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Adam Liaw's Roasted Carrot and Tomato Spaghetti, and Roasted Capsicums with Red Wine Vinegar
Ingredients
  • Break out the blender for this simple vegetarian spaghetti sauce that is sure to become a family favourite.
  • 3 medium carrots, peeled and cut into chunks
  • 4 large tomatoes, quartered, core removed
  • 1 brown onion, peeled and quartered
  • 4 garlic cloves
  • ¼ cup olive oil
  • salt and pepper, to season
  • 2 tbsp white wine
  • 500g dried spaghetti
  • 1 tbsp finely shredded curly parsley, to serve
  • freshly grated parmesan cheese, to serve
Steps
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