Favorite Roasted Vegetable Pasta Sauce
50 minServes 8
A smooth, creamy roasted vegetable sauce for pasta made by blending caramelized carrots, peppers, sweet potato, and garlic with broth and marinara.
| prepPreheat oven to 425°F / 220°C | ||||
| 2 carrots, peeled and roughly chopped | Roast vegetables 425°F / 220°C, 24–26 min | Blend roasted vegetables, broth & sauce until smooth | Toss pasta with sauce to coat | Serve with basil, Parmesan, salt & pepper |
| 1 red bell pepper, stem and seeds removed, roughly chopped | ||||
| 1 medium sweet potato, peeled and roughly chopped | ||||
| 1 yellow onion, peeled and roughly chopped | ||||
| 4 cloves garlic, peeled | ||||
| 3 tablespoons extra-virgin olive oil | ||||
| ½ teaspoon salt | ||||
| 1¼ cups broth or pasta cooking water | ||||
| 225 g marinara sauce | ||||
| 450 g pasta | Cook pasta, reserve 1¼ cups cooking water | |||
| Fresh basil, grated Parmesan cheese, salt, and/or black pepper (optional, to taste) | ||||
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