This versatile roasted vegetable sauce recipe is a brilliant way to use up whatever’s in your fridge, and pack extra veggies into dinner. Make a big batch of roasted vegetables, then blitz into a velvety sauce to be tossed through pasta, or keep chunky and serve over grains for a healthy take-to-work lunch. Meal prep at its best!
Marks & Spencer
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1HR 5MIN
Total time
Ingredients
Servings
8
For the roasted vegetables
300 g
M&S Remarksable Value carrots, roughly chopped
2
M&S Remarksable Value red peppers, deseeded, roughly chopped
2
red onion, peeled, quartered
1
M&S Remarksable Value aubergine, diced
2
courgettes, diced
1 bulb
M&S Remarksable Value garlic
2 tbsp
M&S sundried tomato paste
2 tins
(400 g each)
(400 g each)
M&S Remarksable Value chopped Italian tomatoes
1 tbsp
M&S Collection balsamic vinegar of Modena
2 tsp
M&S Remarksable Value granulated white sugar
2 tsp
M&S Italian style herb seasoning
To serve with pasta
400 g
M&S Remarksable Value penne pasta
10 g
M&S fresh basil
Nutrition per serving
Calories
289kcal
Fat
1.2 g
Saturates
0.2 g
Sugars
16.6 g
Salt
74.5 mg
