Creamy Roasted Carrot Pasta Sauce

1 pound carrots (peeled and slice (about 4 large carrots))

½ medium onion (sliced)

3 garlic cloves (minced)

2 tablespoons olive oil

2 cups reduced-sodium vegetable broth

3 tablespoons freshly grated parmesan cheese

2 tablespoons tomato paste

1 pound uncooked pasta of choice

Salt and pepper (to taste)

Preheat the oven to 400 degrees F. Place the carrots, onion, and whole garlic cloves in a single layer on a large baking sheet and drizzle with olive oil. Bake for 20-25 minutes or until tender and caramelized.
Transfer the roasted vegetables to a blender, along with the vegetable broth, parmesan cheese and tomato paste.
Blend the sauce until smooth and creamy. Season with salt and pepper, to taste.
Meanwhile, cook pasta until slightly less than al dente.
Drain pasta. Add carrot sauce to the pot with the cooked pasta and toss to combine. Taste the sauce and adjust seasoning if needed.
Serve carrot pasta garnished with additional Parmesan cheese and a sprinkle of finely chopped parsley, if desired.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta Sauce

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m