I think I first tried this recipe around Easter. I didn’t have the right pasta (it called for farfalle, I used rotini) and I added chicken, but it was delicious. The next time I made it, I had the right pasta, but I didn’t have any bacon, which the original recipe called for, so I omitted it. Still delicious. The next time, I didn’t have any cream, so I used milk and a tiny bit of butter. Still delicious. It’s a very versatile recipe, it’s quick and easy, and it’s a great, sneaky, tasty way to get vegetables into your family’s diet.
I’ve made a few tweaks, so this is my version and not the original! Over time I decided that the chicken and the additional garlic made the crumbled bacon unnecessary, so I’ve left it out, but if you’d like to garnish with it, by all means, do!
Roasted Carrot Cream Pasta
- 1 lb bag of baby carrots
- 5 cloves of garlic, peeled but left whole
- 3 tbsp olive oil
- salt and black pepper
- 1 tsp garlic powder
- 1 tsp dried tarragon (or thyme)
- 2/3 c heavy cream
- 1/3 c parmesan cheese
- 1 can green peas, drained (or 1 c frozen, thawed)
- 1 lb farfalle
- 1 c reserved pasta water
- 1 lb boneless, skinless chicken, cubed
Preheat oven to 350°F. In a large bowl toss the carrot rounds and garlic cloves with olive oil, salt, pepper, garlic powder and tarragon, and put them in a 9×13 pan. Roast for about 40 minutes or until tender, turning once or twice to cook evenly. Cook the farfalle in a generous amount of salted water to al dente according to package directions. While the pasta is cooking, sauté chicken and put the carrots and garlic cloves into the food processor. Add cream and grated cheese to the puree, and when pasta has finished cooking, add pasta water to the sauce until it reaches the desired consistency. Toss together with peas and chicken and serve.