This Roast Vegetable Pasta Sauce creates a delicious, vegetarian meal that only takes a few steps to make. It’s super filling and jam packed with good-for-you vegetables.
I can’t even begin to tell you how incredible this sauce tastes. So good, in fact, that when I finished pureeing it, we all stood over the food processor eating spoonful after spoonful before we even mixed it in with the pasta. Even better, it only took me minutes to prepare, which is always great when you have a a million things going on. Simply chop up a bunch of veggies, roast them until tender then puree them all together!
I don’t know if it’s the particular mix of vegetables, the fact that all the produce comes straight from the farmers market or the that everything is roasted and caramelized in the oven, but whatever the reason, the taste of this Roast Vegetable Pasta Sauce is amazing. It’s so good that you could easily serve this recipe to a 10 month old as a puree minus the tomatoes (you don’t want to give them to babies under 1 year in case of allergies).
The vibrant colors in the vegetables create a sauce so rich and visually beautiful, the uses for it are endless. It’s so versatile you could spread it on toast, fish, chicken, pasta….or just eat it on a spoon like we all did! It’s also a great way to use up a plethora of vegetables you might have on hand! I like to make extra of this sauce and freeze it so we can have it ready to go when we’re in a pinch for a quick weeknight meal everyone loves.
If pasta sounds like a dream meal for you right now, try out these other vegetarian pasta dishes like Wild Mushroom Pasta, Fresh Herb Pasta with Garlic Lemon Sauce, Caramelized Shallot Pasta with Gruyere or Baked Ziti. They’re all easy to make and satisfy all of your pasta cravings!
Are you going to try this Roast Vegetable Pasta Sauce this week? Let me know what you think by tagging me on social media!
Roast Vegetable Pasta Sauce
- 1 eggplant, cubed
- 2 cloves garlic
- 1 large tomato, cut into 6 wedges
- 1 red bell pepper, chopped
- 1 cup carrots, chopped
- 2 tablespoons olive oil
- 1/2 cup tomato sauce
- 1 pound pasta such as tortellini, ziti or penne
- Preheat oven to 400 degrees.
- Place the first 6 ingredients in a large glass dish dish or cookie sheet and combine. Make sure all of the vegetables are evenly coated with oil.
- Bake for 45 minutes or until tender and cool for 10 minutes.
- Cook the pasta according to package directions.
- Place the vegetables in a food processor or blender with the tomato sauce and puree until smooth.*
- Toss the sauce with pasta and serve.
Easy and a wonderful flavor. I added an extra clove of garlic because we love garlic. I also salt and peppered the veggies after adding the oil.
Is it one clove of garlic? Or a whole head of garlic?
Nope! No need to 🙂
do you peel the eggplant?
This recipe is insanely good!! I’m making it for the whole family this week. The only thing I added was onions..
Do you think a green bell pepper would be okay in this recipe? I just got all of these veggies in our bi-weekly csa box and want to make the recipe, but don’t want to run out and buy an extra veggie when I have so many already.
Love this! Turned out amazing. Oh, and I didn’t have eggplant so I subbed a zucchini instead. Fabulous!
Love this! Especially the eggplant. It’s difficult to get my kids to eat eggplant, but roasted and in this sauce, it’s delicious and they love it.
I simply love this recipe and my 15 months baby too. Since she likes to eat with her fingers, it’s great because it sticks to the pasta! I always save some of the sauce to make a sandwich for me… It works great.
Another easy sauce that sticks to pasta is a spinach and cream cheese sauce. I just cook the spinach and put on the mixer with a few spoos of crem cheese. Alse great on sandwiches!
Love your blog.
This was very easy to make and tasted great. My twin 3 year old boys gave it a good try but then pushed it away. But my husband ate it so I consider that a win. I had never cooked with eggplant so this was a great introduction for me. I felt it needed a little salt for more taste but that could always be added to an individual serving.
do you peel the peppers after you roast them? i normally do after roasting peppers.
i’m making this now. sounds great!
this recipe is exactly what I was looking for. My little bunny doesn’t want to eat anything but pasta at the moment. So this is a great way to get in her veg too.
Does this sauce freeze well??