Roasted Veggie Pasta Sauce
Prep Time:
20 Minutes
Serves:
4–6 Servings
Cook Time:
55 Minutes
Author
Krystal Roberts
About the Recipe
This roasted veggie pasta sauce gets its rich texture from caramelized carrots, red peppers, onion, and roasted garlic. Nutritional yeast and herbs add savory depth while keeping the sauce vegetable-forward and satisfying.
Ingredients
- For the Roasted Vegetables
- 6–8 medium carrots, peeled and cut into chunks
- 3 large red bell peppers, seeded and cut into large pieces
- 1 large red onion, cut into wedges
- 1 whole head garlic
- 2 tbsp olive oil
- 3 tsp Italian seasoning
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- For the Sauce
- 1½–2 cups vegetable broth, more as needed
- ½ cup nutritional yeast
- 3–4 tbsp passata
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp red pepper flakes, optional
- 1 tbsp fresh lemon juice, optional
- To Serve
- 1 lb (450 g) pasta of choice
- Fresh basil or parsley, chopped
- Vegan Parmesan
- Freshly cracked black pepper
Linked Recipes
Preparation
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Place the carrots, bell peppers, and red onion on a baking sheet. Slice the top from the garlic head, drizzle with oil, and wrap in foil.
Step 3
Drizzle the vegetables with olive oil and season with Italian seasoning, paprika, salt, and black pepper.
Step 4
Roast the vegetables and garlic for 40–50 minutes, stirring halfway through.
Step 5
Cool slightly, then squeeze the roasted garlic into a blender.
Step 6
Add the roasted vegetables, 1 cup vegetable broth, nutritional yeast, passata, oregano, basil, and red pepper flakes.
Step 7
Blend until smooth, adding more broth as needed. Adjust seasoning and add lemon juice if desired.
Step 8
Cook the pasta according to package directions. Reserve ½ cup pasta water, then drain.
Step 9
Warm the sauce in a skillet or saucepan over medium-low heat.
Step 10
Add the pasta and toss to coat, loosening with pasta water if needed.
Step 11
Garnish with vegan Parmesan, fresh herbs, and black pepper.
