Blender Roasted Vegetable Marinara Sauce
This roasted vegetable pasta dish is a delightful medley of flavors and textures. The aroma of tomatoes, onions, and garlic melding together in the oven is simply irresistible. Roasting the vegetables brings out their natural sweetness, complemented by the earthy notes of olive oil and the freshness of basil. Tossed with whole wheat spaghetti and topped with a sprinkle of parmesan, this dish is a comforting and satisfying meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 3 Roma tomatoes, sliced into quarters
- 1/2 large yellow onion, roughly chopped
- 3 whole garlic cloves
- 3 carrots
- 1 yellow squash, sliced
- 1 tablespoon, plus 1 teaspoon of olive oil
- salt and pepper to taste
- 5-10 basil leaves
- 1 package of pasta, to serve (I like whole wheat spaghetti with this sauce)
- 1/3 cup parmesan cheese, to serve
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with foil.
- Slice up tomatoes, onion, garlic, and vegetables. Place everything except the squash on prepared baking sheet. Try to have the veggies not overlapping. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast this mixture for 30 minutes. Drizzle about a teaspoon of olive oil over the squash then season it with salt and pepper. After 30 minutes add the squash onto the roasting pan and flip the other veggies. Roast for another 10-15 minutes or until squash and carrots are soft.
- Meanwhile cook up some pasta (I like to use whole wheat spaghetti with this sauce).
- Once veggies are done, transfer half of them into a blender and blend until smooth. Pour the sauce over hot pasta then top with remaining veggies and parmesan cheese.
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