Roast Vegetable Pasta Sauce

5 from 4 votes

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.

Prep Time8

Cook Time45

Total Time53

Course: Main Dish

Cuisine: Italian

Servings: cups

Calories: 50kcal

Author: Catherine McCord

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

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