Pasta with Roast Vegetable Sauce
Indulge in a wholesome and flavor-packed meal with this Pasta with Roast Vegetable Sauce recipe—your perfect answer to a hearty yet nutritious dinner. This dish combines tender pasta with a rich, velvety sauce made from caramelized zucchini, red bell peppers, cherry tomatoes, and red onion, all roasted to perfection with garlic and a medley of dried herbs. The roasted vegetables are blended into a smooth sauce that’s naturally sweet and savory, then tossed with al dente pasta for a dish that’s both comforting and vibrant. Finished with fresh basil and a sprinkle of Parmesan (if desired), this recipe is easy to prepare, vegetarian-friendly, and brimming with Mediterranean flavors. Perfect for weeknight dinners or casual entertaining, it’s a versatile and satisfying option the whole family will love.
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Recipe Information
Ingredients
- 400 grams pasta (penne, spaghetti, or your choice)
- 2 medium zucchini
- 2 large red bell peppers
- 250 grams cherry tomatoes
- 1 large red onion
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 leaves fresh basil leaves
- grated Parmesan cheese (optional for serving)
Instructions
Preheat your oven to 200°C (400°F).
Wash and prepare the vegetables: slice the zucchini into thick rounds, chop the red bell peppers into chunks, halve the cherry tomatoes, and roughly chop the red onion.
Place the zucchini, red bell peppers, cherry tomatoes, red onion, and whole garlic cloves onto a large baking sheet.
Drizzle the vegetables with 3 tablespoons of olive oil and sprinkle with dried oregano, dried thyme, salt, and black pepper. Toss everything together to coat evenly.
Spread the vegetables out in a single layer on the baking sheet and roast in the preheated oven for 30-35 minutes, stirring once halfway through to ensure even cooking.
While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
Once the vegetables are roasted and caramelized, remove them from the oven and transfer them to a blender or food processor. Squeeze the roasted garlic cloves out of their skins and into the blender as well.
Blend the roasted vegetables into a smooth sauce, adding a few tablespoons of the reserved pasta water if needed to achieve your desired consistency.
In a large pan, heat the roasted vegetable sauce over medium heat and toss in the cooked pasta. Stir to coat the pasta evenly with the sauce, adding more pasta water as needed to loosen the sauce.
Serve the pasta topped with fresh basil leaves and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 11.5 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
