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