Bugs Bunny’s Creamy Carrot Pasta Toss

Roasted Carrot Cream Pasta Toss

Even though I didn’t watch a lot of Bugs Bunny growing up I do have a favorite episode. I don’t remember much about it except Bugs in a carrot garden of giant carrots that are taller than him. That’s all I could think about when I was making this. That and how I was always the first one up in my house on the weekends.  And how much I enjoyed having the TV all to myself in a quiet house. Just me, my Fruity Pebbles and the remote control!

Bugs would love this easy pasta recipe with roasted carrot cream sauce. With the lovely smell of roasted carrots in the air I half expected him to come to the door while I was cooking.

This is the perfect way to put those carrots languishing in your crisper drawer to good use. I know you have some. Roasted carrots are a delicious surprise. They lose their strong ‘carrot’ flavor and become mellow and sweet. They take on a butternut squash-ish flavor. If you put this in front of me claiming it was butternut cream I wouldn’t doubt you. The carrots are oven-roasted with a few cloves of garlic, olive oil and thyme until soft and tender. Then their pureed with heavy cream and Parmesan cheese. At this point it could qualify as a soup – although you may want to add a little more liquid to it – or as a pasta sauce. A rich, dreamy pasta sauce. Next time I’m going to add some crumbled bacon or prosciutto to it, which I imagine would only make it dreamier. Then I wouldn’t have to share with that rascally rabbit…their vegetarians, right?

Roasted Carrot Cream Pasta Toss

Bugs Bunny’s Pasta a.k.a. Roasted Carrot Cream Pasta Toss
(by Reeni)
1 pound of Organic Carrots, sliced in 1-inch rounds
5 cloves of garlic, whole, peeled
3 tablespoons Olive Oil
Sea or Kosher salt and fresh pepper
1 teaspoon Thyme
2/3 cup Heavy Cream
1/3 cup Parmesan Cheese, grated, plus more for serving
1 pound of Pasta(like Barila Whole Grain)
1 and 1/2 cups of the Pasta Water
1. Preheat oven to 400 degrees. In a large bowl toss the carrot rounds and garlic with the Olive oil, using your hand to thoroughly coat the carrots and garlic with oil.
Season well with salt, pepper, and thyme.
2. Bake in a 9×13 inch baking pan about 45-50 minutes until carrots are tender. Take the pan out and toss halfway through the cooking time.
3. When carrots are tender, remove from oven. Cook the pasta in a generous amount of salted water to al dente according to package directions. While the pasta is cooking
make the carrot cream.
4. In a blender or food processor puree the carrots and garlic together with the heavy cream and Parmesan cheese. When the pasta is done cooking reserve a cup and a half of the pasta water.
5. Drain pasta and add to a large mixing bowl. Toss with carrot cream, adding pasta water a little at a time until you get a nice consistency and the pasta is evenly coated.
6. Serve with Parmesan and crusty bread/garlic bread.

Roasted Carrot Cream Pasta Toss

Roasted Carrot Cream Pasta on FoodistaRoasted Carrot Cream Pasta

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