Pasta with roasted carrot sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Carrots; peeled, sliced | |
| 1 | Onion; chopped | |
| 1 | tablespoon | Olive oil |
| 2 | Garlic cloves; minced | |
| ½ | pounds | Pasta |
| 1 | cup | Vegetable broth |
Directions
Preheat oven to 350 degrees. Combine carrots, onion, olive oil and garlic in a small bowl, then spread on a baking sheet.Bake for 45 minutes, stirring twice, until golden and tender. Meanwhile, cook pasta according topackage directions; drain. Puree roasted vegetables with vegtable broth in food processor or blender. Toss with hot pasta. Serve immediately.
Serves 2.
Per serving: 491 cal; 14 g prot; 9 g fat; 89 g carb; 0 chol; 78 mg sod; 15 g fiber; vegan
Source: Vegetarian Times, Jan 94/MM by DEEANNE
Related recipes
- Asparagus and carrots with pasta
- Carrot pasta
- Carrot sauce
- Easy roasted vegetable pasta sauce
- Pasta with a carrot basil sauce and pine nuts or navy beans
- Pasta with carrot sauce
- Pasta with garbanzo, tomato and carrots
- Pasta with roasted eggplant & tomato sauce
- Pasta with roasted eggplant and tomato sauce
- Pasta with roasted garden vegetables
- Pasta with roasted garlic sauce
- Pasta with roasted peppers & broccoli
- Pasta with roasted peppers and broccoli
- Pasta with roasted vegetables
- Pasta with roasted vegetables and balsamic vinegar
- Pasta with vegetable sauce
- Penne pasta with roasted vegetable marinara
- Roasted carrot sauce
- Roasted vegetable pasta
- Spinach pasta with roasted red pepper sauce