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.
Roasted Ingredients
Ingredients
- 900 g (2 pounds) roma tomatoes, halved
- 2 small garlic cloves, peeled
- 100 g (1 ) large carrot, end trimmed
- 150 g (1½ cup) cremini mushrooms
- 110 g (1 ) small red onion, peeled, quartered
- 30 ml (2 Tablespoons) extra virgin olive oil, optional
- 1 teaspoon salt, optional
- ¼ teaspoon ground black pepper
Directions
- Preheat oven to 450°F (230°C). Place tomatoes, garlic, carrot, mushrooms and onion on an 11-inch x 17-inch (28 cm x 43 cm) parchment-lined cookie sheet. Drizzle with olive oil, salt and pepper. Roast 20 minutes or until tomatoes are very tender.
Pasta & Sauce
Ingredients
- 340 g (12 ounces) whole wheat spaghetti, uncooked
- 85 g (3 ounces) tomato purée
- 6 g (¼ cup) fresh basil leaves, lightly packed
- 6 g (¼ cup) fresh oregano, lightly packed
Directions
- Cook pasta as directed on package while vegetables are roasting. Drain well, reserving 1 cup of cooking water. Keep pasta warm.
- Carefully pour contents of the roasting pan into the Vitamix container. Add tomato paste and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 2-3 minutes or until heavy steam escapes from lid plug opening.
- Turn the blender down to the lowest speed. Remove lid plug and add the basil and oregano, and pour in the reserved water. Secure lid plug. Blend for 10-15 seconds until herbs are chopped.
- Serve tomato sauce over pasta and garnish as desired.
Notes
This pasta is delicious topped with sliced fresh herbs, like parsley or basil. Try some Grated Parmesan Cheese or crushed red pepper flakes if you prefer.
Nutrition Information
| Serving Size | 446 g (1 serving) |
| Amount Per Servings | |
| Calories | 460 |
| Total Fat | 11 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 640 mg |
| Total Carbohydrate | 80 g |
| Dietary Fiber | 13 g |
| Sugars | 13 g |
| Protein | 16 g |
Spaghetti with Roasted Vegetable Sauce is rated
out of
5 by
12.
Rated 5 out of
5
by
Intymax from
So fresh
I have made this recipe about 10 times over pasta and spaghetti squash. I never quite make it the same. Sometimes we add spinach our zucchini or other veggies to the sauce mix. We love it though, always fresh and delicious tasting.
My favorite way it's too add extra garlic, half a red bell pepper and cook 1 lb of mix ground beef and hot Italian sausage in the side. Combine meat, blended sauce, bay leaf, 1-2 take spoons Olive oil, and a splash of red wine in a sauce pan and low simmer for an hour.
Date published: 2017-03-08
Rated 5 out of
5
by
Francesca from
Easy and the most delicious!
I made this a couple weeks ago with some veggies from my garden and added a bit of crushed tomatoes and zucchini. This is the best spaghetti sauce I have ever eaten served over spaghetti squash. I'm making again tonite and can't wait!!
Date published: 2016-10-12
Rated 4 out of
5
by
flstc98 from
Very yummy
This was my first sauce and it was awesome, could use a bit more salt. I threw in some red/yellow peppers for giggles and was amazed at how hot it was after blending for 5 minutes. I did not have to heat it up on the stove at all...just pour onto my noddles. I was also surprised at how quiet the Vitamix blender was...our old blender required chainsaw hearing protection while running it. Great recipe.
Date published: 2017-01-13
Rated 5 out of
5
by
Sandy24 from
Sauce to freeze
This recipe is similar to a tomato sauce I make in the summer when tomatoes and other vegetables are fresh and available. I roast tomatoes, garlic, onion, carrots, celery and sweet peppers and then blitz them all in my Vitamix. I freeze it in quart containers and use it all year long.
Date published: 2020-02-28
Rated 5 out of
5
by
SamG from
Fresh Fresh Fresh and flavorful
My family loves roasted vegs. We have them year round, either from the grill or oven. This is very good and my go to. To answer the question on keeping your sauce red ( not turning brown when doing spinach), either quickly blanch your fresh spinach while boiling your pasta - 5-8 sec- and drain on paper towels, OR just adding fresh to the pasta once drained and still hot, rather than blending in Vitamix.
Date published: 2020-02-22
Rated 5 out of
5
by
Belectra17 from
Great taste
I was super excited to make my own pasta sauce using this recipe and wanted to use more veggies than tomatoes. I followed this recipe and added a small can of tomato sauce. I also added a handful of spinach. My sauce tastes great however it looks like brown gravy. How has everyone else kept the red color of their sauce?
Date published: 2019-05-27
Rated 5 out of
5
by
Jude2 from
Great
Great way to make sauce for pasta. So much better than bottled sauce.
Date published: 2020-02-29
Rated 5 out of
5
by
villanuevamm from
Ever sooo yummy
So flavorful that you can't have just one serving!
Date published: 2020-03-09
