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Vegetable Pasta Sauce


Do you know anyone with an aversion to eating vegetables?….

This is an easy and versatile recipe.. Roasted vegetables are hard to beat.😋 Roasting brings out their sweetness and you can make a tomato veg based sauce which you can use on its own for pasta, or as a base for meat dishes, like lasagne, meatballs or fish… Anywhere you would like to sneak in some nutritious vegetables for fussy eaters!


Heat your oven to 180°. Chop up an array of vegetables. I use a mix of red onions, red/orange/yellow peppers, courgettes, carrots. Put these on parchment paper on a large baking tray. Add 3-5 cloves of garlic skin on! Add just enough Avocado oil to lightly coat your veg. Mix the veg in the oil with some pink salt/sea salt to make sure they’re all coated and spread everything flat on your tray.

Put the tray in the centre of your oven and roast for approx 20mins. Take the tray out halfway through to toss them around before returning to the oven. Roast until all the veg are tender and going lightly brown.

Remove from the oven to cool. Pick out the garlic cloves and remove the skin. Put all the veg and peeled garlic in a large saucepan along with any of the avocado oil from the tray.

At this point you can add herbs or spices if you want to give your sauce a kick of flavour, I like to use a TSP or two of sweet smoked paprika (child friendly and not hot) but you could use a little chilli for example.

Stir this and add a large jar of tomato passata. Stir again. Use a hand blender to whizz it all into a sauce… Taste and adapt seasoning to your liking. Then you can put the sauce into tubs for the freezer or heat up as much as you need for pasta etc.


PS. I recommend using Avocado oil for roasting vegetables as it is stable to use at high temperatures so a healthier oil to put to your body as the good fats in it won’t go bad from heat damage unlike like some other oils..