Break out the blender for this simple vegetarian spaghetti sauce that is sure to become a family favourite.
3 medium carrots, peeled and cut into chunks
4 large tomatoes, quartered, core removed
1 brown onion, peeled and quartered
4 garlic cloves
¼ cup olive oil
2 tbsp white wine
500g dried spaghetti
1 tbsp finely shredded curly parsley, to serve
freshly grated parmesan cheese, to serve
1. Heat your oven to 200C (180C fan-forced). Place the carrots, tomatoes, onion and garlic in a single layer in a roasting tray and drizzle with 1 tbsp olive oil. Season well with salt and roast for 45 minutes, turning once through the cooking process, until the vegetables are soft and slightly caramelised.
2. Remove from the oven and add the white wine to the hot tray, scraping to dissolve any burnt bits from the bottom of the tray. Transfer the contents of the pan to a blender and carefully blend to a smooth purée.
3. Cook the pasta for 1 minute less than the packet instructions. While it's cooking, heat a very large frying pan over medium heat and add the remaining oil. Drain the pasta and add it to the oil, along with the puréed sauce. Toss for 1-2 minutes to combine the pasta and sauce. Transfer to plates and top with parsley, cheese and black pepper.
Tip: Finishing pasta by stirring it together with the sauce over heat, rather than just pouring a sauce on top, is crucial. This way, the sauce actually flavours the pasta, rather than just being carried along by it.
Also try: roasted capsicums with red wine vinegar
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.