Public
Hidden Veg Pasta Sauce
Public
Servings
6
Prep time
40 min
Cook time
40 min
Category
Main Dishes
Ingredients
1 large Eggplant - trimmed, cut lengthwise
2 Roma Tomatoes - cut in quarters
1 medium Red Onion - cut in quarters
1 Red Bell Pepper - deseeded, trimmed, cut in half
1 head Garlic - top chopped off
1 Zucchini - trimmed, diced, unpeeled
1 tablespoon Dried Rosemary
2 cup Marinara Sauce
½ teaspoon Salt
⅓ cup Olive Oil - or avocado oil
12 ounces Uncooked Pasta of Choice
Instructions
- Cook the pasta according to the directions on the packaging. Drain and set aside.
- Preheat the oven to 220℃.
- In a large 9-inch x 13-inch glass baking dish, form a single layer with the eggplant halved and the bell pepper halved.
- Add the diced zucchini, quartered red onions, and tomatoes. It's fine if they overlap.
- Sprinkle dried Italian herbs on top of the diced zucchini, onion, and tomatoes.
- Drizzle the oil all over the vegetables.
- Bake the veggies uncovered for 35-40 minutes at 430 ℉ (220 ℃) until all the vegetables are roasted and a fork goes through the vegetables easily.
- Remove the dish from the oven, let it cool down for 15 minutes at room temperature in the tray, then squeeze out the roasted garlic cloves and discard the skin. Place the veggies in a high-speed blender with all the roasted vegetables, including any oil left in the pan.
- Add the marinara sauce and blend the veggie sauce on high-speed until smooth. Taste and add salt to taste.
- Pour the sauce over the cooked pasta and stir in to coat evenly.
- Serve with fresh parsley, chili flakes, and salt.
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