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	<title>Recipe Sheet &#187; Vegetarian</title>
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		<title>Pasta with Roasted Carrot Sauce</title>
		<link>http://www.recipesheet.com/pasta-with-roasted-carrot-sauce/</link>
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		<pubDate>Tue, 10 Jun 2008 12:39:03 +0000</pubDate>
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				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetarian]]></category>

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6 Carrots &#8212; peeled, sliced
1 Onion &#8212; chopped
1 tb Olive oil
2 Garlic cloves &#8212; 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 [...]]]></description>
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<td>6 Carrots &#8212; peeled, sliced</p>
<p>1 Onion &#8212; chopped</p>
<p>1 tb Olive oil</p>
<p>2 Garlic cloves &#8212; minced</p>
<p>1/2 lb Pasta</p>
<p>1 c Vegetable broth</p>
<p>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</p>
<p>Source: Vegetarian Times, Jan 94</td>
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