It's time to switch up pasta night with this creamy Vegan Roasted Tomato Sauce! It's ridiculously easy to make, and only requires a few simple ingredients! The roasted tomatoes add a beautiful flavor, and the acorn squash gives it the perfect creamy texture without the need for heavy cream or milk! You only need six ingredients, and about 25 minutes to prep! (The hardest part is waiting for the vegetables to roast in the oven.) It's amazing on pasta, vegetables, or in my Lasagna recipe!
4-6Cloves of GarlicLeave the peel on while roasting.
1CupFresh BasilFeel free to add more if you want!
2TablespoonsExtra Virgin Olive Oil
1TeaspoonSaltFeel free to add more if you'd like!
½TeaspoonChili Powder
Instructions
Preparing the Vegetables
Start by lining a baking sheet with parchment paper, and setting your oven to 400 degrees.
Next chop your tomatoes and cut your acorn squash in half. (Make sure to scrape out the seeds.)
Then place your tomato slices, garlic cloves, and acorn squash to the baking sheet. (Acorn squash should be face down.)
Roasting the Vegetables
Bake at 400 degrees for about an hour. Check the garlic halfway through - once it's slightly golden brown on the outside it should be ready. Remove it to cool while the tomatoes and acorn squash finish roasting.
Once the tomatoes and acorn squash are done roasting, carefully remove the baking sheet from the oven. (The tomatoes release a lot of water!) Flip the acorn squash face up, and let the vegetables sit for a few minutes to cool down.
Making the Sauce
After the vegetables have cooled for a few minutes, add them to your blender with the garlic. (You should be able to squeeze the roasted garlic out of each clove!) Blend on high until the mixture becomes creamy.
Next, add in the basil, salt, chili powder, and olive oil. Blend on high until it's well combined. Once you have everything blended together you can add more salt, basil, or chili powder to your taste! Enjoy!
Notes
How to store & reheat leftovers:You can store sauce in an air tight glass container for up to five days in the refrigerator. After that I would transfer it into the freezer for longer storage! (Perfect for a rainy day.) Make sure your container is freezer safe! To reheat, just add it to the stovetop in a pan on medium/low heat. Stir until it's warm. You can also add it to your pasta of choice, and microwave it together! I would not recommend storing the pasta with the sauce. (It tends to get soggy.)