Tuesday, February 23, 2010
Oh roasted carrots I’ve been missing you my whole life! I had no idea roasting you would create such buttery rich squashy flavor and take garlic to a whole new level of heaven.
Why didn’t anyone tell me sooner? Reeni from Cinnamon Spice & Everything Nice I owe you big time for this recipe. It’s a staple in my house already and I’ve made it three times since you posted it.
Reeni thought she would add pancetta or bacon next time, and I decided to go the vegetarian route and add peas. I think nearly anything you choose to add to this pasta will be fantastic!
Bugs Bunny Pasta
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
1/3 cup Parmesan Cheese, grated, plus more for serving
1 pound of Pasta
1 and 1/2 cups Reserved Pasta Water
1. Preheat oven to 400 degrees. In a large bowl toss carrot rounds and garlic with the Olive oil, using your hand to thoroughly coat the carrots and garlic with oil. Season well with salt, pepper, and thyme.
2. Bake in a 9x13 inch baking pan about 45-50 minutes until carrots are tender. Take the pan out and toss halfway through the cooking time.
3. 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.
4. 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.
5. Drain pasta and add to a large mixing bowl. Toss with carrot cream, (add 1 ½ cups frozen petite peas here if using) adding pasta water a little at a time until you get a nice consistency and the pasta is evenly coated.
6. Serve with Parmesan Cheese and crusty bread/garlic bread.
Notes: Recently I've been roasting two heads of garlic for this pasta with great results. I guess if this recipe could possibly get any better, garlic would do it.
Recipe by Reeni @ Cinnamon Spice & Everything Nice. Picture by Laura Flowers.