Roasted Vegetable Pasta Sauce

Prep time 8 min
Cook time 20 min plus 1 min for puréeing in the Vitamix

This dish is adapted from the Vitamix recipe found on their website. I’ve increased the number of carrots and reduced the tomatoes- I love the sweetness of carrots and always looking to use them in my recipes. 

680 gr San Marzano tomatoes, fresh or canned
4 large whole carrots
145 gr (1 1/2 cups) champagne mushrooms
2 onion, cut in quarters
6 cloves of garlic, peeled
5 gr (1/4 cup) fresh basil
Parmesan cheese
Salt and pepper
Spaghetti or linguine
2-3 tbsp extra virgin olive oil

Coat the carrots, onion and mushrooms with olive oil and roast in the oven at 420F for 20 min until they are very soft, careful not to burn them.

Remove from the oven and set half the mushrooms aside for later use. Purée the vegetables along with the juices in the Vitamix for a total of 1 minute, increasing speed gradually from variable 1 to the highest speed.
Add the basil and blend at variable 1 for 5 seconds.

Serve the sauce over cooked pasta adding the rest of the roasted mushrooms to the dish. Sprinkle with freshly grated Parmesan cheese as desired.


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