A smoky tomato pasta with chipotle, roasted vegetables and penne, blended smooth then tossed together for a quick, comforting and flavour-packed meal.
Penne with vegetables and tomato sauce
Updated : 29 January, 2026
Easy
About 20 min.
Ingredients
300 grams
Penne
400 grams
Canned tomatoes
2 tablespoon
Olive oil
pinch
Onion powder
pinch
Garlic powder
to taste
Chipotle paste
250 grams
Frozen vegetables
to taste
Salt
to taste
Ground black pepper
4 tablespoon
Parmesan
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Roast Mediterranean vegetables in the oven. Or you can use your favourite vegetables cut into chunks and roasted until tender at 180C about 20min (depends on the size of vegetable pieces).
Step 2
Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, usually 10-12 minutes, until al dente.
Step 3
While the pasta cooks, place the tomatoes in a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, and bring to the boil over a medium heat. Let the sauce simmer for 2 minutes.
Step 4
Remove the pan from the heat and blend the sauce until smooth using a stick blender. Return it to the heat, stir in the roasted vegetables, and cook for 2-3 minutes, until the sauce is bubbling.
Step 5
Drain the penne, reserving a little of the cooking water. Add the pasta to the sauce and stir to coat. Loosen with a couple of spoonfuls of the reserved pasta water, then season generously with black pepper.
Step 6
Serve hot, topped with grated Parmesan or a vegetarian alternative.
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