RCI-SC.005.0044.001
Easy Roasted Vegetable Pasta Sauce
Ridiculously simple, but it tastes good. Best served on penne, rigatoni or some other substantial pasta.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- red bell peppers2 unitsliced in ½ inch wide strips
- big onions3 unitor 4 small onions
- garlic bulb½ unit
- mushrooms1 lbscleaned and sliced
- fat-free spaghetti sauce or homemade equivalent2 jars
- fresh basil2 tbspminced
Method
1
Preheat oven to 425°F. Arrange the sliced red bell peppers, sliced onions, and sliced mushrooms on a large baking sheet, spreading them in a single layer for even roasting.
2
Mince the garlic from the half bulb and sprinkle it over the vegetables. Toss all vegetables together until evenly distributed.
2 minutes
3
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until the peppers and onions are caramelized and the mushrooms are tender.
23 minutes
4
Remove the roasted vegetables from the oven and transfer them to a large saucepan.
2 minutes
5
Pour the two jars of spaghetti sauce into the saucepan with the roasted vegetables and stir to combine thoroughly.
6
Simmer the sauce over medium-low heat for 8-10 minutes, stirring occasionally, to allow the flavors to meld and the sauce to warm through.
9 minutes
7
Stir in the minced fresh basil at the end of cooking, adjusting seasoning to taste if needed.
8
Serve the roasted vegetable pasta sauce immediately over cooked pasta of choice.