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A white plate filled with roasted vegetable pasta sauce mixed with pasta with a fork on the side and cherry tomatoes behind it.
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Roasted Vegetable Pasta Sauce

This easy vegan pasta sauce is packed with roasted vegetables and blended until creamy. This hidden veggies pasta sauce will get vegetables into the pickiest of eaters!
Course Main Course
Cuisine American
Keyword hidden veggie pasta sauce, roasted vegetable pasta, roasted vegetable pasta sauce
Diet Gluten-Free Option, Nut-Free, Soy-Free, Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 351kcal
Author Monica Davis

Equipment

Ingredients

  • 2 cups tomatoes chopped
  • 2 cups zucchini chopped
  • 1 cup red pepper chopped
  • 1/2 cup red onion chopped
  • 1 small head garlic
  • 3 tablespoons olive oil divided
  • 1 teaspoon salt divided
  • 1/4 cup fresh basil
  • 1 (16oz) packaged pasta (reserve 1/2 cup cooking water)
US - Metric

Instructions

  • Preheat the oven to 400°F (204°C).
  • Wash and chop up the vegetables into relatively evenly sized chunks. Cut the top off a small head of garlic and place it on the tray with the roasted veggies.
  • Place them on a sheet pan, drizzle the vegetables with 2 tablespoons of olive oil, and sprinkle with salt. Mix well until they are lightly coated with the oil.
  • Place in the 400°F (204°C) oven for about 30 minutes until the vegetables are soft and start to release their juices.
  • While the vegetables are roasting, boil your pasta in salted water according to the box directions. (Reserve 1/2 cup of the cooking water in case you need to thin out the pasta sauce later.)
  • Transfer the roasted vegetables to a blender. Squeeze the head of roasted garlic to release the roasted cloves into the blender. Add an additional tablespoon of olive oil, a handful of fresh basil, and 1/2 teaspoon of salt, then blend until creamy. Add a little bit of the reserved pasta water if needed to thin out the sauce.

Notes

  • Try to make the chunks of vegetables a similar size so that they roast evenly. You can cut them smaller if you want them to cook faster.
  • If you are not using zucchini or many tomatoes, your sauce may be a little drier. If this is the case, add about 1/4-1/2 cup of reserved pasta water to achieve the desired consistency.
  • If your roasted pasta sauce is bitter, add a teaspoon or two of sugar to enhance the flavor. Fresh, ripe tomatoes will naturally add a sweet taste to the dish.
  • You can make this roasted veggie sauce without oil, but the oil helps to make the sauce creamier when blended.

Nutrition

Serving: 1bowl | Calories: 351kcal | Carbohydrates: 62g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 301mg | Potassium: 407mg | Fiber: 4g | Sugar: 5g | Vitamin A: 996IU | Vitamin C: 36mg | Calcium: 36mg | Iron: 1mg