Roasted Vegetables Pasta Sauce

Is time to add a new pasta sauce to your weekly or monthly rotation? Well, we’ve got a wholesome roasted vegetables pasta sauce that we think you’re going to love. It proves that simple recipes are always the best. Let’s make it together. It’s incredibly simple and easy.

First, make sure you have a high quality EVOO like this one – Belmorso Extra Virgin Olive Oil 1 lt

Italian Roasted Vegetables Pasta Sauce Recipe

Italian Roasted Vegetables Pasta Sauce

Alessia

This roasted vegetables pasta sauce is super easy to make, yet it's incredibly tasty and versatile. Come try our recipe.

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Prep Time 15

Cook Time 45

Course Main Course

Cuisine Italian

Servings 3

Equipment

chopping board
knife
vegetable peeler
baking dish
baking paper or foil
blender
tablespoon

Ingredients

1 small onion
1 clove garlic
1 aubergine
1 zucchini
3 tomatoes
1 carrot
salt and pepper
fresh basil leaves
grated parmesan
Belmorso Extra Virgin Olive Oil 1 lt

Instructions

Wash, peel and chop your vegetables into large pieces.
Cut the tomatoes in half or quarters.
Add all the vegetables but just 1 or 2 tomatoes onto your baking dish, covered with baking paper or foil.
Season with salt and pepper and drizzle with EVOO. Bake in a pre-heated oven at 180 degrees Celsius for 45 minutes.
When the vegetables are ready, let them cool or not, depending on your blender. Many blenders can handle heat.
Add the roasted vegetables to the blender with the rest of the cut raw tomatoes and a tablespoon of EVOO. Season with more salt and pepper. Add the basil and two tablespoons parmesan grated cheese.
Blend until smooth.
Serve on freshly cooked pasta, with a drizzle of Belmorso EVOO and a sprinkle of parmesan.