Creamy Dairy-Free Roasted Vegetable Pasta Sauce

This pasta sauce has a little secret: it’s packed with roasted veggies, but you’d never guess! A tray of vegetables and garlic, roasted until sweet and caramelized and then blended with marinara and a splash of coconut milk. It’s the creamiest, most flavorful sauce ever.  

Ingredients

• 3 large carrots, chopped
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 3 cloves garlic, whole
• 3 tbsp olive or avocado oil
• pinch of salt
• 1-1/2 cups coconut milk
• 1-1/2 cups marinara sauce
• 1 tsp chili flakes
• 450g pasta (I used rigatoni)
• optional: vegan parmesan and fresh finely chopped basil, for garnish

Instructions

1. Preheat oven to 425 F.
2. To a large rimmed baking sheet or large baking dish, add carrot, bell pepper, onion, garlic, oil and a pinch of salt and stir to combine.
3. Bake in preheated oven for 30 minutes, flipping halfway through, until carrots are soft.
4. Meanwhile, in a large pot, cook pasta according to package directions. Drain and set aside. Reserve pot.
5. Add roasted vegetables to a blender with coconut milk and marinara sauce. Blend until smooth ( about 2 minutes total). Taste and add extra salt, if desired.
6. Add cooked pasta and sauce back into reserved pot, and add chili flakes. Heat on low-medium, stirring occasionally, until hot.
7. Serve with a sprinkle of vegan parmesan and some fresh basil, if using.

https://itslivb.com/2020/09/07/roasted-vegetable-pasta/