Roasted Veggie Pasta Sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions Roasting Vegetables: Preheat your oven to 200°C (392°F). Prepare a baking sheet by lining it with parchment paper. Wash the cherry tomatoes, bell peppers, mushrooms, zucchini, and onions. Cut the bell peppers into chunks, slice the mushrooms, slice the zucchini into half-moons, and peel and quarter the onions Cut the top off the head of garlic to expose the cloves. Place all the prepared vegetables on the baking sheet. Drizzle with olive oil, sprinkle with Italian seasoning, and add salt to taste. Toss to coat evenly Roast in the preheated oven for 30 minutes or until the vegetables are tender and slightly charred. Remove from the oven and let it cool slightly Making the Sauce: Squeeze the roasted garlic out of its skin and transfer it, along with the other roasted vegetables, to a blender. Add a handful of fresh basil, oat cream, water or vegetable broth, tomato paste, and the cooked beans. Blend until smooth. Finishing the Dish: Cook your pasta according to the package instructions, saving some of the pasta water. Pour the blended vegetable sauce into