Best Roasted Vegetable Pasta Sauce Recipes

Pasta with Roasted Provencal Vegetable Sauce image

Yield Serves 6

Number Of Ingredients 11

1 16- to 18-ounce eggplant, unpeeled, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
2 medium zucchini, trimmed, cut into 1-inch pieces
2 garlic cloves, minced
1 28-ounce can seasoned crushed tomatoes with Italian herbs
12 ounces penne pasta
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

Steps:

Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.

Roasted Vegetable Pasta Sauce image

Provided by Aly D

Time 50m

Yield 4

Number Of Ingredients 9

2 large red onions, cut into 1-inch wedges
2 orange bell peppers, cut into 1-inch chunks
2 red bell peppers, cut into 1-inch chunks
12 whole cherry tomatoes
4 cloves garlic, unpeeled
1 tablespoon olive oil
salt and ground black pepper to taste
1 (14.5 ounce) can whole peeled tomatoes
½ cup fresh basil leaves, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine red onions, bell peppers, and cherry tomatoes in a large roasting pan. Add garlic. Drizzle oil over vegetables and stir briefly to coat. Season with salt and pepper.
Roast vegetables in the preheated oven until tender and starting to blacken at the edges, 30 to 40 minutes.
Carefully unpeel the roasted garlic and transfer vegetables to a blender. Add canned tomatoes and basil; puree to desired consistency.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 18.2 g, Fat 4 g, Fiber 4.2 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 194.7 mg, Sugar 8 g