Creamy Hidden Veggies Pasta Sauce
Creamy hidden veggie pasta sauce made with roasted zucchini, carrots, bell pepper, tomatoes, Parmesan, and cream. Smooth, easy, and kid-friendly.
Ingredients
- 1 medium zucchini chopped
- 1 red bell pepper seeded and chopped
- 2 medium carrots peeled and chopped
- 1 small yellow onion chopped
- 4 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ cup heavy cream
- ¼ cup finely grated Parmesan cheese
- Fresh basil for serving, optional
- 1 pound pasta cooked, for serving
Instructions
- Roast the vegetables. Preheat the oven to 425°F. Add the zucchini, bell pepper, carrots, onion, and garlic to a large sheet pan. Drizzle with olive oil and season with ½ teaspoon salt and the black pepper. Toss to coat and spread into an even layer. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are very tender and lightly caramelized.
- Blend the sauce. Add the roasted vegetables to a high-speed blender along with the crushed tomatoes, oregano, dried basil, and remaining ½ teaspoon salt. Blend until completely smooth and creamy.
- Simmer. Pour the sauce into a large saucepan or Dutch oven. Bring to a gentle simmer over medium-low heat and cook for 5 to 10 minutes, stirring occasionally.
- Finish the sauce. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook for another 1 to 2 minutes, until the cheese is melted and the sauce is smooth. Taste and adjust the seasoning as needed.
- Serve. Toss the sauce with your favorite cooked pasta, adding a splash of pasta water if needed to loosen the sauce. Top with additional Parmesan and fresh basil, if desired.
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