Roast Vegetable Pasta Sauce (2 Cups)

Prep Time: 2 mins Cook Time: 45 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 1 Small Eggplant, cubed
  • 1 garlic clove
  • 1 Tomato, cut into 6 wedges
  • 1 Red Bell Pepper
  • 1 Cup carrots, chopped
  • 2 Tbsp olive oil
  • 1/2 Cup tomato sauce
  • Pasta (I used tortellini filled with parmesan cheese from Trader Joes, but any pasta your little one enjoys will work)

Preparation

1. Preheat oven to 400 degrees.
2. 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.
3. Bake for 45 minutes.
4. Cool for several minutes.
5. Place the vegetables in a food processor with the tomato sauce and puree until smooth.
6. Toss some of the sauce with pasta and serve.
*Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready place in pot and heat under low-medium heat or defrost in fridge for 24 hours.