This pasta with roasted vegetable sauce turns simple vegetables into a rich, silky sauce: sweet roasted tomatoes, garlic, onion and bell pepper blended with rosemary and basil, then tossed with pasta and parmesan. It is vibrant, comforting and perfect for a meat-free weeknight dinner. If you love pasta nights, try our Roasted Vegetable Pasta with Feta and Baked Pasta with Bacon, Spinach and Cherry Tomatoes next.
Ingredients
- 3 tomatoes
- 0.5 head garlic
- 1 onion
- 1 bell pepper
- 2-3 rosemary sprigs
- 10 ml (2 tsp) olive oil
- 1 tsp salt
- 300 g (10 oz) pasta
- 50 g (2 oz) parmesan
- Fresh basil
Instructions
- Roast the vegetables at 200C (400F) for 40 minutes, then blend with a sprig of basil.
- Cook the pasta until almost done and toss with the sauce, adding a ladle of pasta water and the parmesan.
- Serve hot, garnished with basil.
Tips
- Roast until the vegetables are well caramelized — that sweetness is what makes the sauce rich.
- Save a ladle of pasta water before draining; it helps the sauce cling to the pasta.
- For more Italian-inspired weeknight ideas, browse the recipes at Allrecipes.
Nutrition: per 100 g: 55 kcal, protein 1.6 g, fat 1.2 g, carbs 9.5 g.