 25–35 minutes, flipping halfway through.
- Transfer the roasted veggies to a blender with the canned tomatoes and balsamic vinegar or sugar. Blend until smooth.
- Warm a skillet over medium heat, add the blended sauce, and stir in Parmesan. Let it simmer for 8–10 minutes.
- Cook the pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Add the drained pasta to the skillet with the sauce, tossing to coat.
- Finish with olive oil or a pat of butter and torn basil leaves before serving.
Notes
For added creaminess, stir in a splash of heavy cream just before serving. This sauce freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 15mg
Keywords: pasta sauce, roasted vegetables, vegetarian pasta