Roasted Vegetable Pasta Sauce

Ingredients:

• 1 large red bell pepper, cut in half
• 1 yellow onion, sliced
• 1 head of garlic, chopped
• 1/2 teaspoon salt
• 2 Tablespoons olive oil
• 1/2 cup low sodium vegetable broth
• Black pepper to taste

For Topping (optional):

• Grated parmesan cheese
• Red pepper flakes

Instructions:

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
2. Add all of the cut vegetables onto the lined baking sheet and drizzle with the olive oil, salt and pepper, toss evenly.
3. Roast the vegetables for 35 minutes until they are golden brown, flipping halfway through.
4. After the vegetables are finished roasting, let them cool down. Once they cooled, add the vegetables into a blender. Add in the 1/2 cup of vegetable broth and blend the vegetables on high until they become smooth.
5. Cook pasta of choice to serve with the sauce (follow box for directions).
6. Add some pasta to a bowl, top with the veggie sauce and toppings of choice.
7. Serve and enjoy!!

Nutrition Facts:

Serving: 6 servings

Calories: 368

Fat: 18 g

Carbohydrates: 41 g

Fiber: 3 g

Sugar: 5 g

Protein: 13 g