This is such an easy way to create one Spicy noodle sauce made from roasted vegetables in the oven! The veggies are first roasted (in my special garlic/herb/spice blend), then we add our simple sauce ingredients and let them simmer together in the oven. We finish it off with a nice dollop of crème fraîche and then toss it along with cooked pasta.
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I don’t know about you, but I’ve often roasted vegetables and then added them to a pan with other ingredients to “make a sauce.”
In my constant attempt to reduce the amount of washing up (which seems to be one of my top 5 goals every day), I realized you could make the sauce in the oven!
Roasting the veggies just chars them a little (= more flavor) and the released gravy then makes up part of the sauce as well.
It is only once the vegetables are roasted that we’re adding a few extras to make sure we get a lot juicy, flavorful sauce.
Unfortunately you need an extra pan to cook the pasta, but we can’t all win 😁
📋 What do we need?
📺 Check out how to do it
Full recipe with detailed steps in the recipe card on the end of this post.
Before roasting, the vegetables are coated in a flavorful mixture of garlic, olive oil, balsamic vinegar, oregano, paprika and a little salt and pepper.
After about 25 minutes in the oven, they should be lightly charred here and there, nice and tender, and giving off some of the cooking juices in the pan—which helps our sauce flavor them.
We add tomato puree (paste in the US) broth and some Worcestershire sauce to the veggies and put back in the oven for the last 10 minutes.
Once it comes out of the oven, I like to tie the sauce in with some mashed cornmeal, then we toss the sauce along with a few tablespoons of crème fraîche and plenty of cooked pasta.
👩🍳PRO TIP If you want smooth sauce To bypass the veggie refusers, whip the sauce when it comes out of the oven, then stir in the crème fraîche and pasta.
I love to garnish with cheese shavings, a few basil leaves and a sprinkling of black pepper.
🍽️ What to serve with it
As usual, I get to eat all the mushrooms at this dinner because no one else in my family likes them!
🍲 More amazing meat-free pasta recipes
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Roasted vegetable noodles
This is such an easy way to make a flavorful Roasted Vegetable Pasta Sauce in the oven!
INSTRUCTIONS
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Preheat the oven to 180°C (circulating air).
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Place the tomatoes in a roasting pan along with the red and yellow peppers, mushrooms, zucchini, onion, garlic, olive oil, balsamic vinegar, salt, pepper, oregano, and paprika.
20 cherry tomatoes, 1 red pepper, 1 yellow pepper, 12 mushrooms, 1 medium zucchini (zucchini), 1 large red onion, 2 cloves of garlic, 2 tablespoons olive oil, 1 tsp balsamic vinegar, ½ tsp salt, ½ tsp black pepper, 1 tsp dried oregano, 1 tsp paprika
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Mix everything together to evenly distribute the oil and spices.
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Place in the oven for 25 minutes, until the vegetables are tender and just beginning to char lightly around the edges.
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Stir in the tomato puree, vegetable stock and Worcestershire sauce. Place back in the oven for 10 minutes.
2 tablespoons tomato puree, 240 ml (1 cup) hot vegetable stock, 1 teaspoon vegetarian Worcestershire sauce
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Meanwhile, bring a large saucepan of salted water to a boil and cook the tagliatelle according to package directions (usually cook for 3-4 minutes). Drain, reserving a cup of pasta cooking water.
300g fresh tagliatelle
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Remove the vegetable mixture from the oven and stir in the cornmeal mash. This should thicken the sauce a bit.
1 tablespoon cornmeal (cornstarch in the US)
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Add the cooked tagliatelle, crème fraiche and a good splash (about ¼ cup) of the reserved pasta cooking water. mix together. Add more pasta water if you want to further fluff the sauce.
2 tbsp crème fraîche
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Divide among four bowls and garnish with basil leaves, grated cheese and a pinch of black pepper.
4 tablespoons grated vegetarian hard cheese Italian style, 20 baby basil leaves, Large pinch of black pepper
✎ Notes
Can I advance it?
Pasta dishes like this are usually best served immediately. However, if you have leftovers, you can cool them immediately, cover and refrigerate. It should keep well in the fridge for up to two days.
Microwave individual servings for 3-4 minutes, stirring a few times during heating. You can add a splash of water, broth, and/or cream to fluff up the noodles, as the noodles will absorb more sauce while reheating.
can i freeze it
No, I do not recommend freezing this dish. This will make the vegetables mushy when thawed.
ingredient swap
- Swap out some veggies for your favorite veggies – asparagus, green beans, small cubes of butternut squash, or sweet potatoes all work well (add at the same time as the rest of the veggies).
- Add to frozen peas or canned/frozen sweetcorn (add these with the broth).
- stir in withered leaves like baby spinach or watercress at the end.
- Swap out the tagliatelle for yours favorite pasta – Use fresh or dried and cook according to package directions before adding.
Here’s how to zoom in and out of this recipe
- Double the recipe for serving 8:
- You’ll need a LARGE roasting pan – big enough to ensure you can layer the veggies in a single layer. Double everything EXCEPT stock. Go with 420ml (1 + ¾ cups).
- Add 5-10 minutes to the time when you are roasting the vegetables.
- Add 10 minutes to the time the stock is received.
- Halve This recipe for two people:
- Halve everything EXCEPT stock. Use ¾ of the amount of broth that equals 180ml (¾ cup).
- Use the same times as the original recipe.
Nutritional information is approximately per serving (this recipe serves 4 people).
Nourishment
Portion: 423GCalories: 386kcalCarbohydrates: 59GProtein: 14GFat: 12GSaturated Fatty Acids: 2GPolyunsaturated fat: 2GMonounsaturated fatty acids: 6GCholesterol: 60mgSodium: 564mgPotassium: 896mgFiber: 4GSugar: 8thGVitamin A: 2001ieVitamin C: 126mgCalcium: 98mgIron: 5mg
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