Roasted Carrot Cream Pasta

Photo: Cinnamon Girl

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

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.

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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.