Roasted Carrot Cream Pasta

Ingredients

1 pound of Carrots, sliced in 1-inch rounds
5 cloves of garlic, whole, peeled
3 tablespoons Olive Oil
1 teaspoon Thyme
2/3 cup Heavy Cream
cup Parmesan Cheese, grated, plus more for serving
1 pound of Pasta

Preparation

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.
2
Season well with salt, pepper, and thyme.
3
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.
4
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.
5
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.
6
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.
7
Serve with Parmesan Cheese and crusty bread/garlic bread.

Tools

About

This is the perfect way to put those carrots languishing in your crisper drawer to good use. (I know you have some.) Roasted carrots are a delicious surprise. They lose their strong 'carrot' flavor and become mellow and sweet. They take on a butternut squash-ish flavor. Cooked, crumbled bacon or prosciutto would be wonderful tossed in.

Yield:

8.0

Added:

January 29, 2010

Creator:

Related Cooking Videos