Roasted Vegetable Pasta Sauce

1 Jar
40 min

This is the perfect recipe to make if you want to sneak in some extra vegetable servings and have a lot of leftover produce that is about to go bad. I try to make the most of my ingredients so if I have leftover vegetables I usually make this, egg bites, or a soup.

You can also freeze this and use it in the future. I gave this to my 15 month old and he ate every last bite. Little does he know there are 8 different vegetables in here!

This recipe is incredibly versatile. I used zucchini, broccoli, onion, garlic, bell peppers, and kale, summer squash. This would be really good in the fall with some sweet potato and pumpkin as well. I encourage you to make it your own!

For similar nutritious and delicious recipes like this follow me on my Instagram @nutritiousnicole_rdn

Step 1) chop up vegetables

Finished product

Served with spaghetti noodles and parmesan

Roasted Vegetable Pasta Sauce
Recipe details
  • 1  Jar
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Roasted Vegetable Pasta Sauce
  • 1 14 oz can of crushed tomatoes
  • 1tbsp olive oil
  • 2 tbsp water
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 4-5 chopped vegetables of your choice (example; zucchini, broccoli, bell pepper, onion, etc)
Roasted Vegetable Pasta Sauce
Preheat oven to 425
Chop all vegetables of choice
In a medium mixing bowl mix vegetables with olive oil and spices
On a 9x12 baking pan (or 2) spread vegetables evenly
Bake in oven for 10-15 minutes
Once vegetables are roasted and cooled, add to blender along with garlic, water, and tomatoes
Blend until smooth
  • Most vegetables that you can roast usually work for this
  • Feel free to experiment with different vegetables and spices