Name: Roast Vegetable Pasta Sauce
Prep time: 8 min
Cook time: 45 min
Total time: 53 min
Yield: 2 cups
Cuisine: Italian
Ingredients: 1 eggplant; 2 cloves garlic; 1 tomato; 1 red bell pepper; 1 cup carrots; 2 tablespoons olive oil; 0.5 cup tomato sauce; 1 lb pasta

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Roast Vegetable Pasta Sauce

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Ingredients

Warning0 allergens identified

Instructions

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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.

Nutrition

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Tips & Tricks (5)

Roast Vegetables Separately by Density 🥘
Add eggplant and bell pepper to the pan 10 minutes after carrots since they cook faster, ensuring all vegetables reach perfect tenderness simultaneously without any being mushy.
Maximize Caramelization with Dry Heat 🔥
Pat vegetables completely dry before roasting and toss with olive oil only—moisture prevents caramelization and deepens the sauce's umami flavor profile significantly.
Reserve Roasting Liquid for Consistency 💧
Save any flavorful pan drippings and juices from roasting to add back when pureeing; this maintains the sauce's richness and reduces the need for extra tomato sauce.
Finish with Quality Raw Garlic 🧄
Stir in finely minced raw garlic after pureeing the sauce to add a bright, peppery note that complements the deep roasted vegetable flavors without becoming overpowering.
Blend to Your Preferred Texture 🫗
Use an immersion blender for a rustic, chunky sauce or a food processor for silky smoothness—each style pairs differently with pasta shapes and personal preference.