Ingredients
- 1 large red pepper (cut into chunks)
- 1 medium eggplant (peeled + cut into chunks)
- 1 medium onion (peeled + cut into chunks)
- 1 cup baby carrots
- 2 tomatoes (cut into chunks)
- 3 garlic cloves (peeled)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- salt & pepper
- 1 pound mini pinwheel pasta
Preparation
Step 1
Preheat the oven to 400 degrees. Place all the veggies, garlic and onions on a rimmed cookie sheet. Drizzle with olive oil and toss to coat. Crack some fresh pepper and salt onto veggies and roast for 35 to 45 minutes or until tender but not mushy. Meanwhile, set out some dry pasta, construction paper and glue for your kid. Boil up some water in a large pot. Cook the pasta in boiling water for 6 minutes and drain. When the veggies are done roasting, combine 1/2 the veggies and tomato paste in the blender. Blend on high and keep adding veggies (leaving room for steam) to the blender until it has formed a thick sauce. Pour sauce into the pot where you cooked the pasta. Pour the pasta in the pot and heat over low heat until pasta and sauce are warm. Add salt and pepper to taste. Serves a crowd.