Use up the random veggies hanging around in your fridge with this roasted vegetable pasta sauce! Simply roast, blend, and enjoy a delicious fresh pasta sauce made in under 45 minutes with 5 hidden vegetables.
Use up all the leftover veggies in your fridge by making this Roasted Vegetable Pasta Sauce! Simply drizzle some tomatoes, peppers, carrots, onion, and garlic with a little olive oil and salt, then roast at 400ºF for 30 minutes, blend, and mix with your favorite pasta for a delicious, mostly hands-off weeknight dinner. Roasting the veggies caramelizes them and brings out their natural sweetness with a smoky hint.
This hidden veggie pasta sauce is the perfect way to get kids to eat more vegetables without knowing it because the sauce tastes so delicious.
This is an easy pasta dish that is made in under 45 minutes. It is naturally dairy-free and can easily be made gluten-free by using your favourite pasta.
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Why You'll Love This Recipe
- 5 hidden vegetables. Your kids won't even know because this sauce tastes so delicious.
- The sauce is made while the pasta cooks. The whole meal is done in 40 minutes.
- Simple ingredients made with fridge leftovers. Just pasta, veggies, and seasoning.
- Easy to make for a crowd.
- No dairy! You can optionally top the pasta with cheese, but there is no dairy in the sauce. It is also gluten-free and nut-free.
- Meal prep the sauce ahead of time then simply cook pasta for a quick dinner.
- Pairs well with salad, meat, potatoes, you name it. Italians typically enjoy pasta as a primi or first course, followed by meats, potatoes, salad, and dessert.
Love quick & easy pasta dishes? You'll also like my spaghetti aglio e olio, no heavy cream fettuccine alfredo, sausage & eggplant pasta, pea and pancetta pasta, and easy vegan mac and cheese.
Ingredients & Substitutions
Here is everything you'll need to make a roasted veggie pasta sauce:
- Cherry tomatoes—you want to include at least some form of tomatoes as the base for this sauce.
- Red bell peppers—red is best but use any peppers you have.
- Carrot—adds some sweetness.
- Onion
- Garlic—add more if you want a super garlicky sauce.
- Olive oil
- Salt—adjust based on your taste preference.
- Hot peppers in oil—also known as hot bomba spread, or jarred calabrian chili peppers. Omit if you don't like heat.
- Red pepper flakes
- Fresh basil leaves
- Pasta of choice—I recommend rigatoni or penne, something to really grab onto the thick sauce. But any will work—even gluten-free pasta!
- Parmigiano Reggiano cheese—delicious for topping, but feel free to omit for a completely dairy-free sauce.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Preheat the oven to 400ºF.
(1) Peel the carrot and chop the red bell peppers, carrot, and onion into medium size chunks. Add to a baking sheet with the cherry tomatoes and 3 peeled cloves of garlic. Drizzle with olive oil and a good pinch of salt. Mix until coated then roast for 30-40 minutes until tender, stirring halfway.
(2) Allow the roasted veggies to cool for 10 minutes. During this time, boil a large pot of water on the stove, add a good pinch of salt, and cook the pasta according to package instructions.
(3) Scoop the roasted veggies into the bucket of a large blender. Add 1 cup water, the hot pepper spread, red pepper flakes, and basil leaves. Leave the steam vent open on the lid of the blender, and cover with a dish cloth. Carefully blend for 60 seconds on medium-high until pulverized. Taste the sauce and add salt if necessary.
Save 1 cup of the pasta cooking water then drain the rest. Add the pasta back to the pot and pour the blended sauce and a small amount of pasta water. Mix gently to combine. Add pasta water as needed to thin out the sauce.
Serve topped with extra pepper flakes, basil, and parmesan cheese if desired.
What to Eat with Roasted Vegetable Pasta Sauce
There are many dishes that pair wonderfully with this pasta. Traditionally, Italians will eat pasta as a primi or first course, followed by secondi of meat, vegetables, salad, bread, etc. Here are some suggestions of what to serve with this recipe:
- Fried zucchini
- Gluten-free garlic bread
- Gluten-free focaccia
- Gluten-free panzanella salad
- Roasted potatoes and broccoli
- Crunchy kale salad
- Prosciutto wrapped asparagus
and for dessert, try some of these Italian-inspired recipes:
- Chocolate covered pistachios
- Gluten-free lemon cookies
- Chocolate amaretti cookies
- Gluten-free almond biscotti
- Gluten-free dairy-free tiramisu cups
Storage
Store leftover pasta sauce in an airtight container in the fridge for up to 4 days. Heat and add to fresh pasta.
Reheat sauced pasta in the microwave or in a pan on the stove with a little bit of water until creamy again.
Freezing
Freeze the pasta sauce for up to 3 months. Thaw on the counter for a few hours or in the fridge overnight before heating and adding to cooked pasta.
Expert Tips
Here are some of my top tips and tricks for successful pasta:
- Use whatever veggies you have on hand.
- Once boiling, salt the pasta water. The salty pasta water will be added to thin out the sauce, so be sure to save some.
- Cook the pasta to al dente with a slight chew. The pasta will finish cooking in the sauce an absorb all the flavours. Overcooked pasta will fall apart, especially if using gluten-free pasta.
- Don't let the veggies burn. Be sure to stir them halfway through cooking. If any pieces start to burn, remove from the oven.
- Be careful blending hot liquid! Do not use a bullet-style blender. Ensure the steam lid is removed from your blender lid, and cover with a cloth.
- Top with parmigiano reggiano, more spicy pepper flakes, and fresh basil.
Frequently Asked Questions
Sure! All you have to do to make this recipe gluten free is to use your favorite gluten free short pasta.
Classic Italian recipes like this one do not add protein directly to the pasta. Pasta is often eaten as a primi, or first course. The secondi, or second courses, often include meat, vegetables, and potatoes or bread. I recommend serving this pasta with a side of fish, chicken cutlets, veal, or meatballs.
This easy roasted veggie pasta sauce is mostly hands-off and super easy! Get your vegetables in with this hidden veggie pasta sauce that the whole family is sure to enjoy. It's fresh, healthy, and a delicious weeknight dinner.
More Quick Dinners
- Spaghetti aglio e olio
- Greek chicken meatballs
- Turkey meatballs
- Air fryer trout
- Green veggie pasta sauce
- Gluten-free chicken nuggets
- Air fryer halibut
- Sausage & eggplant pasta
- Gluten-free pasta salad
- Tuscan chicken & orzo skillet
Related Recipes
- Mexican Elote Pasta Salad (High Protein)
- High Protein Greek Pasta Salad
- How to Add Protein to Boxed Mac and Cheese
- High Protein Cottage Cheese Vodka Sauce
Have you made this roasted vegetable pasta sauce? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Roasted Vegetable Pasta Sauce
Equipment
- High-power blender
Ingredients
- 1 pint cherry tomatoes
- 2 red bell peppers
- 1 medium carrot
- 1 medium onion
- 3 cloves garlic
- 3 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon hot peppers in oil also known as hot bomba spread
- 1 teaspoon red pepper flakes
- Large handful of basil leaves
- 1 lb pasta of choice I recommend rigatoni
Instructions
- Preheat the oven to 400ºF.
- Peel the carrot and chop the red bell peppers, carrot, and onion into medium size chunks. Add to a baking sheet with the cherry tomatoes and 3 peeled cloves of garlic. Drizzle with olive oil and a good pinch of salt. Mix until coated then roast for 30-40 minutes until tender, stirring halfway.
- Allow the roasted veggies to cool for 10 minutes. During this time, boil a large pot of water on the stove, add a good pinch of salt, and cook the pasta according to package instructions.
- Scoop the roasted veggies into the bucket of a large blender*. Add 1 cup water, the hot pepper spread, red pepper flakes, and basil leaves. Leave the steam vent open on the lid of the blender, and cover with a dish cloth. Carefully blend for 60 seconds on medium-high until pulverized. Taste the sauce and add salt if necessary.
- Save 1 cup of the pasta cooking water then drain the rest. Add the pasta back to the pot and pour the blended sauce and a small amount of pasta water. Mix gently to combine. Add pasta water as needed to thin out the sauce.
- Serve topped with extra pepper flakes, basil, and parmesan cheese if desired.
Notes
- Use any veggies you have on hand to create a delicious sauce.
- Store leftover pasta sauce in an airtight container in the fridge for up to 4 days. Heat and add to fresh pasta. Or freeze the pasta sauce for up to 3 months. Thaw on the counter for a few hours or in the fridge overnight before heating.
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