Fool your children with this super tasty, super secretly HEALTHY hidden vegetable pasta sauce! Vegan, gluten-free, and meal-prep friendly!
Course Main Course
Cuisine Italian, vegan
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 6portions
Calories 356kcal
Author Shivani Raja
Ingredients
1Red Onion
2Peppersred/orange work best
⅓headBroccoli
1Aubergine
2clovesGarlic
1tbspVegetable Oil
7 oz/ 200 gramsCherry Tomatoes
4tbspTomato Puree
1sprigFresh Basil
1tspChilli Flakesoptional
Instructions
Cut the vegetables into 1/2 inch chunks and add to a roasting tray with the vegetable oil. Season with salt and pepper, toss together and roast at 180°C/350°F for 35-40 minutes.
Leave the vegetables to cool a little before adding to a blender with the rest of the ingredients. Blend on low speed until completely smooth.
Serve with freshly cooked pasta!
Notes
You can use any vegetables of your choosing in this recipe! See the blog post for some more suggestions.
The sauce can be stored in the fridge for 3-4 days in an airtight container, or in the freezer for up to 1 month.
Reheat in the microwave or on the stovetop. Just ensure the sauce is well heated through before serving
*Nutrition information is for 1 serving plus 100g cooked pasta