This recipe is really delicious! Will be making this again!
This nutrient-dense and hearty Creamy Carrot Pasta uses roasted carrots as a base for a savory and sweet sauce for your pasta.
Preheat oven to 425°F. Prep vegetables by peeling the carrots, shallots, and garlic. Chop the carrots into coins and slice the shallots in half longways. Leave the garlic cloves whole
Don't throw out those veggie scraps! You can compost them, or even better save them to make your own vegetable broth. Learn how in the post linked below!
Add the carrots, shallots, and garlic to a baking sheet with the olive oil, salt, and pepper. Toss to coat and roast for 18-22 minutes until tender.
Meanwhile, cook the pasta al dente according to the instructions on the packaging.
Add the roasted carrots, shallots, and garlic to a food processor with the vegetable broth and nutmeg. Blend on high for 3-5 minutes until smooth.
Add the coconut milk and use the pulse button to quickly blend 3-5 times until integrated.
Pour the carrot pasta sauce over the cooked pasta and stir to coat. Option to garnish with some fresh basil and extra pepper. Enjoy!
Using fresh minced garlic goes a long way in this homemade carrot pasta sauce. Learn how to peel garlic easily in the post!