Roasted Carrot Cream Pasta Recipe

Spread the oiled carrots and garlic in a 9x13 inch baking pan. Bake for about 45 to 50 minutes, until the carrots are tender and slightly caramelized. Halfway through the cooking time, pull the pan out and give the vegetables a good toss to ensure even roasting.

While the carrots roast, cook your pasta in a generous amount of salted water until al dente, following the package directions. Before draining, reserve 1½ cups of the starchy pasta water.

Once the roasted carrots and garlic are out of the oven, transfer them to a blender or food processor. Add the heavy cream and Parmesan cheese, then purée until the mixture is completely smooth and creamy.