Spaghetti with Roasted Vegetable Sauce

A medley of robust flavour, this sauce is puréed perfection. Enjoy over a bed of pasta and top with grated cheese.

Spaghetti with Roasted Vegetable Sauce

Ingredients

  • 900 g (2 pounds) Roma tomatoes, quartered
  • 2 garlic cloves, peeled
  • 1 carrot, halved
  • 150 g (1½ cup) button mushrooms
  • wedge of red onion
  • 3 Tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 115 g (4 ounces) Parmesan cheese
  • 350 g (12 ounces) wholemeal spaghetti
  • 170 g (6 ounces) tomato purée
  • 10 g (¼ cup) fresh basil leaves, chopped
  • 25 g (¼ cup) fresh oregano leaves

Directions

  1. Preheat oven to 450°F (230°C).
  2. Place tomatoes, garlic, carrot, mushrooms and onion on a prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast 20 minutes or until tomatoes are very tender, stirring mushrooms and garlic once.
  4. Meanwhile, place cheese into the Vitamix container and secure lid.
  5. Select Variable 1.
  6. Turn machine on and slowly increase speed to Variable 7.
  7. Blend for 20 to 30 seconds or until finely grated. Remove to a small bowl.
  8. Cook pasta as directed on package while vegetables are roasting.
  9. Drain well, reserving ½ cup (120 ml) of cooking water. Keep warm.
  10. Place all vegetables, liquid from pan and tomato paste into the Vitamix container and secure lid.
  11. Select Variable 1.
  12. Turn machine on and slowly increase to the highest speed.
  13. Blend for 5 minutes 45 seconds. Stop machine and remove lid.
  14. Add basil and oregano to the Vitamix container and secure lid.
  15. Select Variable 1.
  16. Turn machine on and slowly increase speed to Variable 5.
  17. Blend for 5 seconds.
  18. If a thinner sauce is desired, add pasta cooking water 1 Tablespoon at a time.
  19. Serve sauce over pasta and sprinkle with cheese.