Hidden Roasted Vegetable Pasta Sauce by @magimixuk

1h

4 servings

🫒

2 tbsp

Olive oil

🍅

1

Passata

🫘

1 jar

Cannellini beans

🍝

190 g

Penne pasta

🎃

1

Butternut squash

🥒

1

Courgette

🧅

1

White onion

🫑

1

Red pepper

🧄

3 cloves

Garlic

🧂

Sea salt

⚫

Black pepper

🌿

1 handful

Fresh parsley

  1. Preheat
    • Butternut squash
    • Courgette
    • Red pepper

    Preheat the oven to 180°C. Place the butternut squash, courgette, red pepper, onion and unpeeled garlic cloves in an enamel baking dish.

  2. Drizzle
    • Olive oil
    • Sea salt

    Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes.

  3. Squeeze
    • Garlic
    • Butternut squash
    • Courgette

    Squeeze the roasted garlic from its skins and blend all the roasted vegetables with the pan juices, passata, cannellini beans and their liquid, fresh parsley, salt and pepper until smooth and creamy.

  4. Warm

    Gently warm the sauce in a pan.

  5. Cook
    • Penne pasta

    Meanwhile, cook the penne pasta in salted boiling water until al dente.

  6. Drain
    • Penne pasta

    Drain the pasta, reserving ½ cup of pasta water.

  7. Stir
    • Penne pasta

    Stir the pasta and reserved water into the sauce until well combined.

  8. Serve
    • Olive oil
    • Black pepper
    • Fresh parsley

    Serve with a drizzle of olive oil, cracked black pepper and fresh parsley.

Hidden Roasted Vegetable Pasta Sauce by @magimixuk

1h

4 servings

🫒

2 tbsp

Olive oil

🍅

1

Passata

🫘

1 jar

Cannellini beans

🍝

190 g

Penne pasta

🎃

1

Butternut squash

🥒

1

Courgette

🧅

1

White onion

🫑

1

Red pepper

🧄

3 cloves

Garlic

🧂

Sea salt

⚫

Black pepper

🌿

1 handful

Fresh parsley

Preparation Steps

  1. Step 1/8

    Preheat the oven to 180°C. Place the butternut squash, courgette, red pepper, onion and unpeeled garlic cloves in an enamel baking dish.

    🎃Butternut squash
    🥒Courgette
    🫑Red pepper
    🧅White onion
    🧄Garlic
    🍳Baking dish
    🔪Knife
    🪵Cutting board

  2. Step 2/8

    Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes.

    🫒Olive oil
    🧂Sea salt
    ⚫Black pepper
    🎃Butternut squash
    🥒Courgette
    🫑Red pepper
    🧅White onion
    🧄Garlic
    🍳Baking dish

  3. Step 3/8

    Squeeze the roasted garlic from its skins and blend all the roasted vegetables with the pan juices, passata, cannellini beans and their liquid, fresh parsley, salt and pepper until smooth and creamy.

    🧄Garlic
    🎃Butternut squash
    🥒Courgette
    🫑Red pepper
    🧅White onion
    🍅Passata
    🫘Cannellini beans
    🌿Fresh parsley
    🧂Sea salt
    ⚫Black pepper

  4. Step 4/8

    Gently warm the sauce in a pan.

    🍳Pan

  5. Step 5/8

    Meanwhile, cook the penne pasta in salted boiling water until al dente.

    🍝Penne pasta
    🍲Pot

  6. Step 6/8

    Drain the pasta, reserving ½ cup of pasta water.

    🍝Penne pasta
    🧺Colander
    🥄Measuring cup

  7. Step 7/8

    Stir the pasta and reserved water into the sauce until well combined.

    🍝Penne pasta
    🍳Pan

  8. Step 8/8

    Serve with a drizzle of olive oil, cracked black pepper and fresh parsley.

    🫒Olive oil
    ⚫Black pepper
    🌿Fresh parsley

Composition

Ingredients

Types

Fats/Oils, Vegetables, Sauce, Legumes, Grains, Pasta, Spices, Herbs

Ingredients

Olive oil, Passata, Cannellini beans, Penne pasta, Butternut squash, Courgette, White onion, Red pepper, Garlic, Sea salt, Black pepper, Fresh parsley

Notes

Olive oil (extra for drizzling), Passata (one bottle), Cannellini beans (with their liquid), Butternut squash (peeled, deseeded and roughly chopped), Courgette (chopped), White onion (quartered), Red pepper (sweet red pepper, deseeded and halved), Garlic (skin left on), Sea salt (to taste), Black pepper (to taste), Fresh parsley (leaves, for the sauce, to garnish)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Nut-Free, Halal, Vegan, Egg-Free, soy-free

Calories

420 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 68g, Fat: 10g, Fiber: 10g, Sugars: 12g

Nutritional Information

Minerals

Potassium: 850mg, Sodium: 480mg, Iron: 3mg, Magnesium: 60mg

Vitamins

Vitamin A: 850µg, Vitamin C: 55mg, Vitamin K: 25µg, Folate: 70µg

Preparation

Time Information

Preparation

25 minutes

Cooking

35 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Baking dish, Knife, Cutting board, Pan, Pot, Colander, Measuring cup

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Everyday Family Meal, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@magimixuk

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Smooth, Creamy, Al Dente

Flavors

Savory, Umami, Sweet (roasted Vegetables), Garlicky, Herby

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (Store in an airtight container,Cool completely before refrigerating), freezer : up to 3 months (Freeze sauce separately from pasta if possible,Store in a freezer-safe airtight container,Thaw in the fridge before reheating)