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–+ servings

Roasted Veggie Pasta Sauce

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Serves: 6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 16 oz pasta of choice, I used rigatoni
  • 4 roma tomatoes, cut in half
  • 13 oz bag diced butternut squash, 2 cups cubed
  • 1 red bell pepper, sliced
  • 1 white or yellow onion, cut into quarters
  • 1 head of garlic
  • 1 - 1.5 cups milk of choice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 1/8 tsp ginger spice (optional)
  • 1/8 tsp turmeric
  • Olive oil

Garnish with

  • Microgreens
  • Fresh thyme
  • Pumpkin seeds

Directions

  1. Preheat the oven to 400 F
  2. Add the cubed butternut squash to a sheet pan with the cut up pepper, tomatoes and onion.
  3. Slice off the top of the garlic head and place it whole onto the sheet pan
  4. Drizzle everything with olive oil, and season lightly with salt, pepper and red pepper flakes. Bake for 45-50 minutes
  5. While the veggies roast, prepare the pasta as instructed on the package. Drain and set aside
  6. Once the vegetables are ready, transfer them to a blender. To remove the garlic, simply squeeze out the cloves. Add in 1/4 cup of milk and blend together until smooth
  7. Transfer the sauce to a pan on a low flame. Pour in the spices and the remaining milk and mix together until smooth. Cook over a low flame for 2-3 minutes. Adjust salt if needed.
  8. Mix in your pasta and toss together until evenly coated.
  9. Garnish with fresh thyme, microgreens and pumpkin seeds when serving