5.0 from 12 votes
Roast Vegetable Pasta Sauce
This Roast Vegetable Pasta Sauce creates a delicious, vegetarian meal that only takes a few steps to make. It's super filling and jam packed with good-for-you vegetables.
Prep Time
8 mins
Cook Time
8 mins
Total Time
53 mins
Servings: 2 cups
Calories: 50 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 eggplant, cubed
- 2 cloves garlic
- 1 large tomato, cut into 6 wedges
- 1 red bell pepper, chopped
- 1 cup carrots, chopped
- 2 tablespoons olive oil
- 1/2 cup tomato sauce
- 1 pound pasta such as tortellini, ziti or penne
Instructions
- Preheat oven to 400 degrees.
- Place the first 6 ingredients in a large glass dish dish or cookie sheet and combine. Make sure all of the vegetables are evenly coated with oil.
- Bake for 45 minutes or until tender and cool for 10 minutes.
- Cook the pasta according to package directions.
- Place the vegetables in a food processor or blender with the tomato sauce and puree until smooth.*
- Toss the sauce with pasta and serve.
Cup of Yum
Notes
- Pasta sauce can be frozen up to 4 months. Defrost overnight when ready to use.
- Pasta sauce can be frozen up to 4 months. Defrost overnight when ready to use.
Nutrition Information
Calories
50kcal
(3%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
3g
(5%)
Sodium
95mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 50
% Daily Value*
| Calories | 50kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Sodium | 95mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.