Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, roasted veggies & garlic for pasta (rustic sauce). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Winter calls for warm roasted veggies and a spattering of creamy goat cheese. Quick and Easy Roasted Vegetable Salad. My favorite veggie tacos featuring flavorful roasted vegetables, hearty black beans, and a delicious five minute Jump to the Roasted Veggie Tacos Recipe or read on to see our tips for making them.
Roasted Veggies & Garlic For Pasta (rustic sauce) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Roasted Veggies & Garlic For Pasta (rustic sauce) is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook roasted veggies & garlic for pasta (rustic sauce) using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted Veggies & Garlic For Pasta (rustic sauce):
- Make ready 1 16oz Rigitoni Pasta
- Take 1 lb Sweet Italian Sausage
- Make ready 1 Roasted Head of Garlic
- Prepare 8 Fresh Basil Leaves - minced
- Prepare 5 cup Diced Tomatoes with Basil, Garlic and Oregano
- Take 3 each Fresh Tomatoes - peeled, seeded and chopped
- Get 8 oz Sliced Fresh Mushrooms
- Make ready 2 Stalks Celery - chopped
- Prepare 1 Onion - chopped
- Get 1 Summer Squash - chopped (like zucchini, crook neck & patty pan)
- Prepare 1/2 each Green, Red, Yellow & Orange Bell Peppers - chopped
- Make ready 1 tsp Sugar (combats tomato acidity)
- Prepare 1 Fresh Grated Parmasean Cheese
- Prepare 1 tsp Each Salt & Pepper
- Make ready 1/3 cup EVOO (extra virgin olive oil)
Now the trick is to roast the veggies at a high temp so they become charred on the outside and develop a smokey flavor. Then you should probably try this recipe. If you have never roasted veggies, let me virtually shake you and yell "What is wrong with you?!". You may think roasted veggies are only for colder months, but roasting is a great way to give healthy produce flavor and texture year-round.
Instructions to make Roasted Veggies & Garlic For Pasta (rustic sauce):
- Preheat oven to 450°F. Combine fresh tomatoes, mushrooms, celery, squash & onion in a large bowl. Add EVOO and toss to coat. Spread evenly over 2 cookie sheets. Sprinkle with the salt & pepper. Roast for 20 - 30 minites until done. Set aside.
- While veggies are roasting, remove casings from sausage and brown in a pot, breaking up pieces into bite size chunks.
- Add roasted garlic, basil, sugar & the canned tomatoes.
- Mix in roasted veggies and simmer for 1 hour.
- Prepare pasta according to package directions. Top pasta with veggie mixture and a sprinkling of cheese.
Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies. We used these veggies as the base of several of our recipes this week.
So that’s going to wrap it up with this exceptional food roasted veggies & garlic for pasta (rustic sauce) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
