Hidden Veggie Pasta Sauce

Hidden Veggie Pasta Sauce

A delicious hidden veggie pasta sauce using all those vegetables my kids usually avoid. 

It’s a simple and nutritious recipe! Red Peppers, high in vitamins A and C, Sweet potato for its fiber content, garlic, and tomatoes.Roast ,Blend and Serve.

    If you make these, do remember to tag me @Kanikas_Kitchen. I would like to see what you create!

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    I am Kanika and thanks for stopping by.

    As you browse through, you will find recipes that are quick to make, achievable, healthy and made with simple and low cost ingredients and more importantly that, you will love to cook!

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    Ingredients

    • 1 sweet potato, roughly chopped
    • 3 tomatoes, roughly chopped
    • 1 zucchini, roughly chopped
    • 2 red peppers, roughly chopped
    • 1 bulb of garlic, cloves separated and peeled
    • 1 onion, sliced
    • 2 teaspoons mixed dried herbs (e.g., Italian seasoning,)
    • 1 tablespoon olive oil
    • Salt and pepper to taste
    • Cheese of your choice (optional, for adding to the finished sauce)

    Method

    • Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
    • Arrange the sweet potato, tomatoes, zucchini, red peppers, garlic cloves, and sliced onion on the prepared baking sheet. Drizzle with olive oil, sprinkle with mixed dried herbs, salt, and pepper. Toss gently to coat.
    • Roast the vegetables for 20 minutes, or until tender and slightly caramelized.
    • Remove the baking sheet from the oven and let the vegetables cool for 5 minutes.
    • Transfer the roasted vegetables to a blender or food processor. Blend until smooth.
    • Pour the blended sauce into a saucepan. Simmer over medium heat for a few minutes, stirring occasionally, until the sauce reaches your desired consistency.
    • If desired, stir in your choice of cheese (e.g., parmesan, mozzarella, cheddar) until melted and incorporated.
    • This recipe yields approximately 2 jars of sauce. Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
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