Easy Roasted Veggie Pasta Sauce (perfect for picky eaters)
This smooth, naturally sweet roasted veggie pasta sauce is packed with sweet potato, carrots, tomatoes, and red bell pepper. Easy to make, picky-toddler approved, and perfect for pasta, meatballs, pizza, and meal prep.
Ingredients
- 1 medium sweet potato or butternut squash peeled & cubed
- 3 large carrots peeled & chopped
- 1 yellow onion chopped
- 1 16-oz package cherry tomatoes about 2 cups
- 1 red bell pepper chopped
- 2-3 tablespoon olive oil
- 1 24-oz jar no added sugar marinara sauce or tomato sauce (optional for added flavor and volume)
- ½ cup bone broth (ideally no salt added or low sodium) any broth or coconut milk (for creaminess), for thinning + blending
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Place sweet potato or butternut squash, carrot, cherry tomatoes, and red bell pepper on a sheet pan. Drizzle with olive oil and toss with garlic powder. Roast 25-30 minutes, until soft and lightly caramelized.
- Transfer warm roasted veggies to a blender, add the jar of marinara (if using), and blend until completely smooth. Add broth or cream/coconut milk as needed for thinning.
- Optional to pour the blended sauce into a pot and simmer on low for 5-10 minutes to deepen the flavor.
- Serve with pasta, meatballs, as pizza sauce, or as a dipping sauce. Adjust thickness with broth or milk as needed.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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