Roasted Veggie Pasta Sauce (Sheet Pan Recipe!)

Roasted Veggie Pasta Sauce (Sheet Pan Recipe!)

from joyfulbalanceonline.com
Dinner

This Roasted Veggie Pasta Sauce tastes like the garlicy tomato sauce of your dreams, and has tons of nutrients packed in from the hidden veggies! Super simple to make and so delicious. Toss it onto your favorite pasta and dig in!*Note that From Start to Finish is an estimate that includes 15 minutes to preheat your oven and prep your ingredients, and 70 minutes to follow the recipe directions. Most of this time is allowing the veggies to roast and cool.

Ingredients

  • 4tomatoes (halved and stems removed)
  • 1zucchini (roughly chopped)
  • ½ largeonion (roughly chopped)
  • 2 smallmedium carrots (roughly chopped)
  • ½red or orange bell pepper ( roughly chopped)
  • 1 headgarlic
  • ½ tspsalt
  • black pepper
  • ½ tspdried basil
  • ½ tspsmoked paprika
  • 1 tsporegano
  • 12 ozpasta of choice (& reserved pasta water)
  • ⅓ cupcannellini beans (drained and rinsed) (white kidney beans)
  • 1 tbspplain coconut yogurt

Directions

  1. 1

    Preheat your oven to 400F.

  2. 2

    Line a baking sheet with aluminum foil. Place your tomatoes, zucchini, onion, carrots, and bell pepper on your prepared baking sheet. Sprinkle on your salt, black pepper, basil, smoked paprika, and oregano. Use your hands to give everything a mix, until all veggies are evenly coated in the spices.

  3. 3

    Remove any super papery outer layers of the garlic bulb, while keeping all cloves attached to each other. Chop your entire head of garlic in half (so that all cloves are chopped in half and you have two large chunks). Take a new piece of foil and place both halves of the garlic next to each other onto the foil with the cut sides facing up. Loosely wrap the foil around the garlic, and place it onto the baking sheet with the rest of the veggies.

  4. 4

    Place baking sheet in preheated oven and roast for 50 minutes, or until veggies are all nicely roasted. Remove from oven. (While veggies are roasting, you can work on step 5).

  5. 5

    While veggies are roasting, cook your pasta according to package directions. Once done cooking, reserve 1/2 cup of pasta water, and then drain the pasta.

  6. 6

    Once the roasted veggies have cooled enough to be handled, remove the garlic from its foil wrapper. Squeeze the garlic out of its skin and into a high powered blender. Discard the skin. Add the other roasted veggies, 1/4 cup of the reserved pasta water, cannellini beans, and coconut yogurt to the blender as well. Blend until very smooth. If you'd like your sauce to be thinner, add more of the reserved pasta water as needed (small splashes at a time).

  7. 7

    Stir into your cooked pasta and serve as you wish! Enjoy!