Easy Roasted Vegetable Pasta Sauce

Easy Roasted Vegetable Pasta Sauce Recipe - Delicious and Healthy

Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Roasted vegetable pasta sauce is a delicious and flavorful sauce that is perfect for topping your favorite pasta dishes. This recipe combines the sweetness of roasted bell peppers and onions with the earthy flavor of mushrooms, creating a rich and satisfying sauce that is sure to please your taste buds.

History

Roasted vegetable pasta sauce has been a popular dish for many years, with variations of the recipe found in different cultures around the world. The process of roasting vegetables to enhance their flavors has been used in cooking for centuries, and this recipe is a modern twist on a classic technique.

Ingredients

2 red bell peppers, sliced into strips that are 0.5 inches wide
3 large onions, or 4 small onions
0.5 bulb of garlic
1 lb (454 g) mushrooms, cleaned and sliced
2 jars of fat-free spaghetti sauce or an equivalent amount of homemade sauce
2 tbsp of fresh basil, minced

How to prepare

Preheat the oven to 400°F (204°C). Prepare 2 non-stick standard size baking sheets.
Cut the bell peppers into strips and place them on a non-stick baking sheet, with the skin side down.
Slice the onions into thick slices (0.5") and place them on a baking sheet.
Peel the skin off the garlic cloves and place one clove on top of each onion slice.
Bake at 400°F (204°C) for 30 – 40 minutes, until the vegetables are soft and have a few brown spots.
While the vegetables are roasting, slice the mushrooms and sauté them in 1 tsp of water in a large saucepan.
Once cooked, add the 2 jars of spaghetti sauce and the basil to the saucepan.
Warm the sauce thoroughly and let it simmer until the roasted vegetables are done.
Transfer the roasted vegetables to the sauce and stir to separate the onion rings.

Variations

Add cooked ground turkey or beef for a meaty version of this sauce.
Use different types of mushrooms, such as shiitake or cremini, for a unique flavor profile.

Cooking Tips & Tricks

Make sure to slice the vegetables evenly to ensure even cooking.

- Use a non-stick baking sheet to prevent the vegetables from sticking.

- Be sure to check on the vegetables while they are roasting to prevent burning.

- Feel free to add other vegetables such as zucchini or eggplant for added flavor and nutrition.

Serving Suggestions

Serve this roasted vegetable pasta sauce over your favorite pasta, such as spaghetti or penne.

- Top with freshly grated Parmesan cheese and a sprinkle of fresh basil for added flavor.

Cooking Techniques

Roasting the vegetables enhances their natural sweetness and adds depth of flavor to the sauce.

- Sautéing the mushrooms before adding them to the sauce helps to release their natural juices and intensify their flavor.

Ingredient Substitutions

Feel free to use any type of bell pepper in place of red bell peppers.

- Use store-bought marinara sauce in place of spaghetti sauce for a quicker option.

Make Ahead Tips

This sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

- Reheat the sauce on the stovetop or in the microwave before serving.

Presentation Ideas

Serve the roasted vegetable pasta sauce in a large serving bowl with a garnish of fresh basil on top. - Pair with a side salad and garlic bread for a complete meal.

Pairing Recommendations

Pair this sauce with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

- Serve with a side of garlic bread or a fresh green salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.

- Reheat the sauce on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

120

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 5g

- Sugars: 10g

Fats

- Total Fat: 2g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 80% DV

- Iron: 6% DV

Alergens

This recipe contains mushrooms and garlic, which may be allergens for some individuals.

Summary

This roasted vegetable pasta sauce is low in fat and calories, making it a healthy option for those looking to enjoy a delicious pasta dish without the guilt.

Summary

Roasted vegetable pasta sauce is a delicious and healthy option for topping your favorite pasta dishes. This recipe is easy to make and can be customized to suit your taste preferences. Enjoy the rich flavors of roasted bell peppers, onions, and mushrooms in this satisfying sauce.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a cool autumn evening, the leaves were starting to change colors and there was a chill in the air. I had just finished picking the vegetables from my garden and was looking for a new way to use them.

As I rummaged through my collection of cookbooks, I stumbled upon a worn and tattered recipe card tucked away in the back of one of my favorites. It was titled "Easy Roasted Vegetable Pasta Sauce". Intrigued, I read through the ingredients and instructions, picturing in my mind how the flavors would come together.

The next day, I set to work in the kitchen, chopping up the fresh vegetables and tossing them with olive oil, garlic, and herbs before popping them into the oven to roast. The aroma that filled the house was heavenly, and I couldn't wait to taste the final product.

When the vegetables were perfectly roasted, I pureed them in the blender with a splash of vegetable broth and a sprinkle of Parmesan cheese. The resulting sauce was velvety smooth, bursting with the flavors of the season.

I cooked up a pot of pasta, tossed it with the roasted vegetable sauce, and topped it with a handful of fresh basil leaves. The first bite was pure bliss. The sweetness of the roasted peppers and tomatoes, the earthiness of the mushrooms, and the kick of the garlic and herbs all came together in perfect harmony.

I immediately knew that this recipe would become a staple in my kitchen. It was so simple to make, yet the flavors were complex and satisfying. I made a mental note to share it with my friends and family, knowing that they would love it as much as I did.

Over the years, I have made this roasted vegetable pasta sauce countless times, tweaking the recipe here and there to suit my tastes. Sometimes I add a pinch of red pepper flakes for a bit of heat, or a splash of balsamic vinegar for some acidity. No matter how I make it, the end result is always delicious.

I often think back to that autumn evening when I first discovered this recipe, and how it has become a beloved part of my cooking repertoire. It reminds me of the joy of experimenting in the kitchen, of being open to new flavors and ideas, and of the simple pleasure of sharing a homemade meal with loved ones.

So here I am now, sitting in my cozy kitchen, surrounded by the warmth and aroma of the roasted vegetable pasta sauce bubbling away on the stove. I can't help but smile as I ladle out servings for my family, knowing that this recipe will continue to bring us together around the table for years to come. And for that, I am truly grateful.