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Roasted Vegetable Pasta Sauce

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Brandon Goodwin / TODAY
RATE THIS RECIPE
(2)

Ingredients

  • 1/2 butternut squash
  • 5 parsnips
  • 1 sweet potato
  • 2 cups vegetable stock
  • Pinch salt
  • Pinch pepper
  • Extra virgin olive oil
  • Chef notes

    Hilaria Baldwin shares a healthy alternative to cheesy pasta sauces, made with roasted root vegetables.

    Preparation

    Preheat oven to 350.

    Toss the butternut squash, parsnip and sweet potato with olive oil and place on a foiled cookie tin. Roast for about 20 minutes, or until golden brown. In a pot, boil 2 cups vegetable stock. Add roasted vegetables, salt, pepper and 2 tablespoons olive oil and simmer until complete soft. Remove from heat and blend until completely pureed. Serve as a sauce with your preferred choice of pasta.