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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.
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from
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Servings:
2
cups
Author:
Catherine McCord
Prep Time
8
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
53
minutes
minutes
Ingredients
1x
2x
3x
▢
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:
50
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
3
g
|
Sodium:
95
mg
|
Fiber:
2
g
|
Sugar:
2
g
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