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Roasted vegetable and tomato pasta sauce

roasted vegetable and tomato pasta sauce
3.88 from 16 votes
Prep Time 5 minutes
Cook Time 30 minutes
Making the pasta 10 minutes
Total Time 45 minutes
Course Dinner
Cuisine American, Italian
Servings 6


  • Baking sheet
  • Hand Blender


Pasta Sauce

  • 2 red bell peppers diced
  • 2 zucchini halved and sliced
  • 2 carrots peeled and sliced
  • 1 large onion quartered
  • 4 garlic cloves peeled
  • 3 tablespoon olive oil
  • 1 teaspoon oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 3 cups tomato passata (1 bottle, approximately 680 ml)

Roasted vegetable and tomato pasta dish

  • 4 cups fusili pasta
  • 2 cups roasted vegetable and tomato pasta sauce
  • 2 tbsp olive oil
  • ½ cup full cream
  • 1 teaspoon red chili flakes
  • salt to taste
  • chopped parsley to garnish


To make the pasta sauce

  • Preheat the oven to 425 degree F.
  • Add the cut vegetables and garlic to a large mixing bowl. Sprinkle salt, black pepper and oregano. Mix all in. Pour the olive oil to coat all the vegetables.
  • Spread it evenly on a baking sheet. Bake for 30 minutes or until the vegetables are cooked and lightly browned.
  • Once out of the oven, let cool the vegetables. Once cooled, add them into a mixing bowl and puree using a hand blender. Alternatively, transfer roasted veggies to a blender and puree.
  • Add the tomato passata and mix it in. You can use the pasta sauce right away in your dish. Check seasoning and heat it through. You can refrigerate or freeze the remaining pasta sauce.

To make the pasta dish

  • Cook the pasta according to package instructions. Drain and set aside. Reserve about ½ cup of pasta cooking liquid.
  • Heat oil in a pan and add the pasta sauce. Add chili flakes. Let it come to a boil. Lower the heat and add the cream. Stir to combine.
  • Add the pasta in. If the sauce is too thick, add the reserved pasta liquid gradually to thin it down until it reaches the desired consistency. Add more if needed.
  • Check seasoning. Add more salt, pepper or chili flakes if needed. Garnish with chopped parsley.


  • I always freeze the remaining sauce in 1 cup zip lock bags.
  • Beware when using jars in the freezer. Always leave room on the top for it to expand. I've lost quite a few jars and sauces to this. So I always use zip lock bags. 
  • They are easier to thaw too this way. Plunge them in hot water for 10 minutes or defrost them in the microwave.
Keyword pasta sauce, roasted vegetables, tomato
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