Roasted Vegetable Pasta Sauce
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.
Servings: 4
Calories: 574kcal
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
*Do not blend hot liquid in a bullet-style blender, as it is dangerous. Allow veggies to cool completely or use a large bucket style blender with the steam vent opened and covered with a cloth.
- 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.
Nutrition
Calories: 574kcal | Carbohydrates: 95.7g | Protein: 16.7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8.7g | Sodium: 460mg | Potassium: 670mg | Fiber: 6.7g | Sugar: 9g | Vitamin A: 1429IU | Vitamin C: 79mg | Calcium: 55mg | Iron: 2mg