to 400 degrees. In a large bowl toss carrot
rounds and garlic with the Olive oil, using your hands to thoroughly coat
and garlic with oil.
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.
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
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.
with Parmesan Cheese and crusty bread/garlic bread.