chopped 1 tb Olive oil 2 Garlic cloves -- minced 1/2 lb Pasta 1 c Vegetable broth 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
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Recipes by Cynthia Allen Directed and Edited by Jabari Phillips
Roast Carrot Vegetarian Pasta
5 medium carrots topped and tailed and cut into thirds 5 large tomatoes cut into quarters 2 red onions, peeled and cut into quarters 1 teaspoon of garlic or a few fresh garlic cloves Good grind of Salt and Pepper to taste 1/4 cup Olive Oil 2 stalks spinach or baby spinach Red Capsicum - we used a roasted capsicum out of a jar 2 tablespoons Tomato Paste 1/4 cup Red or White Wine Fresh Parsley Salt and Pepper Grated Parmesan 1 pkt pasta - we used Fusilli
Light spray of oil on bottom of pan, add carrots, tomatoes and onions and drizzle with the olive oil and sprinkle of sea salt. Bake in oven for 45 minutes.
Cook Pasta for 1 minute less than normal.
Lightly fry spinach and red capsicum (fresh or jar) ready to add to other ingredients when cooked. If using baby spinach it wilts very quickly.
When roasted vegetables are cooked put all the vegetable mix and parsley through food processor and put back in saucepan with wine, tomato paste and add the pasta cooking for a few minutes then serve with parmesan cheese on top.
You can garnish with some more fresh parsley if desired.