This Roasted Vegetable Pasta Sauce is so key for fall meals! The mixture of roasted tomatoes and vegetables in pasta sauce makes for a perfectly hearty and healthy vegan meal.
I know it’s a ‘thing’ to sneak in vegetables to your family meals but why can’t we just feed our family vegetables. Maybe I’m naive in this (my kiddo was only 1 and a half when I first posted this recipe) but veggies are delicious and sometimes they make ordinary meals like spaghetti even more flavorful. This roasted veggie vegan pasta sauce is straight up roasted tomatoes and veggies in all their glory, roasted in the oven until they are slightly brown and caramelized, then blended into thick and almost creamy sauce. All you need is a blender and an assortment of veggies!JUMP DIRECTLY TO RECIPE
For this vegan roasted veggie sauce I like to use tomatoes, carrots and squash. You could sub out the Summer squash for a more fall flavor like butternut or acorn squash if you’d like.
A few other not-so-sneaky veggie dishes that my family loves:
How to make Roasted Vegetable Pasta Sauce
1. Chop the veggies
2. Roast the veggies
3. Blend the veggies (I usually blend half and leave the rest for the top of the pasta dish)
4. Toss sauce and veggies with cooked hot pasta
No special equipment is needed but a good blender does make the sauce extra creamy and smooth! A good blender makes this creamy vegan sauce pure bliss!
A few other things I really enjoy about the Blentec blender is that is that you can quickly make salad dressings and smaller portions of things like pureed veggies or baby food. So far, we’ve used it for soups, of course, smoothies, baby foods, nut milks and homemade flours (like oat flour or almond flour). I’m looking forward to making nut butters, soft serve ice cream and maybe even a few icy cocktails!
Substitutions for Roasted Vegetable Pasta Sauce
- During the fall months I use butternut squash (peeled and cubed) instead of the Summer yellow squash
- Roma tomatoes are most common but you can use any tomato of similar size. My favorite to use for this recipe is San Marzano if you can find them (they make excellent tomato sauce as they have little water content and not too many seeds).
- You may use 2-3 shallots or 1 leek in replacement of the 1/2 onion
I’m so grateful my family loves vegetables and I hope yours do too!! But if not, I guess its okay to be a little sneaky:)
- 3 Roma tomatoes, sliced into quarters
- 1/2 large yellow onion, roughly chopped
- 3 cloves garlic
- 3 medium carrots
- 1 yellow squash sliced
- 1 tablespoon olive oil, plus 1 teaspoon
- salt and pepper to taste
- 5-10 basil leaves
- 1 package of pasta, to serve (I like whole wheat spaghetti with this sauce)
- 1/3 cup parmesan cheese, optional to serve
Preheat oven to 400 degrees. Line a baking sheet with foil.
Slice up tomatoes, onion, garlic, and vegetables. Place everything except the squash on prepared baking sheet. Try to have the veggies not overlapping. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
Roast this mixture for 30 minutes. Drizzle about a teaspoon of olive oil over the squash then season it with salt and pepper. After 30 minutes add the squash onto the roasting pan and flip the other veggies. Roast for another 10-15 minutes or until squash and carrots are soft.
Meanwhile cook up some pasta (I like to use whole wheat spaghetti with this sauce).
Once veggies are done, transfer half of them into a blender and blend until smooth. Pour the sauce over hot pasta then top with remaining veggies and parmesan cheese.
Summer squash can be substituted with butternut squash for a more fall alternative. I also use san Marzano tomatoes if I have access to them.
This post was originally shared in Oct 2014.