Roasted Carrot Cream Pasta
You can never have too many main course recipes, so give Roasted Carrot Cream Pastan a try.
- Servings: 8
- Total cooking time:
Ingredients:
- 1 pound Carrots
- 6 Cloves Garlic
- 2/3 cup Heavy Cream
- Sea or Kosher salt and fresh pepper
- Extra-virgin olive oil, to coat
- cup Parmesan Cheese, grated, plus more for serving
- 1 pound of Pasta
- 1 teaspoon Thyme
Instructions:
- Preheat oven to 400 degrees. In a large bowl toss carrot rounds and garlic with the Olive oil, using your hands to thoroughly coat the carrots and garlic with oil.Season well with salt, pepper, and thyme.
- Bake in a 9x13 inch baking pan about 45-50 minutes until carrots are tender. Take the pan out halfway through the cooking time and toss.When carrots are tender, remove from oven. Cook the pasta in a generous amount of salted water to al dente according to package directions. While the pasta is cooking make the carrot cream.In a blender or food processor puree the carrots and garlic together with the heavy cream and Parmesan cheese until smooth. When the pasta is done cooking reserve a cup and a half of the pasta water.
- Drain pasta and add to a large mixing bowl. Toss with carrot cream, adding pasta water a little at a time until you get a nice consistency and the pasta is evenly coated.
- Serve with Parmesan Cheese and crusty bread/garlic bread.
