Roasted Vegetable Pasta Sauce Recipes

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

Steps:

• Preheat oven to 400°F.
• Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper.
• Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer.
• Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot.
• Add roasted vegetable sauce and all herbs to pasta and toss to blend.
• Gradually add enough reserved pasta cooking liquid to moisten as desired.
• Season to taste with salt and pepper. Transfer pasta to bowl and serve.

Steps:

• Preheat the oven to 425. Toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet; season with salt and pepper. Roast until tender, about 15 minutes.
• Meanwhile, heat the butter in a large deep skillet or Dutch oven over medium-high heat. Add
• the garlic, celery, onion and carrot and cook until the vegetables are slightly tender, about 5 minutes. Add the tomatoes and basil, season with salt and pepper and cook until the vegetables are tender, about 8 minutes. Add the vodka and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 1 minute. Puree the sauce with a blender, then add the heavy cream and bring to a boil, stirring occasionally. Season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Drain and transfer to the skillet with the sauce. Add the roasted vegetables and toss. Garnish with more basil and parmesan.

Steps:

• Chop the courgette, carrots, garlic and onion roughly and place in a blender. Blend until a puree.
• Put the vegetable oil and puree into a pan and heat. Add the tomatoes and a little boiling water and leave to boil.
• Add salt and pepper for taste.
• Serve over pasta, spaghetti or even chicken.

Steps:

• In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

Steps:

• In a Dutch oven, saute the onion, green pepper and celery in oil until vegetables are tender. Add olives and garlic; cook 1 minute longer. , Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper. , Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with pasta.

Steps:

• Place the olive oil in a roasting pan and heat in the oven at 170c until hot.
• Meanwhile, for the tomato sauce, place the tomatoes, tomato puree, oregano, sugar and ground black pepper into a sucepan and bring to a simmer.
• Mix the bell pepper, onions, and tomatoes in the roasting pan until coated in the oil.
• Cook until soft and golden brown, approximately 30 minutes, stir occasionally.
• The tomato sauce should also be thick by now.
• Mix the roasted vegetables and tomato sauce into a large, deep oven dish.
• Fry the bacon until cooked and add the garlic for 30 seconds, add to the mix.
• Cook the pasta in boiling water until al dente, drain and stir into the mix.
• Mix together a little of the milk and the cornflour to form a smooth paste, add this to the rest of the milk.
• Place in a sucepan and cook over a medium heat, stirring constantly until thickened.
• Add the cheese and black pepper, stir until combined.
• Pour the cheese sauce over the pasta mix.
• Cook at 170c for 30 mins or until golden brown on top.

Steps:

• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.