This recipe was inspired by the oh so talented Reeni of Cinnamon Spice and Everything Nice, and I even saw that Jenn of Bread and Butter was inspired to try it as well. The idea of roasting carrots and then pureeing to make a pasta sauce was intriguing to me. So here is my version, can't wait to see who does it next!
I also sent this recipe over to Little Stomaks an awesome blog dedicated to sound childhood nutrition with a column by Dietitians and Doctors. As I thought it was a fun way to get little ones to eat vegetables.
Ingredients
- 3 Organic carrots
- 3 cloves of garlic
- olive oil
- salt and pepper to taste
- 1/2 pack of linguine
- a little Parmesan cheese
- Italian herbs
- chopped ham
Method
- roast the sliced carrot on a tray at 350 degrees with the garlic, olive oil, salt and pepper for 20 minutes or until soft
- then pureed
- cook the pasta until al dente
- heat a little olive oil with Italian herbs and toss the carrot puree with it and serve.
Anyone else got any cool carrot recipes please share!
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