This recipe came by accident one night. I had no plan for dinner but a bunch of vegetables that needed to be roasted. Thus, roasted vegetable pasta sauce was born.

You can leave out the grass-fed ground beef to make this dish vegetarian. Leave out the Parmesan cheese to make it dairy free. My favorite way to eat this leftover is on a toasted piece of sourdough topped with melted cheese.

Seems like the easiest way to trick someone into eating more vegetables is to blend them into a delicious roasted vegetable pasta sauce and eat it with some carbs!

Almond flour is listed but not required for this dish but it certainly helps thicken it up and gives it a rich nutty flavor. I highly recommend, but just skip it if you don’t have it on hand.

Servings: 3-4 dinners

Ingredients:
-1 pint cherry tomatoes, sliced in half
-3 large carrots, roughly chopped
-1 large or 2 small red or orange bell peppers, roughly chopped
-2 tbsp avocado oil
-1 tbsp coarse sea salt
-1/4 cup almond flour
-1/4 cup shredded parmesan cheese
-1 cup fresh basil leaves
-1/4 cup balsamic vinegar
-1 pound organic, grass-fed ground beef*
-Cooked noodles of choice (also delicious on toasted sourdough!)

*Optionally left out if you want to make it vegetarian!

Instructions:
1. Preheat your oven to 425 degrees F.
2. Add the tomatoes, carrots, and bell peppers to a large casserole dish or a baking sheet. Coat in avocado oil, sea salt, almond flour, and parmesan cheese and toss.
3. Place in the oven and roast for about 30 minutes – or until veggies are soft and roasted
4. In the meantime, cook your ground beef in a large skillet over medium heat.
5. Remove the veggies from the oven and carefully transfer to a food processor or high powered blender. Be sure to keep the hole open to allow the heat to escape!
6. Add the balsamic vinegar and basil leaves and pulse until a sauce has formed.
7. Pour the sauce over the cooked meat and stir together.
8. Serve over noodles of choice or some nice toasted bread!
9. Top with fresh basil and parmesan cheese.

Print Recipe

Roasted Vegetable Pasta

Eat more vegetables by blending them into a delicious sauce and eat them with carbs!

Course: Main Course

Ingredients

• 1 pint cherry tomatoes
• 3 large carrots chopped
• 1 large red bell pepper or 2 small
• 2 tbsp avocado or olive oil
• 1 tbsp kosher or sea salt
• 1/4 cup almond flour see note
• 1/4 cup parmesan cheese
• 1 cup fresh basil
• 1/4 cup balsamic vinegar
• 1 lb grass-fed ground beef
• Cooked noodles or toasted bread

Instructions

• Preheat your oven to 425 degrees F.
• Add the tomatoes, carrots, and bell peppers to a large casserole dish or a baking sheet. Coat in avocado oil, sea salt, almond flour, and parmesan cheese and toss. Place in the oven and roast for about 30 minutes – or until veggies are soft and roasted.
• In the meantime, cook your ground beef in a large skillet over medium heat.
• Remove the veggies from the oven and carefully transfer to a food processor or high powered blender. Be sure to keep the hole open to allow the heat to escape! Add the balsamic vinegar and basil leaves and pulse until a sauce has formed.
• Pour the sauce over the cooked meat and stir together.
• Serve over noodles of choice or some nice toasted bread! Top with fresh basil and parmesan cheese.

Notes

Almond flour is not required for this dish but it certainly helps thicken it up and gives it a rich nutty flavor. I highly recommend, but just skip it if you don’t have it on hand.