Description
This Carrot Pasta is a vibrant, creamy dish that transforms roasted carrots into a silky, flavorful sauce. Blended with garlic, olive oil, and parmesan, it’s a simple yet elegant meal perfect for busy weeknights or light seasonal dinners.
Ingredients
- 1 lb carrots, peeled and chopped
- 2 tablespoons olive oil
- 2–3 garlic cloves
- ½ small onion, chopped (optional)
- ½ cup vegetable or chicken broth
- ½ cup grated parmesan cheese
- Salt and pepper, to taste
- 12 oz pasta of choice (spaghetti, rigatoni, or penne)
- Fresh parsley or basil, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss chopped carrots with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- In a blender or food processor, combine roasted carrots, garlic, onion (if using), parmesan, remaining olive oil, and a splash of broth. Blend until smooth, adding more broth or reserved pasta water as needed to reach a creamy consistency.
- Return cooked pasta to the pot, pour in the carrot sauce, and toss over low heat until well coated and warmed through.
- Adjust seasoning with salt and pepper. Serve warm, garnished with fresh herbs and extra cheese if desired.
Notes
- Add red pepper flakes for a little heat.
- A splash of cream or coconut milk makes the sauce richer.
- Blend in white beans or cashews for extra protein and creaminess.
- Roasted garlic adds a deeper flavor twist.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of water or broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 10mg
