Hello, my beautiful chickpeas! Today’s recipe is a super easy and delicious sheet pan recipe that I think you’re going to love. This Roasted Veggie Pasta Sauce tastes like a garlicy tomato sauce of your dreams, and has tons of nutrients packed in from the hidden veggies. It can be used on pretty much any pasta dish you’d like and is sure to become a staple in your family’s rotation!
This one is super simple and so delicious. Throw this on top of your favorite pasta with whatever toppings you like and enjoy! Let’s get into the recipe.
Inspiration for Roasted Veggie Pasta Sauce
By now you guys know that I’m a big pasta girl. Sometimes I want a recipe like my Easy Homemade Marinara Sauce that mostly relies on canned ingredients so that I don’t have to prep much. But other times I want a recipe that uses tons of fresh vegetables – and that’s exactly what this Roasted Veggie Pasta Sauce is!
The thing I love about this recipe is that it uses fresh veggies, however it still doesn’t require a ton of chopping. Since this is a sheet pan recipe, we are able to chop our vegetables into pretty large chunks, roast them in the oven, and then throw them in a blender. So while it does require some prep, it really isn’t very strenuous at all!
This pasta sauce is easy and versatile. It can be enjoyed however you’d like, but be sure to check out the Tips & Tricks section below to hear some of my ideas! I hope this one becomes a go-to in your kitchen like it has in mine.
Our ingredients list today mostly consists of veggies and seasonings, plus a couple of additions for creaminess.
- Garlic & tomatoes: these are our biggest flavor boosters today. Tomatoes are always necessary for a good pasta sauce, and who doesn’t love a great garlicy flavor?
- Zucchini, onion, carrots, and bell pepper: our extra hidden veggies today! These add nutrients and bulk up our sauce a bit, but you wouldn’t even guess that most of them were there!
- Salt, pepper, dried basil, smoked paprika, and oregano: our seasonings of choice!
- Pasta of choice (& reserved pasta water): the pasta you use is totally up to you, but we are going to sneak some of the reserved pasta water into our sauce today! It acts as a bit of a thickener and also allows the pasta sauce to stick to our pasta a bit better.
- Cannellini beans & coconut yogurt: for some creaminess! The coconut yogurt will also add a bit of tangy flavor to our sauce.
How to Make Roasted Veggie Pasta Sauce
This is a pretty simple sheet pan recipe, so nothing super crazy! As always, keep scrolling for the full recipe. Here are the basics of what we are doing today:
- Preheat your oven and toss your veggies with the seasonings, then place on a baking sheet.
- Chop the head of garlic in half and wrap in foil. Add to the baking sheet.
- Roast your veggies.
- Cook your pasta and reserve some of the pasta water.
- Add your roasted veggies, pasta water, and the last few ingredients to a blender. Blend until smooth.
- Lastly, add to your pasta of choice and enjoy!
Tips & Tricks
One of the best things about cooking is that you can experiment to make recipes your own and use them in creative ways! Here are some fun ideas for you to try:
- Obviously go into this knowing that it could change the overall flavor a bit, but feel free to experiment with the veggies here! Have some extra onion you’d like to add? Go ahead! Not a fan of bell pepper? Leave it out! Want to add an extra ingredient, such as celery? Go for it!
- The easiest way to use this Roasted Vegetable Pasta Sauce is obviously on straight up pasta, but get creative if you want! For example, you could use it in place of marinara in a lasagna, or even as a sandwich condiment with some (more) roasted veggies and vegan cheese!
- You could also stick to serving this on pasta, but top it with my Lemon Tofu Ricotta for an extra boost of flavor!
- Looking for a fun salad to pair with your pasta dish? Give my Strawberry Apple Cider Salad a try!
Roasted Veggie Pasta Sauce (Sheet Pan Recipe!)
This Roasted Veggie Pasta Sauce tastes like the garlicy tomato sauce of your dreams, and has tons of nutrients packed in from the hidden veggies! Super simple to make and so delicious. Toss it onto your favorite pasta and dig in!
*Note that From Start to Finish is an estimate that includes 15 minutes to preheat your oven and prep your ingredients, and 70 minutes to follow the recipe directions. Most of this time is allowing the veggies to roast and cool.
4 tomatoes, halved and stems removed
1 zucchini, roughly chopped
1/2 large onion, roughly chopped
2 small/medium carrots, roughly chopped
1/2 red or orange bell pepper, roughly chopped
1 head of garlic
1/2 tsp salt
pinch of black pepper
1/2 tsp dried basil
1/2 tsp smoked paprika
1 tsp oregano
12 oz pasta of choice (& reserved pasta water)
1/3 cup cannellini beans, drained and rinsed
1 Tbsp coconut yogurt
- Preheat your oven to 400F.
- Line a baking sheet with aluminum foil. Place your tomatoes, zucchini, onion, carrots, and bell pepper on your prepared baking sheet. Sprinkle on your salt, black pepper, basil, smoked paprika, and oregano. Use your hands to give everything a mix, until all veggies are evenly coated in the spices.
- Remove any super papery outer layers of the garlic bulb, while keeping all cloves attached to each other. Chop your entire head of garlic in half (so that all cloves are chopped in half and you have two large chunks). Take a new piece of foil and place both halves of the garlic next to each other onto the foil with the cut sides facing up. Loosely wrap the foil around the garlic, and place it onto the baking sheet with the rest of the veggies.
- Place baking sheet in preheated oven and roast for 50 minutes, or until veggies are all nicely roasted. Remove from oven. (While veggies are roasting, you can work on step 5).
- While veggies are roasting, cook your pasta according to package directions. Once done cooking, reserve 1/2 cup of pasta water, and then drain the pasta.
- Once the roasted veggies have cooled enough to be handled, remove the garlic from its foil wrapper. Squeeze the garlic out of its skin and into a high powered blender. Discard the skin. Add the other roasted veggies, 1/4 cup of the reserved pasta water, cannellini beans, and coconut yogurt to the blender as well. Blend until very smooth. If you’d like your sauce to be thinner, add more of the reserved pasta water as needed (small splashes at a time).
- Stir into your cooked pasta and serve as you wish! Enjoy!
Stay joyfully balanced!