This one pan hidden veggie pasta sauce is the coolest way to add vegetables to your pasta without knowing they even exist. All you have to do is toss these veggies on a sheet pan, douse with olive oil and some spices and roast until perfection. Blend until creamy and serve over your favorite pasta shape. I challenge you to not tell whomever your serving this to what the secret is. See if they can guess!
Ingredients:
- Tomatoes
- Zucchini
- Shallots or a small regular onion
- Head of garlic
- Carrot
- Red pepper
- Olive oil, salt, and pepper
- Coconut milk or heavy cream
- Cooked pasta shape of your choice
Directions for one pan hidden veggie pasta sauce:
Preheat oven to 400F and line a baking sheet with parchment paper.
Add all of the vegetables to the sheet pan. Drizzle with olive oil and season with salt and pepper. Place in the oven for approximately 45 minutes, until the vegetables are roasted and lightly golden.
Once safe to handle, add all of the vegetables to a blender, squeezing out the garlic cloves and discarding of the skin. Blend until a sauce is formed. Add coconut milk or heavy cream. Taste and adjust salt as needed.
Use on your favorite pasta shape and enjoy!
Storing:
Sauce will last for 1 week in an airtight container in the refrigerator.
Best served with
Fantastic strawberry salad with feta and pecans
Common questions about one pan hidden veggie pasta sauce:
How can I add protein to this meal?
Add your fish of choice or use protein pasta noodles.
What's the benefit of having a sauce loaded with veggies?
Oh think of the nutritional value! It's an easy way to sneak in a bunch of veggies packed in fiber.
How much sauce does this make?
A lot! You'll have more then you need for 1lb of pasta. This sauce yields 6 servings and 1lb of pasta generally yields 4 servings. Store the extras for another time if needed.
One pot hidden veggie pasta sauce
Ingredients
- 4 vine tomatoes sliced in half
- 1 red bell pepper roughly chopped
- 1 zucchini roughly chopped
- 1 large shallot or onion roughly chopped
- 1 head of garlic top sliced off
- 2 carrots roughly chopped
- 1 Tbso olive oil
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup heavy cream or coconut milk
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Add all of the vegetables to the sheet pan, drizzle with olive oil and season with salt and pepper. Place in the oven for 40 minutes, until the vegetables are roasted.
- Once safe to handle, add all of the vegetables to a blender, squeezing out the garlic cloves and discarding of the skin. Blend until a sauce is formed. Add coconut milk or heavy cream.
- Enjoy on your favorite pasta.
