Carrot Pasta Sauce
This roasted carrot pasta makes the most of simple ingredients to make a hearty comfort food dinner for all the family in easy recipe steps!
Servings: 3 servings
Calories: 514kcal
Equipment
Ingredients
- 5 medium carrots peeled, diced into rounds
- 1 medium zucchini diced into rounds
- 2 tablespoon olive oil divided
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon sweet paprika
- 8 ounces pasta fusilli, penne or other
- ½ onion
- 2 garlic cloves minced
- ¼ cup mascarpone cheese
- ¾ cup vegetable stock
- pinch salt
- pinch black pepper optional
Instructions
- Peel and dice the carrots into rounds, about ½ inch thick. Dice the zucchini into rounds, about ½ inch thick thick. Scatter on a baking sheet lined with parchment paper. Drizzle on 1 tablespoon of olive oil, and sprinkle on the dried thyme, rosemary and sweet paprika. Toss to coat the veggies in the oil, herbs and spice. Roast at 390F / 200C for 25 minutes, or until the carrots are fork tender.
- While the carrots are in the oven, cook the pasta according to package instructions in salted water. Reserve half a cup of the pasta water. Drain the pasta.
- Drizzle olive oil in your skillet and cook the diced onion for 4-5 minutes, then add in the garlic and cook for another minute until fragrant.
- Spoon the roasted carrots and zucchini into your blender, along with the cooked onion. Pour in the vegetable stock and spoon in the mascarpone cheese. Add a pinch of salt (and black pepper, if using). Blend until smooth.
- Pour the carrot sauce into the skillet, and tip in the pasta. On a low heat, stir the sauce to coat the pasta, adding the reserved pasta water in a tablespoon at a time until you have the sauce consistency you enjoy. Season again, if required, and heat until warmed through.
Notes
- Dice the carrots and zucchini into pieces of a similar size for an even cook time.
- Check the veggies are fork tender and give them a few more minutes, if needed.
- Nutritional information is auto-generated and should be understood to be an estimate.
- pasta (wheat), scores 1 with a ? as a liberator. Alternative pastas such as brown rice pasta can be used, if tolerated.
- onion, which scores 1. White onion scores 0.
- garlic, which scores 1.
- stock isn't rated. I suggest to use a homemade vegetable stock using suitable ingredients, if better tolerated.
- black pepper, which scores 2. It is optional.
Nutrition
Calories: 514kcal | Carbohydrates: 72g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 19mg | Sodium: 327mg | Potassium: 705mg | Fiber: 6g | Sugar: 10g | Vitamin A: 17592IU | Vitamin C: 20mg | Calcium: 98mg | Iron: 2mg
