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
Recipe by PB + P Design at