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.
Servings: 2 cups
Calories: 50kcal
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