Roasted Veggie Pasta Sauce

Make this roasted veggie pasta sauce for an easy and delicious weeknight dinner!

Course Dinner, Dinnner, Lunch/Dinner

Cuisine Italian, Italian American

Keyword veggie pasta sauce

Prep Time 5

Cook Time 35

Servings

Calories 137kcal

Author Madeline Tague

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!

Notes

Slow cooker instructions: All all ingredients to a slow cooker except use only 1 cup of broth instead of 2. Mix to combine and set the slow cooker to low to cook for 4-6 hours. Blend the sauce directly in the slow cooker with an immersion blender OR transfer ingredients to a standard blender and blend until smooth.

Nutrition