> Skip to content

Recipe  •  6 November 2023

 

Red Roasted Pasta

This homemade pasta sauce is so simple, it feels like you’re cheating.

All you need to do is roast the vegetables of your choice — I recommend onion and capsicum, and, of course, tomato makes a pasta dish. Then blend the vegetables into a smooth sauce. Make sure you add salt and lemon juice to taste. I promise it will be tastier and, naturally, fresher than a store-bought jar.

 

35 mins, serves 2

 

INGREDIENTS

2 red capsicums, chopped
1 red onion, diced
1 zucchini, diced
2 tomatoes, diced
200g rigatoni pasta
juice of 1 lemon
 
finely chopped spinach, vegan parmesan, pine nuts to serve
 

 

METHOD

1 Preheat oven to 185°C fan-bake.

2 Put vegetables on a large oven tray, sprinkle witha dash of oil, plus salt and pepper, and bake for 30 minutes.

3 Meanwhile, cook pasta according to packet instructions until al dente.

4 Place roasted veggies in a blender and blend until smooth. Add salt, pepper and lemon juice to taste.

5 Drain pasta, return to the saucepan and mix in the sauce.

6 Transfer to a serving dish or to plates and garnish with spinach, vegan parmesan and pine nuts.

TIP

Add any vegetables you have on hand to the roasted sauce! I love adding pumpkin for a wintery flavour.

Eden Vegan Tess Eden

A friendly entry point to plant-based cooking, with veganised Kiwi classics, budget-friendly recipes and meals to whip up in a minute from what's in the pantry.

Buy now

More features

See all recipes
Recipe
Popcorn Tofu Bites

I’m a long-time tofu lover and when it comes to cooking it, I’ve tried it all. Baking, frying, grilling, shredding, slicing, crumbling . . . the list goes on. So, believe me when I say this is one of the best.

Recipe
Raunchy Cauli Tacos

This was originally called Crunchy Cauli. But one day, after Otis had written up the blackboard menu, a customer must have leaned up against it and smudged the ‘CR’ — so now it looked like ‘RA’. Nek minnit, a customer asked us what Raunchy Cauli was. And the name stuck.

Recipe
Pasta and Meatballs

A tasty dish to make with the kids from Jamie Oliver’s first children’s book ‘Billy and the Giant Adventure’

Recipe
Ganesh's Leek, Mushroom & Asparagus Risotto with Broccolini

If you thought that risotto was about slaving over a hot stove, drizzling stock into a pan over the course of an hour, think again. This risotto is quick, easy and satisfying. Plus you can fry whatever vegetable is in season to put on the top. Making risotto just became an easy choice.

Recipe
Lobster Avocado Salad

This recipe is a celebration of summer.

Recipe
Aubergine Rolls with Walnut Filling

Georgia's rich culinary tradition is often overlooked.

Recipe
Crushed Olive Spread

I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.

Recipe
Grated Tomato Linguine

A delicious pasta sauce made with the freshest in-season tomatoes.

Recipe
Buttermilk Pie

Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.

Recipe
Beignets

It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.

Recipe
Tagine de Poulet: Chicken Tagine served with Beid Hamine and Rice

Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.

Recipe
Cinnamon Coffee Cake

The beauty of the Reverse Creaming Method is the fine and velvety texture it helps create. The way that it is able to accomplish this plush interior is by minimizing gluten formation.

Looking for more recipes?

See all recipes