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Spaghetti with Roasted Vegetable Sauce

A medley of robust flavor, this sauce is puréed perfection. Enjoy over a bed of pasta and top as desired.

  • Total Time45 Minutes 45 Seconds
  • Yield
    4 servings
  • DifficultyIntermediate
Spaghetti with Roasted Vegetable Sauce

Dietary Interests

High Protein, High Fiber, Vegetarian, Vegan, Mediterranean, Nutritarian
Manage Preferences

Submitted by

Vitamix

Ingredients

  • Roasted Ingredients:
  • 2 pound 908 g roma tomatoes, halved
  • 2 garlic cloves, peeled
  • 1 large 100 g carrot, end trimmed
  • 1 ½ cups 150 g cremini mushrooms
  • 1 small 110 g red onion, peeled, quartered
  • 2 Tablespoons 30 ml extra virgin olive oil, optional
  • 1 teaspoon salt, optional
  • ¼ teaspoon ground black pepper
  • Pasta & Sauce:
  • 12 ounces 340 g whole wheat spaghetti noodles, uncooked
  • 3 ounces 85 g tomato paste
  • ¼ cup 6 g fresh basil leaves, lightly packed
  • ¼ 6 g fresh oregano, lightly packed
  • Roasted Ingredients:
  • 2 pound 908 g roma tomatoes, halved
  • 2 garlic cloves, peeled
  • 1 large 100 g carrot, end trimmed
  • 1 ½ cups 150 g cremini mushrooms
  • 1 small 110 g red onion, peeled, quartered
  • 2 Tablespoons 30 ml extra virgin olive oil, optional
  • 1 teaspoon salt, optional
  • ¼ teaspoon ground black pepper
  • Pasta & Sauce:
  • 12 ounces 340 g whole wheat spaghetti noodles, uncooked
  • 3 ounces 85 g tomato paste
  • ¼ cup 6 g fresh basil leaves, lightly packed
  • ¼ 6 g fresh oregano, lightly packed

Directions

    1. Preheat oven to 450°F (230°C). Place tomatoes, garlic, carrot, mushrooms and onion on an 11-inch x 17-inch (28 cm x 43 cm) parchment-lined cookie sheet. Drizzle with olive oil, salt and pepper. Roast 20 minutes or until tomatoes are very tender.
    2. Cook pasta as directed on package while vegetables are roasting. Drain well, reserving 1 cup of cooking water. Keep pasta warm.
    3. Carefully pour contents of the roasting pan into the Vitamix container. Add tomato paste and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2-3 minutes or until heavy steam escapes from lid plug opening. 
    4. Turn the blender down to the lowest speed. Remove lid plug and add the basil and oregano, and pour in the reserved water. Secure lid plug. Blend for 10-15 seconds until herbs are chopped.  Serve tomato sauce over pasta and garnish as desired.
    1. Preheat oven to 450°F (230°C). Place tomatoes, garlic, carrot, mushrooms and onion on an 11-inch x 17-inch (28 cm x 43 cm) parchment-lined cookie sheet. Drizzle with olive oil, salt and pepper. Roast 20 minutes or until tomatoes are very tender.
    2. Cook pasta as directed on package while vegetables are roasting. Drain well, reserving 1 cup of cooking water. Keep pasta warm.
    3. Carefully pour contents of the roasting pan into the Vitamix container. Add tomato paste and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2-3 minutes or until heavy steam escapes from lid plug opening. 
    4. Turn the blender down to the lowest speed. Remove lid plug and add the basil and oregano, and pour in the reserved water. Secure lid plug. Blend for 10-15 seconds until herbs are chopped.  Serve tomato sauce over pasta and garnish as desired.
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Nutrition

1 serving (446 g)
Calories 460
Total Fat 11g
Total Carbohydrate 80g
Dietary Fiber 13g
Sugars 13g
Protein 16g
Sodium 640g
Saturated Fat 1.5g

Chef's Note

This pasta is delicious topped with sliced fresh herbs, like parsley or basil. Try some Grated Parmesan Cheese or crushed red pepper flakes if you prefer.

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