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Easy Roasted Vegetable Pasta Sauce















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


2 each sweet red bell peppers
sliced in 1/2 inch wide strips
3 large onions
½ each garlic bulb
1 pound mushrooms
cleaned and sliced
2 Jars spaghetti sauce
2 tablespoons basil
fresh, minced
1 x pasta, penne


Preheat oven to 400℉ (200℃).

You will need 2 non-stick standard size baking sheets.

Cut the bell peppers into strips and place on a non-stick baking sheet, skin side down.

Cut the onions into thick (½ inch) slices and place on baking sheet.

Peel the skin off the garlic cloves and set the cloves on top of the onion slices (one clove per onion slice).

Bake at 400℉ (200℃) for 30 to 40 minutes.

The vegetables should be soft and have just a few brown spots.

While the vegetables roast, slice the mushrooms and sauté them in 1 tablespoon water in the bottom of a big saucepan.

When they are cooked, add the 2 jars of spaghetti sauce and the basil.

Warm the whole sauce through and allow to simmer until the roasted vegetables are done.

Dump the roasted vegetables into the sauce and stir to separate the onion rings.

Serve over penne pasta (which was cooking while you made the sauce since you think ahead, of course).


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 11027% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 8g
Vitamin A 28% Vitamin C 84%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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