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Blender Roasted Vegetable Marinara Sauce Recipe • theVintageMixer.com

Blender Roasted Vegetable Pasta Sauce

Written by Becky

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!

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Blender Roasted Vegetable Pasta Sauce Recipe • theVintageMixer.com

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.

Blender Roasted Vegetable Marinara Sauce Recipe • theVintageMixer.com

A few other not-so-sneaky veggie dishes that my family loves:

Cauliflower Fried Rice

Seasonal Veggies with Herbed Ricotta Dumplings

Chickpea and Butternut Squash Stew

Quinoa Veggie Chili

Roasted Vegetable Enchiladas

Blender Roasted Vegetable Marinara Sauce Recipe • theVintageMixer.com

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!

Blender Roasted Vegetable Marinara Sauce Recipe • theVintageMixer.com

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!

Blender Roasted Vegetable Marinara Sauce Recipe • theVintageMixer.com

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

Blender Roasted Vegetable Pasta Sauce Recipe • theVintageMixer.com

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:)

Blender Roasted Vegetable Marinara Sauce

Becky Rosenthal
This Roasted Vegetable Pasta Sauce made in a blender is way better than ordinary marinara!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Condiment, Sauce
Cuisine American, Italian
Servings 5 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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. 
Keyword pasta, Vegan, Vegetarian

This post was originally shared in Oct 2014.

Posted in
Dinner, Fall, Gluten Free, One Dish Dinners, Summer, Unprocessed, Vegan, Vegetarian
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Comments (80)

  4. I love making hummus, garlic aoli, and nut butters in blenders!! I had an extra tin of honey roasted peanuts that I knew I would never eat, so I dumped them in and made delicious honey roasted peanut butter 🙂

    Reply ↓

  5. I think the top few things I make in my blender are my sore throat ease drink, dips/salad dressings (especially the costa vida ranch copy cat), pesto, and I use it to puree soups because it makes it so much smoother than immersion blenders.

    Reply ↓

  11. Broccoli Avacado soup is one of my favorites. I’ve also made some Mango Sauce to go with Salad or even even Grilled Cod! Super easy: Slice mango, pear, yellow and red peppers and bring everything to boil with some white wine, garlic and pepper and then blend!

    Reply ↓

  12. Sigh – I don’t have any good blender recipes because I don’t have a good blender! My $20 target blender that I’ve had for 12 years just gets by making smoothies. I’ve always wanted to try making hummus and soups.

    Reply ↓

  15. My hubby and I make the easiest, most delicious broccoli soup using our blender. We just cook the broccoli in a large pot of boiling water until it is tender, then toss it all in the blender with some of the cooking water and blitz! Add more water to reach the consistency you like! It is so simple and so yummy!

    Reply ↓

  19. I only have an immersion blender so nice smooth soups don’t quite work out for me. I’m dying to make the Haitian Corn & Sweet Potato soup from Green Kitchen Stories or any of the lovely sauces that Naturally Ella comes up with. Followed you on Insta (@udflyerkris).

    Reply ↓

  20. I like to make soup (split pea) with my blender and I also use my blender to make milkshakes, yum! I started following you on Google+ 🙂

    Reply ↓

    • Annie, I used to make spit pea in my blender until I totally destroyed my kitchen after a lid popped off once!! And I’ll have to try a good ole milkshake soon.

      Reply ↓

  30. One of my favorite soups –
    roast and blend – carrots, potatoes, butternut squash, celery, garlic, onion, chicken broth

    Reply ↓

  31. I finally can make a great salsa! (after a whole summer of so-so batches) I figured out the style our family prefers has almost an equal ratio of tomatoes to onions as opposed to a ton of tomatoes. I’m headed to Google+ since I already enjoy your Instagram and Pinterest accounts

    Reply ↓

  33. I don’t have a food processor, so I rely on my blender to make protein pudding with silken tofu, blended spicy pumpkin soup, and hummus!

    Reply ↓

  38. A good blender is essential for a great enchilada sauce for me. Pan roast all the goodies like chilli’s, garlic, spices, tomatoes – before blitzing them in something suitably awesome like a blendtec 🙂

    Note to self: the use of an immersion blender leads to covering yourself and the kitchen in delicious, delicious sauce.

    Reply ↓

  40. I make a really tasty enchilada casserole. Obviously I don’t blend the entire dish, but I use my blender to make a sauce: plain yogurt or sour cream, a package/bunch of spinach, cilantro, green chills, cumin, and some shredded cheese. Then I layer it with corn tortillas, beans and sautéed peppers and onions and bake.
    Also, I am now following you on Pinterest!

    Reply ↓

  45. I make a VERY good hamburger OR barbecue meat topping.
    I mix a LOT of different ingredients and cannot give the recipe away: but I literally blend what normally goes on top of a hamburger and make it a puree sauce. Everyone loves it!
    It consists of ketchup, mayo, mustard, pickles, tomatoes, lettuce, salt and pepper and about 5 more ingredients that I cannot share 🙂
    Thanks for the chance to win! I WOULD LOVE THIS!!

    Reply ↓

  51. Hi Becky,
    Just stopped by to get some inspiration for dinner, which I need often. 🙂 This looks delicious. As for recipes in a blender, butternut squash soup is one of our favs here (Sam’s speciality).

    Reply ↓

  54. Oh man, if I had a decent blender, I would go crazy on sauces and salad dressings and pesto. I now make a “chunky” pesto since none of my appliances really cut it. A romanesco sauce would probably be my first pick.

    Reply ↓

  65. I love cold blended soups! But I don’t actually own a blender, so I’ve never personally made any :/. I also love your thinking about vegetables just being vegetables!

    Reply ↓

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