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
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
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