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Roasted Vegetable Pasta Sauce #SundaySupper

Hi Everyone!

Today for #SundaySupper we had to make a sauce of some kind.  I asked my Husband what kind of sauce should I make?  He said his famous Wally Wing Sauce.  I said that’s great, but you have to make it!  Well as you can tell from the title of my post, we didn’t make the famous Wally Wing Sauce, since he tends to be a little lazy in the kitchen.  I told him the post can be all his, I’ll write what he says and photograph the pictures.  No sell!  So today I decided to make for the first time ever homemade roasted vegetable pasta sauce.  I am soooooooooooo proud of this recipe!!!

I haven’t made true slow cooked pasta sauce in a very long time. Normally I will make a meat sauce, but today I wanted a nice roasted vegetable sauce. This recipe is great for using leftover vegetables. The sauce is chock full of every vegetable I had in the fridge. It’s made with zucchini, bell peppers, carrots, onion, broccoli, celery and garlic! Oh baby! Is it ever so good! You can actually taste the flavor of all the vegetables. However I found the zucchini really stood out. I think it’s because I used four medium ones in this recipe.  It was either use it or lose it!

I took all of my vegetables and roasted them in the oven with a little olive oil. I didn’t add any seasoning to it because I wanted to add that to the sauce. While the vegetables were roasting, I started a nice tomato sauce base. When the veggies were done, I added them to the sauce and with my hand blender I pureed it all together. However, one little piece of carrot didn’t get blended. Some how he got missed. 🙂

I cooked the sauce over low heat for almost four hours. The sauce turned out perfect and I couldn’t be more happy with it. It seems like a long time, but the flavors come together so nicely and it really isn’t much work. I stirred it occasionally and went on for the rest of the day. I am sure if you didn’t plan to be home, you could make this in a slow cooker. I just recommend roasting your vegetable ahead of time. You could do that the day before.

For my dinner, I served it over a bed of spaghetti squash for myself. I just love spaghetti squash. Its low-calorie, low carb and it picks up the flavor of the sauce. My Husband on the other hand had spaghetti with his sauce. I asked him what kind of pasta do you want and he said spaghetti. I looked in the pantry and for spaghetti, all I had was whole wheat or quinoa. Shhhh, don’t tell him but I used the quinoa pasta for his. He had no clue at all! He ate it all. It’ so funny because as you know he doesn’t like quinoa. ha ha Honestly, you can’t tell the difference and his opinion says it all. See it’s white, so he didn’t think anything of it. He does notice whole wheat because of the color! Plus whole wheat does tend to taste a tad grainer.

Roasted Vegetable Pasta Sauce
Prep time
Total time
A homemade healthy, slow cooked, thick, vegan, low calorie pasta sauce made with roasted vegetables.
Serves: 21½ cups
  • 3 large stalks celery, cut into 1" pieces
  • 2 cups, carrot, cut into 1" pieces
  • Half a large onion, cut into chunks
  • 4 medium zucchinis, cut into 1" pieces
  • 2 cups broccoli, heads only
  • 2 large bell peppers, cut into chunks
  • 28 oz can peeled tomatoes
  • 30 oz can tomato sauce
  • 2 tbsp. tomato paste
  • 1 tbsp. garlic, minced
  • 1 tbsp. oregano
  • 1 tbsp. basil
  • 1 tsp. sugar
  • ½ tsp. salt
  • 1 tsp. ground pepper
  1. Preheat oven to 400 degrees
  2. Line two baking sheets with parchment paper or spray pans with cooking spray.
  3. In a bowl, add vegetables and 1 tablespoon of olive oil. Turn to coat vegetables. Divide vegetables between baking sheets and bake for 15 minutes, flip and bake for another 15 minutes or until vegetables are fork tender.
  4. Meanwhile over medium heat, in a large pot add tomatoes, tomato sauce, tomato paste, garlic, oregano, basil and sugar. Once vegetables are done, add it to the sauce. With a immersion blender, puree all of the vegetables with the sauce, until no more chunks remain. Bring to a boil, cover and simmer on low heat for two hours. Serve over pasta or spaghetti squash.
  5. NOTE: if you do not have an immersion hand blender, puree the vegetables in a blender in batches, than add to the sauce.
Calories per half cup: 46, Fat: .02, Cholesterol: 0, Sodium: 318, Potassium: 116, Carbs: 10. Sugar: 4, Protein: 1.2
Nutrition Information
Serving size: ½ cup

I just love homemade dishes like this! Nothing more cozy than fresh pasta sauce slow cooking all day and than sitting down to a nice hearty, healthy dinner. Since I had so much sauce leftover, I froze half of it and placed the rest of it in a large mason jar in the fridge. That way I have some for leftovers this week and the frozen is to have later!

Have a great Sunday!! I won’t be online too much today since I am heading to Placerville to go to Apple Hill!  I can’t wait!!!

Oh and be sure to see what fun and creative sauce the #SundaySupper crew made today!



This week’s Sunday Supper Participants

Savory Sauces

Pasta Sauces and Pastas with Sauce

Entreés with Sauces

Sweet Sauces

Desserts with Sauces

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → >Sunday Supper Movement.

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