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
How To make Pasta with Roasted Carrot Sauce's Videos
Pasta with Roasted Carrot
How to make pasta dough with roasted vegetables. Here is how I make my roasted carrot with garlic pasta. It smells and tastes delicious, and it’s orange! All you need Is 3 egg yolks and 2 eggs, 2 roasted carrots, 2 garlic cloves, 1 tsp olive oil, and about 2 1/2 cup 00 flour. Make sure you rest the dough for at least an hour before rolling out
Pasta tube: Pasta penne with delicious and easy carrot and tomato sauce
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PASTA WITH CREAMY CARROT SAUCE /PASTA RECIPE / VEGETARIAN PASTA DISH
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Carrot Pasta Sauce
This Carrot Pasta Sauce is smooth and creamy, and it goes perfectly with any pasta. It has a sweet and savory flavor that you'll find completely irresistible. Full recipe here:
Creamy Roasted Red Pepper Pasta
This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious. The perfect meal to add to your family rotation dinners Enjoy! Chris x
FULL RECIPE POST:
CREAMY ROASTED RED PEPPER PASTA | Serves 4
????INGREDIENTS????
16oz / 460g Jar of Roasted Red Peppers 12oz / 350g Long Cut Pasta (here I use Linguine) 1 cup / 250ml cup Heavy/Double Cream 1 tbsp Butter 1 medium-large White Onion, diced 2 small cloves of Garlic, minced 1/2 cup / 50g cup (50g) Parmesan, finely grated (save some for serving) 1 tbsp Fresh Parsley, plus extra to serve 1/2 tsp Smoked Paprika Salt & Black Pepper, to taste Chilli Flakes, to preference (optional)
????METHOD????
Pop your pasta in salted boiling water and cook until al dente.
Meanwhile, melt your butter in a saucepan and fry your onions until they soften. Add your garlic and fry for a minute or so longer, then place in a blender with your roasted red peppers. Pulse to a smooth consistency.
Pour back into the pan and keep on a simmer. Add in your cream and stir until completely blended, then add your parmesan, parsley, smoked paprika and seasoning to taste.
Drain pasta and toss through your sauce until completely coated. Serve with extra parmesan and parsley!
As always, for full nutrition, guidance and recipe notes head to the full blog post