Make this Roasted Veggie Pasta Sauce for a delicious and easy dinner that’s packed with a variety of veggies! Just roast vegetables, blend and toss with your favorite pasta.
Weeknight-easy
Beginner-friendly
You’ll Learn: How to make a silky, kid-friendly pasta sauce
Worth It: It’s a rich, satisfying sauce loaded with veggies
Bonus: Doubles as a pizza sauce
Why You’ll Love This Recipe
- Packed with veggies – This sauce is packed with tons of vegetables, but you would never know it! The flavor and texture is so smooth and amazing.
- Kid friendly – Because the sauce gets completely blended, this sauce is a great option for kids. They will think its just a regular pasta sauce when its really a hidden vegetable pasta sauce.
- Easy comfort food – Sometimes I just crave simple pasta dishes. This roasted veggie sauce is so easy to make and perfect for a comforting dinner.
- Dairy free – This is a completely plant based and dairy free recipe which makes it great for those avoiding dairy or animal products.
Serving Suggestions
This roasted veggie sauce is great on your favorite pasta noodle like rigatoni or spaghetti or even gnocchi, with some parmesan on top. It would also be delicious alongside tomato focaccia.
If you want to serve it with some protein, you could make some balsamic chicken or caprese chicken to go with it. You could also serve it with some shake and bake pork chops. For some greens, air fry some brussels sprouts or make a quick caesar salad.
Ingredients
- Cherry tomatoes – cherry tomatoes are great because you can find good ones almost any time of year
- Zucchini – zucchini works so well in any blended pasta sauce
- Bell pepper – I used a red bell pepper for color, but you can use yellow or orange as well. If you’re trying to make it look like marinara sauce, I’d use a red pepper.
- Large carrots – make sure to cut your carrots into smaller pieces than the other ingredients to match cook time
- Yellow onion – the onion adds so much flavor and depth to your veggie sauce
- Olive oil – I recommend extra virgin olive oil for the best flavor, but you can also use a neutral oil
- Salt and black pepper – a bit of kosher salt and black pepper enhance all of the veggies
- Vegetable broth – broth is my favorite way to get the right consistency in your sauce while also adding flavor
- Tomato paste – tomato paste adds a great punch of tanginess to your tomato sauce
- Red wine vinegar – the vinegar provides a bit of acid to really brighten the sauce and give it that amazing flavor
- Italian seasoning – the seasoning adds that great herby taste to your sauce
Ingredient Substitutions
If they are in season, you could use heirloom or roma tomatoes that are diced. You could also use canned fire roasted tomatoes and add them right in the blender.
If you don’t have zucchini, you could also use a yellow squash or acorn squash. It will change the flavor a little but would be delicious. You can use any onions you prefer for this recipe, and feel free to add garlic! You can also add some celery, corn or peas to your hidden veggie pasta sauce.
For Italian seasoning, you can substitute your own spice blend of your favorite Italian spices. Rosemary, parsley, basil, dried oregano, and thyme are all great options. You can also add red pepper flakes for a bit of heat in your dish.
This hidden veggie tomato sauce is already vegan and gluten-free. For more protein, you could add chickpeas to your vegetarian pasta sauce.
How to make
Step 1: Roast Vegetables
Preheat oven to 425F and line a baking sheet with parchment paper. Place cherry tomatoes and cut veggies on the baking sheet (Image 1).
Pour olive oil over top and toss to coat the diced veggies. Season with salt and pepper. Bake at 425F for 35 minutes (Image 2).
Step 2: Blend the sauce
Add warm veggies to a high speed blender along with the broth, tomato paste, vinegar and italian seasoning (Image 3). Blend until smooth (Image 4).
Pour over your favorite cooked pasta and enjoy!
Storage and reheating
Allow the roasted veggie sauce recipe to cool completely and then place in an airtight container. Store in the fridge for up to 6 days. You can also store in the freezer for up to 3 months! I love using leftover sauce to make pizza.
Reheat gently to a simmer on the stove top over medium heat. Heat until the pasta and sauce are just warmed through and serve. If the sauce seems to thick, thin with a splash of water as you reheat. You can reheat leftovers in the microwave, but I find it tastes better on the stove top.
Garnish reheated pasta with extra parmesan cheese.
Check out these other simple pasta recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Roasted Veggie Pasta Sauce
Ingredients
- 10 oz cherry tomatoes
- 1 zucchini peeled and cubed
- 1 bell pepper cubed
- 2 large carrots peeled and diced – cut into smaller pieces than the other ingredients to match cook time
- 1 yellow onion cut into a large dice
- 2 tbsp olive oil
- 2 tsp salt
- ¼ tsp black pepper
- 2 cups vegetable broth
- ¼ cup tomato paste
- 1 tbsp red wine vinegar
- 2 tsp Italian seasoning
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper. Place cherry tomatoes and cut veggies on the baking sheet.
- Pour olive oil over top and toss to coat the veggies. Season with salt and pepper. Bake at 425F for 35 minutes.
- Add warm veggies to a high speed blender along with the broth, tomato paste, vinegar and italian seasoning. Blend until smooth.
- Pour over your favorite cooked pasta and enjoy!
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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