This pasta sauce has a traditional tomato, garlic and herb base with the addition of perfectly roasted capsicum, cauliflower and red onion.
I first created this recipe for Roasted Vegetable Pasta Sauce out of necessity - I had a lot of leftover roast vegetables! I used them in this simple pasta sauce and the flavour was good, I decided to create a recipe based around the idea.
I had made a roast chicken and had roasted some capsicum, tomato and red onion to go with it. The combination of these flavours was so yummy that I used exactly those vegetables again when recreating the sauce.
How to make Roasted Vegetable Pasta Sauce:
Preheat the oven to 180°C and line 2 trays with baking paper. Place vegetables on top and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
Bake for 40 minutes until roasted and cooked through.
Dice the roasted vegetables and set aside. Heat 1 tablespoon of olive oil in a large frying pan. Add the garlic and cook for one minute. Add the diced, roasted vegetables to the pan and cook, stirring for a few minutes.
Sprinkle in the Italian herbs and balsamic glaze. Stir to combine. Add the crushed tomatoes to the pan. Season to taste, turn the heat down and simmer for 5-10 minutes.
Stir half of the pasta sauce through the cooked, drained pasta. Serve with crumbled feta cheese and basil on top.
Pasta is one of my favourite foods! I have some other great pasta sauce recipes on my website including Roasted Tomato Sauce and Creamy Tomato Sauce with Italian Style Pork Meatballs.
Common questions and tips for Roasted Vegetable Pasta Sauce:
Does this sauce freeze well? Yes! Place any leftover sauce in a zip lock bag or airtight container and freeze for up to three months. Defrost, then reheat until piping hot.
What other vegetables could I put in? You could add roasted leek, broccoli or carrot to the sauce if you like.
TIPS
- Leftover roasted vegetables are perfect in this recipe! I often roast a lot of vegetables for a roast dinner, or a salad, and use some of them in this sauce.
- Make it smooth: If you want to sneak some veggies into the kids or do not want the chunky texture. Let the pasta sauce cool then add it to a blender and mix until smooth.
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Roasted Vegetable Pasta Sauce
A tasty, tomato pasta sauce made with roasted cauliflower, capsicum and red onion.
Ingredients
- ½ cauliflower, sliced
- 1 red capsicum, chopped
- 1 yellow capsicum, chopped
- 2 red onions, chopped
- 2 Tbsp olive oil
- 2 cans crushed tomatoes
- 4 cloves garlic, finely grated
- 1 Tbsp Italian herbs
- 2 tsp balsamic glaze
To serve
- 500g cooked rigatoni
- Feta cheese
- Basil
Instructions
- Preheat the oven to 180°C fan bake.
- Roasted vegetables: Line 2 trays with baking paper. Place vegetables on top and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
- Cook for 40 minutes until roasted.
- Pasta sauce: Dice the roasted vegetables and set aside.
- Heat 1 tablespoon of olive oil in a large frying pan. Add the garlic and cook for one minute. Add the diced, roasted vegetables to the pan and cook, stirring for a few minutes.
- Add the Italian herbs and balsamic glaze. Stir to combine. Add the crushed tomatoes to the pan. Season to taste, turn the heat down and simmer for 5-10 minutes.
- To serve: Stir half of the pasta sauce through the cooked, drained pasta. Serve with crumbled feta cheese and basil on top.
Notes
- Leftover pasta sauce can be stored in snap lock bags in the freezer.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 236Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 130mgCarbohydrates: 37gFiber: 4gSugar: 7gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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