Rosé sauce with roasted vegetables

Servings: 4 to 6
Prep time: 15 minutes
Cook time: 1 hour

Ingredients

• 2 tomatoes, diced
• 1 zucchini, diced
• 2 red bell peppers, chopped
• 1 to 2 onions, chopped
• 3 to 4 cloves of garlic
• 2 carrots, sliced
• 500 ml (2 cups) broccoli
• 500 ml (2 cups) feta, cubed
• 125 ml (1/2 cup) olive oil
• 60 ml (4 tbsp) balsamic vinegar
• 60 ml (4 tbsp) tomato paste
• 250 ml (1 cup) cream
• 500 ml (2 cups) tomato puree
• Fresh herbs of your choice (basil, parsley, etc.)
• Salt and pepper to taste

Preparation

1. Preheat the oven to 230°F (450°F) with the rack in the center. 
2. In a bowl, combine the tomatoes, zucchini, bell peppers, onions, garlic, carrots, broccoli, feta, oil, balsamic vinegar, tomato paste, and pepper.
3. On a baking sheet lined with a silicone mat or parchment paper, spread out the vegetables and bake for 30 minutes.
4. Remove the baking sheet from the oven, toss the vegetables, and return to the oven for an additional 30 minutes, until the vegetables are roasted and lightly caramelized.
5. Using a food processor or hand blender, blend the vegetables until smooth.
6. Stir in the cream and tomato puree. Season with salt and pepper to taste.
7. In a skillet, pour in the resulting sauce, add the cooked pasta, and cook for a few more minutes until the pasta is coated with the sauce. To adjust the sauce’s consistency, add a little of the pasta cooking water.
8. Before serving, sprinkle with fresh herbs of your choice and Parmesan cheese.