Roasted Vegetable Pasta Sauce
Roasted vegetable pasta sauce is a versatile sauce that can be used as a base for various pasta dishes or as a topping for grilled vegetables.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 500 gram Tomatoes
- 300 gram Bell Peppers
- 200 gram Zucchini
- 150 gram Onion
- 2 clove Garlic
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Red Pepper Flakes
- 400 gram Cooked Pasta
- 10 gram Fresh Basil Leaves
- 50 gram Parmesan Cheese
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the tomatoes, bell peppers, zucchini, and onion into chunks.
- Place the vegetables on a baking sheet and drizzle with olive oil. Season with salt, black pepper, dried basil, dried oregano, and red pepper flakes.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly charred.
- In a blender or food processor, blend the roasted vegetables until smooth.
- Transfer the sauce to a saucepan and simmer for 5 minutes.
- Cook the pasta according to the package instructions.
- Drain the cooked pasta and toss with the roasted vegetable sauce.
- Serve the pasta topped with fresh basil leaves and grated Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.