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roasted vegetable pasta sauce

Roasted Tomato and Vegetable Pasta Sauce

Easy to make, healthy and delicious roasted vegetable pasta sauce. This can be used straight away or frozen in reusable snap lock bags for a quick mid-week meal!
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 345kcal

Ingredients

Roasted Vegetable Pasta Sauce

  • 5 tomatos
  • 1 large capsicum
  • 2 large carrots
  • 2 medium zucchinis
  • 250 grams pumpkin without skin
  • ½ red onion or 1 small red onion
  • 3 cloves garlic skin on
  • 1 tbsp olive oil
  • ½ tbsp dried italian herbs
  • ½ tbsp paprika
  • generous seasoning of salt and pepper

For the pasta bake I used

  • 350 grams dried pasta I used gluten free spirals
  • 1 cup chopped fresh basil leaves
  • 120 grams fresh spinach leaves
  • ¼ cup grated parmesan cheese
  • ½ cup grated mozzarella cheese

Instructions

  • Preheat the oven to 180°C. Line a large baking tray with baking paper.
  • Chop all vegetables for the sauce and place in a large mixing bowl. Pour the oil, paprika, herbs, salt and pepper over the vegetables and mix well until the veggies are evenly coated.
  • Spread the veggies onto the lined baking tray and bake in the oven for approximately 1 hour.
  • Once the vegetables are golden and delicious let them sit to cool for 5-10 minutes. While the veggies are cooling, cook your pasta as per the packet directions.
  • Once the veggies have cooled slightly, peel the garlic from its skin if you left this on, place the vegetables in a blender and blitz until combined. You can choose to keep the sauce chunky or smooth, however you would prefer. I mixed mine in a vitamix until the sauce was really smooth.
  • In a large rectangular lasagne dish toss the cooked pasta, fresh basil, spinach and pasta sauce together until the pasta is evenly coated with the sauce. Season with salt and pepper to taste. sprinkle the cheeses on top and bake for 20 minutes or until the cheese is golden.
  • Serve with a sprig of fresh basil and enjoy!

Notes

The pasta sauce recipe makes approximately 4 cups. 

Nutrition

Calories: 345kcal | Carbohydrates: 56.8g | Protein: 11.6g | Fat: 7.9g | Fiber: 3.7g | Sugar: 9g