I thought this meal was amazing; however, eat it right away as I did not love it quite as much when reheated. I added Stoneyfield Farm organic ricotta and a little more parmesan before serving.

From: Vitamix – Create – Professional Series 750 – Page 124

Spaghetti with Roasted Vegetable Sauce

   2 pounds Roma tomatoes, halved

   3 garlic cloves, peeled

   1/2 large carrot, halved, about 1/2 cup

   1 1/2 cups button mushrooms

   1 wedge red onion, peeled, 1 1/2-inches thick

   3 tablespoons extra virgin olive oil

   1 teaspoon salt

   1/4 teaspoon black pepper

   4 ounces Parmigiano-Reggiano or Parmesan cheese, cut in 1-inch chunks

   12 ounces whole wheat spaghetti (I used my favorite Jerusalem-artichoke organic kind)

   6-ounce can tomato paste (I like Muir Glen organic)

   1/4 cup firmly packed fresh basil leaves

   1/4 cup firmly packed fresh oregano leaves.

1. Preheat oven to 450 degrees F. Place tomatoes, garlic, carrot, mushrooms and onion on an 11-inch X 17-inch cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast 20 minutes or until tomatoes are very tender, stirring mushrooms and garlic once.

2. Meanwhile, place c heese into the Vitamix container and secure lid.

3. Select Variable 1.

4. Switch machine to Start and slowly increase speed to Variable 4.

5. Blend for 5 seconds or until finely grated. Reove to small bowl.

6. Cook pasta as directed on package while vegetables are roasting. Drain well, reserving 1/2 cup of cooking water. Keep warm.

7. Place all vegetables, liquid from pan and tomato paste into the Vitamix container and secure lid.

8. Select Smoothie program.

9. Switch machine to Start and allow machine to complete programmed cycle.

10. Add basil and oregano to the Vitamix container and secure lid.

11. Select Variable 1.

12. Switch machine to Start and slowly increase speed to Variable 3.

13. Blend for 5 seconds. If a thinner sauce is desired, add pasta cooking water 1 Tablespoon at a time. Serve sauce over pasta. Sprinkle with cheese.