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Roast Vegetable Pasta Sauce

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. 
5 from 4 votes
Servings: 2 cups
Author: Catherine McCord
Prep Time 8 minutes
Cook Time 45 minutes
Total Time 53 minutes

Ingredients  

  • 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

Instructions 

  • 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.

Video

Notes

Pasta sauce can be frozen up to 4 months. Defrost overnight when ready to use. 

Nutrition

Calories: 50kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Sodium: 95mg | Fiber: 2g | Sugar: 2g
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