Carrot Pasta With A Creamy Zesty Garlic Sauce Food
ROASTED CARROT SAUCE
Provided by Food Network
Yield 8 servings with Polenta Napole
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
- Variation:
- Use half parsnips and half carrots in the recipe. Follow same cooking instructions.
CARROT PASTA WITH A CREAMY ZESTY GARLIC SAUCE
Categories Carrot
Number Of Ingredients 10
Steps:
- Mix all the ingredients for the sauce until you get them all combined. Cut your carrot into noodles. Pour sauce over the carrots and gently mix them by hand to coat. Top with parsley, sesame and pine nuts and serve fresh. Keeps well in the fridge overnight.
PASTA WITH SPICY GARLIC CREAM SAUCE
Came up with this pasta recipe from leftovers in an act of lunchtime desperation! Hope you enjoy. If you can't find the sambal oelek, you could substitute chili flakes. Sambal oelek can usually be found in the asian grocery.
Provided by Myra9035
Categories Lunch/Snacks
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Boil the pasta in enough water according to the instructions on the package.
- A few minutes after you started the pasta, start cooking the onion in the olive oil in a large saucepan.
- Add the garlic and carrot and continue to cook over a medium-low flame for another 5 minutes or so.
- Add the zucchini and grilled peppers and continue to cook.
- Add the spices (pepper and oregano).
- Meanwhile, drain the pasta in a colander.
- Add it to the vegetables in the saucepan and stir to mix.
- Pour in the cream and add the 2 tsp.
- of sambal (chili paste) and stir to blend and cover.
- Serve topped with a bit of parmesan cheese.
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- Bring a large pot of salted water to a boil. Add the carrots to the pot and boil them for 10 minutes. Using a slotted spoon, remove the carrots from the water, shaking off the extra water; don’t discard the cooking water.
- Place the drained carrots in a blender and add the garlic, vinegar, and oil. Puree until very smooth. Season generously with salt.
- Bring the pot of water back to a boil and add the pasta. Cook just to al dente (a few minutes short of the manufacturer’s directions). When the pasta is cooked, drain and return it to the empty pot. Add the carrot pesto and toss to coat.
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