This rich, creamy, low calorie sauce is made by roasting fresh summer tomatoes, garlic, onion, and eggplant! Its perfect over gluten free or zucchini pasta, veggie meatballs, or on a parm sandwich. Naturally vegan, Whole30, and paleo!
A great way to use extra tomatoes from the farmers market or garden! Normally when I make tomato sauce from scratch (like my Perfect 5 Ingredient Tomato Sauce) I used canned San Marzano tomatoes… but I was craving pasta and I had a bunch of leftover tomatoes that needed to be used quickly, and a leftover eggplant… And this sauce was born.
The texture of this sauce is fantastic- its thick like an alfredo and sticks to the pasta really well. I use a whole wheat pasta but it can be made with zucchini noodles or a gluten free pasta too. I added cashews into the sauce which gave it a little extra creaminess, and the soft roasted eggplant really melted into the sauce. You can use any high speed blender for this, or even an immersion blender which would give the sauce a little extra heartiness from the larger pieces of vegetables.
The fresh basil in this recipe makes ALL the difference! We have a ton of basil in our garden which is great to pick and chop into the sauce. But if you don’t have any growing around, I highly recommend adding it… its not just a garnish, it really takes the pasta to a new level.
One final note: this recipe makes a LOT of sauce – about 8-10 cups which is enough for 2 whole boxes of pasta… So I recommend saving half for later. I put mine in an air tight mason jar and will be enjoying it later this week! Yummy AND meal-prep friendly.
This Sauce is…
- Creamy
- Garlicky
- Savory
- Flavorful
- Healthy
- Vegan
- Gluten-Free
- Paleo
- Whole30 approved
How to Make This Summer Roasted Vegetable Sauce
- Preheat oven to 375 Ferenheit
- In a large oven pan add the tomatoes, onion, eggplant, and garlic. Cover with olive oil and spices, and mix well.
- Roast the veggies in the oven for about 45 minutes, or until eggplant begins to brown and tomatoes begin to soften.
- Meanwhile, cook pasta according to packaging directions – make sure to salt the water!
- In a sauce pan, heat the almond milk until it begins to warm.
- Add the milk, cashews, and roasted vegetables to a blender, and blend on high until combined. Taste for seasoning.
- Once pasta is cooked and drained, toss HALF of the sauce with the sauce and top with fresh basil
- Save the other half of the sauce (should be about 4-5 cups) for later in the week. Store in an airtight container in the refrigerator, and use within 5 days
Roasted Summer Vegetable Sauce (Vegan, Paleo, Whole30, GF)
Ingredients
- 1 medium Eggplant cubed (about 3 cups)
- 1 onion roughly chopped
- 6 medium tomatoes roughly chopped (about 4 cups)
- 10 cloves garlic
- 1/4 cup olive oil
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- 1/4 cup raw unsalted cashews
- 2 cups almond milk unsweetened
- 1 16 ounce box dried pasta or 4 cups zucchini noodles
- 1 cup fresh basil julienned
Instructions
- Preheat oven to 375 Ferenheit
- In a large oven pan add the tomatoes, onion, eggplant, and garlic. Cover with olive oil and spices, and mix well.
- Roast the veggies in the oven for about 45 minutes, or until eggplant begins to brown and tomatoes begin to soften.
- Meanwhile, cook pasta according to packaging directions - make sure to salt the water!
- In a sauce pan, heat the almond milk until it begins to warm.
- Add the milk, cashews, and roasted vegetables to a blender, and blend on high until combined. Taste for seasoning.
- Once pasta is cooked and drained, toss HALF of the sauce with the sauce and top with fresh basil
- Save the other half of the sauce (should be about 4-5 cups) for later in the week. Store in an airtight container in the refrigerator, and use within 5 days
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