Roasted Carrot and Red Pepper Pasta

When you think of carrot pasta you probably think of the actual pasta spiraled into the noodles. Well in this dish the carrots are the star of the show. Roasted along side red peppers, garlic, and a little red onion, it’s all pureed into this beautiful creamy rich sauce. Topped with parmesan and a little basil. Its incredibly simple, vegan and the kids just loved it!

Ingredients

• 1 lb. pasta of choice
• 5 large carrots, peeled and chopped
• 2 red bell peppers, halved and seeded
• 1/2 red onion, chopped
• 4 garlic cloves, peeled
• 2 tbsp. olive oil
• 1 cup non-dairy milk
• pinch of red pepper flakes (optional)
• salt and black pepper to taste
• 1/2 cup freshly grated parmesan

Directions

Preheat the oven to 425 degrees.

Bring a large pot of salted water to boil.

Chop the peppers, carrots, onion and garlic and place them onto a rimmed baking pan. Drizzle over the olive oil and season evenly with salt and pepper. Roast in the oven for about 40 minutes until tender.

Meanwhile cook the pasta for about 10 minutes or until al dente. Reserving about 1/2 cup of the pasta water.

When the vegetables are done, carefully pour them into a blender along with the tomato paste, and non-dairy milk. Blend it all together until completely smooth, scraping down the sides.

Strain the pasta and then pour the carrot sauce over the pasta with a little of the reserved pasta water as needed to thin it out. Stir it all together until evenly coated. Top with freshly grated parmesan cheese and a little basil. Spoon into serving plates and enjoy!!