Hidden Veggie Pasta Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 oz rigatoni pasta
02 -
3 carrots, peeled and roughly chopped
03 -
5 roma plum tomatoes, halved
04 -
1 zucchini, roughly chopped
05 -
1 large yellow onion, roughly chopped
06 -
1 whole garlic head, outer layers peeled
07 -
1 red bell pepper, halved
08 -
2–3 tbsp olive oil
→ Seasonings
09 -
1 tsp garlic powder
10 -
1 tsp dried basil
11 -
1 tsp dried oregano
12 -
Salt and pepper to taste
13 -
Fresh basil for garnish
14 -
1 cup reserved pasta water
# Instructions:
01 -
Set the oven to 450°F (232°C).
02 -
Trim the top of the garlic head and peel away the outer papery layer, leaving the individual cloves intact. Chop all other vegetables as instructed.
03 -
Place the prepared vegetables on a large sheet pan. Drizzle with olive oil and sprinkle with garlic powder, dried basil, dried oregano, salt, and pepper. Roast for 60 minutes, stirring halfway through.
04 -
While the vegetables are roasting, boil the rigatoni pasta according to package instructions. Reserve 1 1/2 cups of pasta water before draining.
05 -
Add the roasted vegetables and 1 cup of reserved pasta water to a blender or food processor. Blend until smooth, adding more water if needed to adjust consistency.
06 -
Transfer the blended sauce to a large saucepan or pot over low-medium heat. Adjust seasoning with salt and pepper as needed.
07 -
Add the drained rigatoni to the saucepan with the sauce. Mix well, adding more pasta water if desired to reach your preferred consistency.
08 -
Serve the pasta with fresh basil and, if desired, parmesan cheese on top. Enjoy!
# Notes:
01 -
Customize the sauce's consistency by adjusting the amount of pasta water added while blending.
02 -
This sauce freezes well for easy make-ahead meals.