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How To make Easy Roasted Vegetable Pasta Sauce
2 Red bell peppers, sliced in
1/2 inch wide strips
3 Big onions, or 4 small
Onions 1/2 Garlic bulb
1 lb Mushrooms, cleaned and
Sliced 2 Jars ff spaghetti sauce or
Omemade equivelent 2 T Fresh basil, minced
x Pasta: Use penne,rigatoni or Some other substantial Pasta Preheat oven to 400. You will need 2 non-stick standard size baking sheets. Cut the bell peppers into strips and place on a non-stick baking sheet, skin side down. Cut the onions into thick (1/2") slices and place on baking sheet. Peel the skin off the garlic cloves and set the cloves on top of the onion slices (one clove per onion slice). Bake at 400 for 30-40 minutes. The vegetables should be soft and have just a few brown spots. While the vegetables roast, slice the mushrooms and saute them in 1 T water in the bottom of a big saucepan. When they are cooked, add the 2 jars of spaghetti sauce and the basil. Warm the whole sauce through and allow to simmer until the roasted vegetables are done. Dump the roasted vegetables into the sauce and stir to separate the onion rings. Serve over penne pasta (which was cooking while you made the sauce since you think ahead, of course). Ridiculously simple, but it tastes good. From: "Anne.Cox" <20676AC@msu.edu>. Fatfree Digest [Volume 10 Issue 17] Aug. 27, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
How To make Easy Roasted Vegetable Pasta Sauce's Videos
CREAMIEST Hidden Veggie Pasta Sauce! HEALTHY SAUCE that tastes Incredible ???? #shortscooking #pasta
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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This creamy and easy hidden veggie pasta sauce is the pasta sauce everyone needs to try. The kids and adults would never know that there are 5-6 hidden veggies in here that you would never be able to taste. This sauce is silky and smooth and if you don’t like adding vegetables to your meals, this pasta sauce will change your mind. There are many reasons why kids and adults don’t like eating vegetables and it all comes down to the texture for me. This recipe is for anyone looking to incorporate more vegetables into their diet without the overwhelming taste or texture. My motto is; if they don’t ask, simply don’t tell. If your loved ones are picky eaters, serve them this pasta dish without them knowing what’s in it and let me know if they even noticed or not. I served this to Steve, and he had no clue what was in this sauce. Once I told him, he was shocked. He said that this was one of the tastiest pasta sauces he has tried and would enjoy a bowl any time of day. This recipe is perfect for back-to-school, and I promise you, everyone will be blown away.
INGREDIENTS
2 tablespoons of olive oil
1 diced onion
2 diced celery ribs
2 peeled diced carrots
1 diced red bell pepper
1 large, diced zucchini
3 minced garlic cloves
salt to taste
1.5 cups of tomato sauce any you like, mine has tomatoes, salt, and basil in it
boiled pasta of choice I boiled 300 grams of rigatoni which was about 4 cups
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for HIDDEN VEGGIE PASTA SAUCE in the search tab on the website and it will pop right up.
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#TheModernNonna #RecipeShare #HealthyRecipes #HiddenVeggiePastaSauce #Homemade
7 Veg Tomato Sauce | Jamie Oliver | AD
Here's how to make my 7-veg tomato sauce - perfect for getting extra veg in and one serving counts as one of your 5-a-day.
Cook it up or buy it now from my new fresh filled pasta and sauce range only at @Tesco
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Roasted Veggie Pasta (perfect for weeknights!)
The BEST pasta recipe to get a ton of veggies in without even knowing. If you make this recipe leave a rating and review on the blog! RECIPE:
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Hidden Veg Pasta #recipe #pasta #cooking #plantbased
A delicious pasta sauce packed full of hidden veg! It is gluten free, vegan and so easy to make. Perfect for kids and picky eaters alike, this pasta sauce recipe comes together effortlessly with a sheet pan and blender.
Full recipe:
#pasta #pastasauce #recipe #pastarecipe
Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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Roast Tomato & Veg Pasta ???? #shorts
If you’ve been here from the start you’ll know this recipe well- it’s from my very first book in 2009, GOOD MOOD FOOD! Sign of a good one as I still come back to it time and time again. I’ve been making versions of it forever and the one main reason is because of its simplicity. You roast tomatoes and garlic and whatever summer veggies, add warm pasta to the roasting tin, toss to get everything acquainted and serve straight to the table! Batch cook it for your dinners this week! x
Serves: 4
200g plum & cherry tomatoes, sliced in half
1 red onion, quartered
3 small courgettes, cut into 3cm cubes
1 bulb garlic, roots cut off
2 tbsp extra virgin olive oil
1 tbsp balsamic vingar
350g green beans, cut into 5cm pieces
200g rigatoni
Sea salt & freshly ground black pepper
Parmesan, to serve
Basil leaves, to serve
1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
2. Arrange the tomatoes, courgette, red onions and garlic in separate piles across a medium-sized roasting tin with high sides. Drizzle over the olive oil and balsamic vinegar and season with salt and pepper. Give everything a good toss to make sure it’s all coated evenly, then place in the oven to roast on the middle shelf for 30 minutes.
3. About 10 minutes before the vegetables are finished cooking, cook the pasta in a large pan of boiling salted water until al dente. About halfway through the boiling of the pasta, add in the green beans.
4. Remove the roasting tin from the oven and carefully squeeze the mushy garlic out of the skins on to the tomatoes; discard the skins. Using the back of a fork, mash down the garlic and tomatoes until combined. Add a ladle of the pasta cooking liquid to this and stir to make a sauce. Now mix all of the contents of the pan together and then pour in the drained pasta.
5. Add some generous shavings of Parmesan and roughly tear in a few basil leaves. Toss everything together until well combined and serve hot, garnished with more Parmesan shavings and basil leaves