Roasted Carrot Cream Pasta
By: Cinnamon Girl
Published: Friday, January 29, 2010 - 9:28am

Ingredients




1 pound of Carrots, sliced in 1-inch rounds
5 cloves of garlic, whole, peeled
3 tablespoons Olive Oil
Sea or Kosher salt and fresh pepper
1 teaspoon Thyme
2/3 cup Heavy Cream
 cup Parmesan Cheese, grated, plus more for serving
1 pound of Pasta
1 cup and ½  Reserved Pasta Water

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.

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.