If you have young kids, you’re likely always on the lookout for easy ways to incorporate more vegetables into meals. This Roasted Vegetable Pasta Sauce for Kids is a creamy, veggie-packed option. Roasting the vegetables brings out their natural sweetness and so much flavour, and blending everything into a smooth sauce makes it easy for little ones to enjoy. It also freezes well, so you can batch cook and have it ready to go for busy days.
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I’ve been on a big kick to make vegetables more fun and flavourful for kids, and roasting them is one of my favourite ways to do that. It brings out their natural sweetness and adds so much flavour. It's hard to believe this pasta sauce includes six different vegetables blended into a smooth, creamy option! As a dietitian, I do encourage offering vegetables in their whole form as well to support exposure and learning, like these Panko Crusted Carrot Fries or Crispy Kale Chips, but blending roasted veggies into a delicious sauce like this one can also be a great option!
Table of Contents
Why You'll Love This Roasted Vegetable Pasta Sauce
- Packed with vegetables – This sauce includes six different vegetables, making it an easy way to incorporate a variety of vegetables into a pasta dish.
- Naturally flavourful – Roasting brings out the natural sweetness of the vegetables, creating a rich, delicious flavour that kids will love.
- Smooth and kid-friendly – Blending everything together creates a creamy texture that’s easy for little ones to enjoy.
- Great for batch cooking – This sauce freezes well, so you can make a batch ahead of time and freeze individual portions to have ready to go.
Ingredients
Here is what you will need to make this creamy roasted veggie pasta sauce for kids. Just look at all those veggies!
- Bell peppers
- Carrots
- Zucchini
- Sweet potato
- Shallot
- Garlic powder
- Olive oil
- Italian seasoning
- Salt and pepper
- Tomato sauce
- Parmesan cheese
- Better Than Bouillon
- Water
See recipe card for quantities.
How To Make Roasted Veggie Pasta Sauce for Kids
Prep the veggies: Wash, peel, and chop the sweet potato into small cubes. Roughly chop the bell peppers, carrots, zucchini, and shallot.
Add all of the vegetables to a large baking sheet and spread into a single layer (you may need two baking sheets). Drizzle with olive oil, and add the garlic powder, Italian seasoning, salt and pepper, and toss to coat. Roast for 25-30 minutes at 400°F (200°C), or until the vegetables are soft and lightly caramelized.
Transfer the roasted vegetables to a blender. Add the tomato sauce, water, Parmesan cheese, and Better Than Bouillon.
Blend on high until the sauce is smooth and creamy. Stop and scrape down the sides as needed. If the sauce is too thick, add a splash of water and blend again. Taste and adjust with any seasoning needed.
Hint: Let the roasted vegetables cool slightly before blending, especially if using a standard blender. Blending very hot ingredients can create pressure and cause the lid to lift. If needed, blend in batches and leave a small gap in the lid to allow steam to escape.
Substitutions
- Veggies - feel free to swap in different vegetables if you want, like butternut squash or yam for the sweet potato, or onion for the shallot. If you don't have a particular veggie, add an extra other one. No zucchini? No problem! Add an extra bell pepper.
- Dairy-free - omit the parmesan cheese for a dairy-free option
- Italian seasoning - Swap for dried oregano instead
- Better Than Bouillon - If you don't have this, you can use vegetable or chicken broth or reserved pasta water
Variations
- Protein boost – Add cooked lentils, white beans, or shredded chicken when blending or stirring into the sauce for an added protein boost.
- Extra creamy – Blend in a spoonful of cream cheese or a splash of cream for a richer texture.
- Chunky sauce – Blend only part of the sauce and leave some texture.
For a protein boosted pasta sauce, try this Easy Lentil Pasta dish!
Equipment
- Baking sheet
- High speed blender
Storage
Allow the sauce to cool completely before storing. Store it in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze the sauce in airtight containers or in small portions, such as silicone trays, for up to 2-3 months. I like to freeze the sauce in ice cube trays (like in the image below) and then transfer the cubes to a zip lock bag, which makes it easy to pull out just what you need.
To reheat, warm the sauce on the stove over low heat or in the microwave, adding a splash of water as needed to loosen the consistency.
How To Serve This Roasted Veggie Pasta Sauce
- The easiest way is to toss the sauce with cooked pasta and top with Parmesan cheese.
- Use it as a dip for some pita or crackers
- Blend in lentils or beans for a protein boost
- Use it as a sauce on a homemade pizza
Looking for other easy toddler-friendly dinner ideas? I've got a whole post on Easy Toddler Dinner Ideas that work for the whole family!
Toddler Tip
I know it can be tempting to jump on the “hidden veggies” train, but even with a sauce like this where the vegetables are blended in, I’d still encourage being open and transparent with your kids. This can be as simple as letting your child see you add the vegetables to the sauce or calling it what it is - roasted veggie pasta sauce. This helps build trust around food and supports their ongoing exposure to vegetables.
FAQ
Yes, this sauce is great for making ahead. You can store it in the fridge for a few days or freeze it in smaller portions for easy meals later on.
Yes, this sauce is very versatile. You can use it in lasagna, as a base for pizza, or serve it as a dip with bread or roasted vegetables. You could also use it in these Pizza Muffins.
Recipe
Roasted Vegetable Pasta Sauce for Kids
Equipment
- 1 High speed blender
Ingredients
- 2 bell peppers
- 2 carrots large
- 1 zucchini small-medium
- 1 sweet potato small, cubed
- 1 shallot
- 1 teaspoon garlic powder
- 3 tablespoon olive oil
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1 can tomato sauce 15 ounces
- ½ cup parmesan cheese
- 1 teaspoon Better Than Boullon or swap ¾ cup broth
- ½ cup water
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the vegetables: Peel and chop the sweet potato into small cubes. Roughly chop the bell peppers, carrots, zucchini, and shallot. Add everything to a large baking sheet in a single layer. You may need two baking sheets if too crowded.
- Season and roast: Drizzle with olive oil and season with salt, pepper, garlic powder, and Italian seasoning. Toss to coat. Roast for 25 minutes, or until the vegetables are soft and lightly caramelized.
- Blend the sauce: Let the vegetables cool slightly then transfer the roasted vegetables to a blender. Add the tomato sauce, water, Parmesan cheese, and Better Than Bouillon. Blend on high until smooth and creamy, stopping to scrape down the sides as needed. *Caution: the sauce will be hot, allow an opening at the top to vent the steam.
- If the sauce is too thick, add a splash of water and blend again. Taste and adjust salt and pepper as needed.
- Serve with your favourite pasta, or let cool and store in the fridge or freezer for easy meals later.
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