Roasted carrot pasta sauce
A simple tomato sauce with an extra vegetable boost, this easy roasted carrot sauce for pasta is a great recipe that the whole family can enjoy. Suitable for vegetarians and vegans and great for babies and kids alike.
Equipment
Ingredients
For the carrots
- 6 medium carrots peeled and sliced
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves picked and chopped
- Sea salt optional
For the tomato sauce
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 400 g tin chopped tomatoes
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato purée
- Salt and pepper to taste, optional
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Place 6 sliced carrots in a roasting dish and drizzle with olive oil, thyme leaves and sea salt. Mix well then roast in the oven for 30-40 minutes, stirring occasionally, until the carrots are cooked through.
- Meanwhile heat 1 tablespoon olive oil in a saucepan.
- Add a chopped onion and sauté until soft and golden brown, around 10 minutes.
- Add 2 cloves crushed garlic and cook for a further minute.
- Pour in a tin of chopped tomatoes, 1 tablespoon balsamic vinegar and 1 tablespoon tomato puree. Bring the boil then reduce the heat to low and cook for 20-30 minutes until slightly thickened.
- When the carrots are done add them to the tomato sauce.
- Allow to cool a little then blend with a handheld blender or pour into a jug blender (make sure it’s not too hot if you’re doing this) and blend until smooth.
- Season to taste with salt and pepper.
Notes
Nutritional information is approximate and is intended as a guide.
Nutrition
Calories: 137kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 210mgPotassium: 560mgFiber: 4gSugar: 9gVitamin A: 15509IUVitamin C: 20mgCalcium: 79mgIron: 2mg
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