Roasted Vegetable Pasta in Creamy Tomato Sauce
This easy, vegan and gluten-free roasted vegetable pasta recipe is filled to the brim with nutritious vegetables and the best homemade tomato sauce you will ever taste.
Equipment
- 1 High Speed Blender
Ingredients
- 250 g brown rice pasta
- 5 potatoes
- 2 carrots
- 1 small zucchini
- 1 onion
- 10 garlic gloves
- 200 g cherry tomatoes
- 400 g canned tomatoes make sure it doesn't contain citric acid
- handful rocket
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tbsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp pasta allrounder I used JustSpices
- salt and pepper to taste
Instructions
- Preheat oven to 220°C.
- Peel and cut the vegetables, including onion, into bite-sized pieces. Make sure to keep the garlic skin on and only cut off the top.
- Arrange the prepared vegetables (potatoes, carrots, zucchini, onion, garlic & tomatoes) on a baking sheet. Roast in the oven for about 20 minutes. I recommend putting the tomatoes on a separate baking tray as they release a lot of moisture. You can add spices to the vegetables if you want to but it's not needed as the tomato sauce provides enough flavour.
- Cook your brown rice pasta according to the package and save 50 ml of the pasta water for the tomato sauce.
- Blend the roasted tomatoes, canned tomatoes and spices in a high speed blender. Then add the 50 ml pasta water for extra creaminess and transfer to a small pan.
- Mix the cooked brown rice pasta, roasted veggies and tomato sauce.
- Serve up and add a handful of rocket to your roasted veggie pasta.
Notes
Pasta: I like using brown rice pasta because most other gluten-free pasta contains corn. Brown rice pasta is the best option in my opinion.
Vegetables: You can throw in any other vegetables you like or currently have in the fridge.