Pasta with Roasted Carrot Cream | Creamy Autumn Flavor
(0)
40 min
Under an hour
Sezamo
O rețetă italiană spectaculoasă și plină de culoare, perfectă pentru toamnă: paste rigatoni învăluite într-un sos mătăsos de morcovi copți la cuptor cu usturoi, cimbru și parmezan. Dulceața naturală a morcovilor caramelizați se îmbină desăvârșit cu savoarea sărată a parmezanului și prospețimea busuiocului, oferind o cină reconfortantă, nutritivă și gata în 40 de minute.
Preparation method
Preparing and roasting the vegetables
Preheat the oven to 200 °C and line a large baking sheet with baking paper.
Peel the carrots and slice them into thin rounds so they roast evenly. Peel the yellow onion and cut it into quarters, and leave the garlic cloves whole or peeled. Place the carrots, onion, and garlic on the baking sheet, drizzle with 3 tablespoons of extra virgin olive oil, sprinkle with thyme, a pinch of chili flakes, sea salt, and ground black pepper. Toss well and roast in the oven for 25–30 minutes, until the carrots are tender and lightly caramelized around the edges.
Boiling the pasta and preparing the velvety sauce
Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the rigatoni pasta and cook al dente according to the package instructions (about 10–12 minutes). Before draining, reserve 200 ml of the starchy pasta cooking water.
Chef's tip
Reserving the pasta cooking water is the secret to a creamy Italian sauce: the starch helps perfectly emulsify the carrot puree with the olive oil and cheese.
For a delightful crunchy texture, you can quickly toast some crushed walnuts or pumpkin seeds in a pan to sprinkle on top before serving.
15 min
Under an hour
