Directions:
- Preheat oven to 375°F.
- Spread vegetables in a roasting pan and drizzle with oil.
- Roast for 30 to 40 minutes or until vegetable are soft and lightly charred, strring and turning them after 15 minutes.
- Process the vegetables with 1 cup of stock until pureed.
- Pour into a sieve placed over a large saucepan and press the puree through into the pan.
- Add stock, sage, sugar, salt and pepper and bring to a boil.
- Add pasta and cook according to package directions for al dente.
- Ladle into serving bowls and drizzle with a little balsamic vinegar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1387.75 Kcal (5810 kJ) | ||
| Calories from fat | 68.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.61g | 12% | |
|---|---|---|---|
| Sodium | 51126.02mg | 2130% | |
| Potassium | 356.63mg | 8% | |
| Total Carbs | 266.03g | 89% | |
| Sugars | 6.08g | 24% | |
| Dietary Fiber | 5.07g | 20% | |
| Protein | 5.01g | 10% | |
| Vitamin C | 66mg | 110% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 46mg | 255% | |
| Calcium | 15.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 236.95 Kcal (992 kJ) | ||
| Calories from fat | 11.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 12% | |
|---|---|---|---|
| Sodium | 8729.61mg | 2130% | |
| Potassium | 60.89mg | 8% | |
| Total Carbs | 45.42g | 89% | |
| Sugars | 1.04g | 24% | |
| Dietary Fiber | 0.86g | 20% | |
| Protein | 0.86g | 10% | |
| Vitamin C | 11.3mg | 110% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 7.9mg | 255% | |
| Calcium | 2.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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