Blender Roasted Vegetable Marinara Sauce

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


  • 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. 
Keyword pasta, Vegan, Vegetarian
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