Roasted Summer Veggie Pasta

We've reached that time of year where gardens are overflowing with tomatoes, squash, corn, herbs, and all of the other good stuff. It's a blessing and a curse; what do we do with this abundance of fresh produce?? Having a surplus of produce often requires creativity in order to use everything, and that's how this roasted veggie pasta sauce recipe was created!

This is one of those "measure with your heart" recipes that can be easily customized depending on your taste or what vegetables you have available. My personal favorite combination has been tomatoes, onion, garlic, red bell pepper, squash, and jalapeños. 

You can even make this into a soup if you add extra broth. It'd be delicious with a sprinkle of parmesan and a hunk of crusty bread or a grilled cheese!

Ingredients

• 12-16oz pasta (pick your favorite shape - a standard box is usually the perfect amount for this recipe, but use more or less depending on how much sauce you're making)
• Enough veggies to fill a sheet pan (I recommend filling it half with tomatoes and half with whatever else you want. I typically use, 1-2 zucchini/squash, 1-2 onions, a bell pepper, a few jalapeños, and several whole garlic cloves. Carrots, eggplant, butternut squash, and cauliflower also work well.)
• Olive or avocado oil
• Italian seasoning, salt, and pepper, to taste
• ~1 cup broth (any kind you like - I use vegetable broth)
• Optional: pasta water, splash of balsamic vinegar, splash of cream
• Parmesan cheese, to serve
  
  

Method

1. Preheat your oven to 450°.
2. Chop the veggies into large chunks similar in size - this will help them roast evenly. Dense vegetables like carrots can be cut a little smaller. 
3. Toss vegetables in a couple of tablespoons of oil. Season to taste with Italian seasoning, salt, and pepper. Feel free to add any additional seasonings you like. 
4. Add vegetables to a sheet pan or baking dish. Make sure you use one with sides so that you don't lose any of the juices! 
5. Roast your vegetables for 30-45 minutes, tossing every 15 minutes until the veggies feel soft enough to blend. If your pan isn’t super crowded, the veggies may need less time in the oven.  
6. When the veggies are done roasting, let them cool. They don't have to be 100% cooled, but make sure they're cool enough to handle. 
7. Add all of the veggies to a blender. Blend them until they are almost to a puree so you can get an idea for the consistency. Add splashes of broth until it reaches a consistency you like. You can also thin it out later on with some pasta water and/or cream.
8. Cook your pasta in salted water according to the package instructions. 
9. Add the blended vegetable sauce to a pan and warm it over medium heat. Add additional broth or pasta to thin it out if desired, and a splash of balsamic vinegar and/or cream to taste.
10. Drain the cooked pasta and add it to the sauce. Serve hot topped with Parmesan cheese (basil is amazing too!) 

 
I hope you love this pasta sauce as much as my husband and I do! It's one of my favorite summer recipes, and it freezes well for the off-season too. 

xoxx, Laura