Vegetable Roast PastaSauce
Indulge in the rich flavors of our Vegetable Roast Spaghetti Sauce. With just 6 minutes of prep time, this recipe combines juicy beef tomatoes, onions, carrots, lemon, and garlic. Roasted to perfection, the tender vegetables create a velvety sauce that pairs beautifully with your favorite pasta.
Equipment
- Food processor
Ingredients
- 3 tbsp olive oil
- 3 beef tomatoes
- 2 small yellow onions
- 4 carrots
- 1 medium lemon (including the skin)
- 5 cloves garlic
- 2 tsp Za’tar
- ¼ tsp chili flakes (or to taste)
- salt and pepper
- Parmesan cheese
Instructions
- Turn on your oven to 180 degrees Celcius (350 degrees Fahrenheit). To begin, roughly quarter the beef tomatoes, onions, carrots, lemon (including the skin), and garlic, creating bite-sized chunks.
- Place all the vegetables into an oven dish and generously coat it with olive oil, salt, Za'tar, and chili flakes. Mix the vegetables until they are fully coated in the olive oil and seasonings.
- Place the oven dish filled with vegetables into the oven. Roast for 45 minutes to an hour until all the vegetables are tender and golden brown.
- Once the vegetables are almost done. Cook the pasta, reserving about a cup of the cooking liquid. Now, it was time to bring everything together. Carefully transfer the roasted vegetables to a blender or food processor, along with about half the reserved pasta water and blend with a few swift pulses until you get a velvety and creamy sauce.
- Combine the pasta and the sauce into a pot and mix together. If you need additional pasta water at this stage, feel free to add it. Finish with freshly grated Parmesan cheese.