Easy Roasted Vegetable Pasta Sauce
Yield
8 servingsPrep
15 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet red bell peppers
sliced in 1/2 inch wide strips |
|
| 3 | large |
onions
|
|
| 0.5 | each |
garlic bulb
|
* |
| 453.6 | g |
mushrooms
cleaned and sliced |
|
| 2 | Jars |
spaghetti sauce
|
*
|
| 3E+1 | ml |
basil
fresh, minced |
|
| 1 | x |
pasta, penne
|
*
|
Directions
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).
