Spaghetti with Roasted Vegetable Sauce
Whole wheat spaghetti tossed in a smooth sauce of oven-roasted tomatoes, carrot, mushrooms, onion and garlic, finished with fresh basil and oregano and grated Parmesan.
Ingredients
| 900 g | Roma tomatoes, quartered | |
| 2 | garlic cloves, peeled | |
| 1 | carrot, halved | |
| 150 g | button mushrooms | |
| 1 wedge | red onion | |
| 3 Tbsp | 45 ml | olive oil |
| 3 g | salt | |
| 1/4 tsp | 1.3 ml | ground black pepper |
| 115 g | Parmesan cheese | |
| 350 g | whole wheat spaghetti | |
| 170 g | tomato purƩe | |
| 10 g | fresh basil leaves, chopped | |
| 25 g | fresh oregano leaves |
Instructions
- Preheat the oven to 450Ā°F (230Ā°C).
- Place the tomatoes, garlic, carrot, mushrooms and onion on a prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast 20 minutes or until the tomatoes are very tender, stirring the mushrooms and garlic once.
- Meanwhile, place the cheese into the Vitamix container and secure the lid. Select Variable 1. Turn the machine on and slowly increase speed to Variable 7. Blend for 20 to 30 seconds or until finely grated. Remove to a small bowl.
- Cook the pasta as directed on the package while the vegetables are roasting. Drain well, reserving 1/2 cup (120 ml) of cooking water. Keep warm. Place all the vegetables, liquid from the pan and tomato paste into the Vitamix container and secure the lid.
- Select Variable 1. Turn the machine on and slowly increase to the highest speed. Blend for 5 minutes 45 seconds. Stop the machine and remove the lid.
- Add the basil and oregano to the Vitamix container and secure the lid.
- Select Variable 1. Turn the machine on and slowly increase speed to Variable 5. Blend for 5 seconds.
- If a thinner sauce is desired, add pasta cooking water 1 tablespoon at a time.
- Serve the sauce over the pasta and sprinkle with cheese.