In case you refuse to buy any more whole wheat pasta because of the weird aftertaste and only serve your children the evil “enriched” pasta.
I have been making this pasta sauce for a couple of years now. It is super easy, full of veggies and tastes good too. It really should have been part of Deceptively Delicious. You basically roast a bunch of veggies, puree them in the food processor and voila, done. No stove cooking, no seasoning, just roasted veggies and some tomato paste. I also use the sauce to make mini pizza’s for the boys. It freezes great, you can put it in one Ziploc on in ice cube trays. Any place you need a pasta/pizza sauce you can sub this in and feel good about it.
Roasted Veggie Sauce
Photo and recipe from Cookingwithmykid.com
1 large red pepper (cut into chunks) *Any color but green would work
1 medium eggplant (peeled + cut into chunks)
1 medium onion (peeled + cut into chunks)
1 cup baby carrots
2 tomatoes (cut into chunks)
3 garlic cloves (peeled) *I just use my bottled minced garlic
2 tablespoons olive oil
2 tablespoons tomato paste
salt & pepper
Preheat the oven to 400 degrees.
Place all the veggies, garlic and onions on a rimmed cookie sheet. Drizzle with olive oil and toss to coat.
Crack some fresh pepper and salt onto veggies and roast for 35 to 45 minutes or until tender but not mushy.
When the veggies are done roasting, combine the veggies and tomato paste in a food processor until it has formed a thick sauce.