Hidden Veggie Pasta Sauce
Loaded with vegetables and the perfect seasoning blend, this hidden veggie pasta sauce is a delicious way to sneak in a few servings of veggies! The sauce requires little effort (just roast and blend) and can be batched and frozen to use on those days when you just don't know what to make. This veggie pasta sauce is also the ideal use for any vegetables that are on their way out, wilted, or getting wrinkly—we love recipes that help with food waste around here!
Ingredients
- 4tomatoes
- 8 ozbutton mushrooms (sliced, 226 g)
- 1red bell pepper (cut into chunks)
- 1red onion (cut into chunks)
- 1zucchini (cut into chunks)
- 1 headgarlic
- 2 tbspolive oil (30 to 60 ml)
- 2 tspitalian seasoning
- 8 ozfeta cheese (226 g)
- ½ cupheavy cream (120 ml)
- ¼ cuppasta water (reserved water from your pot of pasta, 60 to 120 ml)
- to serve: your pasta of choice
Directions
- 1
Prep: Preheat oven to 400°F (204°C). Chop all veggies as directed in the ingredients section. Trim the top off the head of garlic to expose the top of each clove. Toss veggies onto a large baking sheet then drizzle with oil and sprinkle with the seasoning, tossing to evenly coat. Pour oil over garlic so that it seeps into the cloves.
- 2
Roast: Transfer baking sheet to the oven and cook for 30 to 40 minutes, or until veggies are tender and a bit charred (if garlic doesn't start to turn golden brown after about 20 minutes, wrap the head of garlic in foil and return it to the oven).
- 3
Pasta: When veggies are almost finished cooking, prepare your desired pasta. When finished, reserve some of the pasta water.
- 4
Blend: Transfer roasted veggies to a blender. Squeeze the roasted garlic cloves out and add them in (you can add as many or few as you want). Add feta cheese, cream, and ¼ cup of the pasta water. Blend until smooth, adding more pasta water as needed to reach your desired consistency. Mix into pasta and serve warm.