A very healthy way to transform seasonal vegetables into a tasty sauce!
I took a look at my latest recipes the other day, and realized that it has been a while since I posted a main course recipe. My previous post was these sweet bourbon chicken skewers, and I included them in the main course category, but they can also be a side or an appetizer if you eat only one or two of them (assuming you have massive amounts of self control!). And my other previous posts were two desserts, a green apple & arugula salad and a leftover chicken pie made in 30 minutes! Apparently, it was about time for this healthy, vegan and gluten free (if you use GF pasta) dinner that’s pretty easy too! Just bake all the vegetables, blend them and add them to your pasta!
Using local and seasonal fruits and vegetables in our meals is not only a great way to ensure we’re eating fresh and nutrient rich food, but also a nice way to reduce our carbon footprint! And this recipe does exactly that.
In addition, it’s a convenient opportunity to empty your fridge from the produce which has been stacked there and you don’t know how to use it. Also, this is a friendly way to introduce to your little ones those veggies they would refuse to eat in any other way 🙂
If you really don’t like one of the vegetables from the ingredient list, you can substitute it with something else or just leave it out. Though, I have to tell you that after all the ingredients are blended together and you’re left with a thick sauce, you really can’t distinguish a particular flavor. All the flavors of the roasted, caramelized veggies blend so well together, that all you can taste is a rich sauce with sweet, earthy tones complemented by the herbs used (in this case some thyme, rosemary and dried tarragon).
This recipe makes approximately 5 cups sauce, enough for 8-10 persons. If you want to use it for 4-5 servings you can freeze the rest or keep it in the refrigerator for up to 3 days.
This pasta recipe is very nice eaten plain, but you can also top with some crumbled feta cheese (its acidity goes very well with this sauce), grated parmesan, or vegan cheese if you follow a vegan diet.
For a gluten free recipe, make sure you use gluten free pasta. Otherwise, use whichever type of pasta you like: spaghetti, ziti, pappardelle and more!
Use this also as a pizza sauce, or even with some eggs for a different style shakshuka! And if you can think of more ways to eat this, please tell me in the comments below!
- 2 onions, sliced (I used a red and a white)
- 3 cloves garlic
- 1 beet, sliced
- 1 carrot, sliced
- 1 small celery root, sliced
- 1 cup diced tomato or cherry tomatoes
- 1 cup cauliflower in small pieces
- 2 cups diced mushrooms (a mix or the variety you like)
- Two bay leaves
- 3-4 rosemary sprigs
- 4 tablespoons olive oil
- Salt and freshly grated pepper, to taste
- ¼ cup tomato paste
- 1 teaspoon thyme
- 1-2 tablespoons dried tarragon (adjust according to taste)
- 2 cups water (or more)
- 1 package spaghetti
- Preheat oven to 350°F (175°C)
- Place vegetables, bay leaves and rosemary sprigs into a pan big enough so they are not very crowded and drizzle with olive oil.
- Bake in the oven until tender, about 50 minutes to 1 hour. Stir them halfway through.
- After one hour, add the tomato paste, give it a swirl or two and broil for 5-10 minutes until vegetables are well browned at the top and caramelized.
- Let the pan cool on a rack until vegetables are cool enough to handle.
- Blend them in a blender in two batches. In each batch add enough water to make a thick sauce (about 1 cup), some thyme, dried tarragon, salt and pepper to taste.
- Cook spaghetti in a big pot according to directions, but half a minute less.
- Drain, but leave a bit of pasta water.
- Add 2 cups sauce (or more) in the pot with the pasta and cook for one minute over medium heat.
- Serve with some crumbled feta cheese, or vegan cheese (optional)
Use this also as pizza sauce, or even with some eggs for a different style shakshuka!