Roasted Vegetable Pasta Sauce for Kids
A creamy roasted veggie pasta sauce made with over six different vegetables. This easy, flavourful sauce is a great way to add more veggies to meals and is perfect for kids, toddlers, and picky eaters. It’s also freezer-friendly for easy meals later on.
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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.