roasted vegetable pasta sauce recipe Janell's kitchen: roasted vegetable pasta sauce

Are you looking for a delicious and healthy pasta alternative? Look no further than these two incredible roasted vegetable pasta sauces! First up, we have a vegan roasted red pepper pasta sauce. This creamy and flavorful sauce is perfect for anyone looking to cut out dairy, but still crave that rich and indulgent flavor. To start, roast red peppers in the oven until the skin is charred. Then blend them with garlic, cashews, nutritional yeast, and veggie broth until smooth. Pour over your favorite pasta and enjoy! Next, we have a roasted vegetable sauce that is equally delicious. Roast a variety of vegetables, including zucchini, eggplant, and cherry tomatoes, with garlic and olive oil until tender and caramelized. Then blend with vegetable broth and seasoning until smooth. Pour over pasta and top with fresh basil and parmesan cheese for a satisfying meal that packs in a serving of veggies. For the red pepper sauce, you will need: - 3 red peppers - 2 cloves of garlic - 1/2 cup of cashews - 1/4 cup of nutritional yeast - 1 cup of veggie broth - Salt and pepper to taste Instructions: 1. Preheat the oven to 400 degrees F. 2. Cut the red peppers into large pieces and place on a baking sheet. 3. Roast for 20-25 minutes or until the skin is charred and the peppers are tender. 4. In a blender or food processor, combine the roasted peppers, garlic, cashews, nutritional yeast, and veggie broth. Blend until smooth. 5. Season with salt and pepper, to taste. 6. Cook your favorite pasta according to the package instructions and toss with the sauce. Alternatively, serve the sauce over roasted veggies, grilled chicken, or baked tofu. For the roasted vegetable sauce, you will need: - 1 zucchini, chopped - 1 eggplant, chopped - 1/2 cup cherry tomatoes - 2 cloves of garlic - 2 tbsp olive oil - 1 cup of veggie broth - Salt and pepper to taste Instructions: 1. Preheat the oven to 400 degrees F. 2. Place the chopped zucchini, eggplant, and cherry tomatoes on a baking sheet. 3. Drizzle with olive oil and season with garlic, salt, and pepper. 4. Roast for 20-25 minutes or until the veggies are tender and caramelized. 5. In a blender or food processor, combine the roasted veggies, veggie broth, and any additional seasoning to taste. Blend until smooth. 6. Cook your favorite pasta according to the package instructions and toss with the sauce. Alternatively, serve the sauce over roasted veggies, grilled chicken, or baked tofu. There you have it, two delicious and healthy pasta sauces that are sure to please everyone at the dinner table. Bon appetit!

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