Roasted Vegetable Pasta Sauce

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Need a way to include more vegetables in your diet? Whether you are trying to give your nutrition a boost or sneak more veggies on your kid’s plate, this Roasted Vegetable Pasta Sauce will do the trick!

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A colorful array of garden vegetables are slow roasted until bursting with smoky flavor. The veggies are then combined with cream and parmesan cheese which gives you a velvety smooth, creamy sauce-delicious on pasta.

This sauce tastes indulgent, like an alfredo sauce, but with loads of vitamins and minerals. Pair the roasted vegetable pasta sauce with a protein, like chicken and a high protein pasta. You’ll have a dish that is pretty much perfect in every way.

This is the perfect “no waste” or “clean out the fridge” recipe! You can use any vegetables you have on hand, making it a great way to experiment with flavors or make the most of an abundant garden harvest at the end of the season.

Each vegetable adds its own unique touch—carrots bring sweetness, garlic adds a bold kick, tomatoes brighten the sauce with acidity, and squash lends an earthy depth.

The best part? You really can’t mess this up!

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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• Large Sheet Pan– large enough that the vegetables do not overlap and have their own space. I like a 15×21 size.
• Blender or Food Processor to blend the vegetables into a sauce
• Parchment Paper– for easy clean up

Vegetables- feel free to change up the vegetables to your preference, this is a guideline. You can add spinach; just add it raw or sautéed to the blender with the roasted vegetables.

• Tomatoes– Beefsteak, Vine-Ripened, or Roma tomatoes
• 1 Onion– Yellow, Red, White, Vidalia or Shallots
• 5 Whole Garlic Cloves 
• Squash– zucchini and yellow squash. Acorn or butternut squash would also be delightful.
• 3 Carrots– can also use baby carrots
• Olive Oil-for drizzling over the vegetables before roasting. Avocado oil can be used instead.
• Salt and Black Pepper for seasoning the vegetables

To Finish the Sauce

• 1 bunch fresh parsley, oregano or basil or a combination of fresh herbs
• 1/2 cup heavy cream– this makes the sauce so creamy. You can also substitute almond milk, or leave it out for a dairy free option. 
• 1/2 cup grated parmesan cheese, Pecorino Romano, shredded mozzarella or Auribella cheese; again, leave this out to omit the dairy. 
• 1 cup reserved pasta water– this helps to thin the sauce and to make it creamy from the pasta starch.
• 16 ounces pasta, for serving
• Optional: 1 pound cooked and cubed chicken breast 

How To Make It

Preheat your oven to 400°F (200°C).

Roast the Vegetables:

• Line a large sheet pan with parchment paper.
• Arrange the vegetables cut-side up, drizzle with olive oil, and season evenly with salt and pepper.
• Roast for 45 minutes or until the vegetables are tender and caramelized.

Prepare the Pasta:

• While the vegetables cool for 5–10 minutes, bring a large pot of salted water to a boil.
• Cook the pasta according to the package instructions, reserving 1 cup of pasta water before draining.
• Return the drained pasta to the pot or a serving bowl, adding cooked chicken, if using.

Blend the Sauce:

• Transfer the roasted vegetables to a blender.
• Add fresh parsley or basil, salt and pepper to taste, heavy cream, and grated Parmesan.
• Blend until smooth, adding reserved pasta water ¼ cup at a time as needed to reach your desired consistency.

Assemble and Serve:

• Pour the sauce over the pasta and toss to coat evenly.
• Garnish with additional Parmesan and fresh herbs.
• Serve warm and enjoy!

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.  

Tips

Choose the Right Veggies

• Mild & Sweet: Carrots, zucchini, butternut squash, bell peppers
• Savory & Rich: Mushrooms, onions, tomatoes, eggplant
• Leafy Greens: Spinach, kale (sauté and blend these in at the end to keep the color vibrant)

Blend Until Silky Smooth

• Use a high-powered blender, food processor or an immersion blender for a creamy texture. If it’s too thick, add pasta water or broth.

Add Creaminess (If Desired)

• Stir in 1/2 cup of heavy cream, milk, almond milk, blended cottage cheese, ricotta, or cashew cream for a velvety texture.
• Puree white beans or lentils into the sauce for extra protein without changing the taste.

More Pasta Favorites

• Pink Sauce Pasta
• Slow Cooker Boursin Chicken Pasta
• Fettucine Alfredo
• Sausage and Peppers Pasta
• Cheesesteak Pasta
• Ravioli Casserole
• Chicken Marsala Pasta
• BLT Chicken Pasta

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