Roasted Veggies and ‘Shrooms Pasta Sauce

Roasted vegetables have way more depth of flavour than their steamed or sauteed counterparts. They caramelize and take on a wonderful charred flavour. They make a tasty blender sauce with the addition of a few seasonings.


Here’s my recipe for roasted veggies and ‘shrooms pasta sauce.



  • canola oil

  • 1 carrot sliced into rings

  • 3 medium tomatoes sliced in half and cored

  • 2 bell peppers sliced in half and deseeded and deveined

  • 1 Poblano pepper

  • 1 package of sliced cremini mushrooms

  • 1 package of frozen chopped spinach thawed

  • 1/2 of a regular onion diced

  • 2 cloves of minced garlic

  • 1 bay leaf

  • 1 tablespoon of dried rosemary

  • 1 teaspoon of dried thyme

  • ground black pepper

  • salt


  • Heat the oven to 425°F. Put some canola oil in an oven safe dish and add the carrots, tomatoes, bell pepper and Poblano pepper and bake them for 45 minutes. Turn the vegetables over half way through cooking.




  • While the vegetables are baking, heat some oil in a pan and brown the mushrooms. I like them well done so I cook them for 25 minutes. Salt them about 5 minutes before taking them off the heat.



  • Once the vegetables are roasted put them into the blender and puree them.

  • Heat some oil in a pan and add the onions, garlic and bay leaf.  Cook for 5 minutes and add the pureed vegetables and the spinach. Cook for 5 more minutes then add the mushrooms, rosemary, thyme, salt and black pepper to taste and cook for 10 minutes to let the flavours meld.







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