Roasted Carrot Cream Pasta Recipe - Quick, Healthy & Ready in 45 Minutes

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:

1. 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.
2. 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.
3. 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.
4. Serve with Parmesan Cheese and crusty bread/garlic bread.