Spaghetti with Roasted Vegetable Sauce
A medley of robust flavour, this sauce is puréed perfection. Enjoy over a bed of pasta and top with grated cheese.
- 900 g (2 pounds) Roma tomatoes, quartered
- 2 garlic cloves, peeled
- 1 carrot, halved
- 150 g (1½ cup) button mushrooms
- wedge of red onion
- 3 Tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 115 g (4 ounces) Parmesan cheese
- 350 g (12 ounces) wholemeal spaghetti
- 10 g (¼ cup) fresh basil leaves, chopped
- 25 g (¼ cup) fresh oregano leaves
- Preheat oven to 450°F (230°C).
- Place tomatoes, garlic, carrot, mushrooms and onion on a prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast 20 minutes or until tomatoes are very tender, stirring mushrooms and garlic once.
- Meanwhile, place cheese into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 7.
- Blend for 20 to 30 seconds or until finely grated. Remove to a small bowl.
- Cook pasta as directed on package while vegetables are roasting.
- Drain well, reserving ½ cup (120 ml) of cooking water. Keep warm.
- Place all vegetables, liquid from pan and tomato paste into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase to the highest speed.
- Blend for 5 minutes 45 seconds. Stop machine and remove lid.
- Add basil and oregano to the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 5.
- Blend for 5 seconds.
- If a thinner sauce is desired, add pasta cooking water 1 Tablespoon at a time.
- Serve sauce over pasta and sprinkle with cheese.
|Serving Size||1 serving|
|Amount Per Servings|
|Total Fat||14 g|
|Saturated Fat||3.5 g|
|Total Carbohydrate||55 g|
|Dietary Fiber||13 g|
Spaghetti with Roasted Vegetable Sauce is rated out of 5 by 3.
Rated 5 out of 5 by Francesca from Easy and the most delicious! I made this a couple weeks ago with some veggies from my garden and added a bit of crushed tomatoes and zucchini. This is the best spaghetti sauce I have ever eaten served over spaghetti squash. I'm making again tonite and can't wait!!
Date published: 2016-10-12
Rated 5 out of 5 by Intymax from So fresh I have made this recipe about 10 times over pasta and spaghetti squash. I never quite make it the same. Sometimes we add spinach our zucchini or other veggies to the sauce mix. We love it though, always fresh and delicious tasting. My favorite way it's too add extra garlic, half a red bell pepper and cook 1 lb of mix ground beef and hot Italian sausage in the side. Combine meat, blended sauce, bay leaf, 1-2 take spoons Olive oil, and a splash of red wine in a sauce pan and low simmer for an hour.
Date published: 2017-03-08
Rated 4 out of 5 by flstc98 from Very yummy This was my first sauce and it was awesome, could use a bit more salt. I threw in some red/yellow peppers for giggles and was amazed at how hot it was after blending for 5 minutes. I did not have to heat it up on the stove at all...just pour onto my noddles. I was also surprised at how quiet the Vitamix blender was...our old blender required chainsaw hearing protection while running it. Great recipe.
Date published: 2017-01-13
Why do the veggies need to be cooked before placing into the Vitamix? Wouldn't the soup setting, or on high for a few minutes, do the same thing?
You can add the vegetables raw if you prefer. However, anything you put into the vitamix, the taste becomes more robust. If you use raw tomatoes in your sauce it will taste like a raw tomato. If you choose to instead, throw some tomatoes, garlic, mushrooms, onions, etc. onto a sheet pan with some herbs and roast them, or even saute them on the stove for 5 minutes, you will have a much more flavorful sauce once blended.
Date published: 2017-02-17
Do the carrots need to be cooked before blended? Will it need liquid if uncooked?
You will be roasting all the vegetables before placing them in the Vitamix. 1. Preheat oven to 450°F (230°C). Place tomatoes, garlic, carrot, mushrooms and onion on an 11-inch x 17-inch (28 cm x 43 cm) cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast 20 minutes or until tomatoes are very tender, stirring mushrooms and garlic once.
Date published: 2017-01-27