Spaghetti with Roasted Vegetable Sauce

Spaghetti with Roasted Vegetable Sauce

Spaghetti with Roasted Vegetable Sauce
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Category: Main
Cuisine: Vegan Pasta

A Yummy Vegan pasta with a robust flavour, this sauce is puréed perfection. Enjoy over a bed of pasta and top with nutritional yeast (cheese) and enjoy a meat free pasta that the kids will love.


  • 900 g Roma tomatoes, quartered, any tomato's will work
  • 2 garlic cloves, peeled
  • 1 carrot, halved
  • 150 g (1½ cup) button mushrooms
  • wedge of red onion
  • 3 Tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1/2 tablespoon Nutritional Yeast
  • 350 g (12 ounces) your choice spaghetti
  • 170 g (6 ounces) tomato purée
  • 10 g (¼ cup) fresh basil leaves, chopped
  • 25 g (¼ cup) fresh oregano leaves


  1. Preheat oven to 230°C.
  2. Place tomatoes, garlic, carrot, mushrooms and onion on a prepared baking sheet.
  3. Coat in water or stock, sprinkle with salt and pepper. If using oil use only a very small coating
  4. Roast 20 minutes or until tomatoes are very tender, stirring mushrooms and garlic.
  5. Cook pasta as directed on package while vegetables are roasting.
  6. Drain well, reserving ½ cup (120 ml) of cooking water. Keep warm.
  7. Place all vegetables, liquid from pan and tomato paste into blender or food processer.
  8. Blend
  9. Add basil and oregano to the blender and mix.
  10. Select Variable 1.
  11. If a thinner sauce is desired, add pasta cooking water 1 Tablespoon at a time.
  12. Serve sauce over pasta and sprinkle with nutritional yeast.