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Rapid roasted vegetable pasta sauce

October 21, 2011 by Katie Bryson 8 Comments

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Roasted VegetablesI’ve been asked to try out some of the recipes in the Tesco Real Food Family Cook Off, currently showing on Channel Five which sees home cooks battle it out to make the most mouth watering meals.

I opted for the roasted pepper pasta with bread tapas in the family favourite category. The original recipe includes fresh chillies and paprika which my boys won’t touch with a barge pole. I also left out the tapas element as it seemed like too much faff.

blitzed - not so pretty now but ultra yum

What I was left with was a pasta sauce of pure genius. I’m not kidding. All you do is chop up the veg, put it on a baking tray, drizzle with oil and honey then scatter with sea salt and roast in the oven for 15 minutes.

Let it cool slightly then blitz with a stick blender, and thankyouverymuch instant pasta sauce with so much taste factor it’ll knock your socks off.

I’d advise to double the below recipe to make a big batch then freeze the portions for future use.

I mixed my sauce with pasta then put it in a dish and scattered with breadcrumbs, toasted pine nuts and mozzarella and flashed under the grill until golden.

It’s the perfect speedy recipe for half-term week when you haven’t got any kid-free time to knock a meal together. You can also feel hugely smug about the amount of veggies you’ve crammed into the meal without them noticing!

Rapid roasted vegetable pasta sauce
serves 4
prep time: 10 mins
cook time: 15 mins

INGREDIENTS
1 red onion, chopped into large chunks
2 cloves garlic, peeled
2 peppers of various colours, chopped into large chunks
1 x 250g punnet baby plum tomatoes
drizzle olive oil
drizzle clear honey

METHOD
1. Heat oven to 200C/180C fan/gas 6. Spread the chunks of onion, garlic, peppers and tomatoes out in a roasting tin and drizzle with olive oil and honey. Roast for 15 minutes.

2.  Take the vegetables out of the oven, allow to cool for a few minutes, then blitz with a stick blender. Season to taste.

Tip: For a bit of heat add a chopped red chilli to the tray of vegetables and a sprinkling of smoked paprika.

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Filed Under: Pasta, Quick, Vegetarian Tagged With: family favourites, family vegetarian food, feeding boys, pasta, quick recipe, quick supper, roasted vegetables, vegetables, Vegetarian

« Halloween recipes
Review: Lucy loves leftovers »

Comments

  1. countrywoodsmoke says

    October 21, 2011 at 2:40 pm

    Covert veggies, awesome! not the nicest looking of sauces, but it’s good to know that the little ones are getting some good veggies.
    Cheers
    Marcus

    Reply
  2. Katie Bryson says

    October 21, 2011 at 3:32 pm

    gotta love some sneaky veg content…

    Reply
  3. Clare says

    October 21, 2011 at 4:28 pm

    Great post Katie, I will definitely be trying this one! My kids love pasta, so its an easy way to sneak the veg in!

    Reply
    • Katie Bryson says

      October 21, 2011 at 4:44 pm

      It really is a bit of a gem this recipe… lazy cooking that has nutrition!

      Reply
  4. Elaine Livingstone says

    October 21, 2011 at 10:31 pm

    this must smell fab, and so so much better than premade stuff. will need to try this one

    Reply
  5. Katie Bryson says

    October 22, 2011 at 8:25 am

    yes it feels good knowing it’s not come out of a jar – so fresh and full of flavour.

    Reply
  6. Amanda says

    November 27, 2011 at 9:24 am

    how would this go if u left say 1/2 the veg course cut not pureed? we like a bit of texture here and I am blessed to have 8 out of 9 kids that ADORE their vegetables 🙂

    Reply
    • Katie Bryson says

      November 27, 2011 at 9:44 am

      I’d say that would work just fine – lucky you!

      Reply

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About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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