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Roasted Vegetable Pasta Sauce

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A delightful and creamy pasta sauce made with roasted vegetables that captures the essence of a sun-drenched Mediterranean garden.

Ingredients

Scale
  • 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, onions)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup heavy cream or a dairy-free alternative
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Pasta of your choice

Instructions

  1. Preheat your oven to 400°F (200°C) to get it nice and hot for roasting.
  2. Chop the mixed vegetables into uniform pieces and spread them out on a sheet pan.
  3. Drizzle the chopped vegetables with olive oil, season generously with salt and pepper, and toss to combine.
  4. Roast the veggies in the preheated oven for about 30 minutes, until they are tender and slightly caramelized.
  5. Remove the roasted vegetables from the oven and let them cool slightly.
  6. In a blender, combine the roasted vegetables, heavy cream, garlic powder, and Italian seasoning. Blend until smooth and creamy.
  7. While blending, bring a pot of salted water to a boil. Cook your pasta according to package instructions until al dente.
  8. Toss the freshly cooked pasta with the creamy vegetable sauce, ensuring every strand is coated.

Notes

Serve with freshly grated Parmesan cheese or a drizzle of balsamic reduction. This pasta can be enjoyed with a simple side salad or garlic bread.

Nutrition

Find it online: https://cookingwithmayaa.com/roasted-vegetable-pasta-sauce/

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