Roasted Veggies Pasta Sauce
From: alexis - Singapore

The Roasted veggies should be made 3 days to a week in advance to let them marinate in the liquid.

• 1 red bell pepper
  
• 1 yellow bell pepper
  
• 1 green bell pepper
  
• 1 pack brown mushrooms(abt. 500g)
  
• 1 box chopped frozen spinach, Thawed
  
• olive oil
  
• mixed herbs
  
• tomato paste
  
• water

Halve the bell peppers and remove seeds and membranes.Stem mushrooms. Rinse all the vegetables and past dry.

Spread mushrooms onto one baking sheet and bell peppers on another.

Drizzle olive oil and herbs onto mushrooms. Roast half an hour for mushrooms and 45-60 mins for peppers.

Slice mushrooms and store into container with the liquid on baking sheet.

Skin and slice peppers and store in container with enough oil to cover and herbs. Store both containers in fridge for 3 days to a week.

To make sauce, cut up peppers with kitchen sicssors. Pour the oil in the peppers containers into the pan to heat first. Add peppers, mushrooms and mushroom liquid. Add spinach and stir for a few minutes.

Mix tomato paste with about 1 cup of water depending on your preference. Pour into the pan with veggies and bring to a boil.

Serve over pasta or as a veggie lasagne with soy cheese.