How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Veggie Sauce for Pasta?

You need 9 ingredients. The key ingredients include: 1 large red bell pepper, cut into chunks, 1 medium eggplant, peeled and cut into chunks, 1 medium onion, peeled and cut into chunks, 1 cup baby carrots, and more.

Is Roasted Veggie Sauce for Pasta suitable as pasta & noodles?

Yes, Roasted Veggie Sauce for Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Roasted Veggie Sauce for Pasta?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Veggie Sauce for Pasta Recipe

Name: Roasted Veggie Sauce for Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper, cut into chunks; 1 medium eggplant, peeled and cut into chunks; 1 medium onion, peeled and cut into chunks; 1 cup baby carrots; 2 tomatoes, cut into chunks; 3 garlic cloves, peeled; 2 tablespoons olive oil; 2 tablespoons tomato paste; salt and pepper

Try this homemade Roasted Veggie Sauce for Pasta recipe the whole family will love. Made with red bell pepper, eggplant, onion and baby carrots. Easy st…

This Roasted Veggie Sauce for Pasta relies on simple, everyday ingredients such as baby carrots, tomatoes, cut into chunks, garlic cloves, peeled and olive oil. It comes together quickly and makes 4 servings, at about 234 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

1 large red bell pepper, cut into chunks
1 medium eggplant, peeled and cut into chunks
1 medium onion, peeled and cut into chunks
1 cup baby carrots
2 tomatoes, cut into chunks
3 garlic cloves, peeled
2 tablespoons olive oil
2 tablespoons tomato paste
salt and pepper

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Quick Info

Servings
4 servings
Calories
234 kcal
Category
Pasta & Noodles

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