Creamy Tomato Pasta

• 1 zucchini ( I use half green and half yellow)
• 1 bell pepper
• 8 large tomatoes
• 2 garlic cloves
• Olive oil
• Salt and Pepper
• Large handful of fresh basil

The zucchini in this pasta sauce makes it so creamy! This is a staple recipe for my clients, easy to make and can be batch cooked and kept in the freezer for a quick pasta night. I serve mine with lentil pasta for a high fiber gluten free option.

1. Chop the zucchini, bell pepper and tomatoes and add them to a roasting dish.
2. Add the garlic cloves with the peel still on.
3. Toss the vegetables in olive oil and salt and pepper
4. Roast at 190 C for about 30 -40 min.
5. Take the peels off of the garlic cloves and add the garlic and all all of the roasted vegetables to a blender.
6. Add a large handful of basil and blend until smooth.