Looking for a smooth pasta sauce? This isn’t it. But this Roasted Vegetable Sauce for Pasta
is a fresh, bright, flavorful and chunky sauce that will leave you clamoring for more.
Back when I worked a crazy schedule, my husband and I would eat out often. And at one of those chain restaurants that everyone has heard of, there was a pasta with pomodoro (as in tomato) sauce that I adored. It wasn’t sauce like marinara, but was instead diced tomatoes, garlic and other seasonings. It was so bright and fresh that I couldn’t resist it. And it certainly helped that it was among the very healthiest choices there – and pretty wallet friendly too.
Although we rarely eat out anymore, we do still enjoy favorites like this at home. My Roasted Vegetable Sauce for Pasta
is similar to the restaurant sauce in that it has that fresh, bright flavor profile and is filled with diced tomatoes. I add fresh red bell pepper and broccoli into the mix too, which make it a little more hearty and even more delicious.
The recipe is really no-nonsense. You dice the ingredients, toss them in a baking pan and bake for about 30 minutes. No stirring, fussing or watching necessary. And if you make the pasta while the sauce is cooking, your dinner is on the table even faster.
Serve this with a big salad and bread, if you want … or just have the pasta and call it a night. Either way, it’s a tasty dinner that won’t stress you out one bit.
P.S. This fits in great with my goal to lose 40 lbs this year. It’s light on the calories and fat and totally tasty.
Click here for Roasted Vegetable Sauce for Pasta
recipe.Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.