Tuesday, February 9, 2010
Carrots are good for betacarotines. Helps your eye sight. They are tasty when you dip them in a little ranch dressing. So I bought a couple from the farmer's market from the weekend. Usually when I buy produce, I have a vague idea as to what I can or will make with them. I usually decide the day before or the day of. Then I remember seeing a recipe over at Cinnamon Spice and Everything Nice, which is run by the lovely Reeni of using carrots as a sauce for pasta. Ding! Bugs Bunny's Pasta Toss aka Roasted Carrot Cream Pasta Toss. Carrot sauce was a new idea to me and it's been a while since I've had a really good pasta fix, so why not. I adapted the sauce a bit by adding some onion, fresh basil, I didn't have any parmesan on hand, but I did have a 4 cheese Mexican blend on hand. I also cooked up some broccoli with it as well before tossing everything together.
Pasta with Broccoli in Carrot Sauce
adapted from Cinnamon Spice and Everything Nice
3 medium to large carrots
4 small heads of broccoli - cut into florets
1/2 small onion sliced
3/4 c fresh basil - chopped
3 Tbsp olive oil (plus extra)
1 tsp dry thyme
2 garlic clove - chopped
1 5oz can evaporated milk
1/3 c shredded cheese - 4 cheese blend
salt and pepper to taste
3 c uncooked pasta
1 c pasta water
Preheat your oven to 400˚F
Peel and cut the carrots into 1/4-inch coins. Place them in a bowl along with the onion and toss them in olive oil, garlic, thyme, and a little bit of salt an pepper. Place on a baking sheet and bake for 30-40 minutes until the carrots are tender. Give the carrots a toss half way.
When the carrots are done place them in a food processor or blender and puree. Include the onion and garlic bits. Add the basil. Slowly drizzle in the evaporated milk and blend until smooth.
Bring a pot of water to a boil, seasoned liberally with salt and a tiny drizzle of olive oil. Boil the pasta to al dente. Roughly 8 minutes. Give it a stir to prevent sticking. Reserve 1 cup of the water and drain the rest from the pasta.
Heat a tiny drizzle of olive oil in a skillet and saute broccoli until tender. Turn off the heat and pour in the carrot sauce, the pasta water, cheese and pasta. If it looks slightly dry add a a tiny drizzle of olive oil.
Sprinkle a little more cheese just before serving and enjoy with some garlic bread.