Name: Simple Roasted Vegetable Sauce for Pasta
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 pound campari tomatoes (cut in half); 1 medium zucchini (large dice); 1/2 white onion (large dice); 10 cloves garlic; 2 small red bell peppers (large dice ); 1/2 green bell pepper (large dice); 1/2 cup crimini mushrooms; 1 tablespoon dried parsley; 2 teaspoons dried basil; 2 teaspoons dried oregano; 1/2 teaspoon ground thyme; 2 teaspoons paprika; 1/2 teaspoon cayenne; 2 tablespoons olive oil (extra virgin); kosher salt (as needed); black pepper (as needed)

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Nothing but vibrant and fresh flavors with my Simple Roasted Vegetable Sauce For Pasta. The vegetables can be seasonal and hand picked to your liking.

All you need for homemade roasted vegetable pasta sauce is a baking sheet, olive oil, seasoning and your favorite vegetables.

Trust me when I say, it’s easier than you think to make your own sauce at home.

roasted vegetable sauce in a glass container — Simple Roasted Vegetable Sauce for Pasta.

Why this recipe works

It’s fresh, you pick everything you put into it. This is great for someone who has to watch their sodium intake.

Non-veggie eaters will not know they are actually eating nutritious vegetables!

Roasted Vegetable Sauce is great on top of seafood, chicken or my 5-Ingredient Penne Pasta or my Roasted Cauliflower Steaks. You can also use it as a dressing on a whole grain bowl.

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Other recipes to check out on the blog: Cheesy Butternut Squash and Blackbean Enchiladas and Super Easy 4 Ingredient Guacamole with No Tomatoes.

red bell pepper, tomatoes, garlic onion and mushrooms on a tray

simple roasted vegetable sauce for pasta

Ingredients

Campari tomatoes.
Zucchini.
White onion.
Garlic cloves.
Red bell peppers.
Green bell pepper.
Crimini mushrooms.
Dried herbs such as parsley, basil, oregano, thyme.
Paprika.
Cayenne.
Extra virgin olive oil.
Kosher salt.
Black pepper.

How to make Simple Roasted Vegetable Sauce for Pasta

1. Preheat the oven at 400 degrees F.

2. Start by lining the baking sheet with parchment paper or aluminum foil.

3. Prepare the veggies by cutting them into a large dice. The garlic and mushrooms can stay whole. This will ensure everything roasts evenly.

4. Sprinkle the seasonings evenly over the vegetables.

5. Season with salt and pepper.

6. Drizzle the olive oil over the top and gently mix it all together.

7. Place vegetables in the oven and roast for 20 minutes. Let cool for 2-3 minutes then place it into the blender. Blend until well combined. You can add additional olive oil if needed to get desired consistency.

8. Pour over your favorite pasta dish!

Helpful tips

Making homemade sauce with your favorite vegetables is going to be your new “thing”. This makes an amazing pasta sauce and it’s great for the whole family. This recipe is perfect for kids who aren’t running to eat their vegetables. I have that issue in my house! When making your own pasta sauce for kids, add it on top of their favorite pasta and also sprinkle parmesan cheese. You can omit the cayenne if you’d like to make it more toddler friendly.

This method can be used to make baby food as well. Think roasting some Brussel sprouts, sweet potatoes or carrots. Roasting vegetables and turning it into a sauce is great way to use up any extra vegetables from the week.

Use a food processor, blender or NutriBullet to blend the sauce.

Once blended, add a tablespoon of olive oil in at a time until you reach desired consistency.

Serving suggestions and alternatives

You can really play around with the different veggies you to add. But for my recipe, we are going to use Campari tomatoes, zucchini, garlic cloves, white onion, green and red peppers and crimini mushrooms along with lots of spices.

I have made sauce with all kinds of tomatoes, however I like the Campari tomato. It’s not as acidic and also it’s pretty juicy.

Use whichever tomato you like, Roma, heirloom, cherry tomatoes and grape tomatoes make a good substitute.

If you don’t have all the vegetables on hand that the recipe calls for, it’s ok. The taste will slightly differ but it will still be a tasty vegetable pasta sauce.

Please note: I have only made this recipe using fresh veggies. If you use frozen vegetables, please let me know the outcome!

With the bell peppers, you can use both red or only green bell pepper. It’s totally up you. The red bell peppers give a nice natural sweetness so I absolutely LOVE adding them into my sauces.

You may read this recipe and think “10 cloves garlic, that’s a lot!” But honestly is really isn’t once it is roasted and blended.

If you don’t have white onions, red onion or sweet onion is a yummy substitute. Criminis can be swapped out for baby Bellas or white mushrooms.

The recipe calls for dried herbs. You can always use fresh herbs if you wish. I love stirring in fresh basil after the sauce has been blended. Also if you find you don’t have all the dried herbs on hand, you can use Italian seasoning.

Storing instructions

Store any leftover sauce in an airtight container and place in the fridge for up 3-4 days. You can freeze this sauce in a freezer safe container. Use within one month to retain freshness.

Recipe inspiration

A few times a week, I like to give my family and I a vegetarian meal that we can all appreciate. My toddler gets his servings of vegetables and we get a clean and tasty sauce . I have added ground beef to this but honestly the beef kind threw off the flavor of the fresh vegetables. My favorite way is to use it as a vegetarian sauce or on top of something light like seafood, salmon, white fish or chicken.

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