Pasta with Roasted Carrot Sauce
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
carrots
peeled, sliced |
|
| 1 | each |
onions
chopped |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| ½ | pound |
pasta
|
|
| 1 | cup |
vegetable stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
carrots
peeled, sliced |
|
| 1 | each |
onions
chopped |
|
| 15 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 226.8 | g |
pasta
|
|
| 237 | ml |
vegetable stock
|
|
Directions
Preheat oven to 350℉ (180℃).
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.
Purée roasted vegetables with vegtable broth in food processor or blender.
Toss with hot pasta. Serve immediately.
Serves 2.
