Easy Veggie Pasta

This pasta sauce is nearly 100% veggies, but you wouldn’t know it based on the taste. Add some garlic, salt, and vinegar to a pan of roasted vegetables, blend them together, and you get creamy, savory pasta sauce.


– Bell peppers – Zucchini – Carrots – Coconut milk – Pasta

Roughly chop the vegetables and place them on a sheet pan. Drizzle with olive oil and salt.


Cook for about 35–40 minutes. Vegetables should be soft.


Add all the vegetables, milk or broth, and vinegar to a blender or food processor.  Blend until smooth.


Serve with Organic Edamame & Mung Bean Fettuccine.


Make a big batch of the pasta sauce, and store it in an airtight container in the fridge for 3-4 days. Or, place it in the freezer for up to 6 months.

Meal Prep

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