Roasted Carrot Cream Pasta

You can never have too many main course recipes, so give Roasted Carrot Cream Pastan a try. This recipe makes 8 servings with 477 calories, 13g of protein, and 25g of fat each. For 82 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. If you have pasta, garlic, thyme, and a few other ingredients on hand, you can make it. With a spoonacular score of 64%, this dish is solid. Users who liked this recipe also liked Roasted Carrot Pasta with Beets: Spring in a Bowl, Roasted Carrot Ginger Ice Cream, and Pasta with Slow-Roasted Cherry Tomatoes and Cream.

Instructions

1. 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.
2. Season well with salt, pepper, and thyme.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve with Parmesan Cheese and crusty bread/garlic bread.