Creamy Roasted Vegetable Sauce

High protein, low calorie, creamy sauce made from fresh roasted vegetables and whole ingredients. Versatile enough to add ground chicken or sausage, but delicious on its own. We love stirring in some canned pumpkin in the fall!

Serves: 4
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

Serves: 4
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

Ingredients

• 2 bell peppers, halved or chopped

• 1 large onion, quartered

• 4 cloves garlic, peeled

• 1 zucchini, chopped

• 2 tomatoes, halved

• 2 tbsp olive oil (measured with tbsp)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme

• 1 tsp dried sage

• 1 cup low-sodium vegetable or chicken broth

• 1 cup grated parmesan cheese

• ½ cup plain nonfat Greek yogurt

• 2 cups fresh spinach

• 1 box (8 oz) Banza chickpea pasta (shells, penne, or rotini)

Instructions

1. Roast the Vegetables:
   Preheat oven to 350°F (175°C).
   Spread the vegetables on a baking sheet. Drizzle with measured olive oil, and season with salt, pepper, garlic powder, onion powder, thyme, and sage.
   Roast for 25 minutes, until vegetables are soft and starting to caramelize.

2. Blend the Sauce:
   Transfer roasted veggies to a blender. Add broth and parmesan cheese.
   Blend until smooth and creamy.

3. Finish the Sauce:
   Pour into a saucepan or deep skillet. Heat on medium until warmed through.
   Stir in Greek yogurt at the end, just before serving (don’t let it boil).

4. Combine and Serve:
   Cook Banza pasta according to package instructions. Drain and mix directly into the sauce.
   Stir in fresh spinach and let wilt. Serve with extra black pepper, salt, and parmasean cheese to taste.

Approx Macros per Serving (1/4 of recipe)

• Calories: 485

• Protein: 30g

• Carbs: 43g

• Fat: 22g