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Pasta sauce made from roasted summer vegetables

Cook Time: 20 minutes
Oven time: 35 minutes
Total Time: 13 minutes
This dish is made by putting all your best summer vegetables in the oven and then pureeing them with a few other ingredients to make a sauce. The dish is super simple and yet very special. The oven vegetables add just the right flavors to the sauce and it's one of my absolute favorites. You will love it!
Print Recipe

Equipment

  • 1 Ovenproof mold or baking tray
  • 1 Blender or milk chopper

Ingredients

These Ingredients make:

4 Portions
  • 500 g Pasta Here Farfalle

Oven vegetables

  • 2 Paprika
  • 12 Cherry tomatoes
  • 150 g Mushrooms
  • 3 Onions
  • 6 Garlic cloves
  • 1/2 Zucchini

Marinade

  • Oil to taste
  • 1 Tsp Chili
  • 1 Tsp Salt
  • 1 Tbsp Paprika
  • 1 Tbsp Oregano
  • 1 Tbsp Thyme
  • Pinch of pepper

Sauce

  • 200 g Cream cheese vegan
  • 2 Tbsp Tomato paste
  • 2 Hands full Basil fresh
  • 50 ml Pasta water
  • 1 Tbsp Balsamic vinegar

Toppings

  • Pine nuts Roasted
  • Parmesan cheese vegan
  • Basil fresh

Instructions
 

Prepare vegetables

  1. Deseed the peppers and cut into strips. Cut the zucchinis into half moons.
  2. Halve the cherry tomatoes. Cut the mushrooms into slices.
  3. Peel the onions and cut into rings. Peel and roughly chop the garlic cloves.

Marinate vegetables

  1. Place the prepared vegetables in a large bowl.
  2. Add oil to taste.
  3. Sprinkle the chili, salt, paprika, oregano, thyme and a pinch of pepper over the vegetables.
  4. Mix everything well so that the vegetables are evenly covered with the marinade.

Roasting vegetables

  1. Preheat the oven to 200 degrees fan.
  2. Spread the marinated vegetables on a baking tray.
  3. Roast in the preheated oven for 35 minutes until the vegetables are soft and lightly browned.

Cook pasta

  1. In the meantime, cook the pasta according to the instructions on the packet.
  2. Save 50 ml pasta water and set aside.

Prepare the sauce

  1. Place the roasted vegetables in a blender.
  2. Add the cream cheese, tomato puree, basil, pasta water and balsamic vinegar.
  3. Blend everything into a smooth sauce.

Mix the pasta with the sauce

  1. Put the pasta in a large bowl.
  2. Add the sauce and mix well until the pasta is evenly coated with the sauce.
  3. Divide the pasta between plates. Sprinkle with toasted pine nuts, vegan parmesan and fresh basil.

Nutrition

Nutrition Facts
Pasta sauce made from roasted summer vegetables
Amount per Serving
Calories
704
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
51
mg
17
%
Sodium
 
201
mg
9
%
Potassium
 
810
mg
23
%
Carbohydrates
 
110
g
37
%
Fiber
 
7
g
29
%
Sugar
 
12
g
13
%
Protein
 
23
g
46
%
Vitamin A
 
1394
IU
28
%
Vitamin C
 
25
mg
30
%
Calcium
 
121
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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