Pasta with Roasted Vegetable Sauce | Healthy & Creamy

Preheat the oven to 195–200 °C and prepare a baking dish (approx. 25 cm x 30 cm). Required tools: baking dish, knife, cutting board.

Peel the onion and chop roughly. Wash zucchini, bell peppers, and tomatoes and cut into larger cubes. Peel the carrots and slice thinly. Place all the cut vegetables into the baking dish. Peel the garlic and add it to the vegetables along with the dried basil, 3 tablespoons of olive oil, salt, and pepper. Mix everything well and roast in the oven at 195–200 °C for 35–40 minutes.

Meanwhile, bring water for the pasta to a boil in a large pot. Once the water boils, salt it, add the whole wheat pasta, and cook al dente according to package instructions (approx. 13–14 minutes). Before draining, reserve 100 ml of the pasta water and set aside. Drain the pasta. Required tools: large pot, pasta strainer, cup.