Roasted veggie pasta sauce is a delicious way to pack in tons of nutrients. Made with a blend of roasted vegetables like butternut squash and tomatoes, this creamy sauce pairs perfectly with your choice of pasta.
Roasted Veggie Pasta Sauce
It’s that time of year where nourishing comfort food is in full swing, and what better way indulge than with a cozy bowl of pasta. This roasted veggie pasta sauce packs in tons of nourishing ingredients, and is a deliciously creamy sauce to pair with your favorite pasta.
Made from a mix of roasted butternut squash, tomatoes, peppers, onion and whole garlic, the veggies get blended together with milk and spices, leaving you with a creamy, nutrient-rich pasta sauce.
This recipe is the perfect way to sneak in some hidden veggies to your dinners. It’s filled with immune supporting ingredients like milk, whole garlic and turmeric, and is a flavor packed pasta sauce rich in nutrients.
This recipe can easily be made gluten-free and plant-based to help accommodate all dietary limitations. It’s the perfect sauce to make if you’re looking for new ways to incorporate more veggies into your diet.
What you’ll need to make this veggie-packed pasta sauce
- Roasted vegetables– I used cubed butternut squash, roma tomatoes, onion, peppers and whole garlic
- Spices– salt, pepper, red pepper flakes, turmeric & ginger
- Olive oil
- Milk– I used dairy milk, but you can substitute any milk you prefer
- Garnishes: microgreens, pumpkin seeds, fresh thyme
- Start by seasoning the chopped vegetables with salt, pepper, red pepper flakes and olive oil
- Roast the veggies on 400 F for about 45 minutes
- Once ready, blend the vegetables with the some of the milk, then transfer the sauce to a pan
- Add in the remaining milk and spices, and cook the sauce on low heat for 2-3 minutes
- Mix in your cooked pasta and toss evenly until well combined
This recipe comes together easily and is packed with so many warm flavors. It’s the perfect fall recipe to enjoy on its own or paired with your favorite protein.
If you try this recipe, be sure to tag me on Instagram so I can see your dish!
More pasta recipes you’ll love:
Baked Feta Pasta with Harissa
Tahini Pasta Stir-fry
Tortellini Pasta Salad with Za’atar Dressing
Roasted Veggie Pasta Sauce
Ingredients
- 16 oz pasta of choice, I used rigatoni
- 4 roma tomatoes, cut in half
- 13 oz bag diced butternut squash, 2 cups cubed
- 1 red bell pepper, sliced
- 1 white or yellow onion, cut into quarters
- 1 head of garlic
- 1 – 1.5 cups milk of choice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1/8 tsp ginger spice (optional)
- 1/8 tsp turmeric
- Olive oil
Garnish with
- Microgreens
- Fresh thyme
- Pumpkin seeds
Directions
- Preheat the oven to 400 F
- Add the cubed butternut squash to a sheet pan with the cut up pepper, tomatoes and onion.
- Slice off the top of the garlic head and place it whole onto the sheet pan
- Drizzle everything with olive oil, and season lightly with salt, pepper and red pepper flakes. Bake for 45-50 minutes
- While the veggies roast, prepare the pasta as instructed on the package. Drain and set aside
- Once the vegetables are ready, transfer them to a blender. To remove the garlic, simply squeeze out the cloves. Add in 1/4 cup of milk and blend together until smooth
- Transfer the sauce to a pan on a low flame. Pour in the spices and the remaining milk and mix together until smooth. Cook over a low flame for 2-3 minutes. Adjust salt if needed.
- Mix in your pasta and toss together until evenly coated.
- Garnish with fresh thyme, microgreens and pumpkin seeds when serving
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