Roasted Vegetable Pasta Sauce

Takes Spaghetti sauce to a whole new level.

•2 Bell peppers (red & yellow work best), cut into 1 inch pieces
•1 Small onion, cut into 1 inch pieces
•4 Ribs celery, cut into 1 inch pieces
•4 Carrots, cut into ½ slices
•4 Cloves garlic
•2 Tbsp. olive oil
•1 Tbsp. sea salt
•1 Tsp. freshly cracked black pepper
•¼ Tsp. onion powder
•¼ Tsp. paprika
•¼ Tsp. celery salt
•¼Tsp. garlic powder
•1 Can diced tomatoes (or you can roast 4-6 peeled tomatoes with the other veggies)
•2 Tbsp. tomato paste
•½ Cup grated parmesan cheese
•½ Cup heavy cream
•Salt & Pepper to taste

Toss the vegetables in the olive oil and spices until coated and roast on a baking sheet in a 400° oven for 35-45 minutes, or until very tender. Remove from the oven, and combine the veggies with the tomatoes in a saucepan. Blend the mixture with an immersion blender until smooth. Stir in the tomato paste, and heat over medium heat until hot, stirring often. Stir in the cheese until melted, then add the cream. Season with any additional salt and pepper to taste. Toss with your favorite pasta and garnish with extra parmesan.