I didn't really look at the fact that the carrots are roasted with garlic until they are caramelized. Mixed with heavy cream & cheese they turn into a rich flavorful sauce. I decided to add a little red pepper flakes to the dish because I thought a some heat would be good against the sweetness of the carrots & peas. Both Matt & I agreed that spice really added a lot.
Despite the fact this is made with heavy cream & cheese it still felt like a light meal, plus its full of veggies!
Peas & Carrots Pasta
(adapted from The Cooking Photographer)
8 oz carrots (about 3), peeled & cut into 1-inch pieces
3 garlic cloves, peeled
1 T fresh thyme leaves, chopped
1 T olive oil
salt & pepper
6 oz pasta
1/3 c heavy cream
3 T grated Parmesan
1/8 - 1/4 t crushed red pepper flakes
3/4 c frozen peas, thawed
Preheat oven to 400 F.
Place the carrots, garlic & thyme in a small roasting pan. Drizzle with the olive oil & stir to coat. Season with salt & pepper then stir again. Roast in the oven for 45 - 50 minutes brown & caramelized.
Cook pasta according to directions.
While the pasta is cooking, put the roasted carrots & garlic into a food processor or blender. Add the cream, parmesan & red pepper. Blend until smooth.
When the pasta is cooked set aside 1/3 - 1/2 cup off the cooking water. Drain the pasta & return to the hot pan. Stir in the blended carrot sauce and the peas. Add some of the reserved cooking water if the sauce is too thick. Serve with more grated Parmesan.
Serves 2
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© 2007-2010 Kathy Lewinski
© 2007-2010 Kathy Lewinski
17 comments:
WOW...this sounds so good and so easy! It would make a great last minute dinner and perfect for Spring weather too!
This recipe sounds great to me.
I love roasted carrots, and pureed over pasta sounds terrific.
My head spins with so many good ideas to make with pasta. I could eat it everyday (but my waistline would not be too happy!).
I love the bunny plate, where did you find it?
This looks so comforting, yet spring-like and light as you said with all the veggies. I've seen pasta sauces made with carrots and have been wanting to try it. Roasting them beforehand with garlic has to add a great flavor.
I think I would have a hard time imagining this one - will have to try it to see for myself
atta way to sneak those veggies in--surrounded by cream and cheese! i love the color of the sauce contrasting with the vibrant peas. good call, matt!
Oh, that sounds like a unique idea turning carrots into pasta sauce!
I love the wee lil' bunny! Clever!
Your husband has good taste! This sounds fantastic. I love how the carrots become a cream sauce and are caramelized. Very nice.
Yup, I would have been sceptical about that one too!
Wow that sounds suprisingly yummy!
{Katelyn}
The Magnolia
www.magnoliameadow.blogspot.com
You know its funny but I probably would not have picked out this recipe. SInce you highlighted it here though I could see where it would be extremely tastey. And seeing how we go throught about 2 to 3 pounds of carrots per week, I have a lot of the ingredients already.
Not the most common ingredients to toss with pasta but it works. I used peas & carrots with pasta just on Friday too!
That looks delicious!!!Sounds simple to make....Great for kids!
I saw this on the cooking photographer and it sounded as good them as it does now. I'll have to try this recipe, thanks for the tip on the spice.
I think this sounds amazing!! One I am definitely saving.
This looked so delicious so I had to make it. I think I did not puree it enough because mine did not come out sauce-like. Oh man, still learning and trying not to give up hope!
I attached the picture on my blog if you have any suggestions from what you see! Thanks for helping us less talented, love your site!!
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