| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Main dish, Pasta, Vegan, Vegetarian | 2 | Servings |
INGREDIENTS
| 6 | Carrots, peeled sliced | |
| 1 | Onion, chopped | |
| 1 | T | Olive oil |
| 2 | Garlic cloves, minced | |
| 1/2 | lb | Pasta |
| 1 | c | Vegetable broth |
| g fiber, vegan |
INSTRUCTIONS
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; Source: Vegetarian Times, Jan 94/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 690
Calories From Fat: 99
Total Fat: 11.1g
Cholesterol: 1.2mg
Sodium: 991.5mg
Potassium: 1254.6mg
Carbohydrates: 127.8g
Fiber: 12.2g
Sugar: 14.1g
Protein: 20.6g