This sauce is a super delicious, fast and easy to make. While the veggies are roasting, it’s easy to prepare the pasta and whip up a nice green salad.

Serves 4

2 pounds roma tomatoes, quartered

3 cloves garlic, peeled

1 carrot, quartered

4-5 mushrooms, whole

1/4 red onion, peeled and sliced in half

1 teaspoon salt

1/4 teaspoon pepper

10 ounces whole grain spaghetti

1 6oz an tomato paste

1/4 cup fresh basil leaves, firmly packed

1/4 cup fresh oregano leaves, or 1 tablespoon dried


  1. Preheat oven to 450 degrees. Place tomatoes, garlic, carrot, mushrooms and onion on a baking sheet.
  2. Sprinkle with salt and pepper. Roast 20 minutes or until tomatoes are very tender, stirring once half way through cooking time.
  3. Cook pasta as directed on package while vegetables are roasting. Drain pasta.
  4. Place all roasted vegetables, any liquid from pan, and tomato paste into blender and blend to your desired consistency.
  5. Add basil and oregano, blend a few more seconds.
  6. Serve sauce over pasta – YUM!