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Frugal, easy, yummy pasta! Vegan-friendly.
Preheat oven to 350 degrees F. Combine carrots, onion, olive oil and garlic in a small bowl. My friend added lime juice here, but I couldn’t find them at the store. Spread vegetables on a baking sheet. Bake for 45 minutes, stirring twice, until veggies are golden and tender.
Meanwhile, cook pasta according to package instructions, then drain it and set it aside.
Puree the roasted veggies with the veggie broth in food processor or blender. Add a pinch (really, go light) of salt and lots of fresh-cracked black pepper. Toss the puree with hot pasta and serve.
I made this with a full pound of pasta; I think the half-pound would have been better. I got this from a vegan friend.
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