Hidden Vegetable Pasta Sauce

0 Preheat your oven to 400°F (200°C). Toss the chopped carrots, zucchini, onion, bell pepper and garlic cloves with 1 tablespoon of avocado oil. Spread them evenly on a baking sheet and roast for about 25-30 minutes or until the veggies are tender and slightly caramelized.
2 Once the vegetables are done, allow them to cool for about 5 minutes then transfer them to a blender or use an immersion blender with coconut milk and vegetable broth. Blend until smooth.
3 If the sauce is too thick, you can add more water or broth to achieve your desired consistency. Adjust salt and pepper to taste. 
4 Once the vegetables are done, allow them to cool for about 5 minutes then transfer them to a blender with coconut milk and blend until smooth. Taste and adjust the seasoning if needed. 
5 Transfer the sauce to a jar or airtight container and refrigerate for up to 3-5 days. 
6 For an immediate serving, combine the sauce with cooked pasta in a saucepan, ensuring the pasta is thoroughly coated. Sprinkle a bit of parmesan or cheddar cheese for an extra creamy touch. Stir well until the cheese is melted and fully incorporated.