Roasted Veggie Sauce for Pasta |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 large red bell pepper, cut into chunks |
1 medium eggplant, peeled and cut into chunks |
1 medium onion, peeled and cut into chunks |
1 cup baby carrots |
2 tomatoes, cut into chunks |
3 garlic cloves, peeled |
2 tablespoons olive oil |
2 tablespoons tomato paste |
salt and pepper |
Directions:
1. Preheat oven to 400°F
2. Place all ingredients except olive oil and tomato paste on a rimmed cookie sheet. Drizzle with olive oil and toss to coat. Crack some fresh pepper and salt onto veggies.
3. Roast in oven fro 35-45 minutes or until tender but not mushy.
4. Combine 1/2 of the veggies with the tomato paste in a blender. Blend on high, adding remaining veggies in increments, until it has formed a thick sauce.
5. Pour over hot pasta and serve!
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