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Creamy Vegetable Pasta
Packing school lunches can be a struggle, but this Creamy Roasted Vegetable Pasta Sauce is a game-changer!
It's crazy easy to whip up with just chopping, roasting, and blending – perfect for busy mornings.
This veggie-packed sauce is hidden in a creamy, cheesy dream that kids will love, and it freezes beautifully for easy lunches all week.
Plus, it's healthy and versatile, making it a delicious addition to pasta, pizza, toast, chicken, or fish! Sneak in some extra veggies and win the lunchbox battle with this recipe!
If you make this recipe, do remember to tag @kanikas__kitchen.I would love to see your creations.
Ingredients:
- 1 cup chopped bell peppers (any color)
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 1 cup chopped tomatoes
- 3-4 cloves garlic
- 1 onion, roughly chopped
- 2 teaspoons dried oregano
- Salt, black pepper, and olive oil
Method:
- Preheat your oven to 180°C (350°F).
- Roughly chop all the vegetables and transfer them to a baking sheet.
- Season generously with salt, pepper, and oregano.
- Drizzle with 1 tablespoon of olive oil and toss to coat.
- Roast the vegetables for 20 minutes, or until tender and slightly browned.
- Let the vegetables cool slightly (about 10 minutes).
- Transfer the roasted vegetables to a high-speed blender and blend until you have a smooth sauce.
- Enjoy your delicious and versatile sauce!
Notes:
- Feel free to experiment with different vegetables – broccoli, mushrooms, or eggplant would all work well in this recipe.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen in portions for up to 2 months.
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