Thursday, April 28, 2011

Roasted Carrot and Garlic Pasta

This recipe caught my eye because of its title. It was called the Bugs Bunny Pasta. It looked so good so I continued reading the ingredient list. Perfect. I had all the ingredients. I didn't plan to cook last night, but I could just imagine the smell of the roasted carrots and garlic and just had to make it immediately.

I really enjoyed this pasta. It was light and very easy to prepare. I will be eating leftovers for lunch this afternoon.

1 lb bag of carrots = 6 carrots, peeled and sliced into rounds
5 large cloves of garlic, peeled but left whole
3 tbsp olive oil
salt and black pepper
1 tsp dried thyme
2/3 cups heavy cream
1/3 cup parmesan cheese
half a box of bow tie pasta (6oz)
1 cup reserved pasta water
1 cup green peas, cooked
a pinch of cayenne
a pinch of cumin

Preheat the oven to 400 degrees. In a large bowl, toss the carrot rounds and garlic with the olive oil. Season with salt, pepper, and thyme. Place on a baking sheet lined with foil and bake for 30 minutes or until the carrots are tender. Rotate the pan half way through cooking. Once done, remove from the oven and place the carrots and garlic in a food processor with the heavy cream and parmesan cheese. Add a pinch of cayenne and a pinch of cumin. Puree until smooth.

Cook the pasta in a pot of boiling, salted water. Once done, measure out one cup of pasta water and add to the carrot puree. Puree again if you want the sauce even smoother. I did not. Add the pasta and green peas to the carrot cream. Toss and enjoy! Serve with garlic bread and more parmesan cheese.

Source: adapted from The Cooking Photographer
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