Roasted Veggie and Tomato Pasta Sauce
A quick-to-make pasta sauce from roasted vegetables and tomato passata. Naturally sweet, freezer-friendly, and endlessly versatile in pasta, lasagna, or any tomato based dish.
Equipment
- Baking sheet
- Hand Blender
Ingredients
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 tbsp olive oil
- 1 tsp oregano
- 1 tsp ground black pepper
- 1 tsp salt
- 3 cups tomato passata (1 bottle, approximately 680 ml)
Roasted Veggie Pasta
- 4 cups fusili pasta
- 2 cups roasted veggie and tomato pasta sauce
- 2 tbsp olive oil
- ½ cup full cream
- 1 tsp red chili flakes
- salt to taste
- chopped parsley to garnish
Instructions
To make the pasta sauce
- Preheat the oven to 425°F.
- Add the bell pepper, zucchini, carrot, onion and garlic to a large mixing bowl. Sprinkle salt, black pepper and oregano. Pour olive oil and give it a good mix.
- Spread it evenly on a baking sheet. Bake for 30 minutes or until the vegetables are roasted and lightly browned.
- Let the veggies cool. 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. Refrigerate or freeze the remaining pasta sauce.
To make the pasta
- 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 and add more salt, pepper or chili flakes if needed. Garnish with chopped parsley.
Notes
- Freeze the remaining sauce in 1 cup zip lock bags.
- If using to jars to freeze the pasta sauce,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.
- To thaw, plunge them in hot water for 10 minutes or defrost them in the microwave.
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